Chocolate Macaroons

The pastry chef Francisco Martínez Montiño brought French macaroons to Spain in the 17th century. The original recipe did not have chocolate nor did Latin American chocolate drinks have almonds. Combining them was Spain's great contribution. Today, most 'traditional' chocolate drink recipes in Latin America have almonds. It's an idea that had to cross borders to win its place in modern chocolate-making.


Ground almonds

110 g

Icing sugar

100 g

Cocoa powder

20 g


1 egg white

Granulated sugar

2 tablespoons

Modern Recipe

  • Step 1
    Mix the ingredients

    Place the ground almonds, icing sugar, and cocoa powder in a bowl or on a countertop. Use your fingers to press a well into the centre of the almond mixture, for the egg white.

  • Step 2
    Add the egg white and make the macaroons

    Beat the egg white with a fork until it lightens. It does not need to reach the consistency of a meringue. Add the egg white to the almond mixture and use a fork to fold together a little at a time until the mix is consistent. Ball it up and then stretch it out to make a cylinder 3 or 4 cm thick.

  • Step 3
    Bake and cool

    Cut the dough into 10 equal pieces and roll them into balls by hand. Dip the balls into the granulated sugar, place them on a baking tray, and bake at 180 degrees for 12 minutes. They will be soft to the touch so wait about 5 minutes for them to cool before trying to lift them from the tray.

Curioso tratado del chocolate

The doctor and surgeon Antonio Colmenero de Ledesma published Curioso tratado del chocolate, the first known treatise on chocolate. His approach to the subject got the book catalogued among medical volumes instead of cookbooks.

See the book
Macarrones de chocolate