*  Exported from  MasterCook  *
 
                           Swiss Almond Macaroons
 
 Recipe By     : Wendy Lockman <wlockman@RA1.RANDOMC.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  c             Whole blanched almonds
      1/2  c             + 3 tb sugar
      1/2  t             Vanilla
    1      tb            Water
    2      lg            Egg whites
      1/4  c             Whipping cream
      1/4  lb            Semisweet chocolate, finely cut
 
   Process almonds and 3 tablespoons sugar in food processor bowl fitted with
   metal blade, pulsing on and off, until very finely ground. Add vanilla.
   Pulse again and scrape inside of work bowl with metal spatula. Add water
   and pulse again to mix. Leave almond mixture in work bowl while preparing
   meringue.
 
   Whisk egg whites and 1/2 cup sugar in mixer bowl. Place bowl over pan of
   simmering water and whisk until egg whites are hot and sugar is dissolved,
   about 2 minutes. Whip meringue until cooled and fluffy. Add about 1/4 of
   meringue to work bowl containing almond mixture and pulse to mix. Add
   another 1/4 of meringue to work bowl and pulse to mix again. Remove blade
   and scrape almond meringue mixture from work bowl onto remaining whites.
   Fold into egg whites.
 
   Scrape almond-meringue mixture into pastry. bag fitted with plain tube that
   has 1/4-inch opening. Cover two baking pans with parchment paper. Pipe 24
   (1/2-inch) macaroons on each pan (48 total), leaving 1 inch between
   macaroons. Bake macaroons at 375 degrees until lightly golden, about 15
   minutes. (Switch pans from back to front and top to bottom once or twice
   during baking. ) Cool macaroons on pans. When cool, remove from parchment
   paper.
 
   Bring cream to boil in saucepan. Remove from heat. Add chocolate and allow
   to stand 2 minutes. Whisk smooth. Scrape filling into bowl to cool.
 
   To assemble, place dab of chocolate filling on flat side of 24 baked
   macaroons. Press flat sides of remaining 24 macaroons against filling.
   Store in cool place. Serve macaroons on day they are prepared. Makes about
   2 dozen. Submitted By RUFUS@MELBPC.ORG.AU On TUE, 28 NOV 1995 171617 +1100
 
                    
 
 
 
 
 
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