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French-style macaroons are prepared with ground almonds instead of coconut. This version includes chocolate and a hint of spice.
8 ounces slivered almonds, (1 1/2 cups)
1 1/4 cups sugar, divided
1 1/2 teaspoons McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Cloves, Ground
4 ounces semi-sweet baking chocolate, chopped
2 egg whites
1 tablespoon water
Place almonds, 1 cup of the sugar, cinnamon and cloves in food processor. Cover. Process just until nuts are finely ground. Add chocolate. Cover. Process until chocolate is finely grated, but not melted. Add egg whites and water. Cover. Process just until dough clings together.
Shape dough into 1-inch balls. (Dough will be sticky). Roll in remaining 1/4 cup sugar to coat. Place about 2 inches apart on parchment paper-lined baking sheets. Using the bottom of a glass, flatten balls to about 1/4-inch thickness.
Bake in preheated 325°F oven 10 to 12 minutes or until tops are set but centers remain moist. (Do not overbake.) Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
(Amount per serving)