Meringue Recipes - Muddy Macaroons Recipe

Ingredients

• 1 1/4 lb/575 g bittersweet/plain chocolate, coarsely chopped

• 1 1/3 cups/200 g finely ground almonds

• 2/3 cup/140 g granulated sugar

• 1/4 tsp almond extract/essence

• 1/4 tsp vanilla extract/essence

• 1 tbsp unsweetened Cocoa powder

• 2 large egg whites, lightly beaten

• 1 tsp water

• 2 tbsp confectioners'/icing sugar, to dust

---

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper.  

2. Melt the chocolate in a double boiler over barely simmering water. Remove from the heat and let cool for 5 minutes.

3. Stir together the almonds, granulated sugar, almond and vanilla extract, and cocoa in a large bowl.

4. Make a well in the center and pour in the melted chocolate and three quarters of the beaten whites.

5. Mix well to make a smooth dough, adding more whites if the dough is too stiff to mold. Dust your hands with a little confectioners' sugar.

6. Shape the dough into balls the size of walnuts. Place 2 inches (5 cm) apart on the prepared cookie sheets.

7. Use a fork to flatten them slightly. Brush with a little water. Dust with confectioners' sugar.

8. Bake for 10-12 minutes, or until firm to the touch. Cool the macaroons on the sheet for 1 minute. Transfer to racks and let cool completely.