Almond Macaroon Cookies with Chocolate Drizzle
Italian macaroons are naturally gluten-free cookies made with almonds and egg whites. They have a rich, nutty flavor and chewy texture, and require no fancy equipment. We drizzle them with chocolate for a flavor combination that will make almond lovers swoon.
Servings 15 medium cookies
Ingredients
For the almond cookies:
- 2 egg whites at room temperature
- 2 cups almond flour or very finely ground almonds
- ½ cup sugar
- ½ teaspoon almond extract
- 1 teaspoon amaretto liqueur optional
For the chocolate drizzle:
- ¾ cup semisweet chocolate chips or chopped semisweet chocolate
- ¼ cup whipping cream
- sliced almonds to garnish
Instructions
For the cookies:
- Beat 2 egg whites with half the sugar in a medium bowl until they form medium peaks.
- Add ½ teaspoon almond extract and 1 teaspoon amaretto liqueur and stir to mix. The preparation will flatten.
- Combine 2 cups almond flour and the rest of the sugar in a large bowl.
- Add the beaten whites to the dry ingredients, and stir until completely integrated. Cover and refrigerate until firm enough to scoop.
- Preheat the oven to 350°F (180°C).
- Line a baking sheet with parchment paper. Scoop tablespoons of dough, leaving an inch and a half or two between mounds to allow for expansion during baking.
- Bake for 10-12 minutes, until slightly colored and slightly soft in the center.
- Let cool completely on a wire rack.
For the chocolate drizzle:
- Heat ¼ cup whipping cream until just about to break to a boil.
- Pour over ¾ cup semisweet chocolate chips in a medium bowl, covering as much as you can. Let stand 30 seconds and whisk until you have a smooth, shiny chocolate ganache.
- Let cool until thick enough to drizzle over the cookies.
- Before it sets, sprinkle some sliced almonds, whole or crumbled. Let the chocolate set before eating.
- Store leftovers in tins or airtight containers.
Notes
Baking time: remember that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Almond flour. I like to buy commercial flour and be done with it. But you can process whole almonds and make your own.
Meringue. It's soft and hardly forms peaks when the beaters are lifted. That is the result of adding almond extract sometimes. It makes chewy cookies.
Storing. They last several days and remain chewy if kept in tins or airtight containers.
