Sarah's macaroons

Directions

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