Chocolate? check! and check!
Adapted from The Sweet Life in Paris by David Lebovitz
1 cup powdered sugar
1/2 cup powdered almonds
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons granulated sugar
Chocolate Ganache Filling
1/2 cup heavy cream
1 tablespoon light corn syrup
4 ounces bitter sweet chocolate, finely chopped
2 tablespoons unsalted butter
Preheat oven to 350F .
Line two baking sheets with parchment paper or silpat and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor.
In the bowl of a standing electric mixer fitted with whisk attachment, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
Pipe the batter on the parchment-lined baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
Bring cream and corn syrup to a simmer in a medium sized pot over medium heat. When simmering, remove from heat and add chocolate. Mix cream and chocolate together with a spatula until smooth. Stir in butter. Cover with plastic wrap and chill for at least 30 minutes before using.
Transfer chilled ganache to a disposable piping bag and pipe a scant tablespoon onto half the shells. Cover the piped shells with plain shells for sandwich cookies.
The macarons turned out pretty delicious, especially with the filling!