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
1 3/4 ounces bittersweet chocolate
9 tablespoons crème fraiche or heavy cream
Preheat the oven to 275°F (135°C).
Toast the almonds on a baking sheet
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
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,
melted chocolate mixture, and continue beating until thoroughly blended.
baking sheet (or line with cooking parchment paper, then butter the paper).
batter onto the baking sheet, allowing 1 heaping tablespoon of batter for each
Bake just until the macaroons are set, 15 to 18 minutes. They should be slightly
not dry. Transfer the macaroons to a rack to cool.
Meanwhile, prepare the filling.
small saucepan over very low heat, melt the 1 3/4 ounces chocolate. Add the
fraiche or heavy cream and stir until well blended. Set aside to cool.
and the filling have cooled, spread a heaping tablespoon of the filling on half
macaroons, and cover each with a second macaroon making a sort of sandwich.
macaroons may be served immediately, though they are best if they sit for a