These divine little fancies will delight everyone: they are so easy to make and look so impressive. You can use whatever type of chocolate you fancy for the filling — dark, milk, white, or semi-sweet. On occasion, when we are being lazy and impatient, we have been known to use peanut butter . . . not a bad thing at all. We highly suggest making a double batch — you will be sorry if you don’t!
1 cup confectioner’s sugar
1 tbs. cocoa
3½ oz. ground almonds
2 egg whites
3 oz. chocolate (we used semi-sweet)
Heat the oven to 350°F and line a large baking sheet with parchment paper. Combine the sugar and cocoa in a large bowl, then stir in the almonds. Whisk the egg whites until stiff, then gently fold into the dry mixture.
Fill an icing bag fitted with a plain nozzle with the mixture and pipe 24 small circles, 1″ in diameter, onto the baking sheet, leaving a little room in between. Smooth the surface with a damp finger. Set aside for 30 minutes to dry out.
Bake for 15-18 minutes, or until they feel firm to the touch and are just golden on the bottom. Cool on the paper, then peel off and store in a tin for up to a week.
Over a pot of just-simmering water, melt the chocolate in a heat-proof bowl, then use to sandwich the macaroons together.