Chocolate Macaroons With Chocolate Filling
- Chocolate Filling
- 2/4 cup whole milk
- 5 tablespoons unsalted butter
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate,finely chopped.
- Best Dark Chocolates: Santander and Scharffen Berger
- Macaroons
- 1 1-pound box powdered sugar
- 2 cups whole blanched almonds
- 6 tablespoons unsweetened cocoa powder
- 3/4 cup egg whites (about 6 large eggs)
- To make the chocolate filling, Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.
- To make the macaroons:
- 1. Preheat oven to 400u0b0F. Line 2 large baking sheets with parchment paper. Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. Grinding nuts with the powdered sugar keeps the mixture from becoming an oily paste
- 2. Add cocoa and blend 1 minute more. Using an electric mixer beat egg whites in large bowl until stiff and not dry. Fold the almond-cocoa mixture into the beaten egg whites in 4 additions, making thick and sticky batter.
- 3. Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe walnut-size mounds of batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly).
- 4. Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
- 5. Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie. Top with second macaroon, flat side down. Press lightly to adhere, to make a sandwich. Repeat with remaining macaroons and filling.
- Allow the macaroons to sit on the counter for an hour or so to allow the chocolate filling to soften some, so it is easier to spread.
- Arrange macaroons on platter. Cover; chill at least 2 hours and up to 1 day. Serve cold.
chocolate filling, milk, unsalted butter, bittersweet, berger, macaroons, powdered sugar, whole blanched almonds, cocoa, egg whites
Taken from www.epicurious.com/recipes/member/views/chocolate-macaroons-with-chocolate-filling-1218892 (may not work)