Chocolate Hazelnut Macaroons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 egg whites3/4 c sugar1/2 cup cocoa powder1/2 t Vanilla extract1/4c chopped Hazelnuts
Make sure beater blades and bowls are completely free of residual grease or oils and dry.
Combine cocoa and sugar in a small bowl.
In a separate bowl, combine egg whites and vanilla. Beat on medium speed until they are frothy, then increase to high speed and beat until soft peaks form .
Gradually add the sugar/ cocoa powder mixture while continuing to beat on high speed, occasionally scraping the sides of the bowl with a clean rubber spatula, until it is incorporated and the mixture reaches the consistency of a thick pudding.
I used my food chopper to more finely chop the hazelnuts (put 1/4 c chopped packaged nuts in the chopper and pulsed a few times to get smaller bits)
Fold nuts into 1/2 of the egg mixture and then fold back into the remaining egg mixture.
Drop by sightly rounded teaspoonfuls onto a non-stick cookie sheet that has been sprayed with Pam (or other).
Bake for apprx. 20 minutes in an oven that has been pre-heated to 325 degrees. The edges should be firm. Remove from the oven and allow to cool on the cookie sheet for a couple of minutes and then remove to a cooling rack to finish cooling. Makes 32 cookies. Nutrition information is figured at 2 cookies per serving.
Number of Servings: 16
Recipe submitted by SparkPeople user BAM-MA.
Combine cocoa and sugar in a small bowl.
In a separate bowl, combine egg whites and vanilla. Beat on medium speed until they are frothy, then increase to high speed and beat until soft peaks form .
Gradually add the sugar/ cocoa powder mixture while continuing to beat on high speed, occasionally scraping the sides of the bowl with a clean rubber spatula, until it is incorporated and the mixture reaches the consistency of a thick pudding.
I used my food chopper to more finely chop the hazelnuts (put 1/4 c chopped packaged nuts in the chopper and pulsed a few times to get smaller bits)
Fold nuts into 1/2 of the egg mixture and then fold back into the remaining egg mixture.
Drop by sightly rounded teaspoonfuls onto a non-stick cookie sheet that has been sprayed with Pam (or other).
Bake for apprx. 20 minutes in an oven that has been pre-heated to 325 degrees. The edges should be firm. Remove from the oven and allow to cool on the cookie sheet for a couple of minutes and then remove to a cooling rack to finish cooling. Makes 32 cookies. Nutrition information is figured at 2 cookies per serving.
Number of Servings: 16
Recipe submitted by SparkPeople user BAM-MA.
Nutritional Info Amount Per Serving
- Calories: 56.7
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 10.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.1 g
- Protein: 1.5 g
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