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1
An hour before making the macaroons, separate the eggs and let the whites sit in the bowl of an electric mixer to reach room temperature.
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2
Line two baking sheets with parchment paper.
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3
Put the confectioners sugar and the almonds in a food processor fitted with a steel blade.
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Pulse them together until they become a fine powder.
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Add the cocoa powder, and pulse until well mixed.
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Whip the egg whites at low speed until they start to foam.
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Add the cream of tartar, and increase the speed to medium.
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After 2 minutes, gradually add the granulated sugar.
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Continue to beat until stiff and shiny peaks form.
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Put the almond-sugar mixture in a large bowl, and, using a rubber spatula, fold in the egg whites.
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This will take about forty strokes (after twenty strokes, the egg whites will deflate; after another twenty, the batter will be mixed and runny).
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12
Fill a pastry bag with the batter (it is easiest to use a 1/2-inch-diameter tip).
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Pipe out 1 tablespoon, or enough batter to make silver dollarsized circles, an inch apart on the lined cookie sheets.
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The best way to do this is by holding the pastry bag straight up and squeezing until about 1 1/2 inches of batter runs out for each macaroon.
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15
Let the macaroons sit at room temperature, uncovered, on the baking sheets for 1 hour, or until they dry and are less glossy.
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16
While the macaroons are drying, make the mocha filling.
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Stir together the butter or margarine, honey, and coffee in a small saucepan.
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Bring to a boil, and remove from the heat.
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Stir in the chocolate, and, using a hand mixer or a whisk, beat until slightly stiff.
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Set aside.
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Preheat the oven to 275 degrees, and arrange the racks in the two lower thirds of the oven.
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22
Put the sheet pans in the oven, and bake for 15 minutes.
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Switch the positions of the baking sheets, and continue to bake for 5 to 10 minutes more, or until the macaroons are no longer wobbly and sticky.
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Allow to cool.
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25
To serve, spoon about a heaping teaspoon of filling on one cookie, and top with another.
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26
For white macaroons, omit the cocoa powder and proceed as above.
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27
For raspberry-flavored macaroons, replace the cocoa powder with 2 tablespoons raspberry powder, and add a few drops of red food coloring when you whip the egg whites.
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28
Alternatively, you can make your own raspberry, strawberry, blackberry, or cherry powder by pulverizing a few dehydrated (not dried) berries in the food processor.
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29
Dehydrated fruits and raspberry powder are available from www.justtomatoes.com and are also sold at many supermarkets.
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30
Although the Just Tomatoes products are not certified kosher, they are processed in a facility that is purely vegetarian.
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31
Chocolate-ganache: Heat 3/4 cup heavy cream with 8 ounces bittersweet chocolate, and stir until the chocolate melts and the mixture thickens slightly.
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32
Chocolate-orange: Substitute 1/4 cup orange juice for the coffee.
