French Chocolate Macaron Cookie

Chocolate Macaron Cookie

Cookie ingredients
1 cup powdered sugar
½ cup almond flour — sliced almonds, pulverized very fine in a food processor
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons granulated sugar

Chocolate Ganache Filling ingredients
½ cup heavy cream
4 ounces bittersweet or semisweet chocolate, finely chopped
Preheat oven to 290 degrees. Line two baking sheets with parchment paper and have a pastry bag with a #10 pastry tip (about 1/2-inch) ready.
  1. Sift together the powdered sugar, cocoa powder and the almond flour.
  2. Beat the egg whites with an electric mixer until they begin to foam and add the granulated sugar until very stiff and firm, about 2 minutes.
  3. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a spatula.
  4. When the ingredients are just incorporated — do not over mix — and there are no streaks of egg whites, stop folding and scrape the batter into the pastry bag. Placing the bag into a tall glass helps with this.
  5. Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced. Let the cookies dry for about an hour so that a crust forms on the top. Bake for 12 - 15 minutes. Let cool completely before removing from the trays.
  6. To prepare filling, place heavy cream in a saucepan on medium heat and set the chocolate over the saucepan in a stainless steel bowl. As the heavy cream warms and begins to boil, it will begin to melt the chocolate. 
  7. Just before the cream boils remove it from the heat and pour over the chocolate. 
  8. Put the mixture in a bowl; on low, blend ingredients together with an electric mixer; turn up to medium and whip until it lightens and cools to room temperature.
  9. Spread filling on one half of the cookies and place a second cookie on top of the filling. Yields 12 macarons.

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