This recipe is for chocolate and almond flavored chewy macaroons. It makes 16 cookies. To make them, you will need 2 large egg whites, 1 cup of sugar, 6 tablespoons of sifted cocoa powder, 1 1/2 cups of medium ground almonds, 1/2 teaspoon of pure vanilla extract, and 4 ounces of melted sweet chocolate. First, preheat the oven to 325 degrees. Beat the egg whites in a clean bowl of an electric mixer fitted with a whisk attachment until stiff. Slowly add the sugar and continue beating until the egg whites are thick, about 2 to 3 minutes. Fold in the cocoa powder until combined, then add the almonds and mix until the mixture is very thick and sticky. Line a baking sheet with parchment paper. Using your hands, shape about a teaspoon of the dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape and place it on the prepared baking sheet. Continue the process, spacing the cookies about 2 inches apart until all the dough is used. Bake for 15 to 17 minutes until the cookies are slightly cracked. Leave them to cool on the paper for a few minutes, then transfer them to a rack to cool completely. Combine the shortening and melted chocolate. Spoon about 1/2 teaspoon of the chocolate onto the flat side of the cooled cookie and place another cookie on top. Press gently to adhere. Return the cookie to the rack and let the chocolate harden. Repeat the process with the remaining cookies.
27.04.2023 @ 09:21
This recipe is for chocolate and almond flavored chewy macaroons. It makes 16 cookies. To make them, you will need 2 large egg whites, 1 cup of sugar, 6 tablespoons of sifted cocoa powder, 1 1/2 cups of medium ground almonds, 1/2 teaspoon of pure vanilla extract, and 4 ounces of melted sweet chocolate. First, preheat the oven to 325 degrees. Beat the egg whites in a clean bowl of an electric mixer fitted with a whisk attachment until stiff. Slowly add the sugar and continue beating until the egg whites are thick, about 2 to 3 minutes. Fold in the cocoa powder until combined, then add the almonds and mix until the mixture is very thick and sticky. Line a baking sheet with parchment paper. Using your hands, shape about a teaspoon of the dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape and place it on the prepared baking sheet. Continue the process, spacing the cookies about 2 inches apart until all the dough is used. Bake for 15 to 17 minutes until the cookies are slightly cracked. Leave them to cool on the paper for a few minutes, then transfer them to a rack to cool completely. Combine the shortening and melted chocolate. Spoon about 1/2 teaspoon of the chocolate onto the flat side of the cooled cookie and place another cookie on top. Press gently to adhere. Return the cookie to the rack and let the chocolate harden. Repeat the process with the remaining cookies.