Chocolate Amoretti Macaroons.

By • May 4, 2011 2 Comments

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Author Notes: Every weekend I bake something for my grandson, and his classmate’s snacks. Being an excellent student and a very sweet six-grader boy, he deserves my efforts. He also takes most of the photos for me before everything is gon.
I try not to repeat to often the same cookie, muffin or biscotti.

The base for these Macaroons I took from Lucinda’s Scala Quinn recipe for Jam Macaroons, but instead of only granulated sugar, I used half of each. The brown sugar makes the final product softer.
I also added a tablespoon cocoa powder, Amaretto liqueur, and used chocolate instead of jam because my grandson don’t like’s any kind of preserves.
Thanks’ to Lucinda I now have a new cookie in my repertoire.

Serves makes 20

  • •3 cups Almond flour or finely grinded blanched almonds
  • •1/3 cup granulated sugar (organic)
  • •1/3 cup light brown sugar (organic)
  • • 2 tablespoons cocoa powder
  • • ¼ teaspoon sea salt
  • • 3 large egg whites
  • • 1 teaspoon vanilla extract
  • 2 tablespoons Amaretto liqueur
  • • 1 cup white chocolate melted
  • • ¼ cup dark chocolate melted
  1. Preheat oven to 350 degrees. In a bowl mix egg whites with the sugars and salt.Add cocoa powder, Almond Meal or grinded almonds, vanilla, and Amaretto liqueur; mix well until a ball forms of a very sticky dough.
  2. With wet hands, shape small balls (about a leveled tablespoon). Place on baking sheets lined with parchment paper. Using the back of a measuring teaspoon make an indentation in the center of each cookie. Bake for 15 to 20 minutes until a little crackly.
  3. Cool for 10 minutes: transfer to a cooling rack. Meanwhile melt the chocolates, and spoon into each cookie; first the white, and when it sets, the dots of dark chocolate.

More Great Recipes: Chocolate|Cookies|Desserts

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Comments (2) Questions (0)


about 4 years ago Chef Sharon

Nice review Jewel! It gives me confidence that I could make these. I can tell you bake a lot to know things like that. Great insight!!


about 4 years ago Jewel4519

The Chocolate Amoretti Macaroons are delicious, but I feel they could be improved with some tweaking.

The cookie is a bit dry and not as flavorful as I’d hoped. The flavor and texture are better the next day.

I followed the directions as given and baked the cookies a full 20 minutes.

Instructions as written are bit disjointed and could be improved. Listing the ingredients in the order they are used would be helpful.

I would mix all the wet ingredients, then add to the dry ingredients.

As for flavor and texture, I think adding another tablespoon each of cocoa and Amaretto plus one more egg white would improve both. More white chocolate was needed than called for, but I used less dark chocolate.

I used a small cookie scoop, dipped in hot water (shaking off excess,) to form my cookies. Very easy and less messy than rolling by hand.

All in all, I would make these again with a few modifications! These are a healthier alternative for a sweet treat using almond meal as the base.

For the record, my 7 year old loves them!!