Best Chocolate Almond Macaroons Recipes

PASSOVER COCONUT, ALMOND, ORANGE, CHOCOLATE MACAROONS

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
• In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
• With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
• Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
• Dip bottoms of macaroons in chocolate.

CHOCOLATE-ALMOND MACAROONS

Steps:

• Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
• Finely grind the almonds, sugar, cinnamon and salt in a food processor.
• Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
• Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
• Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

CHOCOLATE-DIPPED ALMOND MACAROONS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment paper., Preheat oven to 350°. 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. , Drop by rounded teaspoonfuls 2 in. apart onto prepared baking sheets. Bake 8-12 minutes or until firm to the touch. Cool 5 minutes before removing to wire racks. , 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 160°, stirring constantly. Remove from heat. Cool to room temperature. , 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., 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.

CHOCOLATE FONDUE WITH CANDIED ORANGE PEEL, RASPBERRIES, AND ALMOND MACAROONS

Steps:

• Make candied peel:
• Cut off a 1/2-inch slice from top and bottom of each orange to expose fruit, then score orange peel from top to bottom at 1/3-inch intervals, cutting through pith, with a sharp knife. Pull off each strip of peel, including pith, with your fingers and put in a 2- to 3-quart heavy saucepan. (Reserve fruit for another use.) Fill pan with water, then add 1/4 teaspoon salt and bring to a boil. Boil, uncovered, 10 minutes, then drain peels in a sieve. Repeat procedure with more cold water and remaining 1/4 teaspoon salt, then set peels aside. (If peels are not very tender, repeat procedure a third time.)
• Put a sheet of parchment paper or wax paper on a baking sheet and set baking sheet on a rack.
• Bring granulated sugar and water (1/4 cup) to a boil in cleaned saucepan over moderately high heat, stirring and brushing any crystals from side of pan with pastry brush dipped in cold water until sugar is dissolved.
• Add peels to syrup in pan and cook, stirring frequently, until most of syrup is absorbed by peels, 4 to 5 minutes. Transfer peels to lined baking sheet, separating strips. Let dry until only slightly sticky, at least 1 hour. make macaroons: Put oven rack in middle position and preheat oven to 325°F. Butter a large baking sheet and put almonds in a shallow bowl.
• Blend together almond paste, egg white, and salt in a food processor until smooth, then transfer dough to a small bowl or a sheet of wax paper. Transfer slightly rounded teaspoonfuls of dough, a few at a time, to almonds and turn to coat completely, then transfer to baking sheet as coated, arranging balls about 1 inch apart.
• Bake until tops are pale golden and undersides are golden, 20 to 25 minutes. Transfer to a rack to cool.
• Make fondue:
• Finely chop chocolate (preferably in a food processor) and transfer to a small bowl.
• Bring cream, butter, and Cognac to a simmer in a 1/2- to 1-quart saucepan over moderate heat. Remove from heat and add chocolate, stirring until melted and smooth. Transfer to fondue pot and set over candle flame or to small warmed bowl (chocolate will stay warm enough for dipping for about 20 minutes without candle).
• Arrange raspberries, orange peel, and macaroons on a plate (use wooden picks for raspberries) and serve with fondue.

CHOCOLATE-DIPPED ALMOND-PISTACHIO MACAROONS

Steps:

• Preheat oven to 400-degrees, and line 2 baking sheets with parchment.
• Blend sugar and almonds in food processor until nuts are ground to powder, scraping down sides of bowl often, about 4 minutes.
• Add flour and blend 1 minute.
• Transfer to a large bowl and mix in pistachios.
• In a separate bowl, beat egg whites and salt until stiff but not dry.
• Fold nut mixture into whites in 4 additions (batter will be thick).
• Spoon batter by generous tablespoonfuls onto prepared sheets, spacing mounds 1 1/2-inches apart.
• Bake cookies 1 sheet at a a time until dry and cracked on top, about 10 minutes.
• Melt chocolate over double-boiler or in microwave, stirring until melted.
• Dip each cookie halfway into chocolate, shaking off excess.
• Place on foil-lined baking sheets, or on waxed paper- chill for 30 minutes.
• (Can be made 3 days ahead. Store between sheets of waxed paper in airtight container and refrigerate.) Serve at room temperature.

CHOCOLATE ALMOND MACAROONS

Steps:

• Set oven to 350 degrees.
• Butter generously a large cookie sheet.
• Beat egg whites and salt until stiff, but not dry.
• Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
• Fold in almonds, vanilla and melted chocolate.
• Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
• Bake for 12-15 minutes.
• Careful not to overbake, as the cookies will lose their texture.

CHOCOLATE-FILLED ALMOND MACAROONS RECIPE

Steps:

• Line two baking sheets with parchment paper or nonstick baking mats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together almond paste and sugar on medium-high until almond paste breaks down and mixture is well combined, 3 to 5 minutes. Scrape down sides of bowl. Add almond extract and salt; beat until well combined.
• With the mixer running, add egg whites, 1 teaspoon at a time, beating well and scraping down the sides of the bowl after each addition. The batter should be smooth and thick enough to pipe.
• Preheat oven to 325 degrees.
• Transfer batter to a pastry bag fitted with a No. 4 (1/2-inch) pastry tip. Holding pastry tip about 3/4 inch above the parchment paper on prepared baking sheet, pipe a quarter-size round of batter onto parchment paper. Lift the bag off the batter a slight sideways jerking motion of your hand, producing a flat, rather than pointy, top on the cookie. Continue piping cookies about 1 inch apart, trying to finish with as small a peak as possible to leave tops rounded and smooth. Wet a finger with warm water to smooth out any remaining peaked tops; sprinkle generously with sugar. Let stand at room temperature 15 to 20 minutes so that a thin, crisp crust develops on outside of each cookie.
• Transfer baking sheets to oven and bake, rotating baking sheets top to bottom and back to front two-thirds through, until set but not browned and still gooey in the centers, 18 to 20 minutes. Transfer baking sheet to a wire rack; let cookies cool on baking sheets for 10 minutes. Transfer cookies to wire rack to cool completely.
• To fill cookies, place 1 teaspoon ganache on the bottom of one cookie, sandwich with the flat side of a second cookie. Repeat process with remaining ganache and cookies.

CHOCOLATE-FILLED ALMOND MACAROONS

Steps:

• Preheat oven to 375°F. Generously butter heavy large nonstick cookie sheets. Blend almond paste, sugar and egg whites in processor until smooth. Drop dough by slightly rounded teaspoonfuls onto prepared sheets, spacing evenly. Press 1 almond onto each mound. Bake until cookies are golden brown, about 10 minutes. Let cookies rest on sheets until just cool to touch, about 5 minutes. Using spatula, transfer cookies to rack and cool completely. (Can be prepared 1 day ahead. Store cookies in airtight container at room temperature.)
• Bring cream, butter and orange peel to simmer in heavy small saucepan. Reduce heat to low. Add chocolate and stir until mixture is smooth. Remove from heat and let ganache stand until thick but spreadable, about 20 minutes.
• Spread some ganache over flat side of 1 cookie. Sandwich with flat side of another cookie. Repeat with remaining cookies and ganache. (Can be prepared 2 days ahead. Cover and refrigerate in airtight container. Bring cookies to room temperature before serving.)

WHITE CHOCOLATE ALMOND COCONUT MACAROONS

Steps:

• Instructions Preheat oven to 325 degrees F. In a medium bowl, combine coconut, flour and salt. Add almond extract and condensed milk and stir with spoon. Drop rounded spoonful onto parchment paper lined cookie sheets. Bake for 15 to 17 minutes, or until a light golden brown. Cool on rack completely. Melt almond bark in a microwave safe bowl, on 50% power, for 30 seconds at a time. Do NOT overheat. Chop almonds in food processor. Dip bottom of macaroon cookies in white chocolate, then almonds and place on wax paper to set. Drizzle remaining chocolate over tops of cookies. Allow chocolate to set before indulging.

CHOCOLATE ALMOND MACAROONS

Steps:

• Heat oven to 325 degrees. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.
• Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.
• Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
• Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
• Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

ROCHESTER DELI'S CHOCOLATE-DIPPED ALMOND MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a stand mixer with a paddle attachment, mix almond paste and sugar on medium speed until crumbly, about 2 minutes. Add egg whites and mix about 1 minute. Add almonds and mix about 1 minute. Using a 1-ounce scoop (about a heaping tablespoon), drop dough onto lined baking sheets. Space cookies about 2 inches apart. Using a lightly moistened finger, gently press each cookie until flattened. Batter will be sticky. Bake in preheated oven 15 minutes, or until just lightly browned. Remove from oven and cool completely on the baking sheets. When cool, dip half of each macaroon into the melted chocolate, then return it to the parchment paper. Let sit until chocolate is completely hardened. Notes: You may not need the entire 1 # of chocolate for dipping; however, it will be easier to dip if you have a larger amount. This cookie stores well in a sealed container for one week. May be frozen for up to one month.

CHOCOLATE-COVERED ALMOND MACAROONS - PATISSERIE SALZBURG OF RYE

Steps:

• Preheat oven to 325º. Line baking sheet with parchment paper. Blend almond paste and egg whites in processor until smooth. Transfer to pastry bag fitted with 1/4- to 1/3-inch-diameter smooth round tip. Pipe 1 1/2-inch-diameter rounds onto baking sheet, mounding slightly in center. Bake until light brown, about 30 minutes. Cool.
• Place semisweet chocolate in medium bowl. Bring cream to boil in small saucepan. Pour cream over chocolate and stir until melted and smooth. Cool ganache until firm enough to mound on spoon, about 4 hours. (Cookies and ganache can be made 1 day ahead. Cover and chill cookies. Cover ganache and let stand at room temperature.).
• Transfer ganache to pastry bag fitted with 1/2-inch-diameter smooth round tip. Pipe generous amount of ganache atop center of each cookie (about 1-inch wide and 1/2-inch high). Chill cookies 2 hours.
• Stir bittersweet chocolate in small bowl set over small saucepan of simmering water until melted and smooth. Remove chocolate from over water; cool slightly. Line baking sheet with parchment paper. Working with 1 cookie at a time, grasp edges of cookie and dip ganache side down into melted bittersweet choolate, coating ganache and top of cookie. Transfer to prepared baking sheet, dipped side up. Repeat with remaining cookies. Chill until chocolate sets, about 20 minutes. (Cookies can be made 3 days ahead. Refrigerate in airtight container.).

ALMOND-CHOCOLATE MACAROONS

Steps:

• Position rack in center of oven and preheat to 350°F. Line 2 heavy large baking sheets with foil. Butter foil and dust with flour. Finely grind almonds, sugar, cinnamon and salt in processor. Add egg, egg white and almond extract and process until mixture holds together. Transfer to bowl. Stir in chocolate.
• Using moistened hands, roll mixture into 1-inch balls and place on prepared sheets. Flatten to 1/3-inch thick rounds. Bake macaroons until tops puff and centers are still soft, about 12 minutes. Transfer to rack and cool completely. Store in airtight container at room temperature. (Can be prepared 3 days ahead.)

CHOCOLATE-DIPPED ALMOND MACAROONS RECIPE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment paper.
• Preheat oven to 350°. 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.
• Drop by rounded teaspoonfuls 2 in. apart onto prepared baking sheets. Bake 8-12 minutes or until firm to the touch. Cool 5 minutes before removing to wire racks.
• 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 160°, stirring constantly. Remove from heat. Cool to room temperature.
• 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.
• 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.
• Yield: 6 dozen.
• Originally published as Chocolate-Dipped Almond Macaroons in Taste of Home Christmas Annual
• Annual 2013, p156
• Nutritional Facts
• cookie equals 80 calories, 6 g fat (2 g saturated fat), 16 mg cholesterol, 6 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.
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COCONUT, CHOCOLATE & ALMOND MACAROONS

Steps:

• Heat oven to 325°F.
• Combine coconut, sugar, flour and salt in large bowl. Add egg whites and extract; mix well. Stir in nuts and chocolate.
• Drop coconut mixture into 36 mounds, 2 inches apart, onto greased and lightly floured baking sheets, using about 1 Tbsp. coconut mixture for each.
• Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets to wire racks; cool completely.

CHOCOLATE-COVERED ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees. Line baking sheet with parchment paper. Blend almond paste and egg whites in processor until smooth. Transfer to pastry bag fitted with 1/4 to 1/3 inch diameter smooth round tip. Pipe 1 1/2-inch diameter rounds onto baking sheet, mounding slightly in center. Bake until light brown, about 30 minutes. Cool. Place semisweet chocolate in medium bowl. Bring cream to boil in small saucepan. Pour cream over chocolate and stir until melted and smooth. Cool ganache until firm enough to mound on spoon, about 4 hours. DO AHEAD: Cookies and ganache can be made 1 day ahead. Cover and chill cookies. Cover ganache and let stand at room temperature. Transfer ganache to pastry bag fitted with 1/2-inch-diameter smooth round tip. Pipe generous amount of ganache atop center of each cookie (about 1 inch wide and 1/2 inch high). Chill cookies 2 hours. Stir bittersweet chocolate in small bowl set over small saucepan of simmering water until melted and smooth. Remove chocolate from over water; cool slightly. Line baking sheet with parchment paper. Working with 1 cookie at a time, grasp edges of cookie and dip ganache side down into melted bittersweet chocolate, coating ganache and top of cookie. Transfer to prepared baking sheet, dipped side up. Repeat with remaining cookies. Chill until chocolate sets, about 20 minutes. DO AHEAD: Cookies can be made 3 days ahead. Refrigerate in airtight container.

CHOCOLATE AND ALMOND MACAROONS

Steps:

• Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
• Bake at 350 for 15-17 mins. or until golden. Remove to wire racksto cool.
• Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals at end. Transfer to a 1-qt zip-top plastic freezer bag; cut a tiny hole in corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag. (Or you can you use a spoon if you are good at drizzling with it...if you do like to do it that way I usually add a little shortening to my chocolate before putting it into the microwave to make it more liquid like.)
• Note: For easy cleanup, put wax paper under the wire rack to catch the excess chocolate as you drizzle it on the cookies.

CHOCOLATE ALMOND MACAROONS

Steps:

• Preheat oven to 325 degrees F.
• Line a baking sheet with parchment paper.
• Beat the egg whites until they form stiff peaks.
• Gradually beat in the cocoa, confectioners sugar, salt, and vanilla.
• Gently fold in the ground almonds.
• Drop the mixture by rounded teaspoonfuls on prepared baking sheet, leaving a 2-inch space between each macaroon.
• Bake in preheated oven for 20 to 30 minutes, until macaroons are very lightly browned.
• Let cool on baking sheet until macaroons are firm.