Chocolate Macaroons I Recipes

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
• Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.
• Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
• Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
• Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.

CHOCOLATE MACAROONS

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment or preferably silicon pad.
• Mix egg whites (unbeaten) with the ground almonds, cocoa and powdered sugar until you have a sticky but cohesive mixture.
• Fill a large bowl with cold water and dip your hands in it to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
• Arrange the macaroon-balls on the lined baking tray and put in the oven to bake for 11 minutes. It's hard to tell when they're ready, as they will seem squishy but they harden up a little as they cool, and anyway, they should be damp within; that's what makes them chewy, so don't worry that the macaroons look sticky underneath.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
• In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
• On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

OH SOO EASY CHOCOLATE MACAROONS

Steps:

• Combine first five ingredients in pot and bring to a boil.
• Boil for one minute.
• Remove from heat.
• Add oatmeal and coconut, mix well.
• Drop quickly with tablespoon onto waxed paper and let cool.

CHOCOLATE MACAROONS

Steps:

• Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler.
• Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate.
• Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 4-ounce ice cream scoop to portion onto the sheet pans.
• Bake for about 25 minutes. Do not to overbake them!

CHOCOLATE MACAROONS

Steps:

• Freeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment
• In a food processor, combine the almonds and the confectioners sugar and pulse on and off for 40 seconds, or until powdery. Add the cocoa powder and pulse very briefly just to mix.
• In a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks.

CHOCOLATE MACAROONS - NO BAKE

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

CHOCOLATE MACARONS

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
• Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
• To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

CHOCOLATE CHUNK MACAROONS

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
• Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
• Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

CHOCOLATE MACARONS RECIPE BY TASTY

Steps:

• Sift the dry ingredients together in a medium bowl.
• In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
• Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
• Tap the tray a couple times on a hard, flat surface to remove air bubbles.
• Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
• Serve.
• Enjoy!