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Recipe Name: Almond-chocolate Macaroons Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Cup(s) Whole almonds, toasted
about 9
1/2 ounces
1 Cup(s) Sugar
1/4 Teaspoon(s) Ground cinnamon
1/8 Teaspoon(s) Salt
1 Egg
2 Egg white
1/4 Teaspoon(s) Almond extract
3/4 Cup(s) Finely chopped bittersweet
not unsweetened or
Semisweet chocolate
Position rack in center of oven and preheat to 350F. Line 2 heavy
large baking sheets with foil. Butter foil and dust with flour. Finely
grind almonds, sugar, cinnamon and salt in processor. Add egg, egg
white and almond extract and process until mixture holds together.
Transfer to bowl. Stir in chocolate. Using moistened hands, roll
mixture into 1-inch balls and place on prepared sheets. Flatten to
1/3-inch thick rounds. Bake macaroons until tops puff and centers are
still soft, about 12 minutes. Transfer to rack and cool completely.
Store in airtight container at room temperature. (Can be prepared 3
days ahead.) Makes 25. Bon Appetit May 1995 Converted by MC_Buster.
Per serving: 3648 Calories (kcal); 253g Total Fat; (58% calories from
fat); 107g Protein; 288g Carbohydrate; 187mg Cholesterol; 480mg Sodium
Food Exchanges: 5 Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 42 Fat; 13 1/2 Other Carbohydrates Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
Calories: 3068
Calories From Fat: 1519
Total Fat: 182.6g
Cholesterol: 186mg
Sodium: 494.1mg
Potassium: 2148.6mg
Carbohydrates: 331.7g
Fiber: 37.1g
Sugar: 213.9g
Protein: 76.4g

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