Do you love coconut macaroons, but also chocolate?
Then you definitely have to put this chocolate and macaroon recipe on your Christmas baking to-do list.
Almonds, cocoa and chocolate: what's the result?
Of course, these delicious
chocolate macaroons
, which are just right for the run-up to Christmas.
Because they are not only a delicious change from coconut macaroons, they are also quick and easy to bake.
You can find out exactly how it works in the recipe.
Also delicious:
A cookie classic with a difference: Bake delicious chocolate croissants.
Recipe for juicy chocolate macaroons: the ingredients
Portions: 35 pieces
Preparation time: 15 minutes
Baking time: 15 minutes Degree of
difficulty: easy
100 g dark chocolate
1 teaspoon cocoa powder
100 g ground blanched almonds
2 egg whites (M)
1 pinch of salt
100 g powdered sugar
approx. 35 baking wafers
As for the
baking
wafers, you can either use small ones with a 40-millimeter diameter or larger ones with a 70-mm diameter.
Then of course there will be fewer macaroons at the end.
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Baking chocolate macaroons: simple recipe for Christmas baking
Preheat the oven to 150 ° C top / bottom heat (140 ° C convection).
Line two baking trays with parchment paper.
Chop or grate the chocolate finely on a kitchen grater (it is best to cool it beforehand so that it does not melt) and mix it with the cocoa and almonds.
Beat the egg whites with salt until stiff.
Gradually let the powdered sugar trickle in and whisk everything into a thick, frothy meringue.
Carefully fold in the chocolate and almond mixture.
Distribute the baking wafers on the baking trays.
Shape the dough with two teaspoons of macaroons and distribute them on the wafers.
Bake the trays with the chocolate macaroons one after the other in the hot oven (middle rack) for 13-15 minutes.
Then take the macaroons out of the oven and let them cool on a wire rack.
The
baking time
can vary slightly depending on the oven.
The perfect chocolate macaroons should be crispy on the outside, soft on the inside and have a still soft, moist core.
Finally, if you like, you can melt some chocolate again over a hot water bath and spread it in strips on the macaroons.
A tin can is recommended for storage so that the chocolate macaroons (like other cookies) stay fresh as long as possible.
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