← All recipes

🍽️ Crunchy Chocolate-Almond Macaroons

32 kcal · 30 min · 4 servings

Ingredients

• 3 egg whites
• 1 pinch salt
• 200 g powdered sugar
• 1 tsp lemon juice
• 150 g almond kernels
• 2 tbsp cornstarch
• 100 g dark chocolate couverture
• 2 tbsp cocoa powder
• 0.5 tsp cinnamon
• 40 almond kernels

Instructions

1. 1. Whip the egg whites until stiff, gradually adding the salt and powdered sugar. Add the lemon juice and continue whipping until the mixture is glossy and forms soft peaks.
2. 2. Mix the ground almonds with the starch, the grated dark chocolate, and the cinnamon. Gently fold this mixture into the egg whites.
3. 3. Fill the mixture into a piping bag with a large round tip. Pipe about 80 cherry-sized mounds with some space between them onto a baking sheet lined with baking paper.
4. 4. Halve the almonds with a small knife by starting at the tip and cutting along the natural seam. Place the almond halves on the macaroons.
5. 5. Bake the macaroons in the preheated oven at 150 degrees for about 25 minutes. Remove them, immediately detach them from the tray, and let them cool on a wire rack.

Nutrition per serving

• kcal: 32
• Protein: 1 g · Fett/Fat: 1 g · Carbs: 4 g