Description
This rich and delicate Chocolate Macarons recipe guides you through creating the perfect crispy yet chewy macaron shells with a smooth, luscious chocolate ganache filling. Ideal for a special dessert or elegant treat, these French-style macarons boast a deep chocolate flavor from special dark cocoa powder and a silky ganache made with semisweet chocolate and creamy butter.
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 mixing bowls, beaters, spatulas, and other utensils are clean, dry, and grease-free. Line two or three baking sheets with parchment paper and set aside.
- Combine Dry Ingredients: Sift together almond flour, powdered sugar, and cocoa powder into a medium bowl. Whisk gently to combine and set aside.
- Beat Egg Whites: In a large bowl, beat the aged egg whites on medium speed until foamy, about 30 seconds. Add cream of tartar and continue beating for another 30 seconds.
- Add Sugar Gradually: While mixing, add granulated sugar 1 tablespoon at a time, beating about 30 seconds between additions, until all sugar is incorporated.
- Add Flavorings and Beat to Stiff Peaks: Mix in vanilla extract and salt, then beat on medium to medium-high speed until thick, fluffy, stiff peaks form that hold shape firmly when beaters are lifted.
- Fold Dry Ingredients Into Meringue: Add about one-third of the cocoa-almond mixture to the meringue. Fold gently with a spatula using sweeping motions, scraping the bowl sides and bottom. Repeat with remaining dry ingredients in two more additions. Continue folding until batter flows smoothly off the spatula forming a thick ribbon without breaking.
- Pipe Macarons: Transfer batter into a large piping bag fitted with a round tip. Pipe 1 ½-inch diameter circles onto 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.
- Let Macarons Rest: Allow macarons to rest at room temperature until a skin forms on the surface, about 25 minutes. They should feel dry and not sticky to the touch.
- Bake Macarons: Preheat oven to 325°F (160°C). Bake macarons one tray at a time on the center rack for 11 minutes, rotating halfway through. The feet should look dry, and shells should be firm but not collapsing when lightly pressed.
- Cool Shells: Allow the macaron shells to cool completely on the baking sheet before handling or filling.
- Make Chocolate Ganache: Place chocolate in a heatproof bowl. Heat cream in a saucepan until steaming, then pour over the chocolate. Cover with foil and let sit undisturbed for 5 minutes. Remove foil and whisk until smooth.
- Add Butter and Flavorings: Stir in unsalted butter, salt, and vanilla extract until butter is melted and ganache is smooth. Let ganache reach room temperature until firm enough to pipe.
- Assemble Macarons: Pair cooled macaron shells by size. Pipe ganache onto one shell and sandwich with another of similar size. Repeat until all macarons are filled.
Notes
- Aged Egg Whites: For best meringue stability, age egg whites by covering in a clean container with pierced plastic wrap and refrigerate for at least 24 hours before bringing to room temperature.
- Cocoa Powder: Special dark cocoa powder provides a deep chocolate color and flavor; however, Dutch-processed cocoa powder can be substituted if preferred.
- Resting Time: Resting the piped macarons before baking is crucial for developing the characteristic feet and preventing cracking.
- Storage: Store macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature 15-20 minutes before serving. Macarons can also be frozen for several months in airtight containers.
- Equipment Tips: Avoid using silicone or rubber tools when whipping egg whites as grease can inhibit peak formation.
Nutrition
- Serving Size: 1 macaron
- Calories: 95 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: 10 mg
