I’m not a baker. You’ll be able to tell with this recipe and my lack of basic baking equipment like parchment paper and piping bags. Don’t get me wrong I find baking fun but honestly, I’m a rebel in the kitchen. I don’t follow recipes or recommended cooking techniques. I simply don’t believe there is a “right” way of cooking. If I cook it and I like it, it’s “right.” End of story, case closed.
And an empty cookie tin means…
it’s “right.” :)
So if you are looking for recipes that you can host fancy shmancy dinner parties to impress your friends or perfect holiday cookies to give as gifts, sorry your out of luck. If you are reading this you probably know that by now but for some reason I feel the need to express my position on cooking/baking when I post certain ideas as I know baking purists will come out of the woodwork and rip me to shreds.
The way I see it… there are enough tried and true recipes in the world to keep you busy for decades. My job is to share my rebel experiments and hopefully dispel the myth that you have to be perfect in the kitchen to cook a meal. So many people think they “can’t cook” because some jackass told them what they made wasn’t good enough and that makes me angry. Anyone can and should feel comfortable in the kitchen.
Okay… NOT sure where that all came from but I shall slowly back off my soapbox and share with you may latest cookie experiment, Chocolate Almond Macaron-ish Cookies
I stumbled across a few recipes like this, and this and this. I never really heard of a Macaron before only Macaroons which are coconut based cookie globs. Right? (please correct me if I’m wrong) But a Macaron is an almond based sandwich cookie that’s pretty much only made up of egg white, sugar and almonds. No fat, super simple and sounded mighty tasty! So I studied the handful of recipes I found, all slightly different and made up my own. Reducing the sugar as much as possible, of course. MAN we use a lot of sugar when really, not that much is necessary. I just don’t get it. Anyway, I made two batches of these and both came out the same. I’m not sure if they are “right” but BOY are they tasty.
I decided to leave the cookies as halves because frankly, then I get to eat more of them. Plus I didn’t think they needed to be made into sandwich cookies to be good. They were awesome on their own.
I need to invest in some parchment paper as I think using aluminum foil and cooking spray effected the baking process but I still wanted to share what I had because honestly, the little man devoured them! He came home from school and before I knew it…
The only piece of the puzzle I haven’t figured out is the storage and that may just be because my tin isn’t air tight. These come out of the oven crisp on the outside and edges and awesomely gooey on the inside. but a few hours later.. they are soft all over. Still yummy but soft. Little man said he actually preferred them soft. I like the out of the oven texture better. So again, this is probably NOT a cookie you can bake for a cookie swap but a simple treat for your family that’s non-fat, full of almond-chocolaty goodness and fun for the holiday.
- 3 large egg whites
- 1/2 cup whole raw or blanched almonds (73g)
- 3/4 cup powdered sugar (90g)
- 2 tbsp unsweetened cocoa powder (10g)
- pinch of salt
- 2 tsp granulated sugar (4g)
Preheat the oven to 400 degrees
Separate the egg whites and place them in a large stainless steel bowl. Set aside. You want them to sit out a bit as they will whip better at room temperature.
Line your baking sheets with parchment paper or in my case I used aluminum foil and spray. They will stick so you need something. You will also want to use a liner so you can remove them from the hot sheets fast or they will continue to cook.
Add the almonds, powder sugar, and cocoa powder to a food processor or blender. I actually found my bullet worked just as good as my food processor. To make sure there are no lumps, sift the grinded mixture and then process any remaining bits.
Set the almond mixture aside and return to the egg whites. Add a pinch of salt and start to beat on medium-high until soft peaks form like this…
Now sprinkle in the 2 tsp of granulated sugar and beat the crap out of it until stiff peaks form like this…
Now it’s time to fold in the almond mixture. It’s gonna look gross…
But just keep folding lightly you will soon get this…
Now place the batter into a piping bag or in my case a large ziplock. If you are having trouble transferring it use the bowl method. Line a bowl with the bag like you would a garbage can…
Then simply pour in.
Unroll the bag from the bowl and seal. Snip the edge of the bag and pipe drips of the batter onto the cookie sheets. About and inch each and an inch apart.
Bake for 6-8 minutes.
When you take them out of the oven, simply pick up the parchment/foil from the sheet and let the cookies cool.
Mine rose up a bit but then flattened. Not sure why.
They were tasty all the same. If any baking purists made it this far I would love advice, suggestions, etc. We did like them as is but I’m sure I could be something differently to make them even better. I may be a “rebel” but I also like to learn. :)
The recipe makes about 4 dozen. I was able to squeeze a bit more of it mostly because I make small cookies but by keeping it at 48, I can easily calculate nutrition information for a serving size of 3 cookies. But I dare you to stop at 3. ;)
|Servings||Amt per Serving|
|16||3 Chocolate Almond Macaron-ish Halves|
|55||2g||1g||old: 1||new: 1|