Almond Macaroon Fingers
It’s hard to believe that cookies as chewy and rich as our chocolate-brushed macaroons are also low in fat, but it’s the truth.
Ingredients
About 42 Cookies
- 1 Tube Or Can 7 To 8 Ounces Almond Paste
- ½ Cup Confectioners’ Sugar
- 2 Large Egg Whites
- ½ Teaspoon Vanilla Extract
- 2 Squares 2 Ounces Bittersweet Or Semisweet Chocolate, Broken Into Pieces
Instructions
- Preheat oven to 300°F.
- Line two cookie sheets with parchment.
- In food processor with knife blade attached, process almond paste and sugar until only occasional small lumps remain.
- Add egg whites and vanilla; pulse until well combined.
- Spoon batter into decorating bag fitted with ½-inch star tip.
- Pipe batter into 3-inch-long fingers, 1 inch apart, onto prepared cookie sheets.
- Bake macaroons until edges start to turn golden brown, 17 to 19 minutes, rotating sheets between upper and lower oven racks halfway through.
- Set cookie sheets on wire racks to cool.
- Repeat with remaining batter.
- In microwave-safe cup, heat chocolate in microwave oven on High until soft and shiny, 1 minute.
- Stir until smooth.
- With pastry brush, brush chocolate on half of each macaroon.
- Let stand until set or refrigerate 5 minutes to set chocolate.
- Peel cookies from parchment.
- Store macaroons, with waxed paper between layers, in tightly covered container up to 3 days or freeze up to 3 months.