INGREDIENTS

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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