Flat Belly - Chocolate-Almond Macaroons

From "Flat Belly Diet Cookbook", Enjoy!

Photo by Patrie L.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup blanched almonds

  • 1/2

    cup sugar, divided

  • 4

    egg whites

  • 1/4

    cup unsweetened cocoa powder

  • 1

    tsp vanilla extract

  • 1/2

    tsp almond extract

  • 1/4

    tsp salt

Directions

1.) Preheat the oven to 325 degree F. Line 2 large baking sheets with parchment paper. 2.) Toast the almonds in a large deep skillet over medium heat, stirring often, for about 3 minutes or until golden. Tip into the bowl of a food processor fitted with a metal blade. 3.) Add 1 tbsp of the sugar. Process until the almonds are finely ground. 4.) Beat the egg whites with an electric mixer on high speed until the whites hold soft peaks. Gradually beat in the remaining sugar until the whites hold stiff peaks. Beat in the cocoa, vanilla extract, almond extract, and salt. Gently fold in the almonds. 5.) Drop the mixture by rounded tbsp onto the prepared baking sheets, leaving 1" between each macaroon. Bake for 27 to 30 minutes or until very lightly browned. Place baking sheets on a rack and let macaroons cool until firm.

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