Monday, December 28, 2009

Chocolate Almond Macaroons


With the help of my beautiful new Kitchenaid Artisan mixer that I was given for Christmas, I have finally been able to perfect my recipe for Chocolate Almond Macaroons. Of all the cookies I make, these are my father's favourite because they're relatively healthy. They contain no butter/shortening/oil, no flour and minimal sugar but are nevertheless delicious.

2oz bittersweet chocolated, melted
2 1/2 cup ground almonds
1/2 cup sugar
3 egg whites*
1 tsp vanilla extract
2 tsp almond extract
3/4 tsp baking soda
1/2 tsp baking powder

1. Preheat oven to 325C.
2. Add almonds, sugar, egg whites, vanilla extract, almond extract, baking soda and baking power to a large mixing bowl.
3. Mix on the lowest speed until the dough just comes together.
4. Add the melted chocolate and continue mixing on low until the chocolate is incorporated.
5. Measure out dough using a teaspoon and gently shape into a ball. Make sure you do not squeeze the dough or they will not expand properly in the oven.
6. Slightly flatten into cookies, gently.
7. Bake for 12-15 minutes until the tops of the cookies crackle and slightly firm to the touch.

Remember: the key to this recipe is to be gentle!

*If using liquid egg whites, use 1/4 cup

Optional: Add 1/3 cup chopped dried cranberries and only 2/3 cup sugar.