Chocolate macaroon biscuits

    These are basically macaroons in a biscuit form. You can adapt this recipe by changing the flavors and colours of the biscuits. I was looking around for macaroon recipes, i found one and decided half way through making it to adapt it to make a chewy crisp biscuit.

    Derbyshire, England, UK
    2 people made this


    • 110g Icing sugar
    • 60g ground almonds
    • 2 Egg whites
    • 50g Caster sugar
    • 1-2 tbsp cocoa powder (Depends on how chocolaty you want the biscuits.)


    1. Preheat a fan assisted oven to 180 degrees and line or grease 2 large baking trays. Should make 16 medium size biscuits.
    2. Grind the almonds and Icing sugar in a blender, then sieve in the cocoa powder. If your a fan of almonds then you can just skip blending and sieve them straight into a bowl.
    3. Whisk the egg whites with an electric whisk until soft peaks, then add the sugar. Then, when the sugars in continue whisking until a slight stiff peak forms.
    4. Next add half of the chocolate powder mix into the egg whites and fold in gently. Then fold the rest in.
    5. Now it may seem odd but next you need to stir the mixture until it becomes a gloopy consistency. Until it comes of the spoon like lava.
    6. Then pipe onto the baking trays leaving at least 1-2 cm gap in between each. It doesn't matter what shapes and sizes they are.
    7. Leave at room temperature on the tray to dry out for 30 minutes. Then after 30 minutes drop the trays on the work surface a few times to release any air bubbles. Then bake at 180 degrees for 10 minutes.
    8. When they come out leave for further 5 minutes on the baking tray, then remove and cool. Then they are ready to eat


    The mixture may seem runny but it doesn't matter as it means the biscuits will be light. Check out some more of my recipes at Joseph.Castledine

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