Ingredients
Scale
- 1 ¾ cups almond flour
- ¾ cup Dutch processed cocoa powder
- 1 tsp kosher salt
- ½ cup granulated sugar
- 1 ½ cups semisweet chocolate chips
- 2 large eggs (room temperature)
- Optional: fresh raspberries for garnish
Instructions
- Prepare meringue by whipping room temperature egg whites until soft peaks form. Gradually add granulated sugar until stiff peaks develop.
- Sift together almond flour, cocoa powder, and salt; gently fold into the meringue until just combined.
- Transfer the batter to a piping bag and pipe small circles onto a lined baking sheet.
- Let the piped macarons rest for about 30 minutes until a skin forms.
- Preheat the oven to 325°F (160°C) and bake for 15–20 minutes, ensuring they do not brown.
- Cool completely before filling with chocolate ganache or raspberry filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron (15g)
- Calories: 70
- Sugar: 5g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg