Chocolate Macaroons — Damn Delicious

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Chocolate Macaroons

So I was supposed to be working on my 10-page infectious disease paper on the ebola virus but I decided to make macaroons instead. It didn’t require much ingredients nor did it take much time to make so it was a perfect distraction.

Now I’m not the biggest fan of macaroons but with these, I really enjoyed the chewy, sticky texture of it. And what’s amazing is how customizable they are. You could make a pb and j sandwich or simply smear on some almond butter. I just put on some french vanilla ice cream between the two and devoured it like there was no tomorrow.

Chocolate Macaroons (adapted from The Cookie and Biscuit Bible):

Yields 20 cookies

  • 2 oz plain (semisweet) chocolate, chopped into small pieces
  • 1 cup ground almonds
  • 2 egg whites
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • confectioners’ sugar, for dusting

Preheat the oven to 300 degrees F. Line two baking sheets with baking parchment.

Melt the chocolate in the top of a double boiler or in a heatproof bowl placed over a pan of BARELY simmering water. (Never allow any water to come in contact with the melting chocolate.)

In a clean, grease-free mixing bowl, whisk the egg whites until they form soft peaks. (The peaks should curl down when the beaters are lifted up.)

Gently fold in the sugar, vanilla and almond extracts, and ground almonds along with the cooled melted chocolate. The mixture should just hold its shape. If it is too soft, chill in the refrigerator for 15 minutes.

Place mounded teaspoonfuls of the mixture, spaced well apart, on the prepared baking sheets and flatten slightly.

Brush each ball with a little water and sift over a thin layer of icing sugar.

Bake the macaroons for 20-25 minutes until just firm.

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