|Chocolate||4 Ounce (semi sweet)|
|Sugar||1 Cup (16 tbs) (200 g)|
|Almonds||2 Cup (32 tbs), ground (225 g)|
Line a baking sheet with baking parchment or rice paper.
Preheat oven to 350°F (175°C).
Beat egg whites in a medium bowl until stiff.
Beat in sugar gradually; continue beating until mixture is thick and glossy.
Fold in ground almonds and grated chocolate.
Drop spoonfuls of mixture onto prepared baking sheet, leaving space between each macaroon for spreading during cooking.
Bake 15 to 20 minutes.
Do not let macaroons become too dark or they will taste bitter.
Cool on baking sheet.
Carefully peel cooled macaroons off baking parchment or cut around each macaroon on the edible rice paper.
Serving size: Complete recipe
Calories 3017 Calories from Fat 1474
% Daily Value*
Total Fat 176 g270.1%
Saturated Fat 30.8 g154%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 207.9 mg8.7%
Total Carbohydrates 334 g111.4%
Dietary Fiber 41.6 g166.3%
Sugars 273.6 g
Protein 78 g156.2%
Vitamin A 0.1% Vitamin C
Calcium 80.2% Iron 79.4%
*Based on a 2000 Calorie diet