Dark Chocolate Macaroons
The higher the cocoa content in the chocolate, the better for the blood pressure, because the flavonoids contained in the chocolate keep it in balance. Chocolate is also good for our brain, because researchers have found out that it promotes blood circulation in the brain, so we are more concentrated. The high content of magnesium, phosphorus, vitamin E and niacin from the almonds has a positive effect on our nerve cells and is therefore also healthy for the brain.
These macaroons are a good alternative to the well-known coconut and hasselnut macaroons. They not only bring variety to the cookie plate but are a real treat, especially for coffee fans. Are you one of them? Then you will like our article about coffee, you will find everything you ever wanted to know about this delicious hot drink, from the history of coffee to health facts to coffee recipes
You can also vary the chopped nuts, how about hazelnuts, walnuts or pecans?
Preheat the oven to 180°C (approximately 350°F) upper and lower heat.
Beat the egg whites and sugar in a bowl until stiff. Mix the almond, chocolate, coffee and flour and fold into the egg whites. Spoon batter into a piping bag fitted with a plain tip. Arrange the wafers on a baking sheet and then pipe with a small amount of mocha meringue. Bake the macaroons in the preheated oven until golden brown, about 20-25 minutes. Then remove to cool.
Chop the white chocolate, melt with the creme fraiche over a hot water bath, let cool slightly and pipe small dots on the macaroons. Let cool and top with a coffee bean, if desired.