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updated: 2/8/2011 12:55 PM

Chocolate Macaroons

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  • Chocolate macaroons with raspberry marmalade at the Cocoa Bean in Geneva with chef Paul Saucedo.

       Chocolate macaroons with raspberry marmalade at the Cocoa Bean in Geneva with chef Paul Saucedo.
    Christopher Hankins | Staff Photographer


163.5 grams (1 cups plus 1 tablespoon) powdered sugar

9 grams (2 tablespoons plus 1 teaspoon) unsweetened cocoa powder

84.5 grams ( cup plus 3 tablespoons) almond flour

22.5 grams (5 teaspoons) granulated sugar

75 grams (2 medium) fresh egg whites

Raspberry jam, optional

Into a medium bowl sift powdered sugar, cocoa powder and almond flour.

In the work bowl of a stand bowl, whip egg whites with a pinch of sugar at medium speed. Add remaining sugar, a little bit at a time, until the egg whites are stiff and dry.

In three batches, fold in the flour mixture until well combined. Transfer mixture to a pastry bag (or plastic bag with a corner snipped) and pipe mixture into quarter-sized dots. Set aside to dry 30 minutes.

Heat oven to 350 degrees.

Put cookie sheets into oven, close door and decrease temperature to 300 degrees.

Allow cookies to cool completed. Sandwich two cookies with jam, if desired.

Makes 40 to 45 cookies.

Test kitchen note: Weighing ingredients is the preferred measurement method. Cup and tablespoon amounts are close approximations.

Chef Paul Saucedo, Cocoa Bean Fine Desserts, Geneva

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