These cookies are quick and easy, made with egg whites, ground almonds, and chocolate chips.
3 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 cup ground almonds
1/2 teaspoon vanilla extract
6 ounces (about 1 cup) semisweet chocolate chips, melted, cooled
Let the eggs sit on the counter for about an hour before separating. Beat egg whites and salt until stiff but not dry. Beat in sugar, a little at a time; beat until mixture is thick and glossy. Mixture should stand in peaks. Fold in almonds, vanilla, and melted chocolate. Drop chocolate macaroons by teaspoonfuls onto buttered cookie sheets. Bake chocolate macaroons at 350° for 12 to 15 minutes.