Ingredients
- 54 mins
- 3 cookie sheets w
- 2 egg whites
- 1 tube
- 3/4 rounds on prepared cookie shee bake
- 3/4 tip (plain)
- 1/8 macaroons preheat oven
- 8 oz semisweet chocolate squares
- 8 oz semisweet chocolate
- 15 oz almond paste
- 3/4 c cream (heavy)
- 1/2 c sugar
- 2 tb butter (unsalted)
- 1 tb vegetable shortening
- 1 ts dark rum
- 1/4 ts almond extract
- 1 pn salt
small mound on flat side of each macaroon. Place on cookie sheets and refrigerate until firm, about 1 hr. 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. Makes 8 doz. Per cookie: ----
