These cookies taste incredible but I’m not sure that I would call them a macaroon! This recipe was originally published in Bon Appetit magazine but I cut it out and saved it before I was putting dates on my recipes. I looked on the Bon Appetit website for the recipe and didn’t find it.
The only thing that I changed about the recipe was to cut the sugar from 1 cup to 3/4 of a cup and I also cut the cooking time by 2 minutes.
These cookies are naturally gluten free because they contain no flour. 2 cups of almonds are ground in place of a regular flour. I used sliced almonds because that’s what I had. The original recipe wanted the almonds toasted- I didn’t do that and I’m glad because I think it would have dried them out a little bit.
Because these cookies were called macaroons I thought they would be rounder and chewier. Nope, not even after cutting the cooking time. The flavor tastes a little bit like a macaroon so maybe that’s why they named them that.
I used my favorite Droste Extra Dark Chocolate Pastilles for the chocolate in these cookies. This Droste chocolate has a cacao content of 75% and you want to use either that or something similar. If you just used regular chocolate chips the flavor would not be as deep and rich.
This is a very easy recipe to make because you use a food processor to grind up the almonds, sugar, cinnamon and salt.
The cookies are baked for 11 minutes and you want to make sure that you don’t bake them too long because they will lose the nice chewy texture that makes them special.
Preheat oven to 350 degrees
Cover 4 baking sheets with parchment paper (important!)
Finely grind almonds, sugar, cinnamon and salt in a food processor.
2 cups almonds (I used sliced almonds)
3/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
Beat 2 egg whites and 1/8 teaspoon cream of tartar to stiff peaks in a large bowl. Place 1 of the egg yolks in a small bowl and add to the whites after you beat them.
Add 1/4 teaspoon almond extract to the egg mixture
Finely chop chocolate from a 3-1/2 ounce package of Droste Extra Dark Pastilles, or other good quality dark chocolate.
Add dry ingredients to the egg mixture and stir together.
Add chopped chocolate and stir gently but thoroughly.
Roll mixture into 1- inch balls and place on prepared cookie sheets, 12 per sheet. This recipe makes 40 cookies.
Bake macaroons until tops puff and centers are soft, about 11 minutes total.
Switch baking sheets top to bottom halfway through the baking time.
Cool cookies on the parchment before you remove them because they will be fragile until they are cool.
Store in an airtight container at room temperature.
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