Description
Delight in these elegant Chocolate Macarons filled with a luscious chocolate buttercream. Featuring delicate cocoa-infused almond shells and a creamy, rich filling, this recipe guides you through perfecting the classic French confection with easy-to-follow steps for both the macaron shells and the chocolate buttercream filling.
Ingredients
Macaron Shells
- 110 grams almond flour
- 185 grams confectioners’ sugar
- 15 grams unsweetened cocoa powder
- 100 grams egg whites (about 3 eggs), at room temperature
- 60 grams granulated sugar
Chocolate Buttercream Filling
- 55 grams dark chocolate, coarsely chopped
- 113 grams butter (one stick or 1/2 cup), softened but not room temperature
- 60 grams confectioners’ sugar
- 1/2 teaspoon heavy whipping cream (or whole milk)
- 1/8 teaspoon salt
Instructions
- Prepare Dry Ingredients: Sift the almond flour, confectioners’ sugar, and cocoa powder together using a fine-mesh sieve into a large mixing bowl. Press down on any clumps to ensure a smooth mixture, then set aside.
- Whip Egg Whites: Using a hand mixer or stand mixer with the whisk attachment, beat the room temperature egg whites on medium speed until they become foamy and soft peaks form, about 2 minutes.
- Incorporate Sugar: Increase speed to high and gradually add granulated sugar, beating until stiff and glossy peaks form, about 2 more minutes.
- Fold Dry Ingredients: Gently fold half of the dry ingredient mixture into the egg white mixture using a spatula. Then fold in the rest carefully until the batter flows like lava, being careful not to overmix.
- Pipe Macaron Shells: Line a large half sheet baking pan with parchment paper or a silicone baking mat. Fill a piping bag fitted with a 1/2 inch round tip with the batter, and pipe 1-inch rounds spaced about an inch apart.
- Remove Air Bubbles and Rest: Firmly tap the baking sheet against the counter 3-4 times to release air bubbles. Pop any remaining bubbles with a toothpick. Let the shells rest at room temperature for 25-30 minutes to form a skin.
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit.
- Bake Macarons: Place the baking tray on the center rack and bake for 14-15 minutes. Allow them to cool on the sheet for 5 minutes, then transfer to a cooling rack until completely cool.
- Melt Chocolate: Melt the dark chocolate either using a double boiler on the stove by stirring constantly until smooth, or in the microwave in 30-second intervals, stirring well until fully melted.
- Cool Chocolate: Allow the melted chocolate to cool to room temperature, approximately 5 minutes.
- Make Buttercream: Cream the softened butter with a hand mixer until smooth. Beat in the cooled chocolate until combined.
- Add Sugar and Cream: Gradually add confectioners’ sugar beating until fully incorporated, then add heavy cream and salt, beating for an additional 10-15 seconds.
- Assemble Macarons: Transfer the chocolate buttercream to a piping bag fitted with a star tip. Pipe the filling onto the flat side of half the macaron shells, starting from the center and moving outward, leaving a small space at the edges. Top each with the remaining shells to form sandwiches.
- Mature the Macarons: Place assembled macarons in an airtight container and refrigerate overnight to allow flavors to meld and shells to soften.
- Serve: Bring macarons to room temperature before serving for best taste and texture.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Do not overmix the batter; it should flow slowly like lava, not runny or stiff.
- Resting the piped shells is crucial to develop the characteristic macaron skin.
- If using a microwave to melt chocolate, stir thoroughly between intervals to avoid overheating.
- Let assembled macarons mature in the fridge overnight to improve texture and flavor.
- Bring macarons back to room temperature before serving for optimal flavor and texture.
