Chocolate Macaroons

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.

Sophie Uliano

Chocolate Macaroons

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    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


    Prep: 15 min Total: 30 min (Quick)
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    • 1

      Preheat the oven to 350 degrees F.

    • 2

      Place the chocolate in a double boiler and heat until melted. Stir and set aside.

    • 3

      Place the almonds and half the sugar in a food processor and process until the almonds resemble almond meal.

    • 4

      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.

    • 5

      Use a teaspoon to scoop the mixture and roll into small balls with your hands.

    • 6

      Place on a parchment-lined baking sheet and bake for 10 to 12 minutes or until lightly browned.

    • 7

      Store in an airtight container for up to 1 week.

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