Title: Swiss almond macaroons
 Categories: Candies
      Yield: 2 Dozen
 
    1/3 c  Whole blanched almonds
    1/2 c  + 3 tb sugar
    1/2 ts Vanilla
      1 tb Water
      2 lg Egg whites
    1/4 c  Whipping cream
    1/4 lb Semisweet chocolate,
           -finely cut
 
  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
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