Viennese macaroons are called kisses (Busserln). This chocolate-almond version is a good representation of this cookie.
2. Melt the chocolate in the top part of a double boiler over barely simmering water or in a microwave oven. Cool until tepid.
3. Process the almonds and 2/3 cup of the confectioner's sugar in a food processor fitted with the metal blade until the almonds are very finely chopped, almost a powder. Beat the egg whites with hand-held electric mixer until soft peaks form, then gradually beat in the remaining 2/3 cup sugar until stiff, shiny peaks form. Fold in the almond mixture, then the cooled chocolate. Transfer to a pastry bag fitted with a 7/16-inch wide plain tip, such as Ateco Number 805.
4. Pipe 1 1/2 inch wide mounds of the batter, about 1 inch apart, on the sheets. Bake until the edges are firm and the macaroons lift easily from the paper, about 20 minutes (see Note). Cool completely on the sheets.
Note: Usually when baking cookies on two racks, the positions of the racks are switched halfway through baking to allow for even baking. As macaroons are created from a somewhat delicate meringue, and could fall if jostled, this isn't a good idea. If necessary, simply allow extra time for the cookies on the middle rack to finish baking (the top rack cooks more quickly because heat rises).
