1. Toss almonds, egg whites,
and confectioners sugar in a bowl, then spread
in a single layer onto a parchment lined sheet
pan.
2.
Toast in oven at 300 °F until golden, stirring
the mixture several times to keep the nuts separate
as they bake. Let cool. Break up any large chunks.
Place the mixture in a colander to remove excess
crumbs. Mix with dried cherries.
3.
To temper the chocolate: In the top of a double
boiler, combine chocolate and cocoa butter. Melt
at 120 °F over warm water. Add 2-inch pieces
of semisweet chocolate, and stir until the chocolate
has cooled to 88°F. At this point, remove
any unmelted chocolate.
4.
Combine 1/3 of the chocolate with 1/3 of the nut
mixture and toss. Spoon one-tablespoon mounds
onto parchment paper. When forming the mounds,
gather the nuts together to assure that the mounds
are not flat, but compact and high. Keep the chocolate
at 88°F throughout the shaping process. Repeat
procedure until all of the nut mixture is used.
