Tuesday, February 22, 2011

Chocolate Almond Macaroons

Chocolate Almond Macaroons


The 'Outrageous Chocolate Cookies' won the weekly poll. I assumed "outrageous" would refer to the insane amount of chocolate used in the recipe, but now I know better. It refers to the outrageous failing recipe that resulted in me throwing the cookie dough in the trash... I was left with two choices: 1. I could make up my own outrageous chocolate cookies recipe, or 2. I would make the runner-up. With plenty of ground almonds in excess, I chose the latter.

The almonds and egg whites made these macaroons resemble very much like French macarons. But the texture couldn't be more different; very heavy, solid and not chewy. If you don't like coconut, like I do, these are the perfect replacement for regular macaroons. Rating: 4 out of 5.




Chocolate Almond Macaroons: MarthaStewart.com

Ingredients:
- 2 large egg whites
- 1 cup sugar
- 6 tablespoons cocoa powder, sifted
- 1 ½ cups (about 6 ¼ ounces) medium-fine ground blanched almonds
- ½ teaspoon pure vegetable shortening
- 4 ounces semisweet chocolate, melted

Instructions:
- Heat oven to 325 degrees. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.
- Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.
- Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
- Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
- Combine shortening and melted chocolate. Spoon about ½ teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.



Chocolate Almond Macaroons

12 comments:

Mariel Torres said...

they look sooo good!

Eliana said...

Hmmm - these look super super delicious. Wish I had a few to nibble on right now.

ABowlOfMush said...

Yummy!!

Becca said...

Wow these look good. And I love anything with nuts in them so this is a double bonus!

Sorry to hear the outragious chocolate cookies was a fail. I hate when that happens.

Poo said...

Finally! :D Thank you for sahring this :)

The Aly Way said...

those look heavenly!
~www.thealyway.blogspot.com~
I am hosting my first giveaway on my blog this week!

Lucie said...

Cookie dough in the trash? Oh no! But this is a good replacement...funny because when i first saw the picture, I thought these would look great in a Martha Stewart spread...they should hire you!

Les rêves d'une boulangère (Brittany) said...

I love coconut and would never dream of replacing it. I think it goes hand in hand with chocolate. Your macaroons look delicoius and are very nicely plated!

Chele said...

Lovely pics as always, I could eat my screen right about now!

Lot-O-Choc said...

Oh yum these look beautiful, your pictures make them look so tempting!

Alicia (The Red Deer) said...

Don't you hate it when a recipe doesn't work out. These look really interesting though - I would like to give them a try.

Francy said...

Gnam Gnam...they look so good! i'm hungry! Once I cook with my boyfriend White Chocolate Macarons...they were very delicious!
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Francy
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