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