Ingredients
8 egg whites, at room temperature
2/3 cup cocoa
2/3 cup confectioners' sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 (10 2/3 ounce) cup chopped almonds
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Beat the egg whites until they form stiff peaks. Gradually beat in the cocoa, confectioners sugar, salt, and vanilla. Gently fold in the ground almonds. Drop the mixture by rounded teaspoonfuls on prepared baking sheet, leaving a 2-inch space between each macaroon. Bake in preheated oven for 20 to 30 minutes, until macaroons are very lightly browned. Let cool on baking sheet until macaroons are firm.