It is not necessary to serve this chocolate macaroon pudding, but I had to do something with the rest of it egg whites. I love these macaroons so much that I make them without occasion. They have a chocolate flavor and soft texture, and generally from them hard to come off. Fortunately (or not, depending on your point view), prepare them quickly and easily. Nutrition value of one serving: (25 almond macaroons total) Calories 54, total fat 2 g., saturated fats, proteins 1 g, carbohydrates 8 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 25 minutes Difficulty: easy. Amount: 25 almond macarons. B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 egg whites
- 1 tbsp. ground almonds
- 3 tbsp. l cocoa
- 1.5 tbsp. powdered sugar
Recipes with similar ingredients: eggs, icing sugar, almonds, cocoa
Recipe preparation:
- Preheat the oven to 205 ° C and cover the baking sheet with parchment paper or better with a silicone mat. Mix egg whites (not whipping them) with ground almonds, cocoa and icing sugar until obtaining a sticky but dense mixture.
- Pour cold water into a large bowl and dip your hands to moisten them, then roll them up dough balls the size of a walnut nut. You may need to wet again as you cook. arms.
- Put balls on a laid baking sheet and place in the oven for 11 minutes It’s hard to say when they will be ready, because they will seem soft, but harden a little as they cool. AT in any case, they must be moist inside, so they will remain malleable. So don’t worry what cookies look like sticky underneath.
