Chocolate Dipped Almond Macaroons
I love a good macaroon because they're easy to make and they're nice and light. They also freeze well.
1 ½ cups finely chopped, blanched almonds
1 ½ cups sifted powder sugar
3 egg whites
5 ounces semi-sweet chocolate chips
Preheat oven to 350. In a medium bowl, mix together with a fork almonds and powdered sugar. In a large bowl, beat 3 egg whites with an electric mixer until stiff. Gently fold in almond mixture. Drop by tablespoonfuls onto parchment-lined cookie sheets about 1" apart. Bake 16-18 minutes or until they feel hollow when you tap them. Remove from pan after 5 minutes and cool completely on cookie rack.
Melt about 5 oz. of semi-sweet chocolate chips. If needed, thin with a few drops of vegetable oil at a time. With a pastry brush, paint half of cookie with chocolate. Makes about 20.