Chocolate Almond Macaroons

Chocolate Almond Macaroons

Ingredients:
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Cookies:
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12 oz (2 cups) Nestle Toll House Little Bits semi-sweet
chocolate, divided (or any other miniature chocolate chips)
2 egg whites
8 oz almond paste
1/3 cup sifted confectioner's sugar
2 tblsp all purpose flour
Topping:
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1 cup Nestle Toll House Little Bits semi-sweet chocolate (reserved
from 12 ounce package used for cookies)
1 tblsp vegetable shortening
1/4 cup chopped blanched almonds
(6 of 36) [12/17/1999 10:55:40 AM]
COLLECTION: Cookies Vol.1 (of 2)

Directions:
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Cookies:
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Preheat oven to 300 degrees F. Melt over hot (NOT boiling) water, 1 cup
chocolate chips; stir until smooth. Set aside. In large bowl, combine
egg whites, almond paste, confectioner's sugar, and flour; beat until
smooth. Blend in melted chocolate. Spoon macaroon mixture into pastry
bag fitted with rosette tip. Pipe 1 3/4 inch rosettes onto foil lined
cookie sheets. Bake for 25 minutes. Cool completely on wire racks.
Topping:
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Combine over hot (NOT boiling) water, 3/4 cup chips and vegetable
shortening; stir until morsels are melted and mixture is smooth.
Drizzle each macaroon with 1/2 teaspoonful of chocolate. Sprinkle with
remaining 1/4 cup chocolate chips and chopped almonds.
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From: ynnuf@yetti.amigans.gen.nz (Doreen Randal)
CHOCOLATE CHEW
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Ingredients + Instructions:
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Melt together 6oz butter and 1 Tbs golden syrup. Add 1 cup flour,
1 cup rice bubbles, 1 cup coconut, 3/4 cup sugar, 1 Tbs cocoa and
1/2 tsp vanilla. Mix well together. Bake in moderate oven 180C (350F)
20 minutes. Ice with chocolate icing while warm and cut into fingers.
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From: loosemore-sandra@cs.yale.edu (Sandra Loosemore)
CHOCOLATE CHIP COOKIE
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