This popular cookie has had several iterations throughout its history. The version below was adapted from a Pierre Blot recipe featured in a promotional pamphlet published by the Baker’s Chocolate company in 1886 called Cocoa and Chocolate: A Short History of Their Production and Use. Instead of using crushed almonds to make these macaroons, Blot makes a paste out of baking chocolate, sugar and egg whites. Just these three ingredients yield a deliciously chewy cookie with a crispy exterior that is quick and easy to assemble.
| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 2 1/2 dozen |
| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 2 1/2 dozen |
Ingredients
- One 4-ounce package unsweetened baking chocolate
- 3 egg whites
- 3 1/2 cups confectioners’ sugar
Instructions
- Preheat the oven to 375 degrees F.
- Melt the chocolate in a large glass bowl in the microwave in 30-second increments, stirring well in between. Allow to cool for about 5 minutes.
- Mix the egg whites with the chocolate and then sift in the confectioners’ sugar a little at a time until it forms a stiff dough.
- Using a cookie scoop or teaspoon, scoop balls of dough on cookie sheets lined with parchment paper, leaving about an inch in between.
- Bake 10 to 12 minutes until nicely puffed and then allow to cool on baking sheets before transferring to a wire rack. Cookies will deflate and become flat once they cool.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 80 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
| Serving Size | 1 of 30 servings |
| Calories | 80 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 6 mg |
Reviews
This is an amazing cookie!! I saw the photo and just had to make them. I followed the recipe exactly as written, with one tweak. I did use a teaspoon to scoop and then roll the mixture into balls. I spread them out 2-3 inches apart and the cookies turned out so well. They were a big hit with my family and getting requests to make them again! Highly recommend this recipe!
These spread into one huge cookie! Guessing you need to tell people to whip the egg whites first..