Schokoladenmakronen (Gluten-Free Christmas Chocolate Meringues)
Description
Schokoladenmakronen (chocolate meringues) are popular German Christmas cookies and are naturally gluten-free with a rich chocolate taste.
Ingredients
•
2 ounces dark chocolate
•
2 egg whites
•
1/2 cup white sugar
•
2 teaspoons vanilla sugar
•
1 tablespoon unsweetened cocoa powder
Directions
1
Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2
Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
3
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
4
Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
5
Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
6
Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.