Chocolate Covered Almond Macaroons

Chocolate Covered Almond Macaroons

Dessert Recipe

40 Mins
  • 200g blanched almonds
  • 200g dark chocolate, melted
  • 100g white chocolate, melted
  • 225g golden caster sugar
  • 25g rice flour, sifted
  • 2 egg whites
  • 1 tsp almond extract


Preheat the oven to gas 4, 180ºC, fan 160ºC.


Put the almonds on a baking tray and bake on the top shelf of the oven for 5 minutes. Remove and leave to cool.


Whisk the egg whites until they form stiff peaks. Whisk in the caster sugar, a little at a time, until the mix thickens.


Reserve an almond for each, then blitz the rest in your blender to a medium coarse powder. Fold the almonds and rice flour into the egg whites, then fold in the almond extract. Cover and chill for 30 minutes.


Spoon the mixture onto baking sheets lined with non-stick baking paper. Put an almond on each. Bake on the top shelf of the oven for 12 minutes. Take out and leave to cool.


Turn the cooled biscuits over and dip the base in melted dark chocolate and leave to set. Drizzle with melted white chocolate, then leave to set completely.

Products used to make this recipe

Swan Retro Scale

Swan Retro Scale

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Swan 5 Speed Retro Hand Mixer

Swan 5 Speed Retro Hand Mixer

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