French Chocolate Macaroon and Ganache Sandwiches
Recipe by Ken Forkish, owner of Ken's Artisan Bakery
as seen in FoodDay, June 9, 2002
Macaroons:
8 ounces whole, blanced almonds (1 1/2 cups)
3 cups powdered sugar
1/4 cup plus 2 Tbsp Dutch-process cocoa
6 egg whites
Filling
8 ounces bittersweet chocolate, chopped
3/4 cup milk
5 Tbsp unsalted butter
To make macaroons
Set the racks in the upper and lower thirds of the oven. Preheat oven to 300 degrees. Cover 2 heavy-duty cookie sheets with parchment paper and set aside.
In the bowl of a food processor, combine the almonds, powdered sugar and cocoa. Pulse repeatedly, scraping down the inside bottom of the bowl with a metal spatula, until mixture is finely ground, about 5 minutes.
Use an electric mixer on medium speed to beat the egg whites until soft peaks form. Increase the speed to high to beat the egg whites until stiff. but not dry, peaks form. With a rubber spatula fold in the cocoa mixture into the egg whites in four additions.
Use a pastry bag fitted with a 1/2 inch plain tube to pipe 1 1/2 to 2 inch macaroons an inch apart on prepared pans. Or, make free form macaroons using a soup spoon to dollop and spread the dough into macaroon sized pieces.
Bake for 10-12 minutes, or until cookies have risen and the edges are crackled. Cool on pans on a rack.
To make filling
In a mixing bowl, add the chopped chocolate and set aside.
In a small saucepan, bring the milk and butter to a boil. Pour the boiling milk mixture over the chocolate and stir is melted and completely blended. Let cool and refridgerate until thickened.
To assemble sandwiches
Turn half of the macaroons over so that bottom sides are facing up. Spread about 1 tablespoon of the filling onto each upside down macaroon and top with with another macaroon.
Keep filled macaroons in a cool place, loosely covered until serving time. Do not refridgerate. These are best if served within one day of making them.