Chocolate Macaron Recipe
User Reviews
5
Chocolate Macaron Recipe
Description
The macaron shells combine sifted almond flour, powdered sugar, and cocoa powder folded into stiffly beaten egg whites and sugar, creating a smooth, flowing batter. The batter is piped onto lined baking sheets into uniform circles, then allowed to rest so they develop a thin skin, which helps the macarons bake with smooth, shiny tops and defined feet. Baking at the right time ensures the classic chewiness inside with crisp edges.
The chocolate buttercream filling is made by creaming softened butter with powdered sugar and cocoa powder, then thinning it with milk or half and half to achieve spreadable consistency. Once both shells and buttercream are cooled, the macarons are sandwiched together for a balanced blend of textures and consistent chocolate flavor throughout.
These macarons make an elegant treat that requires patience in technique but rewards with refined texture and flavor, suitable for serving with tea or as a dessert highlight.
Ingredients
for the macarons:
- 146 grams egg at room temperature, white, fresh
- 1 teaspoon vanilla extract
- 74 grams sugar
- 114 grams almond flour sifted, ground
- 230 grams powdered sugar sifted
- 15 grams cocoa powder
for the chocolate buttercream:
- 4 tablespoons butter softened
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 1-2 tablespoons milk or half and half
Instructions
- Line two baking sheets with parchment or silicone liners and set aside. Prepare a large piping bag with a round tip and set aside.
- Add the egg whites, vanilla, and sugar to a large clean bowl or the bowl of a stand mixer. Beat on low speed for two minutes. Increase the speed to medium and beat for an additional two minutes, until light and foamy. Increase the speed to high and beat for an additional two minutes, or until stiff peaks form.
- Add the almond flour, powdered sugar, and cocoa powder to the egg white mixture. Fold in gently with a spatula, scraping the sides as you go, until the batter is smooth and falls from the spatula in a ribbon. Be careful not to over mix.
- Scoop the batter into the prepared piping bag, then pipe it onto the prepared baking sheets, making 1 1/2 inch circles. Tap the baking sheets on the counter gently several times to release air bubbles, and use a toothpick to smooth any bubbles out.
- Let the macarons rest for 20-60 minutes, until they are no longer shiny on top and don’t stick to your finger when touched lightly. While the macarons are resting, preheat the oven to 285.
- After the macarons have rested, bake for 21-22 minutes in the preheated oven. Let them cool completely before removing from the baking sheet.
- To make the buttercream, beat the butter until light and fluffy. Add the powdered sugar, cocoa powder, and 1 tablespoon milk, and mix until smooth. Add additional milk if needed to reach a smooth consistency. Beat on high until light and fluffy. Scoop the buttercream into a piping bag, and snip off the end. Pipe onto half of the macarons, then top with another macaron to make a sandwich.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 21mg | 1% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 44IU | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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