What are chocolate macaroons made of?

Ingredients: Sugar, Palm Kernel Oil, Toasted Coconut (Coconut, Sugar, Dextrose, Corn Starch, Salt), Cocoa Powder, Powdered Whey Protein Concentrate, Whey Powder, Whole Milk Powder, Soya Lecithin, Sorbitan Tristearate, Natural Flavour.

What does balsamic vinegar do in baking?

Anywhere you would use a flavouring or extract in baking, you can use a Balsamic Vinegar. The intense sweet/tart flavour complements many batters and is your perfect flavouring for a cheesecake or buttercream icing .

What's the difference between a macaron and a chocolate macaroon?

A macaron is a sandwich-like cookie that's filled with jam, ganache, or buttercream. A macaroon is a drop cookie made using shredded coconut . The preparation for each of these cookies is incredibly different, even though they start out with many of the same ingredients.

How unhealthy are macaroons?

Surprisingly Low in Calories Macarons can help you stay within your recommended daily calorie intake if they're eaten in moderation. A single macaron may contain less than 90 calories , and snacking on only a couple of these treats at a time shouldn't add to your waistline.

What are macarons usually made of?

A macaron is a meringue-based sandwich cookie made with almond flour, egg whites, confectioners' sugar, and food coloring . Common fillings include buttercream, ganache, and fruit-based jam.

What's the difference between a macaron and a macaroon?

A macaron is a meringue-based sandwich cookie that is tinted with food coloring. A macaroon is a drop cookie made with shredded coconut . The preparation for these two cookies is also very different. Macarons require multiple steps and painstaking precision, while a batch of coconut macaroons is very easy to prepare.

What are macaroon cookies made of?

Macarons are made with finely ground almonds, confectioners' sugar, and egg whites . They are the most delicious soft cookies with crispy edges. I finally perfected the technique and wanted to share it. Pipe your choice of filling or frosting on a cookie and sandwich another cookie on top.

What the heck is a macaroon?

A macaroon is a noun that means “ a drop cookie made of egg whites, sugar, usually almond paste or coconut, and sometimes a little flour .” Most common macaroon recipes also add sweetened condensed milk. For an extra touch of deliciousness, the coconut clusters can also be dipped in chocolate before they're served.

Chocolate Balsamic Vinegar Macaroons Recipe on Food52 (2024)

Make Ahead

by: foxeslovelemons

April16,2013

3.7

3 Ratings

Chocolate Balsamic Vinegar Macaroons Recipe on Food52 (1)

Makes about 24 macaroons

Jump to Recipe

Author Notes

I kind of felt like a mad scientist working on this recipe. I really thought coconut, chocolate, and balsamic could be good together. I think I was right.

For this recipe, I used a bottled balsamic glaze that I was given as a gift. This product can be found in gourmet markets and some grocery stores, and I love having it in the fridge, because you can drizzle a little glaze on some roasted vegetables or meat whenever the fancy strikes you. However, if you don't have it, you can easily make your own -- just put 1 cup balsamic vinegar in a very small saucepot and cook it over medium heat until it becomes the consistency of syrup. The time will vary depending on your stove, but you'll need to watch it very carefully to make sure it doesn't burn (I know from experience how rough it is to scrub burned balsamic off your saucepot). You'll have your tablespoon of glaze needed for these cookies, plus some leftover glaze to keep in the fridge to jazz up an upcoming meal.

I love the way these macaroons came out -- using a large pinch of sea salt insured that they hit the right note of sweet and salty, and the balsamic adds a touch of acid that makes the flavor go crazy on your tongue. The chocolate and balsamic play so well off of each other, and the coconut just adds a little nuttiness. I hope everybody loves these as much as I do. —foxeslovelemons

Test Kitchen Notes

These macaroons are an updated take on the classic we remember from childhood. Each bite is a happy marriage of textures and flavors: spikes of crunchy, toasted coconut blanket a chewy core generously studded with semi-sweet chocolate and an unexpected hint of balsamic vinegar. The vinegar balances the sweetness and adds sophistication, as if grandma’s recipe took a turn through Tuscany. A batch can be pulled together in half an hour, ready to rescue you in a pinch with a sweet treat that appears far more complicated. You might even have most of the ingredients on the shelf. —Ann S

Test Kitchen-Approved

What You'll Need

Ingredients

2 egg whites
1 tablespoonbalsamic glaze
2 teaspoonssugar
Large pinch of sea salt
7 ounces(2 5/8 cups) sweetened coconut flakes
¹/₂ cupmini semi-sweet chocolate chips

Directions

Preheat oven to 350°. In a large bowl, whisk together egg whites, balsamic glaze, sugar, and salt until mixture is frothy. Fold in coconut and chocolate chips.
Drop mixture in 1 1/2 tablespoonfuls onto a baking sheet lined with parchment paper. Using wet hands, gently form spoonfuls into small mounds if they don't come off the spoon that way already. I usually do this step near the kitchen sink so I can keep re-wetting my hands -- coconut doesn't stick to wet hands as much as it does to dry hands.
Bake 15 minutes or until dark golden brown. Transfer baking sheet to cooling rack and allow macaroons to cool on baking sheet for 5 minutes. Then transfer macaroons from baking sheet to cooling rack and allow to cool completely.

Tags:

Cookie
American
Chocolate
Fruit
Make Ahead
Christmas
Easter
Passover
Vegetarian
Food52 Pantry
Dessert

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inpatskitchen
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foxeslovelemons

Popular on Food52

18 Reviews

Megan December 10, 2017

In the printed recipe book (from FOOD52 - BAKING) - it calls for 3 egg whites, whereas here it's 2. Everything else is the same...any thoughts??

Jasmine January 21, 2016

These came out too soft so there was no texture variation, even when the edges and bottom were well browned - I increased baking by 3 minutes and any longer would have burnt them. How far are we supposed to beat the egg whites? I did until foamy and the batter was very wet (not sticky at all).

sbc1023 March 29, 2015

Has anyone tried this with a chocolate balsamic? I happen to have some but wonder if it might be too much.

Sthornenyc December 17, 2013

Hi, I didn't see any info on how best to store them and how long they will keep? I'd like to make them for Christmas but hoped to do so ahead of time. Thanks!!

foxeslovelemons December 17, 2013

Hi Sthornenyc - Unfortunately, like most coconut macaroons, these really only have a shelf life of about 3-4 days, so they might not suit your needs :( I just store them in an airtight container or ziploc bag.