• 2/3 cup(3 oz.) blanched almonds
  • 1 cup granulated sugar
  • 2 tablespoons unsweetened Dutch process cocoa
  • 3/8 teaspoon almond extract
  • 1 to 2 egg whites


Line 2 heavy cookie sheets with parchment paper.

Grind almonds with sugar and cocoa in a food processor until fine. Add almond extract and pulse to combine. With the motor running, slowly add just enough egg white to form a thick, sticky paste that barely holds its shape when dropped from a spoon.

Transfer mixture to a pastry bag, if you want to use one. Pipe mounds about 1 1/4 inches in diameter and 3/8 inch high on cookie sheets. Or drop slightly rounded teaspoons of batter about 1 1/2 inches apart onto the sheets. Let stand at room temperature for 30 minutes before baking.

Position the racks in upper and lower thirds of the oven and preheat to 300 degrees F.

Bake macaroons for 20 to 25 minutes. They will puff and be slightly crisp and crackled on top; centers will stay moist but not gooey. Cool completely on a rack before peeling off the parchment paper. Macaroons may be stored, airtight, at room temperature for up to 3 days or frozen for up to 2 months. Makes 30 to 32 cookies.

Per cookie:Calories 42 (30% from fat), Fat 2 g, Cholesterol 0 mg

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Submitted 6/13/05.
Source: Health/Nov.Dec. 1994
Submitted By: Linda Wilson
Chocolate Macaroons