Description
This Chocolate Macarons recipe guides you through making delicate, airy French macarons with a rich chocolate flavor. The recipe combines almond flour, powdered sugar, and special dark cocoa powder for the shells, filled with a smooth, luscious chocolate ganache. Perfect for impressing guests or treating yourself to a sophisticated dessert.
Ingredients
Scale
Macaron Shells
- 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, 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 Equipment and Ingredients: Ensure all bowls, spatulas, and beaters are clean, dry, and grease-free. Line two to three baking sheets with parchment paper and sift together the almond flour, powdered sugar, and cocoa powder; whisk to combine and set aside.
- Whip Egg Whites: In a large mixing bowl, beat the aged egg whites on medium speed until foamy (about 30 seconds). Add cream of tartar and continue to beat for 30 seconds.
- Add Sugar Gradually: While mixing, add granulated sugar in about 1 Tablespoon increments, beating for 30 seconds between each addition, until all sugar is incorporated. Add vanilla extract and salt, and continue beating at medium to medium-high speed until stiff peaks form.
- Fold Dry Ingredients Into Meringue: Add one-third of the cocoa powder mixture to the meringue; fold gently with a spatula to combine. Repeat with remaining mixture in two batches, folding until the batter flows smoothly and forms a smooth ribbon, barely breaking when making a figure-8.
- Pipe Macarons: Transfer batter to a large pastry bag fitted with a round tip. Pipe 1 ½ inch circles onto prepared baking sheets, spacing them at least 1 ½ inches apart. Firmly rap the pans on the countertop 4-5 times to release air bubbles.
- Rest Macarons: Let the macarons rest until a dry skin forms on the surface, about 25 minutes, or until they are not sticky to touch.
- Bake Macarons: Preheat oven to 325°F (160°C). Bake one tray at a time on the center rack for 11 minutes, turning the pan halfway through. The macarons are done when feet look dry and the tops do not give when lightly pressed.
- Cool Shells: Allow macarons to cool completely on the baking sheet before filling.
- Make Chocolate Ganache: Place chocolate in a heatproof bowl. Heat cream in a small saucepan until steaming, remove from heat, and pour over the chocolate. Cover with foil and let sit for 5 minutes. Remove foil and whisk until smooth. Stir in butter, salt, and vanilla until melted and smooth. Let ganache cool until firm enough to pipe.
- Assemble Macarons: Pair similar-sized shells. Pipe ganache onto one shell and sandwich with another. Store macarons in an airtight container in the refrigerator or freeze for longer storage.
Notes
- Aged egg whites: Measure egg whites into a clean, dry container, cover with plastic wrap poked with holes, and refrigerate at least 24 hours before use for better meringue stability.
- Cocoa powder: Special dark cocoa powder gives the macarons a deep chocolate color; Dutch processed cocoa can be substituted.
- Storing: Store macarons in an airtight container in the refrigerator up to two weeks; remove 15-20 minutes before serving. They can also be frozen for several months.
Nutrition
- Serving Size: 1 macaron
- Calories: 90 kcal
- Sugar: 8 g
- Sodium: 35 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: 10 mg
