Macaroons: Heat oven to 350 degrees F. Line 2 large cookie sheets with foil;
do not grease. Fit a pastry bag with a star-shaped tip.
In large bowl combine almond paste, egg whites, sugar, extract and salt. Beat
with mixer at medium speed until well combined and smooth. Increase speed to high
and beat 2 minutes. Spoon mixture into pastry bag (easier if you stand bag in tall
glass for support). Holding bag at a 90 degree angle to cookie sheet, press batter
into 1 1/4-inch rounds.
Bake for 10 to 15 minute until pale golden color. Remove cookies
from foil. Place on wax paper-lined jelly roll pan. (May be made several days in
advance and stored in airtight container.)
Filling: Melt chocolate in top of double boiler over hot, not boiling water.
Remove from heat. With wire whisk or wooden spoon, beat in butter until well mixed.
Add egg yolks and Amaretto and continue beating until smooth.
Let stand for 30 minutes or longer until slightly thickened, stirring occasionally. Spread 1 teaspoon filling
on bottom of each macaroon. Refrigerate filling side up on jellyroll pan until firm,
about 1 hour.
Glaze: For best results, the chocolate should not be too hot. Work with small
quantities. Melt chocolate until smooth. Remove from heat. Spoon a small amount
into a small flat bowl. (Keep remaining chocolate over hot water, but off the heat.)
Stir chocolate in small bowl until it feels barely lukewarm. Spread chocolate over
cookies, completely covering the filling. (I use a small sandwich spreader or spatula.)
Place cookie on wax paper covered jellyroll pan, chocolate side up. Work with
about 1 dozen cookies at a time, keeping remaining cookies in refrigerator so the
filling doesn't soften.
Refrigerate until set.
Store in tightly covered container in refrigerator with wax paper between the layers.
Makes 5 dozen.
Do not freeze, but they will keep well in refrigerator for 3 to 4 weeks.