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Categories:
almond paste egg whites almond paste almond extract sugar salt heavy whipping cream butter chocolate dark rum chocolate vegetable shortening
Viewed: 73 - Published at: 7 years agoIngredients
- 8 ounces almond paste
- 2 large egg whites
- 7 ounces almond paste
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 1 pinch salt
- 3/4 cup heavy whipping cream
- 2 tablespoons butter, unsalted
- 8 ounces chocolate (semi-sweet) semi-sweet squares
- 1 teaspoon dark rum
- 8 ounces chocolate (semi-sweet) semi-sweet, , chopped
- 1 tablespoon vegetable shortening
Method
- Macaroons: Preheat oven to 350F (180C).
- Line 3 cookie sheets with foil; set aside.
- Fit pastry bag with 1/4 inch plain tip.
- Combine almond paste, sugar, egg whites, almond extract and salt in mixer bowl.
- Beat at medium speed until smooth; increase speed to high and beat 2 minutes.
- Spoon batter into pastry bag and pipe 3/4 inch rounds on prepared cookie sheets.
- Bake 10 to 12 minutes, until light golden.
- Cool on wire racks.
- Carefully peel cookies from foil; set aside.
- Chocolate filling: Meanwhile, heat cream in medium 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 minutes.
- Fit pastry bag with 1/2 inch 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 hour.
- 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.
