Macaroons au chocolat
I promised some of you this recipe. A tad time intensive, but well worth the effort.
Cookie
1 1/2 c blanched almonds, ground finely
1 1/2 c icing sugar
3 tbsp cocoa (get the kind that says “Dutch processed”, or “alkalinized” , or if the ingredients read “Cocoa, sodium carbonate” [e.g. Fry's cocoa]… don’t use the kind with ingredients “Cocoa, salt” [i.e. usually the cheaper stuff])
3 large egg whites
1/8 tsp cream of tartar (to stabilize the egg whites)
3/4 c icing sugar
1. Grind almonds to fine powder (a coffee grinder works well). Pulse in icing sugar and 1 1/2 c icing sugar. Set aside.
2. Beat egg whites until frothy. Add cream of tartar, then beat until soft peaks form. Gradually add 3/4 c icing sugar until stiff, but not dry, peaks form.
3. Fold in nut mixture.
4. Pipe, using 1/2 inch round tip onto cookie sheets lined with parchment paper to form 1 inch rounds. Let sit for 10 minutes. If the cookies still have little ‘peaks’ on top, flatten with a spoon.
5. Bake in preheated oven to 400 degrees for 10 minutes. Cool. (Unfilled cookies are good for 1 week in covered container.)
Filling
3/4 c heavy cream
4 oz bittersweet chocolate, broken into small chunks
1. Place chocolate into heat resistant bowl.
2. Bring cream to a boil. Pour over chocolate. Stir until chocolate is melted.
3. Cool to spreading consistency over ice bath or leave in fridge for about 1 hour.
4. Spread or pipe onto 1/2 of cookies. Form sandwiches with remainder of cookies. Enjoy. (Makes about 3 dozen.)
