Chocolate macaroons

Votes: 3

Time: 25 min.
Complexity: easily
Quantity: 25 almond macarons

Nutritional value per serving:

Calories 54, total fat 2 G., saturated fats G., proteins 1 G., carbohydrates 8 G., fiber G., cholesterol mg, sodium mg, sugar G.

You don't necessarily have to serve these macaroons with chocolate pudding, but I needed something to do with the leftover egg whites. I love these macarons so much that I make them for no special occasion. They have a chocolatey flavor and a soft texture, and are generally hard to stop eating. Luckily (or not, depending on your perspective), they're quick and easy to make.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 egg whites
1 cup ground almonds
3 tbsp cocoa
1.5 cups powdered sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, powdered sugar, almond, cocoa

Cooking the dish according to the recipe:

Preheat oven to 205°C and line a baking sheet with parchment paper or, better yet, a silicone mat.

Mix the egg whites (without beating them) with the ground almonds, cocoa and powdered sugar until you have a sticky but stiff mixture.
Fill a large bowl with cold water and wet your hands. Then, roll the dough into walnut-sized balls. You may need to re-wet your hands as you go.

Place the balls on a lined baking sheet and bake in the oven for 11 minutes. It's difficult to tell when they're done, as they'll appear soft but firm up slightly as they cool.

AnywayThey should be moist inside, which will keep them chewy. So don't worry if the cookies look sticky on the bottom.

Categories:

recipe / Calorie content of prepared meals / Desserts / Cookie / Soufflé, puddings, meringues, meringues / Italian cuisine / Nigella Lawson

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