From “Food Lover’s Guide to Paris” Patricia Wells. Makes 10 to 12 filled macaroons.
Preheat oven to 135° C
100 g bittersweet chocolate
1 teaspoon vanilla
Melt over very low heat
2 large egg whites
1 cup (140 g) almonds, toasted and ground
¾ cup (150 g) sugar
In the bowl of an electric mixer on slow speed, mix until well blended.
With the machine still running, add the melted chocolate mixture.
Continue beating until thoroughly mixed.
Spoon the batter onto a greased baking sheet, allowing 1 headed tablespoon of batter for each macaroon.
Bake for about 15 to 18 minutes, or just until the macaroons are set. They should be slightly firm but not dry.
Transfer to a rack to cool.
Meanwhile prepare the filling.
50 g bittersweet chocolate.
Melt over very low heat.
2 tablespoons crème fraiche (or heavy cream)
Add to melted chocolate for filling.
Stir until well blended.
When the macaroons and the filling have cooled, spread a heaped teaspoon of the filling on half the macraroons.
Cover each with a second macaroon, making a sort of sandwich.