Simplicity itself and one of the easiest, fastest, most delicious cookies you can make. Be sure to use almond paste and not almond filling when making these. I have used these along with macerated fresh fruit for a lactose free dessert.
1/2 pound almond paste (225 grams or 8 ounces)
1/2 cup sifted powdered sugar
1/4 cup granulated sugar (50 grams or 1 3/4 ounces)
1/4 cup egg whites
6 ounces semi sweet chocolate
3 tablespoons shortening
Line a baking sheet with parchment paper.
Place the almond paste and both sugars in the bowl of a mixer or food processor fitted with the steel blade. Blend until the mixture is mealy. With the mixer or the food processor running, pour the egg whites in and continue mixing until it no longer looks wet. If using the food processor, do not turn the machine off until the ball forms or it is completely mixed.
Fit a piping bag with a #6 open star tip. Pipe 24 macaroons about the size of a half dollar onto the baking sheet. Let dry for 30 minutes.
In the meantime, preheat the oven to 350 degrees. Bake about 15 to 18 minutes until a deep golden brown. Cool completely.
Combine the chocolate and shortening and melt over a double boiler or in the microwave at half power. Half dip each macaroon into chocolate; place on waxed paper to set for several hours or overnight.
To Make Ahead: The baked cookies may be frozen for several months before dipping in chocolate. Thaw on racks; dip in chocolate after completely thawed.
Note: These may be piped smaller if desired. Use a #3 or #4 open star tip.
Dry and bake as above except reduce the amount of time baked.