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Almond Macaroon Fingers -- w

Source of Recipe

Good Housekeeping – Home Cooking
Almond Macaroon Fingers -- w
Makes about 3-1/2 dozen

1 7 to 8-oz. tube or can almond paste
1/2 c. confectioners’ sugar
2 large egg whites
1/2 tsp. vanilla extract
2 oz. bittersweet or semisweet chocolate broken into pieces

Preheat oven to 300º. Line 2 cookie sheets with parchment paper
In food processor with knife blade attached process almond paste and sugar until combined (a few small lumps will remain). Add egg whites and vanilla; pulse until well combined.

Spoon batter into decorating bag fitted with 1/2-in. star tip. Pipe batter into 3-inch-long finger, 1-inch apart, onto prepared cookie sheets. Bake macaroons, on 2 oven racks, 17 to 19 minutes, rotating sheets between racks halfway through baking, until cookies start to turn golden brown on edges. Cool on cookie sheets on wire racks. Repeat.

In microwave-safe cup, heat chocolate in microwave oven on HIGH 1 minutes or until soft and shiny. Remove; stir until smooth. With pastry, brush chocolate on half of each cookie; let dry. If necessary, place in refrigerator 5 minutes to set chocolate. Peel cookies from parchment; store tightly covered at room temperature, with waxed paper between layers, up to 3 days or in freezer up to 1 month.

Each cookie equals: 35 calories…1 gm protein…5 gm carbohydrate…2 gm fat (0 saturated)…0 gm fiber…0 cholesterol…3 mg sodium +++WWP:1