Almond Chews (Whisk Magazine March 21, 2012)

OOTBubby

Tue, Apr 03 2012, 3:36 pm

6 egg whites
2¼ cups sugar
4 - 10 oz. bags ground almonds
1 tbsp. fresh lemon juice
1 (3.5 oz.) bar chocolate

Line 2 cookie sheets with parchment and set aside.

In bowl beat egg whites until soft peaks form. Gradually add sugar ¼ cup at a time until stiff and glossy. Add almonds and lemon juice and mix until just combined.

Place bowl in fridge for 1 hour.

Preheat oven to 350. Using a decorating bag and Wilton's 6B tube pipe 2 inch strips onto cookie sheet. You can put them close together as they will not expand.

Bake for 10 minutes. They will seem raw but will harden a bit as they cool. Do not overbake.

Dip ends of chews in melted chocolate. Palce back onto cookie and refrigerate to set. Freezes well

Note: you can form 1½ inch balls instead of piping them and allow an extra 2-3 minutes baking time).

My note: I made a half recipe of these and the mixture was much too stiff to pipe. I needed to dilute it with an additional egg white and then I rolled it into logs by hand. After baking it still tasted kind of under done and too almondy -- I would though still try it again sometime.