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You won’t have to worry about storing these macaroons because there won’t be any leftovers.

Chocolate Almond Macaroons

Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: 12 macaroons


1½ cups finely ground blanched almond
1 cup granulated sugar
3 large egg whites
½ cup cocoa
1 teaspoon vanilla extract


Preheat oven to 350 degrees and adjust the oven rack to the middle position. Line a baking sheet with silicone baking mat. If using a parchment paper spray with nonstick cooking spray.

Add almonds, sugar and cocoa to the bowl of a food processer. Pulse on highest speed for 1 minute. Add egg whites and vanilla extract; pulse, scraping sides of the bowl, for 1 to 2 minutes or until the mixture is pasty. If you don’t have a food processer mix the ingredients with a spoon.

Drop by tablespoonfuls onto the baking sheet spreading them apart.

Bake macaroons in a 350 degrees oven for 20 minutes or until lightly browned. Macaroons are done when they have cracked lightly across the top. If using a parchment paper, slide it onto a well dampened towel. As soon as the paper is moist, remove the macaroons; be careful not to let them absorb any moisture.

Blanching and grounding whole almonds