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Michigan French Macaroons

Updated on May 31, 2013


  • 1 Cup Confectioners' Sugar
  • 2 Large Egg Whites
  • 1 Cup Whole Blanched Almonds, (Toasted and Cooled)
  • 3 Tablespoons Cocoa Powder
  • 5 Tablespoons Granulated Sugar


  1. Preheat oven to 350 Degrees with one rack hung just above center and another hung just below it. Get two large baking sheets and line them with parchment paper.
  2. With a food processor blend Almonds, Confectioners' Sugar and Cocoa Powder.
  3. In a separate bowl beat your egg whites gradually adding in the Granulated Sugar and beat until it's stiff but not dry. Add in the Almond mixture in 3 batches and use a mini ice cream scoop to place about 9 drops on one of the parchment lined baking sheets.To flatten the batter and reduce air holes life your pan about 2 Inches off the counter top and plop back down 4-5 times and let them set for about 5 minutes. Once set place them on the highest of the two racks in your oven and bake for 9 minutes.
  4. With the second lined pan repeat the process. After 9 minutes has passed switch the racks of the baking sheets, placing the first pan on the lower shelf and the second on the top. Bake now for 9 more minutes and remove to allow it to cool.
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