Chocolate Macaroons

Ingredients
1 cup powdered sugar
1/2 cup pulverized almonds
3 tablespoons cocoa powder
2 egg whites
5 tablespoons superfine sugar


Filing...
1/2 cup heavy cream
4 oz semisweet chocolate, finely chopped
1 tablespoon butter, cubed


To make macaroons...
Preheat oven to 350F. Line a large baking sheet with parchment paper or a silpat and have a pastry bag ready with a plain tip of about 1/2 inch. In a food processor grind together the powdered sugar, almond powder, and cocoa until their are no lumps and everything is super fine. In a bowl of an electric mixer, beat the egg whites until they begin to rise and hold their shape. Gradually beat in the sugar 1 tablespoon at a time until mixture becomes very stiff and firm, about 2 minutes. Next carefully fold in the dry ingredients, in a few batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is well combined and there are no more streaks of egg whites, stop folding and scrape batter into your prepared pastry bag. Pipe the batter on the lined baking sheet in even sized circles, evenly spaced apart. Rap your baking sheet a few times on the counter top to flatten out the macaroons, don't be afraid. Bake in oven for about 15 minutes. Cool macaroons completely on a wire rack.


To make filing...
Heat the cream in a small saucepan until it just begin to slightly boil. Remove from heat and add in chopped chocolate, stir until smooth and completely melted. Then stir in pieces of butter and cool completely before sandwiching in between each macaroon.