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.

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.

Recipe Category Dessert