Cocoa Nib Macaroon

1. Sift almond flour, cocoa powder and powdered sugar together through sieve and into bowl. Pour half of egg whites on top and fold with spatula to combine and form thick paste. Set aside.

2. Place remaining egg whites in 5-qt. mixer fitted with whisk attachment. Meanwhile, put granulated sugar and 5 oz. water in pot and mix until sugar is dissolved. Bring to boil. As soon as it comes to boil, start whipping in egg whites on medium to high speed.

3. Continue to boil sugar for 4 mins. Take sugar off heat. Turn down mixer speed to low speed. Pour sugar syrup slowly into whipped egg whites, trying to avoid pouring on whisk. When sugar is completely added, turn speed to medium. Whisk for about 5 mins. until cooled slightly.

4. Place half of egg white mixture on top of almond mixture and fold in with spatula until combined. Fold in remaining egg whites just to combine.

5. Prepare baking pans by spraying four sheet pans lightly with baking spray. Line with parchment paper. Spray again lightly. Place batter into piping bag. Cut piping bag opening. Pipe batter onto pans to form 1-in. flat disk shapes. Continue until all of batter is piped. Allow to rest at room temperature for 1 hour.

6. Bake macarons in 325°F oven for 10 to 11 mins. For convection oven it should be 300°F and may only take 10 mins. Allow to cool completely and then carefully remove from paper.

7. For filling: Chop chocolate into small pieces and place in bowl. Bring cream to boil. Pour over chocolate and stir to combine. Mix in soft butter until smooth. Allow to set slightly for about 1 hour before using.

8. Fill piping bag with filling. Pipe filling on flat side of macaron shell and sandwich with other flat side gently pressing so filling is flush with shell size. Decorate with a little drizzle of chocolate and cocoa nibs, if desired.

Recipe by Oracle, Redwood Shores, Calif. (Bon Appétit)