The chocolate in the recipe takes these melt-in-your-mouth macaroons to the next level. Use an organic, fair trade option as well as organic almonds, eggs and vanilla for a tasty, green cookie.
|1 1/2 ounces unsweetened chocolate, chopped into small pieces||1/4 teaspoon salt|
|1 1/2 ounces semisweet chocolate, chopped into small pieces||3 egg whites|
|1 cup almonds, chopped into pieces and blanched||1/2 teaspoon vanilla extract|
|1 cup granulated sugar|
Preheat the oven to 350 degrees F.
Place the chocolate in a double boiler and heat until melted. Stir and set aside.
Place the almonds and half the sugar in a food processor and process until the almonds resemble almond meal.
Transfer the almond mixture to a large bowl and add the rest of the sugar, salt, egg whites, vanilla extract and chocolate. Stir until the mixture is well blended.
Use a teaspoon to scoop the mixture and roll into small balls with your hands.
Place on a parchment-lined baking sheet and bake for 10 to 12 minutes or until lightly browned.
Store in an airtight container for up to 1 week.
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