Chocolate Macarons

Chocolate Macarons

Based on 0 ratings
Emily

Emily

Community member

"During quarantine I have grown to loveeee baking and have been looking to challenge myself! Despite their infamous reputation, these macarons are fairly easy to make and impressive for your friends and family! NOTE: This recipe makes ~40 macaron shells, or 20 macaron cookies!"

Difficulty

Medium 👍

Preparation

30 min

Baking

15 min

Resting

60 min

Ingredients

2Servings
cup
confectioner’s sugar (114g)
unsweetened cocoa powder (7g)
pinch
salt
almond flour (50g)
egg whites
sugar (28g)
tsp
cream of tartar
tsp
vanilla extract
oz
heavy cream
oz
chocolate
tsp
vanilla extract
pinch
salt

Utensils

food processor, Sifter, hand mixer with wisk, hand mixer with whisk, rubber spatula, piping bag, toothpick, silicone baking mat, circular tip

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/10

    • cup confectioner’s sugar (114g)
    • unsweetened cocoa powder (7g)
    • pinch salt
    • almond flour (50g)
    • food processor
    • Sifter

    Sift together 114g powdered sugar, 7g cocoa, pinch of salt, and 50g almond flour. Pulse 8-10 times in food processor and set aside.

  • Step 2/10

    • egg whites
    • sugar (28g)
    • hand mixer with wisk

    Whip 2 egg whites in low until frothy, add 28g of sugar in thirds

  • Step 3/10

    • tsp cream of tartar
    • hand mixer with whisk

    Once the egg whites begin to turn white, add 1/8tsp of cream of tartar, whipping on medium to soft peaks

  • Step 4/10

    • tsp vanilla extract
    • hand mixer with whisk

    Once at soft peaks, add 1/2tsp of vanilla extract, whipping on medium/high until stiff peaks

  • Step 5/10

    • rubber spatula

    Add almond mixture in thirds, folding GENTLY to the ribbon stage

  • Step 6/10

    • piping bag
    • toothpick
    • silicone baking mat
    • circular tip

    Using a piping bag and circular tip, pipe macaron mixture onto silicon macaron sheet. Drop pan 5-6 time to get out air bubbles, and use a toothpick to get out any extra bubbles and water on tip of finger to smooth

  • Step 7/10

    Dry macarons at room temp 30min-2hours until crust (not sticky to touch)

  • Step 8/10

    Bake at 320 for 14-16 minutes

  • Step 9/10

    Cool fully on the pan, then fill with ganache (see next step)

  • Step 10/10

    • oz heavy cream
    • oz chocolate
    • tsp vanilla extract
    • pinch salt

    GANACHE: put all ingredients in bowl and microwave 1 min. Let sit for 5mins and whisk until smooth. Put in fridge for 20mins and whisk until smooth (texture of peanut butter)

  • Enjoy your meal!

    Chocolate Macarons

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