Ginger and chocolate macaroons

Ginger and chocolate macaroons


These crunchy macaroons combine the perfect pairing of ginger and chocolate for the ultimate afternoon tea snack.

The ingredient of Ginger and chocolate macaroons

  1. 145g blanched almonds
  2. 220g (1 cup) caster sugar
  3. 2 tablespoons cocoa powder, sifted
  4. 2 tablespoons finely chopped glace (cooking) ginger
  5. 2 egg whites, at room temperature

The instruction how to make Ginger and chocolate macaroons

  1. Line 2 large baking trays with non-stick baking paper. Place the almonds in the bowl of a food processor and process until ground. Transfer to a medium bowl.
  2. Add the sugar, cocoa powder, ginger and egg white to the ground almonds and mix with a wooden spoon until just combined.
  3. Place heaped teaspoons of mixture about 3cm apart on the lined trays and shape roughly into discs. Set aside, uncovered, for 4 hours to dry slightly.
  4. Preheat oven to 160u00b0C. Bake macaroons in preheated oven for 15 minutes, swapping trays around after 8 minutes. Cool on trays.

Nutritions of Ginger and chocolate macaroons

calories: 54.97 calories
calories: 2.5 grams fat
calories: 8 grams carbohydrates
calories: 1 grams protein
calories: NutritionInformation

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