Schokoladenmakronen (Gluten-Free Christmas Chocolate Meringues) – a delicious recipe with chocolate, egg whites, white sugar, vanilla sugar, cocoa. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2
Grate dark chocolate with a fine grater (such as Microplane(R)) into a bowl.
3
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
4
Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
5
Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
6
Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.
261
kcal
Calories
10
g
Fat
37
g
Carbs
8
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 5 ingredients. The key ingredients include: 2 ounces dark chocolate, 2 egg whites, 1/2 cup white sugar, 2 teaspoons vanilla sugar, and more.
Yes, Schokoladenmakronen (Gluten-Free Christmas Chocolate Meringues) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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