Bittersweet Chocolate Macaroons

Bittersweet Chocolate Macaroons
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 212.

I thought all macaroons had coconut in them but this recipe proved me wrong. It does have the consistency of coconut - very chewy and moist. True to their name, they are bittersweet so if you like macaroons that are not overly sweet, you might like these.

7 oz. (1 1/3 cups blanched almonds
1 oz. semisweet chocolate
3/4 cup sugar
1/3 cup plus 2 TBS. unsweetened cocoa powder (preferably Dutch process)
Pinch of salt
3 egg whites

Adjust two racks to divide the oven into thirds and preheat oven to 350 degrees. Line two cookie sheets with baking parchment or with foil, shiny side up. Set aside.

Toast the almonds in the oven for 10 to 12 minutes. Set aside to cool.

Remove 12 of the almonds. Chop them into small pieces (they will be used to sprinkle on top of the macaroons before baking). Set aside.

Place remaining almonds in a food processor fitted with a metal chopping blade.

Chop the semisweet chocolate and add it to the processor bowl. Add the sugar, cocoa and salt.

Pulse a few times and then process for about 30 seconds until the almonds are fine.

With the motor running, add the egg whites through the feed tube and process until mixed.

Shape the mixture into round cookies (you can use a pastry bag, a teaspoon or scooper for this). Place them about an inch apart on the foil.

Sprinkle the tops with the reserved chopped nuts.

Bake for 8 to 10 minutes, reversing the sheets top to bottom and front to back once during baking. When done, the macaroons should feel soft but dry, not sticky. Do not overbake. Transfer to a cooling rack with a metal spatula. Store in an airtight container.