Ingredients
-
3
-
1/4
-
1
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
Chocolate Almond Macaroons, If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!, My husband got me a long coveted Bosch universal mixer for Christmas and I christened it with this lovely little recipe I only used the mixer to beat the egg whites and sugar and then folded in the rest with a rubber spatula I only used about 1/3 cup light brown sugar instead of the cup of white since we light things not too sweet and they were perfection! I knew that the choc chips would add lots of sweetness used Bob’s blanched almond meal I melted my chips in a make shift double boiler but the chocolate did firm up a bit by the time I added it, but it all came together fine, just the same I did put them really close together not realizing they do spread and flatten a bit so some of them were attached Perfect excuse to gobble up as many imperfect ones as I could, as those don’t count, especially if you’re standing up while doing this Oh, and I just realized, I forgot the salt, but I guess we didn’t miss it!, YUMMY!!! These have a truly rich chocolate flavor unlike the many recipes which call for cocoa I cook on baking stones & needed to cook my cookies a good 20-25 minutes but the texture was still wonderful! A keeper for the Passover section of my cookbook Thanks for sharing!
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Steps
|
1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Butter Generously a Large Cookie Sheet. |
|
3
Done
|
Beat Egg Whites and Salt Until Stiff, but not Dry. |
|
4
Done
|
Beat in Sugar, a Little at a Time; Beat Until Mixture Is Thick and Glossy (mixture Should Stand in Peaks). |
|
5
Done
|
Fold in Almonds, Vanilla and Melted Chocolate. |
|
6
Done
|
Drop Macaroons by Teaspoonfuls, Onto a Well-Greased Cookie Sheet. |
|
7
Done
|
Bake For 12-15 Minutes. |
|
8
Done
|
Careful not to Overbake, as the Cookies Will Lose Their Texture. |
