Chocolate almond macaroons
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (12-oz) (2 cups) Nestle Toll House Little Bits semi-sweet chocolate; divided |
| 2 | Egg whites | |
| 1 | can | (8-oz) almond paste |
| ⅓ | cup | Sifted confectioners' sugar |
| 2 | tablespoons | All-purpose flour |
| 1 | cup | Nestle Toll House Little Bits semi-sweet chocolate; reserved from (12-oz) package; divided |
| 1 | tablespoon | Vegetable shortening |
| ¼ | cup | Chopped blanched almonds |
Directions
COOKIES
TOPPING
Cookies: Preheat oven to 300 degrees. Melt over hot (not boiling) water, 1 cup Nestle Toll House Little Bits semi-sweet chocolate; stir until smooth.
Set aside. In large bowl, combine egg whites, almond paste, confectioners' sugar and flour; beat until smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry bag fitted with rosette tip. Pipe 1-¾ inch rosettes onto foil-lined cookie sheets. Bake at 300 degrees for 25 minutes.
Cool completely on wire racks.
Topping: Combine over hot (not boiling) water, ¾ cup Nestle Toll House Little Bits semi-sweet chocolate and vegetable shortening; stir until morsels are melted and mixture is smooth. Drizzle each macaroon with ½ rounded teaspoonful of chocolate. Sprinkle with remaining ¼ cup Nestle Toll House Little Bits semi-sweet chocolate and chopped almonds. Makes 2 dozen 2-inch cookies
From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .