Best Chocolate Dipped Almond Macaroons Recipes

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-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.

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-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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