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
- 230 gr semisweet chocolate squares
- 230 gr semisweet chocolate
- 220 gr almond paste
- 180 ml cream (heavy)
- 100 gr sugar
- 18 gr butter (unsalted)
- 12 gr vegetable shortening
- 5 gr dark rum
- 1 gr almond extract
- 1 gr 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: ----
