Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chocolate Almond Macaroons




Source of Recipe


Internet


List of Ingredients




Makes about 3 dozen

Viennese macaroons are called kisses (Busserln). This chocolate-almond version is a good representation of this cookie.

6 ounces bittersweet chocolate, finely chopped
2 cups (10 ounces) sliced natural almonds
1 1/3 cups confectioner's sugar, divided
4 large egg whites, at room temperature



Recipe



Position racks in the center and top third of the oven and preheat to 350°F. Line two baking sheets with parchment paper.

Melt the chocolate in the top part of a double boiler over barely simmering water or in a microwave oven. Cool until tepid.

Process the almonds and 2/3 cup of the confectioner's sugar in a food processor fitted with the metal blade until the almonds are very finely chopped, almost a powder. Beat the egg whites with hand-held electric mixer until soft peaks form, then gradually beat in the remaining 2/3 cup sugar until stiff, shiny peaks form. Fold in the almond mixture, then the cooled chocolate. Transfer to a pastry bag fitted with a 7/16-inch wide plain tip, such as Ateco Number 805.

Pipe 1 1/2 inch wide mounds of the batter, about 1 inch apart, on the sheets. Bake until the edges are firm and the macaroons lift easily from the paper, about 20 minutes (see Note). Cool completely on the sheets.

Note: Usually when baking cookies on two racks, the positions of the racks are switched halfway through baking to allow for even baking. As macaroons are created from a somewhat delicate meringue, and could fall if jostled, this isn't a good idea. If necessary, simply allow extra time for the cookies on the middle rack to finish baking (the top rack cooks more quickly because heat rises).

Make-Ahead: The macaroons can be prepared up to 3 days ahead, stored in an airtight container at room temperature.