Chocolate Almond Macaron Cookies With Egg Whites

Chocolate macaroons

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Ratings (7)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 48 Servings
Nutritional Guidelines (per serving)
49 Calories
2g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 48 Servings
Amount per serving
Calories 49
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Protein 1g
Calcium 7mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy gluten-free macaron cookies are made with egg whites and ground almonds or almond meal. Melted chocolate chips and some vanilla extract add flavor to the cookies.

The egg whites and sugar are beaten to make a meringue before the almond meal and melted chocolate are folded in, making the cookies light and fluffy in texture.

Ingredients

  • 6 ounces (about 1 cup) semisweet chocolate chips
  • 3 large egg whites
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup ground almonds (almond meal)
  • 1/2 teaspoon vanilla extract

Steps to Make It

  1. Heat the oven to 350 F.

  2. Line baking sheets with parchment paper or butter them generously.

  3. Put the chocolate chips in the top of a double boiler over simmering water. Cook, stirring occasionally until the chocolate has melted. Remove the pan and set aside to cool.

  4. In a mixing bowl with an electric mixer, beat egg whites and salt until stiff but not dry.

  5. Gradually beat the sugar into the egg whites until mixture is thick and glossy. The meringue should stand in peaks.

  6. Fold in the almond meal, vanilla, and melted chocolate.

  7. Drop by teaspoonfuls onto the prepared baking sheets.

  8. Bake in the preheated oven for 12 to 15 minutes, or until set.

Reader Comment:

"I am not a macaron lover normally but these are wonderful. I was looking for something more low fat, yet I am a chocolate lover. I expected them to be ho-hum okay but was pleasantly surprised. They are yummy! I used Bakers unsweetened chocolate in place of the chocolate chips for a more intense chocolate flavor. Off to Easter dinner with these as our dessert." -- Penny