Description
These Chocolate Macarons are delicate French cookies with a crisp exterior and chewy interior, filled with a rich and smooth chocolate ganache. Made from almond flour, egg whites, and cocoa powder, these macarons are a perfect treat for special occasions or whenever you’re craving something sweet and elegant.
Ingredients
Macaron Shells
- 3 egg whites, room temperature
- 1/4 cup white sugar
- 1 1/3 cups powdered icing sugar
- 1 cup almond flour
- 1/3 cup cocoa powder
Chocolate Ganache Filling
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
- 1 cup powdered icing sugar (optional)
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats. For precise piping, draw 2 inch diameter circles on the underside of the parchment paper as guides.
- Mix Dry Ingredients: In a small bowl, combine almond flour, powdered icing sugar, and cocoa powder thoroughly. Set aside.
- Whip Egg Whites: Place egg whites in a large bowl and beat on medium speed for about 2 minutes. Gradually add white sugar and continue beating for about 4 minutes until stiff, glossy peaks form.
- Fold Dry Ingredients: Carefully fold the dry ingredients into the whipped egg whites with gentle motions to avoid deflating them. Mix until batter flows like lava and no dry patches remain.
- Pipe Batter: Transfer batter to a piping bag and cut a half-inch opening at the tip. Pipe circular mounds on the prepared baking sheets, about 2 inches in diameter.
- Remove Air Bubbles: Tap the trays on a hard surface firmly to release air bubbles. Smooth any peaks with a wet finger for an even surface.
- Rest (Optional): Allow piped batter to rest at room temperature for 1 hour to form a skin for best results. This step is optional but recommended.
- Preheat Oven: Heat the oven to 285ºF (140ºC).
- Bake Macarons: Bake for 10 minutes. The shells should lose their gloss and develop characteristic “feet” that look cooked through. If underbaked, return them to the oven immediately.
- Heat Cream: In a small pot, heat heavy whipping cream over medium heat until it starts to simmer (do not boil).
- Prepare Ganache: Place chocolate chips in a medium heat-resistant bowl. Pour hot cream over and let sit for 1 minute.
- Mix Ganache: Whisk the cream and chocolate together until smooth. Let ganache cool completely to thicken.
- Sweeten Ganache (Optional): To increase sweetness and fluffiness, optionally whisk in powdered icing sugar to the cooled ganache.
- Fill Macarons: Transfer the cooled ganache into a piping bag. Pipe about a half tablespoon on the flat side of one macaron shell and sandwich gently with a second shell on top.
- Complete Assembly: Repeat filling and sandwiching until all macarons are paired. Chill if desired before serving for best texture.
Notes
- Resting the piped shells before baking helps develop a skin for better feet and texture but can be skipped.
- Ensure egg whites are at room temperature for optimal volume when whipped.
- Be gentle when folding dry ingredients into egg whites to maintain the meringue’s airiness.
- Use a silicone mat or parchment paper to prevent sticking during baking.
- The ganache can be flavored with extracts or liqueurs for variation.
- Store macarons in an airtight container in the refrigerator for up to 3 days.
- Bring macarons to room temperature before serving for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
