ROCHESTER DELI'S CHOCOLATE-DIPPED ALMOND MACAROONS

ROCHESTER DELI'S CHOCOLATE-DIPPED ALMOND MACAROONS image

Yield 3 - 3 1/2 dozen cook

Number Of Ingredients 5

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2 cups almond paste (do not use almond cake and pastry filling)
2 cups granulated sugar
4 egg whites, lightly beaten
1 cup thinly sliced almonds, toasted
1 # bakers dipping chocolate (chocolate bark), melted (see note)

Steps:

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a stand mixer with a paddle attachment, mix almond paste and sugar on medium speed until crumbly, about 2 minutes. Add egg whites and mix about 1 minute. Add almonds and mix about 1 minute. Using a 1-ounce scoop (about a heaping tablespoon), drop dough onto lined baking sheets. Space cookies about 2 inches apart. Using a lightly moistened finger, gently press each cookie until flattened. Batter will be sticky. Bake in preheated oven 15 minutes, or until just lightly browned. Remove from oven and cool completely on the baking sheets. When cool, dip half of each macaroon into the melted chocolate, then return it to the parchment paper. Let sit until chocolate is completely hardened. Notes: You may not need the entire 1 # of chocolate for dipping; however, it will be easier to dip if you have a larger amount. This cookie stores well in a sealed container for one week. May be frozen for up to one month.