Video
Chocolate Macarons with French Meringue Method
These Chocolate Macarons with chocolate ganache filling taste divine, are pretty easy to make, and are perfect for holiday tables or as holiday gifts.
Ingredients
Macaron Batter
- 1 cup (125g) powdered sugar
- 1/2 cup (50g) ground almonds
- 3 tbsp (25g) unsweetened cocoa powder
- 2 large egg whites (66g) , at room temperature
- pinch of salt
- 5 tbsp (75g) granulated sugar
Chocolate Filling
- 1/2 cup (120g) whipping cream
- 4 oz (120g) semisweet or bittersweet chocolate , finely chopped
- 1 tbsp (14g) unsalted butter , optional
- 1 tsp instant coffee , optional
Instructions
Prepare the chocolate macaron shells.
- Preheat oven to 350ºF (180ºC). Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 1cm) ready.
- Grind together the powdered sugar with the ground almonds and cocoa so there are no lumps; use a blender or food processor.
- Sift the mixture into a large bowl and discard the larger lumps.
- Using a mixer beat the egg whites with salt until they begin to rise and hold their shape.
- While whipping, beat in the granulated sugar.
- Continue mixing until very stiff and firm, about 2 minutes.
- Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula.
- The macaronage is ready when the batter falls off the spatula in a thick ribbon and starts to settle into the rest of the batter after about 20 seconds. Be cautious not to overmix, as this can lead to flat macarons.
- When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
- Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced 1-inch (2.5cm) apart.
- Rap the baking sheet a few times firmly on the countertop to flatten the macarons, and remove air bubbles.
- Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
- Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
Prepare the chocolate ganache filling.
- In a small saucepan heat the cream and instant coffee if used.
- When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate.
- Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.
- Remove the shells from the baking sheet and pair the ones with similar size.
- Spread a bit of batter on the inside of the macarons.
- Sandwich them together.
- Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.
Notes
Ovens heat slightly differently. You may also consider baking the macarons and 300F (150C) for 15-18 minutes. When making macarons, you may need to keep practicing until they turn perfect. Adjusting the technique to your specific conditions may be necessary. Happy baking!
Nutrition
Serving: 1 macaronCalories: 148kcalCarbohydrates: 19.4gProtein: 2.2gFat: 7.5gSaturated Fat: 3.9gCholesterol: 12mgSugar: 17.2g