a little bit of heaven on earth

i first had macarons at Angelina's (which is famous for their hot chocolate which is literally hot melted chocolate, cue angels singing now) when i visited paris this past fall and i nearly died from ecstacy. they come in bite size flavors ranging from chocolate hazelnut, to lavender, to pistachio. each one melts in your mouth and i swear to this day that they are the single most delicious things i have ever tasted. clearly i've developed a near obsession with these desserts? pastries? and was beyond myself when i stumbled upon them in a bakery in san francisco called milette. apparently paulette in beverly hills also specializes in macarons but i have yet to test them out. will do and report back immediately. meanwhile, this martha stewart recipe will have to suffice.



Ingredients

Makes 16

* 2 large egg whites
* 1 cup sugar
* 6 tablespoons cocoa powder, sifted
* 1 1/2 cups (about 6 1/4 ounces) medium-fine ground blanched almonds
* 1/2 teaspoon pure vegetable shortening
* 4 ounces semisweet chocolate, melted

Directions

1. Heat oven to 325 degrees. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.
2. Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.
3. Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
4. Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
5. Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.