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Swiss Almond Macaroons

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Recipe

 

Yield

2 dozen

Prep

30 min

Cook

15 min

Ready

70 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
cup almonds
whole, blanched
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½ cup sugar
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3 tablespoons sugar
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½ teaspoon vanilla extract
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1 tablespoon water
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2 large egg whites
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¼ cup heavy whipping cream
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¼ pound semi-sweet chocolate
semi-sweet, finely cut, null, null
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Ingredients

Amount Measure Ingredient Features
79 ml almonds
whole, blanched
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118 ml sugar
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45 ml sugar
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2.5 ml vanilla extract
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15 ml water
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2 large egg whites
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59 ml heavy whipping cream
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113.4 g semi-sweet chocolate
semi-sweet, finely cut, null, null
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Directions

Process almonds and 3 tablespoons sugar in food processor bowl fitted with metal blade, pulsing on and off, until very finely ground.

Add vanilla.

Pulse again and scrape inside of work bowl with metal spatula.

Add water and pulse again to mix.

Leave almond mixture in work bowl while preparing meringue.

Whisk egg whites and ½ cup sugar in mixer bowl.

Place bowl over pan of simmering water and whisk until egg whites are hot and sugar is dissolved, about 2 minutes.

Whip meringue until cooled and fluffy.

Add about ¼ of meringue to work bowl containing almond mixture and pulse to mix.

Add another ¼ of meringue to work bowl and pulse to mix again.

Remove blade and scrape almond meringue mixture from work bowl onto remaining whites.

Fold into egg whites.

Scrape almond-meringue mixture into pastry bag fitted with plain tube that has ¼ inch opening.

Cover two baking pans with parchment paper.

Pipe 24 (½-inch) macaroons on each pan (48 total), leaving 1 inch between macaroons.

Bake macaroons at 375℉ (190℃) F until lightly golden, about 15 minutes.

(Switch pans from back to front and top to bottom once or twice during baking.)

Cool macaroons on pans.

When cool, remove from parchment paper.

Bring cream to boil in saucepan.

Remove from heat.

Add chocolate and allow to stand 2 minutes.

Whisk smooth.

Scrape filling into bowl to cool.

To assemble, place dab of chocolate filling on flat side of 24 baked macaroons.

Press flat sides of remaining 24 macaroons against filling.

Store in cool place.

Serve macaroons on day they are prepared.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 33038% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 36mg 2%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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