Recipe: Chocolate -Almond Macaroons

Chocolate -Almond Macaroons

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

Grind almonds stop-and-go fashion in electric blender. Grate chocolate in blender similarly.

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
Source: Almond Board of California