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 (60g)
- •1/4 cup granulated sugar (50g)
- •1/2 cup dark chocolate chips (85g)
- •1/4 cup coconut cream (60ml)
Instructions
- 1
Sift the almond flour, powdered sugar, and cocoa powder together into a bowl to remove any large lumps.
- 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 flows like thick lava, being careful not to overmix.
- 4
Transfer the batter into a piping bag fitted with a round tip and pipe small 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 sit for 30 minutes until a 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 risen and developed 'feet'.
- 7
Prepare the ganache by heating the coconut cream until simmering, pouring it over the chocolate chips, and stirring until smooth.
- 8
Once the shells are completely cool, pipe a small amount of ganache onto one shell and sandwich it with another.
💡 Chef tips
- Ensure your egg whites are at room temperature for the best volume when whipping.
- Let the macarons mature in the refrigerator for 24 hours before serving to achieve the perfect chewy texture.
- If you live in a humid climate, increase the resting time to ensure the shells dry out properly before baking.
✅ How it should turn out
The finished macarons should have smooth, shiny tops with ruffled feet, a crisp exterior, and a rich, chewy chocolate center that melts in your mouth.