3/4 c Blanched slivered almonds
1 1/4 c Confectioners sugar
1 1/2 tb Dutch process cocoa powder
3 tb Sugar
1 Peeled almonds; for garnish
Freeze the almonds for 30 minutes, preheat the oven to
325 degrees and line 2 baking sheets with baking parchment.
In a food processor, combine the almonds and the
confectioners sugar and pulse on and off for 20 to 30
seconds, or until powdery. You should be able to rub the
mixture between your fingers and feel almost no grit. Add
the cocoa powder and pulse very briefly just to mix.
In a large mixing bowl, beat the egg whites to very
soft peaks and beat in the granulated sugar until the
mixture is glossy, 1 minute, more. Sieve the almond-cocoa
mixture over the egg whites and gently fold it in, being
careful not to crush too much air out of the egg whites.
Using a piping bag fitted with a 1/2-inch plain tip, pipe 1
1/2-inch circles of the mixture onto the parchment-lined
baking sheets. Very gently poke a whole almond into the top
of each one. Bake in the oven for 25 to 30 minutes, or
until firm, turning the pans around halfway through the
cooking time to cook them evenly.
Transfer the sheets of paper onto damp tea towels and
let stand for 5 minutes, ten peel the macaroons off and
finish cooling them on a rack. Serve at room temperature or
store in an airtight tin, layered with sheets of waxed
paper, for up to 2 weeks. Yield 25 small macaroons CHEF
DU JOUR LIDIA BASTIANICH SHOW #DJ9255
