Chocolate Macarons Recipe
Chocolate Macarons: Have ready
three baking sheets (make sure they have flat bottoms (no warping)) lined with
To make all the Macarons the same size, I like to make a template. Take a
piece of parchment paper and draw 20 - 1 1/2 inch (4 cm) circles, spacing the
circles about 2 inches (5 cm) apart. Place the template under your parchment
paper so you can use it as a guide.
Place the ground almonds, confectioners sugar,
and cocoa powder in your food processor and process until they are mixed
together (about 30
seconds). Then sift the mixture to remove any lumps.
In the bowl of
your electric mixer, fitted with the whisk attachment (can use a hand mixer),
beat the egg whites and cream of tartar on medium speed until foamy.
Gradually add the sugar, and continue to beat, on medium-high speed, until the
meringue just holds stiff peaks
(when you slowly raise the whisk the
meringue stands straight up (no drooping)).
Then, in three additions, sift the ground almond mixture over the
meringue. When folding, cut through the meringue and then fold up and over,
making sure to scrape the bottom and sides of the bowl. Once the
almond mixture is completely folded (called macaronage) into the meringue (the batter will
fall back into the bowl in a thick ribbon) it is time to pipe the
pastry bag, fitted with about a 1/2 inch (1 cm) plain tip, with about half the batter. Pipe
about 1 1/2 inch (4 cm) rounds onto the parchment paper, using the template as
a guide. Then carefully remove the template and gently tap the baking sheet on the counter to break any air
bubbles (can also break air bubbles with the end of a toothpick). Let the
Macarons sit at room temperature for about 30-60 minutes (depending on
the temperature and humidity of your kitchen) or until the tops of
the Macarons are no longer tacky when lightly touched.
preheat your oven to 325 degree F (160 degree C) with the oven racks in the top
and bottom third of the oven. Bake the cookies (two sheets at a time) for about
14 - 16 minutes,
rotating the pans top to bottom, front to back, about halfway through baking.
The Macarons are done when they just barely separate from the
parchment paper. Remove from oven and let the Macarons cool completely on
the baking sheet placed on a wire rack. To assemble the Macarons, take two
cookies and sandwich them together with chocolate ganache. While you can serve the Macarons the day they are
made, these cookies really need to mature for a day or two in the
refrigerator. Bring to room temperature before serving.
Chocolate Ganache: Place the chopped chocolate in a heatproof bowl.
Heat the cream and butter in a small saucepan over medium heat (or in
Bring just to a boil. Immediately pour the hot cream over the chocolate and
allow to stand for a few minutes. Stir
gently until smooth. If
desired, add the liqueur. Let sit at room temperature until thick and of
piping consistency. (This
can take a few hours.) You can make the ganache the day before. Just cover and
store at room temperature.
Makes about 30 Macarons.
100 grams ground blanched almonds or almond meal/flour*
170 grams confectioners (powdered or icing) sugar**
15 grams unsweetened cocoa powder (regular
unsweetened or Dutch-processed)
grams "aged" egg whites, at room temperature***
teaspoon cream of tartar (optional)
grams superfine or castor white
4 ounces (120 grams) semisweet or
bittersweet chocolate, cut into small pieces
cup (120 ml) heavy whipping cream (35-40% butterfat content)
1/2 tablespoons (6 grams) butter
(grams) (use a digital scale) are only given for this recipe.
Volume measurement (cups) are not recommended.
* I use
Bob's Red Mill finely ground almond meal/flour.
You can find it in grocery stores, specialty food stores, health food
stores, or on line.
Use powdered sugar that contains cornstarch (corn flour).
Separate eggs at least 24 hours before using (or up to five days). Cover
with paper towel and place in the refrigerator. Bring to room
temperature before using.
Make superfine sugar by processing regular granulated white
sugar in your food processor for about 30 seconds or until sugar is
ground very fine.
for Demonstration Video