Chocolate Macarons
Delicate, chewy chocolate French macarons filled with a rich and decadent chocolate ganache.
Ingredients
- •90g aged egg whites (about 3 large eggs)
- •30g granulated sugar
- •110g almond flour
- •200g powdered sugar
- •15g unsweetened cocoa powder
- •100g bittersweet chocolate, finely chopped
- •80ml heavy cream (or full-fat canned coconut milk for pareve)
- •1 tbsp unsalted butter (or margarine for pareve)
Instructions
- 1
Line two large baking sheets with parchment paper or silicone macaron mats.
- 2
Sift together the almond flour, powdered sugar, and unsweetened cocoa powder twice to remove any lumps.
- 3
In a clean metal or glass bowl, whip the egg whites with an electric mixer until foamy.
- 4
Gradually add the granulated sugar a little at a time while continuing to whip until stiff, glossy peaks form.
- 5
Add the dry ingredients to the whipped egg whites all at once.
- 6
Macaronage: gently fold the dry ingredients into the meringue using a spatula, pressing the batter against the sides of the bowl and folding it back over itself until it flows in a thick ribbon and slowly flattens out.
- 7
Transfer the batter into a piping bag fitted with a round piping tip.
- 8
Pipe uniform circles about 1.5 inches in diameter onto the prepared baking sheets, holding the piping bag vertically.
- 9
Firmly tap the baking sheets against the counter a few times to release any trapped air bubbles.
- 10
Let the piped macarons sit at room temperature for 30 to 45 minutes until a dry skin forms on top when touched gently.
- 11
Preheat your oven to 300°F (150°C).
- 12
Bake one sheet at a time for 14 to 18 minutes until they have risen and formed distinct 'feet' and do not wiggle on their bases.
- 13
Let the macarons cool completely on the baking sheet before attempting to peel them off.
- 14
Make the ganache: place the chopped chocolate in a heatproof bowl. Heat the heavy cream until just simmering, then pour it over the chocolate. Let it sit for 2 minutes, then stir until smooth and glossy. Stir in the butter.
- 15
Allow the ganache to cool until it reaches a thick, pipeable consistency.
- 16
Match the cooled macaron shells by size, then pipe or spoon a dollop of ganache onto one shell and sandwich it with the second shell.
- 17
Place the assembled macarons in an airtight container and store in the refrigerator for 24 hours to mature and develop the optimal chewy texture before serving.
💡 Chef tips
- Ensure your egg whites are aged in the fridge for at least 24 hours and brought to room temperature before whipping for best results.
- To make this recipe strictly pareve, substitute the heavy cream and butter in the ganache with full-fat canned coconut milk and dairy-free margarine.
- Store filled macarons in an airtight container in the refrigerator for up to 5 days, or freeze them for up to a month.
✅ How it should turn out
The finished chocolate macarons feature smooth, shiny shells with ruffled feet, yielding a crisp exterior shell that gives way to a chewy interior and a rich, melt-in-your-mouth chocolate center.