|Nutritional Guidelines (per serving)|
|Servings: 48 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|*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.|
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.
- 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
Heat the oven to 350 F.
Line baking sheets with parchment paper or butter them generously.
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.
In a mixing bowl with an electric mixer, beat egg whites and salt until stiff but not dry.
Gradually beat the sugar into the egg whites until the mixture is thick and glossy. The meringue should stand in peaks.
Fold in the almond meal, vanilla, and melted chocolate.
Drop by teaspoonfuls onto the prepared baking sheets.
Bake in the preheated oven for 12 to 15 minutes, or until set. Enjoy!