Description
Classic Chocolate Macarons with a rich chocolate ganache filling. These delicate French cookies feature a smooth, shiny shell with a chewy texture and a perfectly balanced chocolate flavor, ideal for special occasions or elegant dessert platters.
Ingredients
Scale
Macaron Shells
- 145 grams almond flour (1 ¼ cup)
- 145 grams powdered sugar (1 ¼ scant cup)
- 10 grams Special Dark cocoa powder (2 tablespoons)
- 110 grams (110 ml) aged egg whites, room temperature (about 3 large egg whites/just under ½ cup)
- 95 grams granulated sugar (scant ½ cup)
- ⅛ teaspoon cream of tartar (optional)
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 8 oz (226 g) semisweet chocolate chips, couverture chocolate, or chopped chocolate bar
- 1 cup (236 ml) heavy cream
- 2 tablespoons (28 g) unsalted butter
- ⅛ heaping teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Prepare Equipment and Ingredients: Ensure all mixing bowls, spatulas, and beaters are clean, dry, and grease-free. Line two or three baking sheets with parchment paper and set aside. Sift together almond flour, powdered sugar, and cocoa powder into a bowl and whisk to combine.
- Whip Egg Whites: In a large mixing bowl, beat the aged egg whites on medium speed until foamy, about 30 seconds. Add cream of tartar and continue beating for 30 seconds.
- Add Sugar Gradually: While mixing, add granulated sugar 1 tablespoon at a time, beating for 30 seconds after each addition until all sugar is incorporated.
- Beat to Stiff Peaks: Add vanilla extract and salt, then beat on medium-high speed until stiff, fluffy peaks form that hold their shape without folding back when the beaters are lifted.
- Fold Dry Ingredients: Add one third of the cocoa-almond mixture to the meringue and fold gently with a spatula until just combined. Repeat with remaining two-thirds until batter flows smoothly in a ribbon and can form a figure-8 without breaking.
- Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip and pipe 1 ½-inch circles onto the parchment-lined baking sheets, spacing 1 ½ inches apart. Firmly rap baking sheets 4-5 times on countertop to release air bubbles.
- Rest Batter: Let the piped macarons rest at room temperature until a skin forms on the surface, about 25 minutes, or until they feel dry and not sticky to the touch.
- Bake Macarons: Preheat oven to 325°F (160°C). Bake one tray at a time on the center rack for 11 minutes, rotating the pan halfway through. When done, macarons will have dry feet and not indent when pressed gently on top.
- Cool Shells: Remove from oven and allow macarons to cool completely before filling.
- Make Chocolate Ganache: Place chocolate in a heatproof bowl. Heat cream in a saucepan until steaming, then pour over chocolate. Cover with foil and let sit 5 minutes. Whisk until smooth, then stir in butter, salt, and vanilla extract until fully melted and smooth.
- Chill Ganache: Allow ganache to sit at room temperature until firm enough to pipe, then transfer to a piping bag.
- Assemble Macarons: Pair similarly sized macaron shells. Pipe ganache onto the bottom side of one shell, then sandwich with the other shell. Repeat for all shells.
Notes
- Aged Egg Whites: For best meringue stability, age egg whites at least 24 hours in a covered container with holes in the refrigerator, then bring to room temperature before use. This is optional but recommended for beginners.
- Cocoa Powder: Special dark cocoa powder gives a rich, deep chocolate color and flavor, but Dutch-processed cocoa powder can be used as a substitute.
- Storage: Store macarons in an airtight container in the refrigerator for up to two weeks. Remove 15-20 minutes before serving for the best texture.
- Freezing: Macarons can be frozen in an airtight container for several months. Thaw in refrigerator overnight before serving.
- Equipment Tips: Avoid rubber, silicone, and plastic tools when whipping egg whites to prevent deflation; use metal or glass bowls instead.
Nutrition
- Serving Size: 1 macaron
- Calories: 90 kcal
- Sugar: 10 g
- Sodium: 25 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
