Chocolate Macarons (Easy Step by Step)
User Reviews
4.8
Chocolate Macarons (Easy Step by Step)
Description
The macarons start with egg whites whipped until stiff peaks form, gradually sweetened with granulated sugar. A sifted mixture of powdered sugar, almond flour, and cocoa powder is gently folded into the meringue to form a smooth batter without overmixing, preserving the airy texture. The batter is piped onto parchment-lined sheets in rounds, then tapped to release air and rested at room temperature to form shells that resist cracking during baking.
Baked at 350°F for 13-15 minutes, the cookies develop a firm, smooth top and slightly chewy center. The chocolate cream filling is made by melting semi-sweet chocolate with unsalted butter, creating a creamy ganache that pairs with the cocoa macaron shells. Once cooled, macarons are sandwiched with this filling for a balanced flavor and texture contrast.
The result is a refined confection that can be served as an elegant dessert or gift. Attention to temperature, gentle mixing, and resting time are key to achieving the characteristic smooth shells and tender interiors.
Ingredients
Macarons
- 1 cup powdered sugar
- 1/2 cup almond flour milled
- 2 egg kept in room temperature for 24-48 hours, white
- 3 tbsp cocoa powder
- 5 tbsp granulated sugar
Macaron Chocolate Cream
- 4 oz chocolate chips semi-sweet
- 3 tbsp butter unsalted
Instructions
Macarons
- In a bowl of a standing electric mixer, beat the egg whites with granulated sugar until they begin to rise and hold their shape.
- Sift powdered sugar, cocoa and almond flour to get rid of any lumps.
- Stir in dry ingredients into egg whites. Be sure not to over mix the ingredients.
- Place plastic bag or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag.
- Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
- Bake macarons at 350 °F for 13-15 minutes, depending on your oven. I would suggest checking them after 13 minutes or so.
Macaron Chocolate Cream
- Place butter together with chocolate chips in a glass bowl.
- Microwave chocolate with butter in 30-second increments. Stir to combine it together every 30 seconds to ensure that the mixture is perfectly creamy. Let the mixture cool down to room temperature.
Finalizing
- Place spoonful of the cream on a flat side of the macaron and cover it with another macaron.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Units
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 74IU | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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