macaroons

bahan-bahan:

macaroons butter:

1 cup (100 g)powdered sugar
1/2cup powdered almonds (about 2 ounces ,50g sliced almonds,pulverized)
3 tablespoon (25 g)unsweeted  dutch-process cocoa powder
2 large eggs whites,at room temperature
5 tablespoon (65 g) granulated sugar

chocolate filing:

1/2 cup (125ml) heavy cream 
2 tablespoon light corn syurp
4 ounces (120 g)semisweet or bittersweet,chocolate,finely chopped
1 tablespoon (15 g)butter,cut into small pieces 

cara masak:
 for the butter:






1.preheat oven to 350'f (180'c)
line two baking sheet with parchment paper and have a pastry bag with a plain tip (about 1/2-inch,2 cm ready)

2.grind together the powdered sugar with the almond powdered and cocoa so there are no lumps use a blender or food processor since almond meal that you buy isn't quite fine enough..in the bowl of a standing electric mixer,beaten the egg whites until they begin to rise and hold their  shape while whiping,beat in the granulated sugar until very stiff and firm,about 2 min.

3.carefully fold the dry ingrediants,in two batches,into the beaten egg whites with a flexible rubber spatula.when the mixture is just smooth and there are no streak of egg white,stop folding and scarp the butter into the pastry bag.(standing the bag in tall glass helps if you're alone.)

4.pipe the butter on the parchment.lined baking sheet in 1-inch (3cm)circles (about 1 tablespoon each of butter),evenly spaced one inch (3cm)apart.

5.rap the baking sheet a few firmly on the counter top to flatten the macaroons,then bake them for 15-18 min.let cool completely then remove from baking sheet.

for the chocolate filing:

heat the cream in  a small saucepan with the corn syrup.when the cream just begin to boil at the edges,remove from heat and add the chopped chocolate.let sit one min,then stir until smooth.stir in the pieces of butter.let cool completely before using.