Chocolate-Almond Macaroons

Schokolade Busserln

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Preparation info

  • Makes about


    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

Viennese macaroons are called kisses (Busserln). This chocolate-almond version is a good representation of this cookie.


  • 6 ounces bittersweet chocolate, finely chopped
  • 2 cups sliced natural almonds
  • 1⅓ cups confectioners’ sugar, divided
  • 4 large egg whites, at room temperature


  1. Position racks in the center and top third of the oven and heat to 325°F. Line two baking sheets with parchment paper.
  2. Melt the chocolate in the top part of a double boiler over barely simmering water or in a microwave oven. Cool until tepid.
  3. Process the almonds and cup of the confectioners’ sugar in a food processor fitted with the metal blade until the almonds are very finely chopped, almost a powder. Beat the egg whites with a handheld electric mixer until soft peaks form, then gradually beat in the remaining cup of sugar until stiff, shiny peaks form. Fold in the almond mixture, then the cooled chocolate. Transfer to a pastry bag fitted with a 7/16-inch-wide plain tip, such as Ateco Number 805.
  4. Pipe 1½-inch-wide mounds of the batter, about 1 inch apart, on the sheets. Bake until the edges are firm and the macaroons lift easily from the paper, about 30 minutes (see Note). Cool completely on the sheets.

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