Gluten Free Mocha Macaroons Recipe
Naomi, author of the really delightful gluten free blog Straight Into Bed Cakefree and Dried is hosting a Teatime Treats gluten-free recipe round up. I am so thrilled.
My mother was English and Teatime was a well established ritual around our house. It was my favorite time of the day. I would come home from school, tear off my confining (and very proper) school outfit, change into my much more comfortable play clothes and go to the kitchen table for teatime. The drink would vary, often it was tea mixed half and half with milk and loads of sugar, sometimes an icy cold glass of milk or maybe some apple juice or lemonade and always, always, always there were treats.
It was a daily celebration signifying an end to the hard toil of study and refueling me for the few hours of playtime before dinner at 7. For a brief period of time when my older sister was at school longer than I, my younger sister was napping and Dad still at work, Teatime was attended by just me and Mom. It was the only time I had her all to myself. Thank you Naomi for reminding me of the absolute pleasures of Teatime!
Macaroons exemplify my philosophy of gluten-free eating and cooking. They are naturally and simply gluten-free cookies. They require no mixing of other gluten-free flours in a futile attempt to replicate the taste and texture of their glutenized counter parts. Macaroons require no flour, just a mixture of egg whites and nut meal or coconut.
This Gluten Free Mocha Macaroons Recipe is amazing! Crunchy around the edges, chewy in the middle and rich, dense flavor through and through. Positively addictive!
Fortunately they are a snap to make so you can go from craving to satisfaction in just over 15 minutes.
I have made these using almonds that I grind myself in a mini food processor or purchased almond meal. The almond meal is quicker and the texture a bit more refined but they are delicious either way. Just beware in purchasing ground almond meal as not all brands are gluten-free. Don’t assume that just because the ingredients list only almonds that they are gluten-free. Some brands process the almonds in the same equipment as they process glutenized products, causing cross-contamination. Make sure the packaging says “Gluten Free”.
Usually I sift in the powdered sugar but sometimes I am too lazy and honestly the results are the same so I will leave that up to you. Also, I don’t bother rolling the dough into balls as they spread out anyway; I just sort of pinch up some dough, roughly shape it into a ball and drop it on the pan. I think that shaping the cookies with spoons would be difficult because the dough is very sticky, but if you are obsessive compulsive about all your cookies being exactly the same size then by all means try it out and let me know how it works!
(Macaroons are traditional for Passover – this recipe can be used if you make sure and use Kosher powdered sugar and you may have to omit the vanilla.)
Prepare to become addicted!
- 2 egg whites unbeaten
- 1 ½ cups powdered sugar
- 2 cups ground almond meal
- 3 tablespoons cocoa powder (I use dark)
- 1 tablespoon instant ground espresso or coffee granules
- Pinch kosher salt
- 1 teaspoon pure vanilla extract
Preheat oven to 400 degrees. Prepare 2 baking sheets with either parchment paper or Silpat Mats (I prefer these).
Put all ingredients in a mixing bowl and mix until well blended. If you have a sticky, gooey, chocolaty mess then it’s perfect.
Wet your hands with water and pull up a ball the size of a small walnut, and place on prepared pans, leaving at least one inch between each cookie. You will probably have to re-wet your hands several times.
Bake the macaroons for 11 minutes. They will still seem a bit squishy when done but they harden up a little as they cool and you want the insides chewy. Don’t worry if the bottoms of the cookies look a bit sticky.
Let cool on the pan for about 1 or 2 minutes then remove to a rack to finish cooling.
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