Chocolate Hazelnut Macarons

Ingredients:

• 3/4 cup toasted hazelnuts, peeled
• 3 tablespoons cocoa powder
• 2 cups powdered sugar
• Whites of 3 large eggs at room temperature
• 1/8 tsp fine salt
• 110 g dark chocolate, chopped
• 0.5 cups heavy cream

Preparation:

1. Line 2 baking sheets with parchment paper.
2. Place the hazelnuts, cocoa powder, and 1 cup of powdered sugar in the bowl of a food processor and process until finely ground, about 3 minutes. Sift through a medium sieve and discard any remaining nut pieces.
3. In a large bowl, beat the egg whites and salt with a mixer on medium-high speed until stiff but not dry peaks form, about 2 minutes. While beating, gradually add the remaining 1 cup powdered sugar, scraping down the sides of the bowl as needed. Beat until stiff, glossy peaks form. Using a large silicone spatula, fold the nut mixture into the beaten whites.
4. Transfer to a large pastry bag fitted with a 1 cm round tip. Pipe 32 5 cm circles onto prepared baking sheets. Set aside to dry slightly, about 30 minutes.
5. Preheat oven to 325°F (160°C). Bake until the tops of the cookies are puffed and set, 18-20 minutes. Be careful not to overbake the cookies, or they will crack. Let cool for 5 minutes, then carefully remove the cookies from the parchment and transfer them to a wire rack to cool completely.
6. Meanwhile, place the chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring the cream to a simmer. Pour the cream over the chocolate and set aside to soften, about 5 minutes. Stir until smooth; let sit at room temperature until the ganache has thickened but is still spreadable. Spoon about 1 teaspoon of the chocolate filling onto a cookie and top with another cookie. Repeat with the remaining filling and cookies.