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
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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