French Chocolate Macaroons

For my first attempt at making these I think I've done pretty well.  I did manage the "feet" although they aren't quite as even as they should be and the tops are not as smooth as they should be, over all the taste was really good.  The filling was just one that I use as a fall back when I need something quick.  I made these for my granddaughter's French class and they were a huge hit.

Ingredients:

·         1 cup powder sugar

·         1 tbsp cocoa powder

·         1 cup ground almonds or almond meal

·         2 medium, egg whites

·         Small pinch salt

·         ¼ cup fine sugar

For the filling:

·         1 – 8 oz. container of Cool Whip (thawed)

·         1 – 3.5 oz. package of instant chocolate pudding (or flavor of your choice)

·         1 cup of milk

Preparation:

Preheat the oven to 325.

·         Sift the icing sugar and cocoa powder into a large mixing bowl. If using ground almonds and they seem a little thick or lumpy then whizz for a few seconds in a food processor, then sieve into the same bowl and carefully mix together.

·         In a separate bowl whisk the egg whites and salt until they form soft peaks. Add the sugar and continue to whisk until the whites are very thick and glossy. Quickly & fold in the dry ingredients, use a thin spatula.  Batter should be thick, too runny and you have overworked it.

·         Fill a piping bag with the mixture with a simple round nozzle. Place the silicon mat (made for these) or make a paper template by drawing 1 inch circles on parchment paper then place a blank sheet over it on a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.  I start at the center of each circle and small spirals.

·         Gently tap the baking sheet a few times on the work surface to help the macaroon mixture to settle and to break any air bubbles, then leave to dry for 20 to 30 minutes.

·         Bake for 15-20 minutes in the preheated oven until the macaroons feel firm and come away from the silicon sheet easily. Half way through cooking, open the oven door and quickly waft it a few times to allow any steam to escape. Close the door and finish the cooking.  Cool completely on the sheet while you make the filling, do not touch until they are completely cold or they may stick.

·         In a medium bowl combine pudding mix and milk, mix until smooth and it begins to thicken, gently fold in whipped topping until no streaks remain.

·         Pipe the filling on to the flat side of one macaroon, place the other on top and twist gently to spread the cream and seal. Once the macaroons are filled they can be eaten right away but IF you can resist they are best kept in a container inside the fridge overnight. The end result is a chewier and better flavored macaroon.   It's tough I know but it does work.    J