Oaxacan Cinnamon Chocolate Macaroons

By Food52
25 faves
More from this source


Add a comment


100 grams egg whites (about 3 eggs, left at room temperature for 24 hours)

50 grams granulated sugar

125 grams almond flour (Bob’s Red Mill, made from ground blanched almonds)

175 grams confectioners sugar

2 teaspoons cinnamon

3 teaspoons cocoa powder or raw cacao

1 pinch salt

1 pinch cream of tartar

150 grams Mexican chocolate (can be found in most supermarkets, gourmet shops, or ordered online)

1 tablespoon unsalted butter

2 tablespoons heavy cream

You might also like

Dark Chocolate Dipped Macaroons
Sprouted Kitchen
Dark Chocolate-Dipped Maple Macaroons
Cookie and Kate
Lulu’s Chocolate-Coconut Macaroons
Lulu Powers
Dark Chocolate Coconut Macaroons
smitten kitchen
Peanut-Chocolate Macaroons
Coconut And Chocolate Macaroons
David Lebovitz
Raspberry Chocolate French Macaroons
Coconut Macaroons
Self Magazine
Chocolate Macaroons With Orange Ganache
Bon Appetit
Chocolate Macaroons With Chocolate Or Caramel F...
Bon Appetit