Sarah's macaroons

Directions

Macaroons: Preheat oven to 350℉ (180℃).

Line 3 cookie sheets with foil; set aside.

Fit pastry bag with ¼ inch plain tip.

Combine almond paste, sugar, egg whites, almond extract and salt in mixer bowl.

Beat at medium speed until smooth; increase speed to high and beat 2 minutes.

Spoon batter into pastry bag and pipe ¾ inch rounds on prepared cookie sheets.

Bake 10 to 12 minutes, until light golden.

Cool on wire racks.

Carefully peel cookies from foil; set aside.

Chocolate filling: Meanwhile, heat cream in medium saucepan to just boiling.

Remove from heat.

Add chocolate, butter, and rum; stir until smooth.

Let stand, stirring occasionally, until thick enough to pipe; about 40 minutes.

Fit pastry bag with ½ inch plain tip.

Spoon in filling and pipe small mound on flat side of each macaroon.

Place on cookie sheets and refrigerate until firm, about 1 hour.

Chocolate glaze: Melt chocolate and shortening in double boiler over hot, not boiling water, stirring until smooth; keep warm.

Dip 1 cookie, filling side down, in chocolate to coat, then place chocolate side up on jellyroll pan.

Repeat with remaining cookies.

Refrigerate until firm.