Mocha Macaroons
For chocolate macaroons, omit the coffee from this recipe.
Makes about 22 cookies
1 ½ cups almond meal
cup sugar (divided)
6 tablespoons unsweetened cocoa powder
1 teaspoon finely ground coffee beans or espresso powder (optional) 2 large egg whites, room temperature
Pinch of salt
1 teaspoon almond extract
Icing/filling (optional):
5 to 8 teaspoons strong, brewed coffee
1 cup powdered sugar (see note)
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine almond meal, sugar (set aside 2 tablespoons), cocoa and coffee powder, if using.
In a separate, clean, dry bowl, using electric mixer, beat egg whites until foamy. Add salt and continue beating until soft peaks form. Slowly add remaining sugar while continuing to beat egg whites. Beat until stiff peaks form. Add almond extract and beat just until combined.
Gently fold half the almond meal mixture into egg whites. When combined, fold in remaining mixture.
Slightly moisten hands with cold water and shape dough into walnut-size balls (dough will be sticky). Place on prepared baking sheet and flatten slightly.
Bake in preheated oven about 18 to 20 minutes, rotating sheet halfway through baking. Macaroons will be slightly soft to the touch when removed from oven. Exterior will become firm when cool. Interior will remain chewy.
To make icing, if desired: Gradually add coffee to sugar until icing reaches drizzling consistency (if too thin, the drizzles will run together), or spreading consistency if using for filling. Using tines of a fork, drizzle on cooled macaroons. If filling, slice macaroons in half and fill with icing. Let macaroons sit until icing is firm to the touch.