Chocolate Macarons

Too few ratings

Emily

Community Member

Difficulty

Medium 👍
30
min.
Preparation
15
min.
Baking
60
min.
Resting

Ingredients

Pieces:-40+
1 cup confectioner’s sugar (114g)
unsweetened cocoa powder (7g)
1 pinch salt
almond flour (50g)
egg whites
sugar (28g)
⅛ tsp cream of tartar
½ tsp vanilla extract
2 oz heavy cream
2½ oz chocolate
½ tsp vanilla extract
1 pinch salt

Utensils

  • food processor
  • Sifter
  • hand mixer with wisk
  • hand mixer with whisk
  • rubber spatula
  • piping bag
  • toothpick
  • silicone baking mat
  • circular tip
  • Step 1/10

    • 1 cup confectioner’s sugar (114g)
    • unsweetened cocoa powder (7g)
    • 1 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

    • ⅛ 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

    • ½ 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

    • 2 oz heavy cream
    • 2½ oz chocolate
    • ½ tsp vanilla extract
    • 1 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)

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