Chocolate-Dipped Almond Macaroons Recipe

Name: Chocolate-Dipped Almond Macaroons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg whites; Dash salt; 1-1/2 cups confectioners' sugar; 2-1/2 cups unblanched almonds, finely ground; 7 tablespoons sugar; 7 tablespoons water; 4 large egg yolks, lightly beaten; 2/3 cup unsalted butter, softened; 1 tablespoon baking cocoa; 9 ounces semisweet chocolate, chopped and melted

Servings: persons

3 large egg whites
Dash salt
1-1/2 cups confectioners' sugar
2-1/2 cups unblanched almonds, finely ground
7 tablespoons sugar
7 tablespoons water
4 large egg yolks, lightly beaten
2/3 cup unsalted butter, softened
1 tablespoon baking cocoa
9 ounces semisweet chocolate, chopped and melted

1
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line
2
with parchment paper.
3
Preheat oven to 350u00b0. Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add confectioners' sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in almonds.
4
Drop by rounded teaspoonfuls 2 in. apart onto prepared
5
. Bake 8-12 minutes or until firm to the touch. Cool 5 minutes before removing to wire racks.
6
For buttercream, combine sugar and water in a small heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved. Remove from heat. Whisk a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Cook 2 minutes or until mixture is thickened and reaches 160u00b0, stirring constantly. Remove from heat. Cool to room temperature.
7
In a small bowl, beat butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in cocoa until smooth. If necessary, refrigerate until buttercream reaches spreading consistency.
8
Spread buttercream over bottom of each cooled cookie. Refrigerate until firm, about 15 minutes. Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container in the refrigerator.

1366

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large egg whites, Dash salt, 1-1/2 cups confectioners' sugar, 2-1/2 cups unblanched almonds, finely ground, and more.

Yes, Chocolate-Dipped Almond Macaroons falls under the Snacks & Appetizers 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.

Chocolate-Dipped Almond Macaroons

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