Recipe: French Chocolate Almond Macaroons

FRENCH CHOCOLATE ALMOND MACAROONS

1 1/4 cups confectioners' sugar
2 tablespoons Dutch process unsweetened cocoa powder
1 1/2 cups almond flour (OR 4 ounces sliced almonds, finely ground)
3 large egg whites
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon vanilla (optional)
FOR THE FILLING:
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy (whipping) cream

Preheat oven to 300 degrees F.

Sift confectioners' sugar and cocoa powder into a bowl. Whisk in ground almonds and set aside. Line 2 baking sheets with parchment paper and mark circles as a guide for piping out cookies by tracing around a 1 1/2-inch cookie cutter with a non-toxic marking pen.

In bowl of electric mixer fitted with whisk attachment, beat egg whites on medium speed until foamy; add salt. Gradually add granulated sugar, 1 teaspoon at a time, until whites reach medium-soft peaks. Transfer to a large bowl.

Sprinkle half the sugar-almond mixture over egg-white mixture. Using large rubber spatula, fold in almond mixture until just incorporated. Add vanilla, if using, and remaining sugar-almond mixture, folding until just incorporated. Firmly tap bottom of bowl on counter or work surface to eliminate any air pockets.

Transfer mixture to large pastry bag fitted with a 1/2-inch plain tip (such as an Ateco 806). Pipe mixture into marked circles on prepared baking sheet.

Bake, rotating sheets halfway through, until macaroons feel slightly firm to touch and can be gently lifted off the parchment (the bottoms will be dry), 20 to 25 minutes. Let cool on baking sheets for 5 minutes, then transfer parchment and macaroons to wire rack to cool completely. Using a small offset spatula, carefully remove macaroons from parchment.

WHILE COOKIES ARE COOLING, MAKE FILLING:
Place chopped chocolate in a small bowl. Heat cream in a small saucepan just until it starts to simmer; pour over chocolate. Let mixture sit 1 minute, then stir until melted. Let stand at room temperature until chocolate ganache is thick enough to spread.

Spread 2 teaspoons chocolate ganache on flat sides of half the macaroons; sandwich with the other halves, keeping flat sides to the center of the cookies. Refrigerate until firm, about 20 minutes, before serving.

Filled cookies can be kept in an airtight container in the refrigerator for up to 2 days.

Makes 30 sandwich cookies
Source: Martha Stewart's Baking Handbook