---------- Recipe via Meal-Master (tm) v8.05
       Title: Chocolate Macaroons
  Categories: Cookies, Chocolate
       Yield: 25 servings
     3/4 c  Blanched slivered almonds
   1 1/4 c  Confectioners sugar
   1 1/2 tb Dutch process cocoa powder
       3 tb Sugar
       1    Peeled almonds; for garnish
       Freeze the almonds for 30 minutes, preheat the oven to
   325 degrees and line 2 baking sheets with baking parchment.
     In a food processor, combine the almonds and the
   confectioners sugar and pulse on and off for 20 to 30
   seconds, or until powdery. You should be able to rub the
   mixture between your fingers and feel almost no grit. Add
   the cocoa powder and pulse very briefly just to mix.
       In a large mixing bowl, beat the egg whites to very
   soft peaks and beat in the granulated sugar until the
   mixture is glossy, 1 minute, more. Sieve the almond-cocoa
   mixture over the egg whites and gently fold it in, being
   careful not to crush too much air out of the egg whites.
   Using a piping bag fitted with a 1/2-inch plain tip, pipe 1
   1/2-inch circles of the mixture onto the parchment-lined
   baking sheets. Very gently poke a whole almond into the top
   of each one. Bake in the oven for 25 to 30 minutes, or
   until firm, turning the pans around halfway through the
   cooking time to cook them evenly.
        Transfer the sheets of paper onto damp tea towels and
   let stand for 5 minutes, ten peel the macaroons off and
   finish cooling them on a rack. Serve at room temperature or
   store in an airtight tin, layered with sheets of waxed
   paper, for up to 2 weeks.  Yield 25 small macaroons    CHEF