Sarah's macaroons

• 8 ounces almond paste
• 2 large egg whites
• 7 ounces almond paste
• 1/4 teaspoon almond extract
• 1/2 cup sugar
• 1 pinch salt
• 3/4 cup heavy whipping cream
• 2 tablespoons butter, unsalted
• 8 ounces chocolate (semi-sweet) semi-sweet squares
• 1 teaspoon dark rum
• 8 ounces chocolate (semi-sweet) semi-sweet, , chopped
• 1 tablespoon vegetable shortening

1. Macaroons: Preheat oven to 350F (180C).
2. Line 3 cookie sheets with foil; set aside.
3. Fit pastry bag with 1/4 inch plain tip.
4. Combine almond paste, sugar, egg whites, almond extract and salt in mixer bowl.
5. Beat at medium speed until smooth; increase speed to high and beat 2 minutes.
6. Spoon batter into pastry bag and pipe 3/4 inch rounds on prepared cookie sheets.
7. Bake 10 to 12 minutes, until light golden.
8. Cool on wire racks.
9. Carefully peel cookies from foil; set aside.
10. Chocolate filling: Meanwhile, heat cream in medium saucepan to just boiling.
11. Remove from heat.
12. Add chocolate, butter, and rum; stir until smooth.
13. Let stand, stirring occasionally, until thick enough to pipe; about 40 minutes.
14. Fit pastry bag with 1/2 inch plain tip.
15. Spoon in filling and pipe small mound on flat side of each macaroon.
16. Place on cookie sheets and refrigerate until firm, about 1 hour.
17. Chocolate glaze: Melt chocolate and shortening in double boiler over hot, not boiling water, stirring until smooth; keep warm.
18. Dip 1 cookie, filling side down, in chocolate to coat, then place chocolate side up on jellyroll pan.
19. Repeat with remaining cookies.
20. Refrigerate until firm.

almond paste, egg whites, almond paste, almond extract, sugar, salt, heavy whipping cream, butter, chocolate, dark rum, chocolate, vegetable shortening

Taken from recipeland.com/recipe/v/sarahs-macaroons-38053 (may not work)