Chocolate Macaroons

Preheat the oven to 275°F (135°C). Toast the almonds on a baking sheet until browned, about 5 minutes. Remove, but leave the oven on. When cool, grind the almonds to a fine powder in a food processor. In a small saucepan over very low heat, melt the 3 1/2 ounces chocolate with the vanilla. In the bowl of an electric mixer on slow speed, mix the egg white, almonds, and sugar until well blended. With the machine still running, add the melted chocolate mixture, and continue beating until thoroughly blended. Butter a baking sheet (or line with cooking parchment paper, then butter the paper). Spoon the batter onto the baking sheet, allowing 1 heaping tablespoon of batter for each macaroon. Bake just until the macaroons are set, 15 to 18 minutes. They should be slightly firm but not dry. Transfer the macaroons to a rack to cool. Meanwhile, prepare the filling. In a small saucepan over very low heat, melt the 1 3/4 ounces chocolate. Add the crème fraiche or heavy cream and stir until well blended. Set aside to cool. When the macaroons and the filling have cooled, spread a heaping tablespoon of the filling on half the macaroons, and cover each with a second macaroon making a sort of sandwich. The macaroons may be served immediately, though they are best if they sit for a few hours.


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Things you may need to make this recipe:

Limited Edition Metal Food Processor MP14 from Cuisinart

Copper Egg White Bowl