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CHOCOLATE MACAROONS
Makes 24
cookies
1 pound confectioners' sugar
2 cups whole blanched almonds
6 tablespoons unsweetened cocoa powder
3/4 cup egg whites (about 6
large)
Preheat oven to 400°F.
Line 2 large baking sheets with
parchment paper.
Blend powdered sugar and almonds in processor until nuts
are ground to powder, scraping sides of bowl often. Add cocoa and blend 1
minute more.
Using electric mixer, beat egg whites in large bowl until
stiff but not dry. Fold nut mixture into whites, making thick batter.
Spoon
half of batter into pastry bag fitted with 1/2-inch plain round tip.
Pipe
batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart
(cookies will spread slightly).
Bake cookies, 1 sheet at a time, until firm
to touch in center and dry and cracked on top, about 10 minutes.
Slide
parchment with cookies onto work surface; cool cookies.
Repeat with
remaining batter, cooling sheets completely and lining with clean parchment for
each batch.
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