Chocolate-Dipped Almond Macaroons

Name: Chocolate-Dipped Almond Macaroons
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 72
Cuisine: Global
Ingredients: 358 grams unblanched almonds, finely ground; 1 Tbsp baking cocoa; 180 grams confectioners sugar; 3 egg whites; 4 egg yolks, lightly beaten; 255 grams semisweet chocolate, chopped and melted; 7 Tbsps sugar; 151 grams unsalted butter, softened; 7 Tbsps water

If you have roughly 50 minutes to spend in the kitchen, Chocolate-Dipped Almond Macaroons might be an outstanding gluten free and fodmap friendly recipe to try. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 83 calories. This recipe serves 72. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, water, egg whites, and a few other things to make it today. Only a few people really liked this dessert.

Instructions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Add salt; beat on medium speed until soft peaks form.

Ingredients you will need

Salt

Gradually add confectioners' sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in almonds.

Ingredients you will need

Powdered Sugar

Almonds

Sugar

Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets.

Equipment you will use

Baking Paper

Baking Sheet

Bake at 350° for 8-12 minutes or until firm to the touch. Cool for 5 minutes before removing to wire racks.

Equipment you will use

Oven

For buttercream, combine sugar and water in a small heavy saucepan. Bring to a boil; cook over medium-high heat until sugar is dissolved.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat.

Whisk a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Cook for 2 minutes or until mixture is thickened and reaches 160°, stirring constantly.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Frying Pan

Remove from the 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.

Ingredients you will need

Butter

Cocoa Powder

Cream

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Chocolate