Richard Grausman

Chocolate-Almond Macaroons

Macarons au Chocolat

Preparation info
  • Makes

    5

    Dozen
    • Difficulty

      Easy

Appears in
French Classics Made Easy
French Classics Made Easy

By Richard Grausman

Published 2011

  • About

I HAVE ALWAYS found macaroons too sweet. Most recipes contain at least twice as much sugar as almonds, and I have reduced the sugar to a point where many would no longer call them macaroons (although I feel that much of the cookies’ original character still remains). The cocoa adds to the subtle, semisweet nature of this cookie.

Ingredients

  • 1 ⅓ cups (200 g) whole blanched almonds or 1⅔ cups (

Method

  1. Preheat the oven to 350°F with the oven rack in the middle position. Use a nonstick baking sheet or line a regular baking sheet with parchment paper or a nonstick silicone liner.
  2. In a food processor, grind the almonds and sugar to a powder. Mix in the