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1
Process almonds and 3 tablespoons sugar in food processor bowl fitted with metal blade, pulsing on and off, until very finely ground.
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2
Add vanilla.
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3
Pulse again and scrape inside of work bowl with metal spatula.
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4
Add water and pulse again to mix.
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5
Leave almond mixture in work bowl while preparing meringue.
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6
Whisk egg whites and 1/2 cup sugar in mixer bowl.
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7
Place bowl over pan of simmering water and whisk until egg whites are hot and sugar is dissolved, about 2 minutes.
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8
Whip meringue until cooled and fluffy.
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9
Add about 1/4 of meringue to work bowl containing almond mixture and pulse to mix.
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10
Add another 1/4 of meringue to work bowl and pulse to mix again.
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11
Remove blade and scrape almond meringue mixture from work bowl onto remaining whites.
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12
Fold into egg whites.
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13
Scrape almond-meringue mixture into pastry bag fitted with plain tube that has 1/4 inch opening.
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14
Cover two baking pans with parchment paper.
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15
Pipe 24 ( 1/2-inch) macaroons on each pan (48 total), leaving 1 inch between macaroons.
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16
Bake macaroons at 375F (190C) F until lightly golden, about 15 minutes.
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17
(Switch pans from back to front and top to bottom once or twice during baking.)
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18
Cool macaroons on pans.
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19
When cool, remove from parchment paper.
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20
Bring cream to boil in saucepan.
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21
Remove from heat.
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22
Add chocolate and allow to stand 2 minutes.
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23
Whisk smooth.
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24
Scrape filling into bowl to cool.
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25
To assemble, place dab of chocolate filling on flat side of 24 baked macaroons.
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26
Press flat sides of remaining 24 macaroons against filling.
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27
Store in cool place.
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28
Serve macaroons on day they are prepared.
