Chocolate Macarons
Baking and Desserts | French cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
Chocolate Macarons
Ingredients
- Ground Almonds - 3.9 oz
- Cocoa Powder - 0.9 oz
- Powdered Sugar - 7.9 oz
- Egg white - 4 pieces
- Fine white sugar - 1.8 oz
- Heavy cream - 1.1 oz
- Red Food Coloring - 1 teaspoon
- Milk - 4 fl oz
- Chocolate 53% - 4.4 oz
Step by Step guide
Step 1
Preheat the oven to 302°F.
Step 2
Blend the ground almonds, powdered sugar, and cocoa powder in a blender. Then, pour this mixture onto a baking sheet lined with parchment paper, place it in the oven for about 5 minutes to dry out, and sift it through a very fine sieve.
Step 3
Whip the egg whites, gradually adding the granulated sugar. Add the almond-sugar mixture to the egg whites, mix well with a spatula, add the food coloring, and mix again thoroughly. The egg mixture should be thick and glossy.
Step 4
Transfer this mixture to a piping bag fitted with a nozzle about 8 mm in diameter. On a baking sheet lined with parchment paper, pipe circles about 3 cm in diameter.
Step 5
Leave the baking sheet on the counter for 1 hour to form a crust. This is a very important phase; if the crust does not form, the surface of the macarons will crack during baking. You can check for a crust by lightly touching the surface of the egg mixture with your finger. If your finger does not stick, you can place it in the oven to bake.
Step 6
Bake in the preheated oven for 12 minutes, turning the baking sheet 180 degrees halfway through (after 6 minutes) to ensure even baking. The macarons should rise slightly.
Step 7
It is advisable to prepare the filling for the macarons—ganache—a day in advance. Ganache is quick to make but takes a long time to set. Chop the chocolate into small pieces. Bring the milk and cream to a boil. Add the chocolate pieces, stirring constantly, bring to a boil, remove from heat, and immediately pour into a deep dish, cover tightly with plastic wrap, and let cool to room temperature, then refrigerate overnight.
Step 8
Take it out of the refrigerator 2–3 hours before using.
Step 9
Once the macarons have cooled, pipe the filling onto half of them and cover with the other halves, ensuring the ganache is between the macarons.
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