Chocolate Macarons
Indulge in these delicate, crisp-shelled chocolate macarons filled with a rich, silky ganache for the ultimate French patisserie experience at home.
Ingredients
- •1 cup almond flour (100g), finely ground
- •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 heavy cream (120ml)
- •4 ounces semi-sweet chocolate, finely chopped (115g)
Instructions
- 1
Sift the almond flour, powdered sugar, and cocoa powder together into a large bowl, discarding any large almond chunks left in the sifter.
- 2
In a separate clean bowl, beat the egg whites until foamy, then gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
- 3
Gently fold the dry ingredients into the egg whites using a spatula until the batter reaches a 'lava-like' consistency that flows in a continuous ribbon.
- 4
Transfer the batter to a piping bag fitted with a round tip and pipe 1.5-inch circles onto a baking sheet lined with parchment paper.
- 5
Tap the baking sheet firmly against the counter several times to release air bubbles, then let the macarons rest for 30-45 minutes until a dull skin forms on the surface.
- 6
Preheat your oven to 300°F (150°C) and bake the macarons for 15-18 minutes until they have developed 'feet' and are set.
- 7
While the shells cool, heat the heavy cream until simmering, pour it over the chopped chocolate, let sit for 2 minutes, then whisk until smooth and refrigerate until thickened.
- 8
Pipe a small amount of ganache onto the flat side of half the shells and sandwich them with the remaining shells.
💡 Chef tips
- Ensure your mixing bowl is completely grease-free by wiping it with a little lemon juice or vinegar before whipping the egg whites.
- Macarons taste best after 'maturing' in the refrigerator for 24 hours, which allows the ganache to soften the interior of the shell.
- Store finished macarons in an airtight container in the fridge for up to 5 days or freeze them for up to a month.
✅ How it should turn out
The finished macarons should have a smooth, shiny top with signature ruffled 'feet' at the base, offering a crisp outer shell that gives way to a chewy, chocolatey center.