Ingredients:
Macaroons:
- 1 cup almonds
- 3 1/2 ounces bittersweet chocolate
- 1 teaspoon vanilla extract
- 2 large egg whites
- 3/4 cup sugar
- 1 tablespoon unsalted butter
Filling:
- 1 3/4 ounces bittersweet chocolate
- 9 tablespoons crème fraiche or heavy cream
Cooking Instructions :
- 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.
