Chocolate Macarons
Crisp shells give way to chewy centers, sandwiched around a silky chocolate ganache filling.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Tree nuts, Eggs, Dairy
These chocolate macarons rely on a stable meringue and careful folding to achieve the signature smooth domes and ruffled feet. A rich dark chocolate ganache filling balances the delicate almond shells, making them a refined addition to dessert tables or afternoon tea.
Ingredients
- 1 1/4 cups almond flour
- 1 1/2 cups powdered sugar
- 3 tablespoons tablespoons unsweetened cocoa powder
- 3 large egg whites, room temperature
- 1/4 teaspoon teaspoon cream of tartar
- 1/3 cup cup granulated sugar
- 1/8 teaspoon teaspoon salt
- 3/4 cup cup chocolate ganache
Method
-
Sift almond flour, powdered sugar, and cocoa powder together into a bowl, discarding any large clumps that won't pass through the sieve.
-
In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute.
-
Increase speed to medium-high and gradually add granulated sugar and salt, beating until stiff, glossy peaks form, 3 to 4 minutes.
-
Sift the almond flour mixture over the meringue in three additions, folding gently with a spatula after each addition.
-
Continue folding the batter, scraping the sides and pressing gently, until it flows in thick ribbons off the spatula and settles back into itself within 10 seconds.
-
Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
-
Tap the baking sheets firmly on the counter several times to release air bubbles.
-
Let the piped shells rest at room temperature until a skin forms and they are no longer tacky to the touch, 30 to 45 minutes.
-
Preheat the oven to 300°F (150°C).
-
Bake one sheet at a time until the shells have risen with visible feet and no longer wobble when touched, 15 to 18 minutes.
-
Cool the shells completely on the baking sheet before peeling them off the parchment.
-
Pair shells by size and pipe or spoon about 1 teaspoon of chocolate ganache onto the flat side of half the shells.
-
Sandwich with the remaining shells, pressing gently until the filling reaches the edges.
-
Refrigerate the filled macarons in an airtight container for at least 24 hours before serving to allow the shells to mature.
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Chocolate Macarons
These chocolate macarons rely on a stable meringue and careful folding to achieve the signature smooth domes and ruffled feet. A rich dark chocolate ganache filling balances the delicate almond shells, making them a refined addition to dessert tables or afternoon tea.
3 hr 30 min 24 cookies 95 cal
Ingredients
- 1 1/4 cups almond flour
- 1 1/2 cups powdered sugar
- 3 tablespoons tablespoons unsweetened cocoa powder
- 3 large egg whites, room temperature
- 1/4 teaspoon teaspoon cream of tartar
- 1/3 cup cup granulated sugar
- 1/8 teaspoon teaspoon salt
- 3/4 cup cup chocolate ganache
Method
- 1
Sift almond flour, powdered sugar, and cocoa powder together into a bowl, discarding any large clumps that won't pass through the sieve.
- 2
In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute.
- 3
Increase speed to medium-high and gradually add granulated sugar and salt, beating until stiff, glossy peaks form, 3 to 4 minutes.
- 4
Sift the almond flour mixture over the meringue in three additions, folding gently with a spatula after each addition.
- 5
Continue folding the batter, scraping the sides and pressing gently, until it flows in thick ribbons off the spatula and settles back into itself within 10 seconds.
- 6
Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
- 7
Tap the baking sheets firmly on the counter several times to release air bubbles.
- 8
Let the piped shells rest at room temperature until a skin forms and they are no longer tacky to the touch, 30 to 45 minutes.
- 9
Preheat the oven to 300°F (150°C).
- 10
Bake one sheet at a time until the shells have risen with visible feet and no longer wobble when touched, 15 to 18 minutes.
- 11
Cool the shells completely on the baking sheet before peeling them off the parchment.
- 12
Pair shells by size and pipe or spoon about 1 teaspoon of chocolate ganache onto the flat side of half the shells.
- 13
Sandwich with the remaining shells, pressing gently until the filling reaches the edges.
- 14
Refrigerate the filled macarons in an airtight container for at least 24 hours before serving to allow the shells to mature.