Categories: Cookies
Ingredients
- 1 (7 to 8 oz.) can almond paste
- 1/2 cup confectioners' sugar
- 2 egg whites
- 1/2 tsp. vanilla extract
- 2 oz. bittersweet chocolate, broken into pieces
Directions
- Heat oven to 300 degrees. Line 2 baking sheets with parchment paper.
- In a food processor with a knife blade attached, process almond paste and sugar until combines. Add egg whites and vanilla; pulse until well combined.
- Spoon batter into a pastry bag fitted with a 1/2-inch star tip. Pipe batter into 3-inch long “fingers”, spaced 1 inch apart, onto the prepared baking sheets.
- Bake macaroons for 17 to 19 minutes, rotating baking sheets halfway through baking, or until cookies start to turn golden on edges. Cool completely on sheets.
- Repeat with remaining batter.
- Melt chocolate, either in a double-boiler or in the microwave, stirring until smooth. Using a pastry brush, coat half of each cookie with chocolate; let dry. peel cookies from parchment. Store cookies, separated by wax paper, tightly covered at room temperature for up to 3 days or freeze for up to 1 month.
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make about 3 1/2 dozen