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Almond Macaroon Fingers Regular And Gluten Free
Ingredients:
1 can(s) (7- to 8-ounce) almond paste1/2 cup(s) confectioners sugar2 large egg whites1/2 teaspoon(s) vanilla extract2 ounce(s) bittersweet or semisweet chocolate, broken into pieces
Method:
Preheat oven to 300 degrees F.Line 2 cookie sheets with parchment.In food processor with knife blade attached, process almond paste and sugar until combined (a few small lumps will remain). Add whites and vanilla; pulse until well combined.Spoon batter into decorating bag fitted with 1/2-inch star tip. Pipe batter into 3-inch-long fingers, 1 inch apart, onto prepared cookie sheets.Bake macaroons, on 2 oven racks, 17 to 19 minutes, rotating sheets between racks halfway through baking, until cookies start to turn golden brown on edges.Cool on cookie sheets on wire racks. Repeat.In microwave-safe cup, heat chocolate in microwave oven on High 1 minute or until soft and shiny. Remove; stir until smooth.With pastry brush, brush chocolate on half of each macaroon; let dry. If necessary, place in refrigerator 5 minutes to set chocolate. Peel cookies from parchment; store tightly covered at room temperature, with waxed paper between layers, up to 3 days or in freezer up to 1 month
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