Macaroons: 8 oz Almond paste or 1 tube
2 lg Egg whites
7 oz Almond paste
1/4 ts Almond extract
1/2 c Sugar
1 pn Salt
Chocolate filling: 3/4 c Heavy cream
2 tb Unsalted butter
8 oz Semisweet chocolate squares
1 ts Dark rum
Glaze: 8 oz Semisweet chocolate; chopped
1 tb Vegetable shortening
Recipe by: Ladies Home Journal 12/93 Macaroons: Preheat oven to 350~. Line 3 cookie sheets w/foil; set aside. Fit pastry bag with 1/4″ plain tip. Combine almond paste, sugar, egg whites, almond extract and salt in mixer bowl. Beat at med. speed until smooth; increase speed to high and beat 2 mins. Spoon batter into pastry bag and pipe 3/4″ rounds on prepared cookie sheets. Bake 10 to 12 mins., until light golden. Cool on wire racks. Carefully peel cookies from foil; set aside. Chocolate filling: Meanwhile, heat cream in med. saucepan to just boiling. Remove from heat. Add chocolate, butter, and rum; stir until smooth. Let stand, stirring occasionally, until thick enough to pipe; about 40 mins. Fit pastry bag with 1/2″ plain tip. Spoon in filling and pipe
small mound on flat side of each macaroon. Place on cookie sheets and refrigerate until firm, about 1 hr. Chocolate glaze: Melt chocolate and shortening in double boiler over hot, not boiling water, stirring until smooth; keep warm. Dip 1 cookie, filling side down, in chocolate to coat, then place chocolate side up on jellyroll pan. Repeat with remaining cookies. Refrigerate until firm. Makes 8 doz. Per cookie: —–