Description
This Chocolate Macaron recipe delivers delicate, crispy, crunchy, and chewy chocolate macarons filled with rich chocolate ganache. Perfected tips help you achieve smooth shells, avoid hollow centers, and create the ideal fold in your batter. These elegant French-inspired treats make a delightful dessert or special occasion bite with a luscious ganache center.
Ingredients
Macaron Shells
- 50 grams almond flour
- 114 grams powdered sugar
- 7 grams cocoa powder
- 57 grams egg whites (aged overnight in the fridge and brought to room temperature)
- ⅛ teaspoon cream of tartar
- 28 grams granulated sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
Chocolate Ganache
- 2 ounces heavy cream
- 2.5 ounces semisweet, milk, or dark chocolate
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 320ºF. Line a half baking sheet with parchment paper and use a macaron template underneath to pipe uniform circles.
- Sift Dry Ingredients: Sift together the powdered sugar, cocoa powder, salt, and almond flour twice to ensure a fine mixture. Pulse this mixture in a food processor 8-10 times to achieve a finer texture and combine thoroughly.
- Whip Egg Whites: Whip the egg whites on low speed until frothy. Gradually add the granulated sugar in three batches. Once the egg whites turn white and some lines appear from whisking, add cream of tartar and whip on medium speed until soft glossy peaks form.
- Add Vanilla and Whip to Stiff Peaks: Add vanilla extract during the soft peak stage. Continue whipping on medium-high until stiff peaks form that hold shape and bunch on the whisk.
- Fold Almond Mixture: Add one-third of the almond flour mixture to the meringue. Fold gently by sliding the spatula under the batter and around edges, then cutting through the center until combined. Repeat with remaining dry ingredients, folding until the batter is uniform.
- Deflate Batter: Press gently on top of the batter with the spatula while turning the bowl to release air. Continue folding until the batter flows like lava and forms a ribbon off the spatula, with lines dissolving but still slightly visible.
- Pipe Macarons: Pipe small 1-inch rounds onto the parchment paper using the template as a guide. Tap the baking sheet 5-6 times from about 5 inches high to release bubbles. Remove large air pockets with a toothpick and smooth rough spots with a wet fingertip.
- Dry the Shells: Allow the piped cookies to dry uncovered until a dry crust forms on the surface, about 30 minutes to 2 hours. In humid environments, use a nearby space heater to speed drying.
- Bake Macarons: Bake at 320ºF for 14-15 minutes or until lightly browned. If not browned, bake an additional minute. Fully cooled macarons should release easily from the parchment without sticking.
- Cool and Store: Let macarons cool completely before removing from parchment and filling with ganache. Store filled macarons refrigerated up to 5 days; shells freeze airtight up to 6 months.
- Prepare Ganache: Combine heavy cream, chocolate, vanilla, and salt in a heatproof bowl. Microwave for 1 minute. Let sit 5 minutes then whisk until smooth. Heat an additional 15 seconds if needed. Chill in fridge for 20 minutes, then whisk to a smooth, peanut butter-like texture before using.
Notes
- Aging egg whites overnight helps achieve the perfect meringue structure.
- Folding the batter correctly is essential to avoid hollow shells and to maintain that chewy and crunchy texture.
- Drying the shells before baking forms a skin which prevents cracking and ensures smooth tops.
- Tap the pan gently after piping to release trapped air bubbles for smooth macarons.
- If macarons stick to the parchment, they likely need more baking time.
- Use a space heater or fan to speed drying in humid weather.
- The ganache should be chilled and thickened before filling the macarons for best results.
