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Recipes
Double Chocolate Almond Macaroons
Double Chocolate Almond Macaroons
Double Chocolate Almond Macaroons
photo credit: Ev Thomas
Special macaroons made with almond paste, bittersweet chocolate and chocolate chips.
Recipe By:
LoveNBake.com, a division of American Almond Products Company, Inc
Prep
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Total
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Serves
Makes 18 - 20 large cookies
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Ingredients
1
can
Love'n Bake ™ Almond Paste
3/4
cup
granulated sugar
4
ounces
bittersweet chocolate, melted
3
egg
yolks
1
teaspoon
vanilla extract
4
ounces
bittersweet chocolate chopped into pieces (or chocolate chips)
3
egg
whites
pinch salt
Instructions
Preheat the oven to 300ºF. Line 2 baking sheets with parchment paper.
Beat the almond paste and ½ cup of the sugar in the bowl of a mixer with paddle until broken up, about 2 minutes. Pour in the melted chocolate and mix to blend for another minute. Scrape down the bowl then add the egg yolks and vanilla extract. Beat until smooth. Add the chopped chocolate chunks.
In a separate bowl, beat the egg whites and salt until soft peaks form. Gradually add the remaining ¼ cup of sugar and beat until the egg whites are stiff but not dry.
Stir one third of the whipped whites into the chocolate mixture, scraping the bowl well. Then fold in the remaining whites mixing just until the whites are blended. The batter will be fairly stiff. You may even want to work in the egg whites gently between your fingers.
Drop the batter by tablespoons onto the parchment-lined baking sheets or use a small portion scoop. Bake the cookies until set and lightly browned, about 20 to 25 minutes. Rotate the baking sheets after 15 minutes to bake evenly.
Allow the cookies to cool completely then remove them from the parchment with a spatula. Stored in an airtight container at room temperature, these cookies will keep fresh for 3 to 5 days.
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