Chocolate Macarons
Description
Did you know July 7th is World Chocolate Day? Now that is definitely a food holiday to celebrate! These chocolate macarons are a double dose of chocolate with a chocolate flavored shell and a chocolate ganache filling! A sophisticated and delicious way to enjoy a chocolate treat.
Macaron tip of the day- double sifting the dry ingredients after pulsing in a food processor helps lead to a smooth and shiny macaron shell. Happy Baking!
- Gluten Free
- Vegetarian
- 80 minutes prep time
- 12-16 minutes cook time
- 100 minutes total time
Recipe
For the Macaron Shells:
83 g almond flour
91 g powdered sugar
8 g cocoa powder
70 g egg whites, aged*
scant 1/8 teaspoon cream of tartar
63 g granulated sugar
Food color gel
For the filling:
2.5 oz semi-sweet chocolate chips
2 oz heavy cream
dash of salt
For the macaron shells:
1. Place almond flour, powdered sugar and cocoa powder in food processor. Process until fine. Sift mixture twice and discard large bits left in sifter. Set aside.
2. Place aged egg whites in large mixing bowl. *To quickly age egg whites, microwave for 10 seconds at 50% power.
3. With an electric mixer, whip the egg whites until opaque and foamy. Add in cream of tartar and continue whipping until egg whites have reached soft peaks.
4. Slowly add in granulated sugar in increments and whisk until egg whites have reached stiff peaks. They will be white and glossy and hold shape in the bowl when you pull the whisk out.
5. Add food color gel, if using, and whisk until just incorporated.
6. In 3 increments, fold dry mixture into meringue. Fold the spatula around the edge of the bowl and then down through the middle of the batter while you are mixing. This helps push out some of the air bubbles. The batter will be smooth and shiny when it’s ready. You should be able to lift your spatula and create a figure 8 in the batter without it breaking. Ribbon of batter should fold on itself. As soon as it can do this, stop mixing. Over mixing will cause the batter to be thin and it will not rise in the oven.
7. Gently transfer the batter into a piping bag fitted with a large round tip.
8. Pipe macaron batter on baking sheet lined with silicone pad or parchment paper. Try to make them all the same size and shape.
9. Gently tap baking sheet against the counter 6-10 times to release any trapped air bubbles.
10. Let macarons sit on counter at room temperature until they are dry to the touch. This generally takes between 45-60 minutes depending on humidity level.
11. While macarons are drying, preheat oven to 300° F.
12. Once dry, bake macarons for 12-16 minutes (depends on your oven). They should not change color very much. They should have distinct, raised feet. They are done when they don’t move around on their feet when touched.
13. Let macarons cool completely before removing them from the pan.
For the filling:
1. Heat heavy cream in the microwave for 45 seconds.
2. Pour hot cream over chocolate chips and stir until fully melted.
3. Cover with plastic wrap and place mixture in the refrigerator for 20 minutes to cool/stiffen slightly.
Assembly:
1. Pair macaron shells up by size and shape. Pipe dollop of ganache in the middle of bottom cookie. Top with second cookie and press together.
2. Place macarons in airtight container in the refrigerator to mature for 24 hours before enjoying. Best on days 2 and 3!
For the Macaron Shells:
83 g almond flour
91 g powdered sugar
8 g cocoa powder
70 g egg whites, aged*
scant 1/8 teaspoon cream of tartar
63 g granulated sugar
Food color gel
For the filling:
2.5 oz semi-sweet chocolate chips
2 oz heavy cream
dash of salt
For the macaron shells:
1. Place almond flour, powdered sugar and cocoa powder in food processor. Process until fine. Sift mixture twice and discard large bits left in sifter. Set aside.
2. Place aged egg whites in large mixing bowl. *To quickly age egg whites, microwave for 10 seconds at 50% power.
3. With an electric mixer, whip the egg whites until opaque and foamy. Add in cream of tartar and continue whipping until egg whites have reached soft peaks.
4. Slowly add in granulated sugar in increments and whisk until egg whites have reached stiff peaks. They will be white and glossy and hold shape in the bowl when you pull the whisk out.
5. Add food color gel, if using, and whisk until just incorporated.
6. In 3 increments, fold dry mixture into meringue. Fold the spatula around the edge of the bowl and then down through the middle of the batter while you are mixing. This helps push out some of the air bubbles. The batter will be smooth and shiny when it’s ready. You should be able to lift your spatula and create a figure 8 in the batter without it breaking. Ribbon of batter should fold on itself. As soon as it can do this, stop mixing. Over mixing will cause the batter to be thin and it will not rise in the oven.
7. Gently transfer the batter into a piping bag fitted with a large round tip.
8. Pipe macaron batter on baking sheet lined with silicone pad or parchment paper. Try to make them all the same size and shape.
9. Gently tap baking sheet against the counter 6-10 times to release any trapped air bubbles.
10. Let macarons sit on counter at room temperature until they are dry to the touch. This generally takes between 45-60 minutes depending on humidity level.
11. While macarons are drying, preheat oven to 300° F.
12. Once dry, bake macarons for 12-16 minutes (depends on your oven). They should not change color very much. They should have distinct, raised feet. They are done when they don’t move around on their feet when touched.
13. Let macarons cool completely before removing them from the pan.
For the filling:
1. Heat heavy cream in the microwave for 45 seconds.
2. Pour hot cream over chocolate chips and stir until fully melted.
3. Cover with plastic wrap and place mixture in the refrigerator for 20 minutes to cool/stiffen slightly.
Assembly:
1. Pair macaron shells up by size and shape. Pipe dollop of ganache in the middle of bottom cookie. Top with second cookie and press together.
2. Place macarons in airtight container in the refrigerator to mature for 24 hours before enjoying. Best on days 2 and 3!