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

1. Heat oven to 300 degrees. Line 2 baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
5. Repeat with remaining batter.
6. 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.

7. make about 3 1/2 dozen

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