Bittersweet Chocolate Walnut Macaroon Cookies
- Yield: 35 to 40 servings
Chocolate wafer cookies are widely available in the cookie section of the supermarket. They are thin and crisp, about 2 1/4 inch across, and labeled “Famous Chocolate Wafers.”
- 2 1/2cups California walnuts, toasted
- 4ounces bittersweet chocolate, coarsely chopped
- 1teaspoon finely grated orange zest
- 1tablespoon cocoa powder
- 1/4teaspoon salt
- 1/3cup (3 1/2 ounces) almond paste, cut in small pieces
- 3-- egg whites
- 2teaspoons water
- 1/3cup sugar
- 35 40-- chocolate wafer cookies
- Preheat the oven to 325F and cover cookie sheets with parchment paper. In a food processor fitted with the metal blade, combine the walnuts and chocolate and process until they are finely ground. Add the orange zest, cocoa powder and salt, and process a few seconds more. Transfer the mixture into a large bowl.
- Put the almond paste in the food processor and process until it resembles small crumbs. Add 1 egg white and the water and process until combined. Set aside.
- In a medium bowl, beat the remaining 2 egg whites until soft peaks form, then gradually add the sugar and continue beating until the whites are stiff. Sprinkle about 1/2 cup of the chocolate walnut mixture over the egg whites and fold together, then scoop the egg whites on top of the chocolate walnut mixture in the large bowl. Add the almond paste and stir together until thoroughly mixed. The macaroon dough will be firm enough to hold its shape, and a little sticky.
- Spread the top of each wafer with a generous tablespoon of dough and place, about 1 inch apart, on the parchment-lined cookie sheets. Bake about 18 minutes, until the surface of the macaroons looks dry, and feels dry to the touch. Cool for a minute on the cookie sheets, then transfer to rack to cool completely. Store in an airtight container.