Chocolate Macaroons

By aohmc

It's a gluten FREE French cookies and made from Almond meal. This cookie is crispy outside, soft and chewy inside.

Ingredients

• For the butter cream fillings:
• 3/4 cup Almond meal
• 3/4 cup powdered sugar
• 2 tsp. coco powder
• 2 ex-large egg whites, at room temperature
• 1/4 cup powdered sugar
• 1/2 block butter (about 4 Tbsp.), soften
• 3 Tbsp. Cream Cheese, soften
• 1 cup powdered sugar
• 1/2 tsp. vanilla
• Combine all together and beat until fluffy. Refrigerator until ready to use.

Details

Servings 16
Adapted from aohmc.blogspot.com

Preparation

Step 1

Line a parchment paper on a large cookie sheet. Lightly spray with non-stick cooking oil.

Sift almond meal, 3/4 cup powdered sugar and coco powder into a medium mixing bowl. Mix together well.

In a small mixing bowl, beat the egg whites with an electric mixer until lightly foamy (about 20 seconds). Add 1/4 cup powdered sugar, beat until holding soft peak and glossy meringue. (Important: ensure to add sugar into the foam egg whites within 25 seconds so that cookies will have the pretty "skirt" on the bottom while baking).

Using a spatula, fold almond mixture into the meringue 1/3 at a time until it forms a shiny batter with a thick, ribbon like consistency.
Pour the batter into a pastry bag and cut a small hole at the end. Pipe 32 small circles like Quarter size circles on the parchment paper with 1/4-inch apart.

Let stand at room temperature for 30 minutes until the top is little dry and shinny. Bake in the preheated over at 325 degrees F for 5 minutes, then turn down the temperature to 300 degrees F and baking another 5 minutes. After the cookie are cool, gently put two together with the butter cream filling in the middle.