Description
Delight in these elegant Chocolate Macarons featuring a smooth cocoa almond shell paired with a rich chocolate ganache filling. Perfect for special occasions or an indulgent treat, this recipe guides you through creating delicate, crisp shells with a tender almond crumb and luscious ganache center.
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 or chopped couverture chocolate
- 1 cup (236 ml) heavy cream
- 2 Tablespoons (28 g) unsalted butter
- ⅛ heaping teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Prepare Equipment and Ingredients: Ensure all bowls, spatulas, and beaters are clean, dry, and free of grease. Line two to three baking sheets with parchment paper and set aside.
- Sift Dry Ingredients: Sift almond flour, powdered sugar, and cocoa powder into a medium bowl and whisk to combine evenly. Set aside.
- Beat Egg Whites: In a large mixing bowl, beat the aged egg whites on medium speed until foamy, about 30 seconds.
- Add Cream of Tartar: Add cream of tartar and continue beating on medium speed for 30 seconds.
- Gradually Add Sugar: While mixing, add granulated sugar one tablespoon at a time, beating for 30 seconds between each addition until all sugar is incorporated.
- Add Flavorings and Salt: Add vanilla extract and salt, then beat on medium to medium-high speed until stiff peaks form. The meringue should be thick and fluffy, holding peaks that don’t fold back.
- Fold Dry Mixture Into Meringue: Add a third of the dry cocoa mixture to the meringue and gently fold using spatula. Repeat with remaining two thirds. Fold thoroughly until the batter flows smoothly in a thick ribbon and can just barely form a figure-8 without breaking.
- Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip. Pipe 1 ½ inch circles onto prepared baking sheets, spacing them at least 1 ½ inches apart. Firmly rap the baking sheets on the countertop 4-5 times to release air bubbles.
- Rest Macarons: Let macarons rest at room temperature until a dry skin forms on top, about 25 minutes. The surface should feel dry to the touch and not sticky.
- Bake Macarons: Preheat oven to 325°F (160°C). Bake macarons on the center rack one tray at a time for 11 minutes, turning the pan halfway through for even baking. The feet should be dry and the shells firm when done.
- Cool Macaron Shells: Allow all shells to cool completely before assembling with ganache.
- Make Chocolate Ganache: Place semisweet chocolate in a heatproof bowl. Heat heavy cream until steaming, then pour evenly over the chocolate. Cover with foil and let sit for 5 minutes. Whisk until smooth.
- Add Butter and Flavorings: Stir in unsalted butter, salt, and vanilla extract until the butter melts and ganache is smooth. Let ganache firm at room temperature.
- Assemble Macarons: Transfer ganache to a piping bag. Pair cooled macaron shells by size, pipe ganache onto one shell, then sandwich with another shell of similar size.
Notes
- Aged Egg Whites: Aging egg whites for at least 24 hours in the refrigerator can improve meringue stability. Cover whites with plastic wrap pierced with holes. Bring to room temperature before using. This step is optional but helps achieve firmer peaks.
- Cocoa Powder Choice: Special Dark cocoa powder offers a deeper chocolate color, but Dutch processed cocoa can be substituted for a milder flavor.
- Storage: Store macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature 15-20 minutes before serving for best texture.
- Freezing: Macarons can be frozen in an airtight container for several months. Thaw in the refrigerator before serving.
- Clean Equipment: Make sure all equipment is completely free of grease and moisture to ensure successful egg white whipping.
Nutrition
- Serving Size: 1 macaron
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 25 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
