Grind 3/4 cup of almonds in a stop-and-go fashion in electric blender. Set aside.
Grate chocolate in blender similarly. Set aside.
Beat egg whites with salt until barely stiff. Gradually beat in sugar; continue beating until very stiff.
Fold in ground almonds, chocolate and vanilla. Drop by mounded teaspoonfuls onto lightly greased baking sheet. Top each with an almond.
Bake at 300 degrees, 20 to 25 minutes, or until lightly browned but still moist in center.
Gently transfer to wire rack to cool. Makes about 32 macaroons.
Calories 47; Fat 3 g ; Sat Fat 0.6 g; Mono Fat 1.4 g; Poly Fat 0.4 g; Protein 1 g; Carb 6 g; Fiber <1 g; Cholesterol 0 mg ; Sodium 24 mg; Calcium 10 mg; Potassium 39 mg; Vitamin E 0.8 mg*;