Almond Macaroon Cookies, Two Ways

Chocolate Almond Macaroon Cookies

Ingredients:

3 ounces chocolate, melted and cooled
1 cup ground almonds (I use Trader Joe’s Almond Meal but you can grind your own using blanched almonds)
2/3 cup sugar
2 egg whites

Directions:

Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside.
Mix together the almonds and the sugar, then mix in the egg whites. Next, gradually add the cooled chocolate, stirring until mixture is smooth.
Make twelve 1-inch balls of batter and place them on the baking sheet. Or you can use a medium cookie scoop and drop them onto the baking sheet if you prefer. Flatten them slightly, so they have a smooth round shape.
Bake for 12-14 minutes. Remove macaroons from the oven and cool on a rack. When completely cool gently peel them from the parchment paper and enjoy!

Simple Almond Macaroon Cookies

Ingredients:

2 cups ground almonds (Trader Joe’s Almond Meal works great or you can grind your own using blanched almonds)
¾ cup sugar
1/4 teaspoon almond extract
2 egg whites

Directions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
2. Mix the almonds with the sugar and extract.
3. Add the egg white and and work the mixture very well holds together in a stiff paste.
4. Make twelve 1 1/2-inch balls of dough and flatten them slightly, or you can use a medium cookie scoop and drop the batter onto the parchment paper.
5. Bake for 8-10 minutes, until very lightly colored. They will be soft, but they will harden as they cool. Leave on tray until firm before removing from parchment paper.