Chocolate Almond Macaroons
|Bittersweet chocolate||6 Ounce, finely chopped|
|Natural almonds||10 Ounce, sliced (2 Cups)|
|Confectioners sugar||1 1⁄3 Cup (21.33 tbs), divided|
|Egg whites||4 (At Room Temperature)|
1 Place racks in the center and top third of the oven and heat to 325 degrees farenheit.
2 Line two baking sheets with parchment paper.
3 In the top part of a double boiler,melt the chocolate over barely simmering water or in a microwave oven. Cool until tepid.
4 In a food processor fitted with the metal blade, process the almonds and 2/3 cup of the confectioners' sugar until the almonds are very finely chopped, almost a powder.
5 Beat the egg whites with a handheld electric mixer until soft peaks form.
6 Gradually beat in the remaining 2/3 cup of sugar until stiff, shiny peaks form.
7 Fold in the almond mixture, then the cooled chocolate.
8 Transfer to a pastry bag fitted with a 7/16-inch-wide plain tip, such as Ateco Number 805.
9 Pipe 1 1/2-inch-wide mounds of the batter, about 1 inch apart, on the sheets.
10 Bake until the edges are firm and the macaroons lift easily from the paper, for about 30 minutes.
11 Cool completely on the sheets.
12 Serve as desired.