Chocolate Macarons recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
16 mins
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Total Time
1 hr 1 min
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Servings
40 macarons
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Calories
78 kcal
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Course
Dessert
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Cuisine
gluten-free
Chocolate Macarons recipe
Description
The process begins by thoroughly combining almond meal, icing sugar, and cocoa powder, which are then sifted to ensure fine, even texture. Egg whites and caster sugar are whipped progressively from low to high speed to form a stable meringue with a characteristic clump at the whisk. Carefully folding the dry ingredients into the meringue yields the macaron batter, which is piped into rounds on parchment-lined baking trays.
The shells bake with the trays placed inside another tray to stabilize heat and promote even cooking. The ganache filling is prepared by warming cream and melting dark chocolate together with a touch of sea salt for balance, creating a silky smooth, slightly salty-sweet contrast for sandwiching between cooled macaron shells.
These macarons combine a crisp exterior and tender interior around a luscious, rich chocolate filling. Precise measurements and the use of scales are recommended for consistent results. The recipe yields elegant, classic chocolate macarons suitable for special treats.
Ingredients
- 115 g almond meal 4 oz, also called ground almonds or almond flour
- 230 g icing sugar 1 ¾ cups, also called powdered sugar
- 15 g cocoa powder (2 tbsp)
- 144 g egg 5 oz, white
- 72 g caster sugar ⅓ cup, also called superfine sugar
DARK CHOCOLATE GANACHE:
- 130 g dark chocolate (4 ½ oz)
- 130 mls cream (½ cup)
- sea salt pinch
Instructions
- Line two baking trays with parchment paper. Keep a third tray aside as you are going to pop each lined baking tray into the third tray when you bake the macarons.
- Prepare a piping bag with a round tip and place inside a tall drinking glass and roll the edges over the drinking glass so it's ready to fill with your macaron mixture.
- Place the almonds, icing sugar and cocoa in a food processor, and pulse to combine. Do this around 10 times, or until all the ingredients are mixed well together. Sift in a fine mesh sieve, twice.
- Place the egg whites and caster sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 2 minutes at a low speed (KitchenAid speed four). Increase to a medium speed for 2 minutes (KitchenAid six) followed by a high speed (KitchenAid eight) for 2 minutes. The whisked egg whites should form a clump in the middle of the whisk. Remove the egg whites from the whisk and detach the bowl from the mixer before adding the almonds, icing sugar and cocoa.
- Fold the dry ingredients into the whisked egg whites, pressing against the side of the bowl. The goal here is to incorporate the dry ingredients, but also to deflate the egg whites. This should take about 40 strokes. The mixture is ready to pipe when it flows in ribbons off the spatula, like lava.
- Fill the prepared piping bag with half the mixture, sealing the open end with a twist.
- Pipe four dots of the mixture in the corners of the tray, under the baking paper, to secure the baking paper to the tray to prevent sliding.
- To pipe the macarons, hold the piping tip at an angle to the baking tray and pipe circles about 3cm in diameter.
- Grab the sides of the baking tray and tap it on a hard surface (such as your kitchen bench) 3 to 4 times to remove air bubbles. Refill the piping bag and pipe and tap the second tray of macarons.
- Rest the macarons for 30 minutes before baking, or until the macarons are not sticky or tacky to touch. While the macarons are resting preheat the oven to 150 celsius (300 Fahrenheit).
- Place a piped tray inside the empty baking tray and bake in the middle rack of the oven for 16 minutes, rotating the tray at the 8 minute mark. Remove from oven and cool on the tray for a few minutes before removing the baking paper from the tray and allowing the macarons to cool for 30 minutes on a cool surface before placing onto a cooling rack.
- While the macarons are cooling make the ganache. Place the cream in a small saucepan and bring to a boil over a medium heat. Remove from the heat and add the chocolate and leave to sit for a minute. Add the sea salt and whisk to combine. Leave to cool at room temperature until the ganache is a spreadable consistency and not too runny.
- Once completely cooled fill with chocolate ganache and refrigerate, covered, for 24 hours to allow the flavours to fully develop.
Notes
- Use kitchen scales to weigh ingredients accurately for best macaron results as measurements are approximate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40macarons
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 8mg | 0% |
| Potassium | 37mg | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 50IU | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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