Chocolate Macarons
Macarons can be a challenge to make but this recipe helped me make my first successful chocolate macarons.
Ingredients
- 110 g blanched almond flour, (see note)
- 200 g minus 2 tbsp confectioners’ sugar
- 2 tbsp cocoa powder, Dutch-process preferred
- 100 g aged egg whites, from about 3 eggs, aged at room temperature for 24-48 hours
- 50 g granulated sugar
For the Espresso Ganache
- ½ cup heavy cream
- 1 tbsp unsalted butter
- 1 tbsp granulated sugar
- 4 tbsp bittersweet chocolate, finely chopped
- 1½ tsp espresso powder
Instructions
- Add the confectioners' sugar, almond flour and cocoa powder to the bowl and process until blended. In the bowl of a stand mixer, beat the egg whites on medium-high speed until foamy.
- Gradually add the granulated sugar and continue beating until stiff peaks form. Add the ground almond mixture to the bowl. Fold in the meringue until no egg streaks remain. Your batter should be thick and if you lift up the spatula, the batter should come off in a ribboning motion.
- Line two baking sheets with silicone baking mats or parchment paper. Transfer the batter to a piping bag fitted with a plain wide round tip. Pipe rounds of batter on prepared baking sheets, each about 1½ inches in diameter and spaced about 2 inches apart. Let the piped batter sit at room temperature for about an hour to develop a hard shell.
- Preheat the oven to 300°F. Bake for 8-10 minutes. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.
- While the cookies are cooling, make the ganache. Combine the cream, butter and sugar in a small saucepan over medium-high heat. Place the chopped chocolate in a small heatproof bowl. Bring the cream mixture to a simmer, remove from the heat and pour over the chocolate. Whisk together until smooth. Mix in the espresso powder. Let the mixture cool until it is thick enough to pipe.
- Once the cookies are completely cooled, match them up in pairs. Pipe a layer of ganache onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie, pushing the filling to the edges. Store in an airtight container.
Notes
- I used JK Gourmet Almond Flour*
- Recipe found on Every Day Annie who got the recipe from Use Real Butter, who adapted it from Tartlette
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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