These chocolate macaroons were my first macaroon adventure! In other words I'd always been a fan of macaroons as a kid. But I never ventured out to bake them as an adult. There must be something genetic about my love for them they're my mom's favorite cookie too.
When I was little I always thought these were a "hard" cookies to make. Maybe because they tasted so ultra good, I had this idea that if it was good, it had to be hard. But really there is nothing hard or crazy about it. They are more or less one of those drop cookie recipes. You know, you mix, drop and plop them on the cookie sheet. One lil' thing extra here is - you smash them flat with the bottom of a glass. Where I'm going is - they aren't refridgerated and rolled out to get a shape.
If you are thinking you want a macaroon, but not necessarily a chocolate macaroon I do have another macaroon recipe on my site. It's for coconut macaroon cookies . Those are a little more light and airy, but with the almond base like these.
And if this wasn't exactly what you were looking for scroll below and you can see all the Italian cookie recipes I have on my site.
Have fun. Eat a little sugar everyday and thanks for stopping by ~
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* 2 cups almonds
* 1 cup white sugar
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon salt
* 1 egg
* 1 egg white
* 1/2 teaspoon almond extract
* 3/4 cup melted chopped semisweet chocolate
* Preheat oven to 350 degrees F.
* Line cookie sheets with parchment paper.
(I use aluminum foil sprayed with Pam.)
* Finely grind the almonds, sugar, cinnamon and salt in a food processor.
* Mix egg white and egg with the almond extract.
* In a bowl add the egg mixture and the almond mixture. Stir.
* Add the melted chocolate to the bowl and mix together so that it holds.
* Moisten hands or spray them with Pam and then roll the dough into 1-inch balls.
* Place on prepared cookie sheet (with your aluminum foil or parchment paper).
* Press the balls and to 1/3-inch thick rounds. (I use the bottom of a glass)
* Bake about
Nothing. That's what a macaroon is. It's an almond based cookie.
Ya know, I wondered the same. BUT, I stuck with this recipe. I actually found it on allrecipes and only modified the directions ever so slightly. And the flavor was nice.
Nope, but it's OK if that's all you have. And if you ever wanted to know how to blanch almonds - it's not that tough.
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