Instructions: Macaroons: Preheat oven to 350 . Line 3 cookie sheets w/foil; set aside. Fit pastry bag with 1/4" plain tip. Combine almond paste, sugar, egg whites, almond extract and salt in mixer bowl. Beat at med. speed until smooth; increase speed to high and beat 2 mins. Spoon batter into pastry bag and pipe 3/4" rounds on prepared cookie sheets. Bake 10 to 12 mins., until light golden. Cool on wire racks. Carefully peel cookies from foil; set aside.

Chocolate filling: Meanwhile, heat cream in med. saucepan to just boiling. Remove from heat. Add chocolate, butter, and rum; stir until smooth. Let stand, stirring occasionally, until thick enough to pipe; about 40 mins. Fit pastry bag with 1/2" plain tip. Spoon in filling and pipe small mound on flat side of each macaroon. Place on cookie sheets and refrigerate until firm, about 1 hr.

Chocolate glaze: Melt chocolate and shortening in double boiler over hot, not boiling water, stirring until smooth; keep warm.

Dip 1 cookie, filling side down, in chocolate to coat, then place chocolate side up on jellyroll pan. Repeat with remaining cookies.

Refrigerate until firm.

Makes 8 doz.

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