Bittersweet Chocolate Macaroons with Raspberry Preserves

Yield: 40-48 filled macaroons


  • 2 C Almond Flour, sifted
  • 3 C Powdered Sugar, sifted
  • 1/4 C Cocoa Powder, sifted
  • 1/4 C Granulated Sugar
  • 2/3 C Egg Whites, room temperature (3-4 eggs)
  • 1 C Raspberry or Strawberry Preserves


  1. 1. Preheat oven to 350⁰F.
  2. 2. Combine almond flour, powdered sugar and cocoa powder. Make sure it is sifted.
  3. 3. Beat the egg whites in a mixer and whip until soft and foamy. While beating, slowly add granulated sugar (a tablespoon at a time). Increase mixer speed slightly, and whip until the peaks stiffen.
  4. 4. Sift the dry mixture into the egg mixture, then gently fold together until combined.
  5. 5. Place in piping bag, then pipe 3.5-centimeter (1.5 inch) circles onto parchment paper. After circles are piped, allow to set for 5-10 minutes to form a “skin.”
  6. 6. Place in oven for 8-10 minutes or until baked. Remove quickly and allow to cool.
  7. 7. When cooled, take one circle, add preserves and top with another circle to make a “sandwich.” Dust with powdered sugar and serve.