Chocolate Almond Macaroons

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Serves: 32
Ingredients: 
3/4 cup whole or slivered blanched almonds
1/2 cup semi-sweet chocolate pieces
3 egg whites
1/4 tsp. salt
1/2 cup sugar
1/2 tsp. vanilla
Whole natural or blanched almonds for topping
Preparation: 

Grind 3/4 cup of almonds in a stop-and-go fashion in electric blender. Set aside.

Grate chocolate in blender similarly. Set aside. 

Beat egg whites with salt until barely stiff. Gradually beat in sugar; continue beating until very stiff.

 Fold in ground almonds, chocolate and vanilla. Drop by mounded teaspoonfuls onto lightly greased baking sheet. Top each with an almond. 

Bake at 300 degrees, 20 to 25 minutes, or until lightly browned but still moist in center.

 Gently transfer to wire rack to cool. Makes about 32 macaroons.

Nutritional Info: 

Calories 47; Fat 3 g ; Sat Fat  0.6 g; Mono Fat  1.4 g; Poly Fat  0.4 g; Protein  1 g; Carb  6 g; Fiber  <1 g; Cholesterol 0 mg ; Sodium  24 mg; Calcium  10 mg; Potassium  39 mg; Vitamin E  0.8 mg*;

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  • 3/4 cup whole or slivered blanched almonds
  • 1/2 cup semi-sweet chocolate pieces
  • 3 egg whites
  • 1/4 tsp. salt
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • Whole natural or blanched almonds for topping

Grind 3/4 cup of almonds in a stop-and-go fashion in electric blender. Set aside.

Grate chocolate in blender similarly. Set aside. 

Beat egg whites with salt until barely stiff. Gradually beat in sugar; continue beating until very stiff.

 Fold in ground almonds, chocolate and vanilla. Drop by mounded teaspoonfuls onto lightly greased baking sheet. Top each with an almond. 

Bake at 300 degrees, 20 to 25 minutes, or until lightly browned but still moist in center.

 Gently transfer to wire rack to cool. Makes about 32 macaroons.