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Chocolate-Dipped Almond Macaroons

 Chocolate-Dipped Almond Macaroons
My mother taught my daughter how to make these chocolaty macaroons. When my daughter was 10 years old, she entered a batch in the county fair and won a ribbon.
72 ServingsPrep: 40 min. Bake 10 min./batch + cooling


  • 3 egg whites
  • Dash salt
  • 1-1/2 cups confectioners' sugar
  • 2-1/2 cups unblanched almonds, finely ground
  • 7 tablespoons sugar
  • 7 tablespoons water
  • 4 egg yolks, lightly beaten
  • 2/3 cup unsalted butter, softened
  • 1 tablespoon baking cocoa
  • 9 ounces semisweet chocolate, chopped and melted


  • Place egg whites in a small bowl; let stand at room temperature for
  • 30 minutes. Line baking sheets with parchment paper.
  • Preheat oven to 350°. Add salt to egg whites; beat on medium
  • speed until soft peaks form. Gradually add confectioners' sugar, 1
  • tablespoon at a time, beating on high until stiff glossy peaks form
  • and sugar is dissolved. Fold in almonds.
  • Drop by rounded teaspoonfuls 2 in. apart onto prepared baking sheets.
  • Bake 8-12 minutes or until firm to the touch. Cool 5 minutes before

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Chocolate-Dipped Almond Macaroons (continued)

Directions (continued)

  • removing to wire racks.
  • For buttercream, combine sugar and water in a small heavy saucepan.
  • Bring to a boil; cook over medium-high heat until sugar is
  • dissolved. Remove from heat. Whisk a small amount of hot mixture
  • into egg yolks; return all to pan, stirring constantly. Cook 2
  • minutes or until mixture is thickened and reaches 160°, stirring
  • constantly. Remove from heat. Cool to room temperature.
  • In a small bowl, beat butter until fluffy, about 5 minutes. Gradually
  • beat in cooked sugar mixture. Beat in cocoa until smooth. If
  • necessary, refrigerate until buttercream reaches spreading
  • consistency.
  • Spread buttercream over bottom of each cooled cookie. Refrigerate
  • until firm, about 15 minutes. Dip bottom of each cookie in melted
  • chocolate, allowing excess to drip off. Place on waxed paper; let
  • stand until set. Store in an airtight container in the refrigerator.
  • Yield: 6 dozen.
Nutritional Facts: 1 cookie equals 80 calories, 6 g fat (2 g saturated fat), 16 mg cholesterol, 6 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.