Description
This Chocolate Macarons recipe teaches you how to create delicate, melt-in-your-mouth French macarons with a rich chocolate flavor. Featuring a crisp shell and smooth ganache filling, these macarons are perfect for dessert lovers looking to master an elegant treat. The recipe includes tips for aging egg whites for optimal meringue and detailed steps for perfect piping and baking.
Ingredients
Scale
Macarons
- 145 grams almond flour (1 ¼ cup)
- 145 grams powdered sugar (1 ¼ scant cup)
- 10 grams Special Dark cocoa powder (2 tablespoons)
- 110 grams (110 ml) aged egg whites at room temperature (about 3 egg whites/just under ½ cup)
- 95 grams granulated sugar (scant ½ cup)
- ⅛ teaspoon cream of tartar (optional)
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 8 oz (226 g) semisweet chocolate chips, couverture chocolate, or chopped chocolate bar
- 1 cup (236 ml) heavy cream
- 2 tablespoons (28 g) unsalted butter
- ⅛ heaping teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Prepare Ingredients: Sift almond flour, powdered sugar, and cocoa powder together in a medium-sized bowl and whisk to combine thoroughly. Set aside.
- Make Meringue: In a large clean bowl, beat the aged egg whites with an electric mixer on medium speed until foamy, about 30 seconds. Add cream of tartar and continue beating for another 30 seconds.
- Add Sugar Gradually: Slowly add granulated sugar, about 1 tablespoon at a time, beating for 30 seconds between each addition. Continue until all sugar is incorporated.
- Whip to Stiff Peaks: Add vanilla extract and salt, then beat on medium-high speed until stiff, fluffy peaks form that hold their shape without folding or shrinking.
- Fold Dry Ingredients: Add one third of the almond-cocoa mixture to the meringue, and gently fold using a spatula. Repeat with the next two thirds, folding until the batter flows smoothly and falls from the spatula in a smooth ribbon. Test by making a figure-8 to ensure the batter holds without breaking.
- Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip. Pipe 1 ½ inch circles onto prepared baking sheets lined with parchment paper, spacing each at least 1 ½ inches apart. Firmly rap the baking sheets 4-5 times on the counter to release air bubbles.
- Rest Macarons: Let the piped batter rest at room temperature until a skin forms on the surface, about 25 minutes, or until not sticky when touched gently.
- Bake Shells: Preheat the oven to 325°F (160°C). Bake the macarons one tray at a time on the center rack for 11 minutes, turning the pan halfway. They are done when the feet look dry and the tops don’t indent when pressed lightly.
- Cool Shells: Remove from oven and allow macaron shells to cool completely on the baking sheet before removing.
- Make Ganache: Place chocolate in a heatproof bowl. Heat heavy cream in a saucepan until steaming but not boiling, then pour over the chocolate. Cover with foil and let sit undisturbed for 5 minutes.
- Whisk Ganache: Remove foil and whisk until smooth. Stir in butter, salt, and vanilla extract until fully melted and smooth. Allow ganache to cool at room temperature until firm enough to pipe.
- Assemble Macarons: Pair similarly sized macaron shells. Pipe ganache onto the flat side of one shell and sandwich with the other. Store finished macarons in the refrigerator until serving.
Notes
- Aged Egg Whites: Age egg whites by measuring them into a clean container, covering with plastic wrap with holes poked, and refrigerating for at least 24 hours. Bring to room temperature before use. Aging improves meringue stability but is optional.
- Cocoa Powder: Special dark cocoa powder is preferred for deep chocolate color, but Dutch processed cocoa can be used as a substitute.
- Storing: Store macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature 15-20 minutes before serving.
- Freezing: Macarons can be frozen in an airtight container for several months. Thaw in refrigerator before serving.
Nutrition
- Serving Size: 1 macaron
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
