Cherry Chocolate Macaroons – a delicious recipe with Chocolate, Sweet Rice Flour, u00bc, Egg Whites, Sugar, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325F.
2
Begin melting chocolate over a double boiler or in the microwave on 50% power for 30 second intervals. Just make sure to stir between each interval so it doesn't burn. Once melted, set aside.
3
Sift together sweet rice flour and salt then set aside.
4
Beat egg whites for approximately 3 minutes or until they start forming stiff peaks. Reduce speed to medium and add sugar 1 tablespoon at a time. Keep mixing until eggs become very shiny and stiff. Slowly fold in vanilla extract and cherries then add the flour/salt mix 1 tablespoon at a time. Next gently fold in the coconut.
5
Place tablespoon sized drops of the batter on greased wax paper-lined baking sheets and bake for 8-11 minutes or until the tips of the macaroons start turning golden brown. Do not over cook. Remove and cool.
6
Drizzle melted chocolate on cookies then allow to cool completely.
509
kcal
Calories
17
g
Fat
77
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cups Baker's Chocolate, 3 Tablespoons Sweet Rice Flour, 1/4 teaspoons Salt, 3 whole Egg Whites, and more.
Yes, Cherry Chocolate Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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