Macaroons

Chocolate Almond Mini-Macaroons

Makes about 3 dozen cookies.

Not only are these mini cookies easy to make but they are also delicious.  They are great   on Passover and any other time of year. They are also a fun activity for children .They keep crisp and fresh refrigerated.

INGREDIENTS:

  • 1 tablespoon vegetable oil

  • 1 ounce semi-sweet imported chocolate, broken into small pieces

  • 3 ounces blanched almonds

  • 1 large egg white, at room temperature

  • ¼ cup sugar

PREPARATION:

  1. Preheat the oven to 350F.

  2. Grease 12x18 baking sheet with oil.

  3. Place chocolate and almonds in a food processor fitted with the steel blade and chop semi- finely.

  4. Beat the egg white at a high speed till soft peaks show, then add sugar gradually until the whites are very stiff.               

  5. With a rubber spatula fold the chocolate-nut mixture with the whites, combining well.

  6. Drop flat teaspoonfuls of batter unto the baking sheet. The best way to do this is to slide the batter with another teaspoonful to form mini balls.

  7. Bake for about 13 minutes, or until the tops feel firm to the touch. Let rest for a few seconds and release carefully with a metal spatula. Transfer to a wire rack to cool completely.

  8. Refrigerate in an air tight container with wax paper between the layers.

Note:

It is best to beat the egg white in a metal bowl.

 
 

Almond Macaroons

Makes about 4 dozen cookies.

These, delicious, dainty cookies keep for a long time, refrigerated.  They are perfect for Passover or all year round.

INGREDIENTS:

  • 11 ounces blanched almonds
  • 2/3 scant cup sugar
  • 1 teaspoon ground cinnamon
  • Zest from 1 lemon
  • 2 egg whites, at room temperature, lightly beaten with a fork

PREPARATION:

  1. Preheat the oven to 350F.
  2. Line a 12x18 baking sheet with parchment paper.
  3. Place 9 ounces of the almonds in a food processor fitted with the steel blade and chop until medium fine, do it in two batches. Keep the rest for the tops.
  4. Transfer to a bowl and add sugar, cinnamon and lemon zest. Fold in the egg whites and combine well (a wooden spoon helps). Let rest for a few minutes to allow the egg whites to absorb.
  5. With wet hands roll flat teaspoons of the mixture unto smooth balls. Place on the prepared baking sheet and top each cookie with reserved whole almond (from time to time, rinse your hands).
  6. Bake for about 16 minutes or until the tops feel lightly firm to the touch.    
  7. Right away gently release the macaroons (a metal spatula helps) and place on a wire rack to cool.
  8. Refrigerate in an airtight container with wax paper between the layers.