For Maud, to take your mind away from all that snow falling on your head

French Chocolate Macaroons

Ingredients:  

For the macaroons:

1/2 cup blanched whole almonds

1 3/4 cup confectioners' sugar

3 Tbs. unsweetened cocoa powder

3 egg whites

Pinch of salt

2 tsp. granulated sugar

For the filling:

1/2 cup heavy cream

2 Tbs. unsweetened cocoa powder

5 oz. bittersweet or semisweet chocolate,finely chopped

8 Tbs. (1 stick) unsalted butter, at room temperature

Directions:

Position a rack in the middle of an oven and preheat to 400°F. Line 2 large baking sheets with parchment paper.

To make the macaroons, in a food processor, combine the almonds with 1 cup of the confectioners' sugar and pulse until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners' sugar and pulse until well blended.

In the bowl of an electric mixer, beat together the egg whites and salt on medium-high speed just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. Using a whisk or a rubber spatula, gently fold in the almond mixture.

Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, until the tops are cracked and appear dry but the macaroons are still slightly soft to the touch, 6 to 8 minutes.

Transfer the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macaroons, transfer to wire racks and let cool completely. (The macaroons can be made 1 day in advance and stored in layers separated by waxed paper in an airtight container.)

To make the filling, in a saucepan over high heat, bring the cream just to a boil. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then cover and refrigerate until the filling is firm enough to hold its shape when spread, at least 30 minutes.

If desired, transfer the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macaroons. Top with the remaining macaroons, flat side down, pressing together gently to form sandwiches. (The cookies can be stored in layers separated by waxed paper in an airtight container in the refrigerator for up to 2 days.) Makes about 4 dozen cookies.

Adapted from Luscious Chocolate Desserts, by Lori Longbotham (Chronicle Books, 2004).

recipe with photos found at http://www.williams-sonoma.com…..roons.html

Hollie, Tea Biscuits?….could be anything really,can you remember anything else? Popular biscuits to have with tea are Ginger Snaps,Nice Biscuits, Digestive. if one is refined…..otherwise it could range from Nanimo bars to Jammy Dodgers

Ive checked his site for biscuits,no Tea Biscuits,but as he is a Scot could it be Shortbread?

Chris, I adore you.  I shall come to the UK the minute Dulles Airport is clear of snow, fly to London, rent a car and drive to Little Snedley-on-the-Snee, find your baronial castle, and marry you.  Your current lady friend will just have to understand.  

Hollie, Im still looking!! Rather intrigued by your description,perhaps its that American/English thing again

"Muffins with a small divot embedded" !!!!!!! Muffins I understand,Divots,a small piece of turf.Knowing Gordon Ramsay's ecentricity,I would'nt be surprised But I'm working on it,get back to you

http://allrecipes.co.uk/recipe…..amp;page=1

PS. Here are 22 Breakfast Muffins,hopefully its one of these