Easy and Simple Chocolate Macaroons
These macaroons are delicious and very easy to make. I tend to make these when I have some left over egg white from other recipes. They can be a bit messy however they can be great fun to make with kids.
They are nice on their own as a bit of a snack, but they are a great compliment to chocolate mousse puddings. They can also be used to impress your friends and family with your skills in making these delicate tasty mouthfuls.
After they are made, they need to be stored in an airtight container for a maximum of 2-3 days. Though I am sure they won’t last that long.
Cook Time
Prep time: 20 min
Cook time: 12 min
Ready in: 32 min
Yields: Approximately 25
Ingredients
- 2 Egg Whites, (medium eggs)
- 100g Ground Almonds
- 40g Cocoa Powder
- 180g Icing Sugar
- Preheat the oven to 200oC/gas mark 6 and line a baking tray with greaseproof or baking paper
- Mix togther the egg whites (not beaten) with the ground almonds, icing sugar and cocoa powder. This should form a sticky mixture that binds easily
- Fill a large bowl with cold water to keep your hands wet while working the mixture. Keep dipping your hands while handling the mixture to stop the mixture from sticking to you
- Work the mixture into small walnut sized balls (approximately 25), though if they are irregular shaped or different sizes it really does not matter
- Arrange these on the baking tray, evenly spaced to ensure they dont amalgamate. Bake them in the preheated oven for 12 minutes
- After the 12 minutes they look underdone however once cooled they are beautifully sticky and crispy.
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