CHOCOLATE-DIPPED ALMOND MACAROONS

Chocolate-Dipped Almond Macaroons image

My mother taught my daughter how to make these chocolaty macaroons. When my daughter was 10 years old, she entered a batch in the county fair and won a ribbon. -Traci Booe, Veedersburg, Indiana

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 dozen.

Number Of Ingredients 12

Previous Next

Ingredients

3 large egg whites
Dash salt
1-1/2 cups confectioners' sugar
2-1/2 cups unblanched almonds, finely ground
CHOCOLATE BUTTERCREAM:
7 tablespoons sugar
7 tablespoons water
4 large egg yolks, lightly beaten
2/3 cup unsalted butter, softened
1 tablespoon baking cocoa
CHOCOLATE DIP:
9 ounces semisweet chocolate, chopped and melted

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.

Nutrition Facts : Calories 80 calories, Fat 6g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 6mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.