Chocolate Macarons
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4.9
133 reviews
Excellent
Chocolate Macarons
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Chocolate Macarons feature delicate almond flour shells infused with cocoa powder and paired with a smooth semisweet chocolate ganache filling. The shells are crisp on the outside with a tender, slightly chewy interior due to the whipped egg whites carefully folded with the dry ingredients. The ganache filling adds richness and a creamy contrast to the airy shells. These macarons require precision in sifting and aging egg whites to achieve the classic texture.
Description
This Chocolate Macaron recipe details how to create light almond flour shells blended with cocoa powder. The dry ingredients are sifted twice to remove lumps and ensure an even mixture. Egg whites are beaten gradually with sugar to stiff peaks to make a stable meringue that folds gently with the dry mix for the right consistency. Piping is done onto parchment lined sheets with guides to keep uniform size during baking.
The ganache filling comprises semisweet chocolate chips melted with heavy cream, creating a smooth, rich center that complements the cocoa-flavored shells. The macarons bake to a delicate crisp exterior and chewy inside, characteristic of well-made macarons.
Aging egg whites overnight in the refrigerator and bringing them back to room temperature before use improves consistency and stability. These macarons can be stored in an airtight container at room temperature for up to 3 days or refrigerated for 1 to 2 weeks. Filled macarons freeze well for up to three months when ganache is used as filling.
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Ingredients
Macaron Shells
- 1 cup almond flour (100g)
- 3/4 cup powdered sugar (100g)
- 2 Tablespoons unsweetened cocoa powder 10g, natural
- 3 large egg room temperature (100g, white
- 1/2 cup granulated sugar (100g)
Ganache Filling
- 2/3 cup semisweet chocolate chips
- 1/3 cup heavy cream
Instructions
- Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-1/2" circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
- Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
- In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
- Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
- Add the sifted almond/cocoa powder mixture to the stiff egg whites and begin to fold them in by mixing with a spatula from the bottom of the bowl and lifting it up to drop onto the top of the mixture. Continue to pull the spatula through the mixture by hand, lifting and dropping in a j-shaped folding motion until the mixture begins to loosen and reaches a consistency similar to flowing lava. If you lift a spatula fill of batter from the bowl, it should drizzle off in a thick ribbon and melt in on itself within about 10 seconds. If it falls off in blobs, rather than a ribbon, keep mixing the batter. You should be able to make 1 or 2 figure-eight patterns with the ribbon of batter. If the mixture immediately melts in on itself like honey or shampoo, then you have probably mixed a bit too far.
- Transfer the macaron batter to a pastry bag fitted with a large round piping tip. Or use a large heavy-duty ziploc bag with one corner cut off. Pipe the macarons into 1 1/2" circles on the prepared parchment or silicone-lined baking sheets, spacing them a couple inches apart. When the trays are filled, rap them a few times on the counter to help remove air bubbles from the shells, then let them sit out for 30-60 minutes until the tops are dry to the touch and don't stick to your finger.
- Preheat oven to 300°F. Bake one tray of shells at a time for 16-18 minutes. Let them cool completely before removing the shells from the parchment paper or silicone mats.
- Meanwhile, make the ganache by combining the chocolate chips and cream in a medium microwave-safe bowl. Heat for 30 seconds, then stir well. Heat again in another 30 second burst, then stir, repeating until the mixture is smooth if necessary.
- Transfer the ganache to the fridge and let it cool completely. Transfer to a piping bag fitted with a medium round tip, then pip onto the bottom-side of half the macaron shells. Match up with top shells to finish the macarons. You can eat them right away, although macarons are best the next day.
Notes
- Age egg whites by separating and refrigerating overnight, then bring to room temperature before use for better meringue stability.
- Store macarons in airtight container at room temperature for up to 3 days or refrigerate for 1 to 2 weeks.
- Macarons filled with ganache can be frozen for up to 3 months; avoid freezing if using high-moisture fillings like jam.
Nutrition Information
Show Details
Calories
115kcal
(6%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
6mg
(2%)
Sodium
10mg
(0%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
58IU
(1%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 21-24 Filled Macarons
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 10mg | 0% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 58IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
133 reviews
Excellent
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