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.
—Kukla
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Ingredients
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•3 cups Almond flour or finely grinded blanched almonds
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•1/3 cup granulated sugar (organic)
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•1/3 cup light brown sugar (organic)
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• 2 tablespoons cocoa powder
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• ¼ teaspoon sea salt
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• 3 large egg whites
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• 1 teaspoon vanilla extract
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2 tablespoons Amaretto liqueur
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• 1 cup white chocolate melted
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• ¼ cup dark chocolate melted
Directions
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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.
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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.
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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.
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