Almond Macaroon Fingers Regular And Gluten Free Desserts Recipes

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Almond Macaroon Fingers Regular And Gluten Free


  • 1 can(s) (7- to 8-ounce) almond paste
  • 1/2 cup(s) confectioners sugar
  • 2 large egg whites
  • 1/2 teaspoon(s) vanilla extract
  • 2 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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