Chewy chocolate macaroons
Very chewy and chocolatey macaroons – perfect for left-over egg whites!
Ingredients
Equipment
Method
Mix Ingredients
- Whisk the egg whites until foamy
- Add the cream of tartar
- Whisk until it starts to stiffen (5-7 minutes)
- Gradually add sugar while whisking until semi stiff peaks
- Add the cocoa and whisk until blended
Form Cookies
- Scoop some in a pastry pipe and make 1.5 inch blobs on a cookie sheet lines with parchment paper, leaving at least an inch space between each.
- Lift then Tap the sheet a few times on the counter to flatten and remove some air.
Baking
- Place in a 280°F oven and cook for 25-30 minutes (until the surface starts to crack slightly
- Remove from oven and let cool on the counter (off the sheet)
Tip
- Once cooled, if it sticks to the parchment paper, freeze for about 20 to 30 minutes and they’ll be a lot easier to take off.
Notes
