Double Chocolate Macaroons

These are European macaroons, more meringue-like than chewy, coconut American macaroons.

Macaroons

75g/2.5 oz plain chocolate, chopped

2 large egg whites, at room temperature

200g/7.5 oz caster sugar

125g/4.7 oz ground almonds

2-3 drops almond essence

Chocolate Filling

110g/4 oz white chocolate, chopped

100ml/approximately 3.75 fl oz double cream

2 baking sheets, lined with non-stick baking parchment

Makes 8 pairs

Put the plain chocolate into a heatproof bowl set over a saucepan of steaming but not boiling water and melt gently (do not let the base of the bowl touch the water).  Remove the bowl from the heat and stir until smooth.  Let cool while making the rest of the mixture.  Put the egg whites into a spotlessly clean, grease-free bowl and, using and electric whisk or mixer, whisk until stiff peaks form.  Gradually whisk in the sugar to make a thick, glossy meringue.  Using a large metal spoon, fold in the ground almonds, almond essence and melted chocolate.  When thoroughly blended, put 1 tablespoon of the mixture onto the prepared baking sheet and spread to a disc about 5cm across, repeat with the rest of the mixture, spacing the macaroons well apart.

Bake in a preheated oven at 300F/150C/Gas 2 for 30 minutes until just firm.  Remove from the oven and let cool on the trays for about 2 minutes or until firm enough to transfer to a wire rack to cool completely.  When cold, peel the macaroons away from the lining paper.

To make the filling, put the white chocolate and cream into a small, heavy-based saucepan and heat very gently, stirring occasionally, until melted and smooth.  Remove from the heat, let cool, then, using a wooden spoon, beat until thick and fluffy.  Use to sandwich the macaroons together and set aside for at least 1 hour before serving.  Store in an airtight container.

Best eaten within 5 days.  Not suitable for freezing.

We just used whipped cream to fill them.