Dutch Chocolate French Macarons
Baking temp: 300 degrees Fahrenheit
Baking time: 35-40 mins
1 cup powdered sugar
1/2 cup powdered almonds, pulverized
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, sat overnight
5 tablespoons granulated sugar
1/2 cup heavy cream
2 teaspoons light corn syrup
4 ounces bittersweet chocolate, finely ground
1 tablespoon butter, cut into little pieces
Preheat oven to 300 degrees
Line two baking sheets with parchment paper and have a pastry bag with a Ateco 808 ( you could also use a 807 or 809) tip ready.
Grind together the powdered sugar with the almond powder and cocoa until there are no lumps; use a small food processor. Pour the sugar mixture through a sieve and throw away the larger almond chunks.
In a bowl of a standing mixer, 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.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just 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-in circles, evenly spaced 1-in apart. Let sit on the counter for 45 minutes.
Rap the baking sheet a few times firmly on the counter top to flatten the macaroons, then bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
Spread a bit of batter evenly on the inside of the macaroons with your finger then sandwich them together.
Store in an airtight container for up to 5 days, or freeze. If you freeze, defrost them in the unopened container, to avoid condensation which will make the macaroons soggy.