Ooh La La Chocolate Macaroons

I found this recipe on Chowhound. It's the best recipe for Macaroons I've tried yet. When Chad tried them he said they were like brownies on crack :-) I wasn't  perfectly satisfied with the Ganache filling so I added 1/4 Cup of powdered sugar, but here is the recipe in it's original form.

Ingredients:

• 2 cups powdered sugar
• 1 cup almond flour or almond meal
• 3 tablespoons natural unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 3 large egg whites, at room temperature
• Pinch cream of tartar
• 3 tablespoons granulated sugar

Ganache Filling:

• 4 ounces bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

For the macarons:

1. 1Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/2-inch plain tip; set aside.
2. 2Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times to aerate. Process until fine and combined, about 30 seconds. Sift through a flour sifter into a large bowl; set aside.
3. 3Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold the line of the whisk, about 1 minute. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not overwhip.) Transfer the meringue to a large bowl.
4. 4Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. (The meringue will deflate.)With the final addition, stop folding when there are no traces of egg whites, the mixture runs like slow-moving lava, and it looks like cake batter. (Do not overmix.) 

1. 5Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help create the macaroon base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking. ( For this part I tried both ways, but I preferred using my tiny cookie scoop. I felt like I did a better job of getting uniform shapes and had more control.) 

1. 6Heat the oven to 350°F and arrange a rack in the middle. Bake the macaroons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.

For the ganache filling:

1. 1Place the chopped chocolate in a large bowl.
2. 2Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator until thickened but still spreadable, about 30 minutes.

To assemble:

Match up macaroons of a similar size. You can either pipe the ganache filling onto the macaroons or simply spread it with a butter knife. Squeeze or scoop the ganach to about the size of a cherry, about 1 teaspoon) onto the center of a macaroon half. Top with another half and press gently so that it looks like a mini hamburger. The filling should not ooze out the edges. Refrigerate, covered, at least 24 hours before serving. 

Enjoy!