Chocolate Covered Almond Macaroons
|Buttercream||1⁄4 Cup (4 tbs)|
|Semi-sweet chocolate||5 Ounce|
|Solid vegetable shortening||5 Teaspoon (1 Tablespoon Plus 2 Teaspoons)|
Prepare macaroons and let cool completely.
Prepare butter cream and spread one tablespoonful over bottom of each cooled cookie.
Then place cookies, butter cream side up, in a single layer on a pan or plate and refrigerate until butter cream is firm (at least 15 minutes).
Mean while, place chocolate and shortening in the top of a double boiler over simmering water; stir just until melted.
Transfer chocolate mixture to a small, shallow bowl for easier handling and let cool, stirring occasionally, until lukewarm (80Â° to 85Â° F).
Hold each cookie butter cream side down and dip in chocolate to coat butter cream.
Then place cookies on a pan or plate, chocolate side up, and refrigerate until chocolate coating is set (at least 10 minutes).
When chocolate is firm, cover cookies lightly and store in the refrigerator for up to 3 days.