To make chocolate filling: Bring milk and butter to a simmer in a medium saucepan. Remove from heat and add chocolate, whisking until...

Makes 24 sandwich cookies


Chocolate filling:


- ½ cup whole milk


- 5 tablespoons unsalted butter


- 8 ounces bittersweet or semisweet chocolate, finely chopped


Macaroons:


- Parchment paper


- 1 pound powdered sugar


- 2 cups whole blanched almonds


- 6 tablespoons unsweetened cocoa powder


- ¾ cup egg whites (about 6 large eggs), room temperature


- 1/8 teaspoon salt



1. To make chocolate filling: Bring milk and butter to a simmer in a medium saucepan. Remove from heat and add chocolate, whisking until melted and smooth. Transfer to a bowl and cool. Cover and refrigerate several hours until thick and cold.


2. To make macaroons: Preheat oven to 400 degrees. Line baking sheets with parchment paper and set aside. Combine half of powdered sugar with all of the almonds in a food processor, pulsing until nuts are ground to a powder. Add remaining powdered sugar and pulse to blend. Scrape down sides of bowl. Add cocoa and process until blended.


3. Using an electric mixer, beat egg whites and salt until stiff but not dry. Fold nut mixture into the whites in 4 additions. The batter will be stiff. Using a teaspoon measure, drop 12 mounds at a time onto baking sheets. (The mixture will spread.)


4. Bake macaroons, one sheet at a time, until firm to the touch in the center and dry on top, about 11 minutes. Slide parchment onto a cooling rack and let cool completely before peeling macaroons off parchment. (If using the same baking sheets, make sure that they are cool before dropping the batter on them.)


5. Arrange half of macaroons flat side up on a work surface. Spread a tablespoon of the filling onto each and top with a second macaroon, flat side down. Cover and chill at least 2 hours before serving.


From Bon Appétit, 2001