Macaron's

A macaron (French pronunciation: [makaˈʁɔ̃]^[1] is a sweet meringue-based confectionery made with egg whites, icing sugar, granulated sugar, almond powder or ground almond, and food colouring.^[2] The macaron is commonly filled with ganache, buttercream or jam filling sandwiched between two cookies. Its name is derived from the Italian word maccarone or maccherone.

The confectionery is characterised by its smooth, squared top, ruffled circumference (referred to as the "foot"), and flat base. It is mildly moist and easily melts in the mouth.^[3]
Macarons can be found in a wide variety of flavors that range from the traditional (raspberry, chocolate) to the new (foie gras, matcha).^[4] The fillings can range from jams to ganache to butter. Since the English word macaroon can also refer to the coconut macaroon, many have adopted the French spelling of macaron to distinguish the two items in the English language. However, this has caused confusion over the correct spelling. Some recipes exclude the use of macaroon to refer to this French confection while others think that they are synonymous.

http://en.wikipedia.org/wiki/Macaron

Hazelnut-Mocha Macaroons

Ingrediants

• 2 cups confectioners' sugar
• 4 ounces peeled and toasted hazelnuts (about 3/4 cup)
• 3 tablespoons Dutch processed cocoa powder
• 3 large egg whites, at room temperature
• 1/8 teaspoon fine salt

Mocha Filling:

• 4 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon instant espresso powder

Directions

1. Line 2 baking sheets with parchment paper.
2. Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
3. With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
4. Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
5. Preheat oven to 325 degrees F.
6. Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
7. Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

©Television Food Network G.P.
All Rights Reserved.

Ingredients

• 2 cups confectioners' sugar
• 4 ounces peeled and toasted hazelnuts (about 3/4 cup)
• 3 tablespoons Dutch processed cocoa powder
• 3 large egg whites, at room temperature
• 1/8 teaspoon fine salt

Mocha Filling:

• 4 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon instant espresso powder

Directions

Line 2 baking sheets with parchment paper.

1. Grind 1 cup of the confectioners' sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn't come through the strainer.
2. With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners' sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.
3. Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
4. Preheat oven to 325 degrees F.
5. Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they'll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
6. Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.