Chocolate Macarons
Indulge in these delicate, crisp-shelled chocolate macarons filled with a rich, velvety dark chocolate ganache.
Ingredients
- •1 cup almond flour (100g)
- •1 cup powdered sugar (120g)
- •1/4 cup unsweetened cocoa powder (25g)
- •2 large egg whites, room temperature
- •1/4 cup granulated sugar (50g)
- •1/2 cup dark chocolate chips (90g)
- •1/4 cup coconut cream (60ml)
Instructions
- 1
Sift the almond flour, powdered sugar, and cocoa powder together into a bowl to remove any lumps.
- 2
In a separate clean bowl, beat the egg whites until foamy, then gradually add the granulated sugar, whipping until stiff, glossy peaks form.
- 3
Gently fold the dry ingredients into the egg whites using a spatula until the batter flows like thick lava.
- 4
Transfer the batter into a piping bag fitted with a round tip and pipe 1-inch circles onto a baking sheet lined with parchment paper.
- 5
Tap the baking sheet firmly against the counter to release air bubbles and let the macarons rest for 30 minutes until a skin forms.
- 6
Preheat your oven to 300°F (150°C) and bake for 15-18 minutes.
- 7
While baking, heat the coconut cream until simmering, pour over the dark chocolate, and stir until smooth to create the ganache.
- 8
Allow the macarons to cool completely before peeling them off the parchment and sandwiching them with the ganache.
💡 Chef tips
- Ensure your egg whites are at room temperature for maximum volume.
- For best results, store the finished macarons in an airtight container in the refrigerator for 24 hours before serving to allow the flavors to meld.
- If you do not have coconut cream, you can substitute with a high-quality non-dairy soy or oat-based cooking cream.
✅ How it should turn out
The finished macarons should have smooth, shiny tops with perfectly formed feet at the base, offering a crisp bite that yields to a chewy center and a rich, decadent chocolate finish.