I am so sorry I haven’t posted in 4 days! I have been out-of-town with the love of my life at Cayucos, CA. We decided we needed some “us” time and took a mini vacation there.
BUT This little excursion lead me to my next recipe!
As a pastry chef, I attempt to try something from a local bakery everytime I visit a new place. I want to learn what their culture is through the sweets they make. In this sense, I tried something that brought me back to the year 2004 when I made the same cookie,wrote a recipe, and completely forgot about them! So, from my shelf to yours, here is Chocolate Dipped Almond Macaroons!
2 cups blanched almonds
1 cup superfine or powdered sugar
2 egg whites
1 teaspoon almond extract
6 ounces semisweet chocolate (if you don’t want to worry about tempering your chocolate, purchase those chocolate candy disks from a place like Michaels. Otherwise, you have to temper your semisweet chocolate to get the pretty shine to it)
In a food processor, grind the almonds together with the sugar to a fine powder. Add the almond extract. Break up your egg whites in a bowl by slightly whisking them with a fork. Slowly add them one at a time, until the dough comes together. Use a small cookie scoop or drop by teaspoon onto a parchment-lined baking sheet. Let sit at room temperature for 2 hours.
Preheat the oven to 300 degrees. Bake the cookies for 25 to 30 minutes, or until lightly golden in color. Then transfer to racks and allow cool completely.
Next, melt chocolate in a double boiler set over a pot of gently simmering water (be careful not to scorch). Carefully dip half of each cookie into chocolate, and set on a parchment lined baking sheet. Refrigerate until set.