These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. —Christine Venzon, Peoria, Illinois,
- 2 large egg whites
- 1 cup confectioners’ sugar
- 1/2 cup chopped walnuts, toasted
- 2 tablespoons baking cocoa
- 1 tablespoon instant coffee granules
- Dash salt
- 1/3 cup superfine sugar
image/svg+xml Text Ingredients View Recipe,
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Preheat oven to 275°. Place confectioners’ sugar, walnuts, cocoa and coffee in a food processor; process until finely ground.
Add salt to egg whites; beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended.
Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air-dry for 30 minutes before baking. Bake 18-20 minutes. Remove parchment from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.
1 cookie: 22 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 0 protein.