Hot Chocolate Macarons
Serving Size / Yield
- 1/2 C. egg whites
- 3/4 C. powdered sugar
- 3/8 C. almond meal (powdered and sifted almonds)
- 4 Tbs. sugar
- 3 Tbs. hot chocolate mix (or cocoa powder for a less sweet version)
- chocolate frosting, for filling
Beat eggs in an electric mixer until foamy and slowly add the sugar. Add cinnamon and nutmeg, and beat until stiff peaks form.
Combine the almond meal, cocoa, and confectionary sugar in another bowl. Fold the almond meal, cocoa powder, and confectionary sugar to the stiffened egg whites until the mixture is a thick but still runny batter. Do not overmix.
Using a piping bag, pipe circles onto a silicone baking sheet. Ensure there is enough space for runny batter to expand out when baking.
Allow the batter to set for 30 minutes so that a hard crust forms on the top. This may take longer in a more humid kitchen.
Bake at 350 degrees for about 15 minutes, rotating the baking sheet halfway through. Allow to cool completely before filling will warmed frosting. Dust with extra hot chocolate mix or cocoa prior to serving.