Description
Delight in these elegant Chocolate Macarons featuring a delicate almond flour and cocoa powder shell paired with a rich, creamy chocolate ganache filling. Perfectly crisp on the outside and chewy inside, these macarons are a sophisticated treat ideal for special occasions or indulgent snacking.
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, 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, couverture chocolate, or chopped chocolate bar
- 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 your mixing bowls, spatulas, and beaters are completely clean, dry, and grease-free. Line two or three baking sheets with parchment paper and set them aside.
- Sift Dry Ingredients: Sift together the almond flour, powdered sugar, and cocoa powder into a medium-sized bowl and whisk to combine. Set this aside for later use.
- Whip Egg Whites: In a large mixing bowl, beat the room temperature aged egg whites on medium speed with an electric mixer until foamy, about 30 seconds. Add cream of tartar and beat for another 30 seconds on medium speed.
- Incorporate Sugar Gradually: While mixing, add granulated sugar one tablespoon at a time, beating for 30 seconds after each addition until all sugar is incorporated. Then add vanilla extract and salt and continue beating on medium to medium-high speed until stiff, fluffy peaks form that hold their shape without collapsing.
- Fold Dry Mixture: Gently fold about one third of the cocoa powder mixture into the meringue using a spatula. Repeat with the remaining portions, using sweeping motions, scraping sides and bottom, and turning the bowl as you fold. Deflate the mixture by pressing it against the bowl occasionally. Continue folding until the batter flows smoothly in a ribbon and can form a figure-8 without breaking.
- Pipe Macarons: Transfer the batter to a pastry bag fitted with a round tip. Pipe 1 ½ inch circles onto the prepared baking sheets, spacing them at least 1 ½ inches apart. Firmly rap the baking sheets on the counter 4-5 times to release air bubbles.
- Rest Macarons: Allow the piped macarons to rest at room temperature until a firm skin forms on their surface, about 25 minutes. The tops should feel dry to the touch and not sticky.
- Bake: Preheat the oven to 325°F (160°C). Bake one tray at a time on the center rack for 11 minutes, turning the pan halfway through baking. Macarons should have dry feet and be firm to the touch once done.
- Cool Shells: Let the macaron shells cool completely on the baking sheets before handling or filling.
- Make Ganache: Place the chocolate in a medium heatproof bowl. Heat heavy cream in a small saucepan until steaming but not boiling, then pour over the chocolate. Cover with foil and let sit for 5 minutes. Remove foil and whisk until smooth.
- Add Ganache Ingredients: Stir in butter, salt, and vanilla extract into the ganache until the butter melts and the mixture is smooth. Let ganache sit at room temperature until firm enough to pipe.
- Assemble Macarons: Pair macaron shells of similar size. Pipe ganache onto the flat side of one shell and sandwich with the matching shell.
Notes
- Aged Egg Whites: For better meringue results, age egg whites by covering them in a clean container with pierced plastic wrap and refrigerate for at least 24 hours before bringing to room temperature.
- Cocoa Powder Choice: Special dark cocoa powder provides a deeper chocolate color, but Dutch processed cocoa powder can be used as a substitute.
- Storage: Store macarons in an airtight container in the refrigerator for up to two weeks. Remove them 15-20 minutes before eating. Macarons can also be frozen for several months in airtight containers.
- Equipment: Use non-rubber, non-silicone mixing tools to achieve stiffer peaks when whipping egg whites.
Nutrition
- Serving Size: 1 macaron
- Calories: 90 kcal
- Sugar: 8 g
- Sodium: 40 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
