Meringue Recipes - Chocolate Cinnamon Macaroons Recipe

Ingredients

• 1 cup/150 g blanched almonds

• 6 oz/180 g milk chocolate, coarsely chopped

• 1/2 cup/100 g granulated sugar

• 1 tbsp unsweetened cocoa powder

• 1/4 tsp ground cinnamon

• 2 large egg whites, lightly beaten

• 1 tsp water

• 2 tbsp confectioners'/icing sugar

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Spread the almonds on a large baking sheet. Toast for 7 minutes, or until lightly golden. Let cool completely.

2. Transfer the nuts to a food processor and process until finely ground. Melt 3 oz (90 g) of chocolate in a double boiler over barely simmering water.

3. Mix the ground almonds, sugar, cocoa, and cinnamon in a large bowl and make a well in the center.

4. Mix in the melted chocolate and enough egg white to form a soft, but not sticky paste. Refrigerate for 30 minutes.

5. Line two cookie sheets with parchment paper. Spoon scant tablespoons of the mixture 1 inch (2.5 cm) apart onto the prepared cookie sheets, flattening them slightly.

6. Brush the tops with a little water and sprinkle with the confectioners' sugar.

7. Bake for 10-12 minutes, or until just firm to the touch. Transfer to racks to cool.

8. Melt the remaining chocolate in a double boiler over barely simmering water.

9. Dip the macaroons halfway into the melted chocolate. Let dry on parchment paper for 30 minutes.