Macaroons
08
Mar
Mar
2 cups Whole Almonds, toasted
1 cup Sugar
¼ tsp Ground Cinnamon
⅛ tsp Salt
1 Egg
1 Egg White
¾ cup Finely Chopped Bittersweet or Semisweet Chocolate (chop, then measure)
1
Preheat oven to 350 degrees.
2
Line two sheet pans with parchment paper. Grease paper lighly with oil.
3
Place the almonds, sugar, cinnamon and salt in a food processor bowl fitted with the metal S blade. Grind until finely ground. Add egg and egg white and process until mixture holds together. Transfer to a bowl and stir in chopped chocolate by hand.
4
Using a small metal scoop, scoop 1" balls and place on sheet pan. Flatten to 1/3 inch thick rounds.
5
Bake macaroons until tops puff and centers are still soft, about 12 Minutes. Do not overbake.
6
Place on cooling rack to cool completely. Store in an airtight container. Can be frozen.
Ingredients
2 cups Whole Almonds, toasted
1 cup Sugar
¼ tsp Ground Cinnamon
⅛ tsp Salt
1 Egg
1 Egg White
¾ cup Finely Chopped Bittersweet or Semisweet Chocolate (chop, then measure)