These chewy macaroons call for two favorite flavors, chocolate and almonds.
Chocolate-Covered Almond Macaroons
1 pound (16 ounces) Mandelin Premium Almond Paste
2 large egg whites
8 ounces semisweet chocolate, chopped
1-1/2 cup whipping cream
4 ounces bittersweet chocolate, chopped
Preheat oven to 325°. Line baking sheet with parchment paper.
Blend almond paste and egg whites in processor until smooth. Transfer to pastry bag fitted with 1/4- to 1/3-inch diameter smooth round tip. Pipe 1 1/2-inch-diameter rounds onto baking sheet, mounding slightly in center. Bake until light brown, about 30 minutes. Cool.
Place semisweet chocolate in medium bowl. Bring cream to boil in small saucepan. Pour cream over chocolate and stir until melted and smooth. Cool ganache until firm enough to mound on spoon, about 4 hours. (Cookies and ganache can be made 1 day ahead. Cover and chill cookies. Cover ganache and let stand at room temperature.)
Transfer ganache to pastry bag fitted with 1/2-inch-diameter smooth round tip. Pipe generous amount of ganache atop center of cookie (about 1 inch wide and 1/2 inch high). Chill cookies 2 hours.
Stir bittersweet chocolate in small bowl set over small saucepan of simmering water until melted and smooth. Remove chocolate from over water; cool slightly. Line baking sheet with parchment paper. Working with 1 cookie at a time, grasp edges of cookie and dip ganache side down into melted bittersweet chocolate, coating ganache and top of cookie. Transfer to prepared baking sheet, dipped side up. Repeat with remaining cookies. Chill until chocolate sets, about 20 minutes.
Cookies can be made 3 days ahead. Refrigerate in airtight container.