Description
These Chocolate Macarons are delicate, crisp on the outside with a chewy center and filled with a rich chocolate ganache. Perfect for an elegant dessert or special occasion treat, this recipe guides you through creating smooth, flavorful macaron shells with a luscious chocolate filling.
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 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
- Preparation Ensure all equipment is clean, dry, and grease-free. Line two or three baking sheets with parchment paper and set aside.
- Sift Dry Ingredients Sift together almond flour, powdered sugar, and cocoa powder into a medium mixing bowl and whisk to combine. Set aside.
- Beat Egg Whites In a separate large mixing bowl, beat the aged egg whites on medium speed with an electric mixer until foamy, about 30 seconds.
- Add Cream of Tartar Add cream of tartar (if using) and beat again on medium speed for 30 seconds.
- Add Sugar Gradually While mixing, add granulated sugar tablespoon by tablespoon, beating about 30 seconds between each addition until all sugar is incorporated.
- Add Flavorings and Beat to Stiff Peaks Add vanilla extract and salt. Continue to beat on medium to medium-high speed until the meringue reaches thick, fluffy, stiff peaks that hold their shape without folding.
- Fold in Dry Ingredients Add about a third of the cocoa powder mixture to the meringue and fold gently with a spatula until combined. Repeat two more times until all dry mixture is incorporated.
- Macaronage Continue folding with sweeping motions, scraping sides and bottom, until the batter flows smoothly and falls in a thick ribbon that forms a figure-8 shape without breaking.
- Pipe Macarons Transfer batter to a large pastry bag fitted with a round tip. Pipe 1 ½ inch circles onto prepared baking sheets, spacing at least 1 ½ inches apart. Rap the tray firmly on the counter 4-5 times to release air bubbles.
- Rest Macarons Let the shells rest at room temperature until a skin forms on top and they are not sticky to the touch, about 25 minutes.
- Bake Preheat oven to 325°F (160°C). Bake one tray at a time on the center rack for 11 minutes, rotating halfway through. Feet should look dry and tops should not give when pressed lightly.
- Cool Allow the macaron shells to cool completely before filling.
- Make Ganache Place chocolate in a heatproof bowl. Heat cream in a small saucepan until steaming, then pour over chocolate. Cover with foil and let sit undisturbed for 5 minutes.
- Finish Ganache Whisk until smooth. Add butter, salt, and vanilla extract; stir until butter melts and mixture is smooth. Let ganache firm at room temperature, then transfer to piping bag.
- Assemble Macarons Pair macaron shells of similar size. Pipe ganache onto the underside of one shell and sandwich with the other. Store in an airtight container.
Notes
- Aged Egg Whites: Aging egg whites improves meringue stability. Store covered in the fridge with holes poked in plastic wrap for at least 24 hours before bringing to room temp.
- Cocoa Powder: Use special dark cocoa for deep chocolate color; Dutch processed cocoa is a suitable substitute.
- Storage: Store macarons in an airtight container in the refrigerator for up to two weeks. Let sit at room temperature for 15-20 minutes before serving. They also freeze well for several months.
Nutrition
- Serving Size: 1 macaron
- Calories: 80 kcal
- Sugar: 7 g
- Sodium: 20 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
