Chocolate Macaroons with Strawberry Filling

By Wewah

Ingredients

• Strawberry Filling:
• 3/4 cup slivered almonds, toasted
• 2 cups confectioners’ sugar
• 2 tablespoons unsweetened Dutch-processed cocoa powder
• 3 egg whites, room temperature
• 1/2 teaspoon vanilla extract
• 2 tablespoons sugar
• 2 (3-ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup strawberry preserves
• 1/4 cup confectioners’ sugar

Preparation

Step 1

Makes about 2 dozen

1. Preheat oven to 275°. Line baking sheets with parchment paper or silicone baking mats; set aside.

2. In the work bowl of a food processor, pulse almonds until very finely ground. Add confectioners’ sugar and cocoa; process until well combined.

3. In a medium bowl, combine egg whites and vanilla. Beat at high speed with an electric mixer until frothy. Gradually add sugar, beating until stiff peaks form. Fold almond mixture into egg-white mixture until well combined. Let batter stand for 15 minutes.

Makes about 3/4 cup

1. In a small bowl, combine cream cheese, butter, preserves, and confectioners’ sugar. Beat at medium speed with an electric mixer until creamy.