This recipe is a typical flourless, butterless, yolkless, chocolate cookie found in almost every French pastry chef’s repertoire. I made them at hotel school and was reminded of them again, when a BB visitor, requested a replication of the recipe, made famous by chef-patissiere Francois Payard’s in New York. The recipe is quite classic but Payard has made them legendary. Anyone who has them becomes immediately addicted. As good as this recipe is, I was not thrilled with their rather modest appearance. They are almost as flat as pancakes and far too large for my taste. Hmmmm. BB Test Kitchen went to work. I make these very special French cookies in tiny tartlet molds (use tiny muffin tins if you like). The molds contain the soft, foamy batter and result in a crisp-edged, fudgey centered, incredible cookie/macaroon – ah heck, it is unique. There is no word for the chocolate heaven that you wind up with. These are simply divine. Use the best quality cocoa you can find.
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Hi there, fellow home and pro baker and fan of