Chocolate Macarons with Chocolate Hazelnut Filling

I have a social contract with my coworkers. Basically if you tell me more than a week in advance when your birthday is, I bake you a cake. The plan has made me quite popular in clinic. 

The only rule is that no one in the clinic can cut into the cake before the birthday girl. There was a scare about that last year but it was avoided with some stern looks. I mean really, who would dare cut into a cake when it wasn't their birthday? The audacity.

Anyway.

One of the fellows has an upcoming birthday so I asked what he wanted. Our conversation:

Him: Baked Alaska.

Me: Nice try, I can't bring fire to work.

Him: Chocolate lava cake.

Me: You know that's something you have to eat right when it comes out of the oven. Pick something realistic.

Him: Macarons

Me: Really?

Him: I want you to make the most complicated thing I can think of.

Now I'm making macarons.

They are very technical, but delicious and completely worth a try. Plus, if you know how to make them, you can impress Gordon Ramsay the next time you cook for him. 

Hey, who knows? Let's begin.

Get out the trusty food processor and combine powdered sugar, cocoa, almond flour and salt. Then run it through a sifter to remove any remaining almond pieces.

In a mixer whip the egg whites until foamy, then add cream of tartar and sugar separately and beat until you have stiff, glistening peaks.

Fold the cocoa mixture into the egg whites.

When combined, spoon the mixture into a pastry bag (or plastic freezer bag) and pipe onto silicone lined baking sheets. Try to get the circles as even as possible so the cookies will be easier to pair up with filling.

Important! Tap the baking sheets hard on the counter twice. Then let them sit for at least 30 minutes before baking. It helps them develop the exterior shell and crispy little feet.

  

Bake.

Make the filling. (I may have cheated this time and used a pre-made chocolate hazelnut spread from the grocery store...but I have plans to make a raspberry version which will be completely homemade so don't get angry). 

Pipe the filling between two cookies. Randomly, the most difficult part was actually trying to find 2 cookies that were exactly the same size. But it was totally worth it.

Now go impress your friends!

Chocolate Macarons with Chocolate Hazelnut Filling

Inspiration: French Chocolate Macarons by Jill Santopietro

Ingredients:

• 2 cups powdered sugar
• 1 cup almond flour
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 3 large egg whites, at room temperature
• Pinch cream of tartar
• 3 tablespoons granulated sugar

Preparation:

Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times until combined. Sift to remove any remaining large pieces and discard. 

Make meringue by placing the egg whites in the clean bowl of a stand mixer with whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white and hold the line of the whisk, about 1 minute. Slowly add the granulated sugar, and mix until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not overwhip.

Using a rubber spatula, gently fold the dry mixture into the egg whites in batches until the dry ingredients are just combined. Do not overmix.

Transfer the batter to a pastry bag with a 1/2 inch tip. Pipe out 1-1/4-inch rounds onto silicone lined baking sheets. Pick up the baking sheet and bang it against the work surface to help create the macaron base. Let the rounds sit at room temperature for at least 30 minutes to dry the tops and ensure even cooking.

Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.

Sandwich your filling of choice between two equally sized cookies. Store in airtight container. Share.