Tags
almond, almond macaroons, chocolate, dessert, gluten free macaroons, macaroons, Persian cookies, Persian dessert recipes, Persian pastries
You won’t have to worry about storing these macaroons because there won’t be any leftovers.
Chocolate Almond Macaroons
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: 12 macaroons
INGREDIENTS
1½ cups finely ground blanched almond
1 cup granulated sugar
3 large egg whites
½ cup cocoa
1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees and adjust the oven rack to the middle position. Line a baking sheet with silicone baking mat. If using a parchment paper spray with nonstick cooking spray.
Add almonds, sugar and cocoa to the bowl of a food processer. Pulse on highest speed for 1 minute. Add egg whites and vanilla extract; pulse, scraping sides of the bowl, for 1 to 2 minutes or until the mixture is pasty. If you don’t have a food processer mix the ingredients with a spoon.
Drop by tablespoonfuls onto the baking sheet spreading them apart.
Bake macaroons in a 350 degrees oven for 20 minutes or until lightly browned. Macaroons are done when they have cracked lightly across the top. If using a parchment paper, slide it onto a well dampened towel. As soon as the paper is moist, remove the macaroons; be careful not to let them absorb any moisture.
Blanching and grounding whole almonds
