Chocolate Macarons
Chocolate Macarons
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 18-22 cookies
Measurements:
190 grams of powdered sugar (~3/4 cup)
180 grams of almond flour (~2/3 cup)
14 grams cocoa powder (~2 tbsp)
150 grams of egg white (split in two 75 gram portions) (or 4 egg whites, split into 2 egg white portions)
190 grams of white (granulated) sugar
60 grams of water
Ganache filling:
1 cup semi-sweet chocolate
1 cup milk chocolate
1/2 cup heavy cream (or 1/3 cup milk)
(You can use whatever chocolate you prefer, but I find semi-sweet and milk chocolate combined isn’t overly sweet, nor bitter)
I use the Italian meringue method instead of the French meringue method. Here’s why:
Italian method has a more difficult process, though makes a more stable (less fragile) cookie
French method makes it easier to get clumps and an over-mixed batter
Difference?
Italian meringue: add a simple syrup into pre-whipped egg white & add meringue into pasty dry mix
French: add granulated sugar gradually into egg white & add dry mix into meringue
Filling Cookies
To fill cookies without it oozing out is simple—thick filling. There is no other way around it, honestly. If you have a thinner filling, it is necessary to freeze or completely chill your filling. The ganache in this recipe is thick but it is still necessary to cool your filling completely before filling the middle of your macaron because ganache will thin in warmer environments and get thicker and more moldable in cooler environments.
Step 1
Measure all your ingredients
Add powdered sugar, cocoa powder, and almond flour together
Use a food processor to get the chunks out of the dry ingredients.
I recommend to also use a sifter after blending.
Step 2
Separate your 150 grams of egg white into 2 portions (75 grams each)
Add one portion of egg whites into powdered sugar, cocoa powder & almond flour mixture and mix with a spatula
Step 3
In a separate bowl (I recommend using a stand mixer), add 2 tsp of lemon juice onto a paper towel and clean the bowl well. (this gets rid of the fat residue left on the bowl, so your egg whites whip up)
Add other 75 gram portion of egg whites to this bowl
Step 4
In a small saucepan add your sugar and water. Mix together with a spoon.
Put on medium-low heat.
This mixture will be ready once it gets to 244 degrees on a candy thermometer. If you don’t have a candy thermometer (like myself) get a bowl of cold water and add a little bit of the sugar mixture to the cold water until it gets too a moldable consistency (almost like a cartoon looking rain drop).
When the sugar & water mixture reaches 110 degrees or the mixture is a stringy consistency in the cold water, begin mixing your egg whites in mixing bowl on medium-high speed.
Step 5
Once the sugar & water mixture gets to 244 degrees or it gets to the raindrop stage, slowly pour the mixture into the egg whites (which should be whipped up to a stiff peak)
Extra Note:
Make sure to begin pouring mixture as soon as it gets to the raindrop stage! You do not want it to be too thick.
Also pour the mixture down the side of the bowl and not straight into the whisk. (if you pour it into the whisk the sugar will fly onto the sides of your bowl and it will be impossible to remove!)
Step 6
Whisk the egg white mixture combined with sugar mixture on medium-high for 45 seconds-1 minute.
Once the mixture gets to a stiff peak and is very fluffy, add a tsp of vanilla (or any flavor extracts).
Step 7
Now that you have your pasty mixture and fluffy meringue mixture, add them together! Add a small portion (about a cup) of fluffy meringue to your pasty mixture to get it started. Use the folding technique.
Use the “figure 8 method” to confirm when your mixture is ready. The figure 8 method is when you are able to make a ‘8’ with your batter without it breaking. (I recommend to stop mixing a little before this because overmixing the batter is worse than undermixing)
Step 8
Get a piping bag and add a large circular or medium circular piping tip. (I strongly recommend getting piping bags and tips) (you can also use a Ziploc bag, but you will not get a perfect circular shape)
Add your batter into the piping bag. (Tip: put the piping bag with tip over a cup and pour the batter into the cup)
Step 9
Pipe out your macarons onto a tray lined with parchment paper.
To ensure that all your cookies are the same size, use a macaron silicon mat or use the counting method (count “1…2…3” when you pipe each shell to hopefully make all of them have the same amount of batter)
Step 10
Tap your tray on a counter 4-6 times, to remove any air bubbles. You can use a toothpick to pop any that rise to the top if you want. (this helps the macaron “feet” to not spread outwards)
Carefully slide the parchment paper with the piped macarons onto the counter to be able to pipe the rest of your macarons. (if you have more than 2 trays you probably won’t have to do this) (this recipe uses 2.5 trays)
Step 11
Let the macaron shells sit uncovered for at least 30 minutes or until you can glide your finger lightly over the top without ruining it. (it may take a little longer to dry if your batter is over-mixed)
Step 12
While macarons are drying, pre-heat your oven to (convection) 300 degrees.
After your macarons tops are dried, put them in the oven for 17 minutes.
Let the macarons sit on the tray for at least 5 minutes before removing. (I recommend to slide the whole parchment paper sheet onto the counter and let them cool a little as well)
Step 13
After the macaron shells are partially cooled, remove them carefully from the tray and match them up with parallel shells!
To make chocolate ganache, melt your chocolate and heavy cream in a microwavable safe bowl. Heat for 30 second intervals until there are no chunks. Chill in fridge for at least 30 minutes before filling macarons!
Step 14
Lastly fill your macaron shells with chocolate ganache or buttercream! The cookies are best when eaten 12-24 hours after filling because the filling and shell will bind together.
You can store these in the fridge for up to 10 days or at room temperature for 8!