Refridgerate, stirring occaisionally, until cold and thickened, but not
refridgerate, stirring occaisionally, until cold and thickened, but not
AmericanOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 2. In a medium bowl, beat chilled chocolate mixture with an electric
- 3. Place chocolate mixture in large pastry bag fitted with an open star
- 0.8 full. Pipe a 1 1/2 inch-high chocolate mound on top of each
- 4. When firm, prepare glaze. In a
- 2 cup glass measure, combine
- 5. Holding one cookie (filling side down) dip carefully but quickly
Instructions
- 1
mixer on high speed about 1 minute, or until mixture becomes stiff
- 2
enough to hold its shape and lightens slightly in color. Do not
- 3
overbeat, or mixture will become grainy.
- 4
or a plain 3/4 inch diameter decorating tube or tip, filling bag half to
- 5
macaroon. Place on a waxed paper lined baking pan. Refridgerate until
- 6
firm, 1 to 2 hours.
- 7
remaining 6 ounces chocolate, corn syrup, and remaining 3 tablespoons
- 8
butter. Heat in a microwave oven on HIGH 1 to 1 1/2 minutes, until
Tags
american