Almond Macaroon Fingers

By AnnaMaria507

Calories: 35 per cookie;Total fat: 2 g;
Carb: 5 g; Protein: 1 g; Sodium: 3 mg

Ingredients

• 8 oz almond paste
• 1/2 cup confectioner's sugar
• 2 large egg whites
• 1/2 tsp vanilla extract
• 2 oz bittersweet or semi-sweet chocolate, broken in pieces

Details

Servings 42

Preparation

Step 1

1. Preheat oven to 300 degrees F. Line 2 cookies sheets with parchment.
2. In food processor with knife attached, process almond paste and sugar until combined (a few small lumps will remain). Add whites and vanilla; pulse until well combined.
3. Spoon batter into decorating bag fitted with 1/2 inch star tip. Pipe batter into 3 inch long fingers, 1 inch apart, onto prepared pans.
4. Bake macaroons, on 2 oven racks, 17-19 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.
5. In microwave-safe cup, heat chocolate in microwave 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 for 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.