Description
This Chocolate Macaron recipe features delicate almond flour-based cookies with a rich chocolate ganache filling. Perfectly crisp on the outside and chewy inside, these macarons combine the subtle nuttiness of almond flour with deep cocoa flavor. The creamy ganache provides a luscious center that melts in your mouth. Ideal for special occasions or an elegant treat, this recipe guides you through every step from preparing the meringue shells to whipping up the smooth ganache filling.
Ingredients
Scale
Macaron Shells
- 50 grams almond flour
- 114 grams powdered sugar
- 7 grams cocoa powder
- 57 grams egg whites (aged overnight in fridge, brought to room temperature)
- 1/8 teaspoon cream of tartar
- 28 grams granulated sugar
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Chocolate Ganache Filling
- 2 ounces heavy cream
- 2.5 ounces chocolate (semisweet, milk, or dark)
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
Instructions
- Preheat and Prepare: Preheat the oven to 320ºF (160ºC) and line a half baking sheet with parchment paper placed over a macaron template to guide piping the shells.
- Sift Dry Ingredients: Sift together powdered sugar, cocoa powder, salt, and almond flour twice to ensure a fine texture and no lumps.
- Process Dry Mixture: Pulse the sifted mixture in a food processor 8-10 times to blend thoroughly and further refine texture for smooth macaron shells.
- Whip Egg Whites: Whip egg whites on low speed until frothy, then gradually add granulated sugar in thirds.
- Add Cream of Tartar and Whip: When egg whites turn white with lines visible from whisking, add cream of tartar. Increase speed to medium and whip until soft, glossy peaks form.
- Incorporate Vanilla: Add vanilla extract to the meringue at the soft peak stage. Continue whisking on medium-high until stiff peaks that cling and bunch on the whisk form.
- Fold in Almond Mixture: Add one-third of the almond mixture to the meringue. Using a spatula, fold gently under and around the edges, cutting through the center until combined. Repeat with remaining almond mixture until batter is homogeneous.
- Deflate and Fold: Press the spatula on top of the batter while rotating the bowl to release some air. Continue folding on the edges until the batter flows like a thick ribbon and a slight trail remains when dripped from the spatula.
- Pipe Macarons: Place parchment paper on the baking sheet. Pipe small rounds about 1 inch in diameter, using the template if necessary.
- Remove Bubbles and Smooth: Drop the baking sheet 5-6 times from 5 inches above the table to release air bubbles. Use a toothpick to pop any large air pockets. Smooth rough spots by lightly dampening your fingertip with water and gently smoothing the surface.
- Dry Shells: Allow the piped shells to dry uncovered at room temperature until a dry crust forms on the surface, approximately 30 minutes to 2 hours. In humid environments, use a space heater nearby to aid drying.
- Bake: Bake at 320ºF for 14-15 minutes until lightly browned. If not browned enough, bake an additional minute. Fully cooled shells should peel away from parchment without sticking, indicating they are properly baked.
- Cool and Store: Let the shells cool completely before removing from parchment and assembling. Store filled cookies in the refrigerator for up to 5 days. Unfilled shells can be frozen in an airtight container for up to 6 months.
- Prepare Ganache Filling: Combine heavy cream, chocolate, vanilla, and salt in a heatproof bowl. Microwave for 1 minute, then let sit 5 minutes. Whisk until smooth; if not fully melted, heat additional 15 seconds and whisk again.
- Chill Ganache: Place ganache in the refrigerator for 20 minutes, then whisk until smooth and spreadable with the consistency of peanut butter.
- Assemble Macarons: Pipe or spread ganache onto the flat side of one shell, then sandwich with another shell. Repeat with remaining shells and filling.
Notes
- Aging egg whites overnight improves the meringue’s stability and volume.
- Sifting and processing dry ingredients twice ensures a fine, smooth shell texture.
- The folding technique is crucial to achieve the signature macaron “lava-like” batter consistency.
- Allow shells to dry until a firm skin forms to prevent cracking during baking.
- Store macarons in airtight containers to maintain freshness; shells freeze well for long-term storage.
- Inhumid climates, drying the shells longer or using a space heater helps prevent sticky or cracked shells.
- Microwave ganache slowly in intervals to avoid burning the chocolate.
- Prep Time: 1 hour 30 minutes (includes egg white aging and drying time)
- Cook Time: 14-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: chocolate macarons, macaron recipe, almond flour cookies, French dessert, chocolate ganache filling, gluten free dessert
