Chocolate Macaroons
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup confectioners sugar, firmly packed
- 1/4 cup cocoa, firmly packed
- 2 tablespoons flour
- Pinch of salt
- 2 large egg whites (not ex-large)
- 1/2 teaspoon vanilla extract
- For topping: 1/2 cup confectioners sugar
Recipe by Odense Test Kitchen
Chocolate Macaroons made with Odense Almond Paste will find their way onto your favorite cookie platter for any occasion.
Time
10 minutes to assemble dough
1 hour to chill
16-18 minutes to bake
1 hour to chill
16-18 minutes to bake
Yield
18 cookies
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup confectioners sugar, firmly packed
- 1/4 cup cocoa, firmly packed
- 2 tablespoons flour
- Pinch of salt
- 2 large egg whites (not ex-large)
- 1/2 teaspoon vanilla extract
- For topping: 1/2 cup confectioners sugar
Directions
- Combine Amond Paste (grated using large hole side of a box grater), 1 cup of the sugar, cocoa, flour and salt in a mixing bowl. With an electric mixer beat on a low speed until all ingredients are incorporated.
- Add egg whites and vanilla. Beat on a high speed for 2-3 minutes, or until a smooth, shiny paste. *Cover and chill dough for one hour.
- Preheat oven to 325°F. Line cookie sheets with parchment.
- Add remaining confectioners sugar to a small bowl. Drop dough into sugar by a level tablespoon measure (not flatware), or a lightly oiled cookie scoop. Quickly turn dough (it is sticky) to cover with sugar. Roll into a ball between palms and drop onto cookie sheets, 2 inches apart.
- Bake for 16-18 minutes or until firm on top. Cool cookies completely on wire rack, before removing from baking sheet. Store in an airtight container. Best if eaten within 3 days.
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