French Chocolate Macarons

Heat oven to 400 degrees. Line 2 baking sheets with parchment paper.

For the macarons: Pulse almonds and powdered sugar in a food processor until finely ground. Add cocoa and remaining powdered sugar, pulse until blended.

Beat egg whites and salt in bowl until soft peaks form. Add sugar and beat until stiff peaks form. Fold in almond mixture. Transfer to a ziptop bag. Snip off a bottom corner and pipe mounds on baking sheets.

Bake 8 minutes or until tops look dry. Cool.

For the filling: Bring cream to a boil in saucepan. Remove from heat, whisk in cocoa. Add chocolate and butter, whisk until melted.

Cool to room temperature, then cover and refrigerate 30 minutes.

Transfer filling to ziptop bag and snip off a corner. Pipe 1 1/2 teaspoon filling onto flat side of macaroon. Top with another macaron, flat side down, pressing together to form sandwich. Repeat with remaining macarons.