Chocolate Almond Macaroons
Yields 20 macaroons
1 1/4 cups unblanched almonds
1/2 cup plus 3 tablespoons sugar
1/3 cup unsweetened cocoa powder
2 egg whites
1/2 teaspoon pure almond extract
- Preheat oven to 350°. Toast almonds for 10 to 15 minutes or until they are fragrant. Remove from baking sheet and let cool a least 15 minutes. Leave oven turned on. Line a baking sheet with non-stick parchment paper.
- In a food processor, grind almonds and sugar to a powder. Using the on/off method, pulse in cocoa until mixed. Add 2 egg whites and almond extract to the bowl while turning the processor on and off several times. Avoid overmixing.
- Form the cookies using a level tablespoon and drop on the lined trays. Bake 14 to 16 minutes, until they have puffed slightly. Do not overbake. Cool on a cooling rack.
- Remove from paper and store in an airtight container.
Total calories 65
Fat 3 g
Protein 2 g
Carbohydrate 9 g
Sodium 6 mg
Calcium 17 mg
Fiber 1 g