Chocolate Macarons
Chocolate macarons are delicate French-inspired treats featuring a crisp shell and chewy interior with rich chocolate flavor. This straightforward recipe combines almond flour, cocoa powder, and whipped egg whites to create elegant and delicious macarons perfect for any occasion.
Servings: 12 servings
Ingredients
- 130 grams almond flour finely ground for smooth, tender shells
- 120 grams powdered sugar to add sweetness and help create the fine texture
- 10 grams unsweetened cocoa powder good quality, Dutch process or natural, for rich chocolate flavor
- 100 grams egg whites room temperature, about 3 large egg whites, key to creating the meringue base
- 0.25 teaspoon cream of tartar stabilizes the egg whites for a perfect meringue
- 90 grams granulated sugar you can also use caster sugar, sweetens and stabilizes the meringue
Instructions
- Start by sifting together the almond flour, powdered sugar, and unsweetened cocoa powder into a large bowl to remove lumps and aerate the mixture. Gently whisk the dry ingredients to combine evenly.
- In a clean, dry mixing bowl, add the room temperature egg whites and cream of tartar. Beat on medium speed until frothy. Gradually add granulated sugar, a tablespoon at a time, while beating on high speed until stiff, glossy peaks form.
- Add about one-third of the dry ingredient mixture to the meringue. Fold gently but thoroughly using a spatula. Continue folding the remaining dry ingredients in two additions until the batter flows slowly like lava. Avoid overmixing or undermixing.
- Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles about 3 cm in diameter onto baking sheets lined with parchment paper or silicone mats. Tap the baking sheet firmly on the counter to release air bubbles.
- Allow the piped macarons to rest at room temperature for 30 to 60 minutes to form a thin skin on the surface, which helps create the characteristic feet during baking.
- Preheat oven to 150°C (300°F). Bake macarons for 15 to 18 minutes, rotating the baking sheet halfway through for even cooking. Macarons are done when they have risen feet and lift off parchment paper without sticking.
- Let macarons cool completely on the baking sheet. Pair shells by size and fill with ganache, buttercream, or jam. For chocolate macarons, a rich chocolate ganache or chocolate-hazelnut spread is recommended.
Equipment
- Large Bowl
- Sifter
- Electric Mixer
- Spatula
- Piping Bag with Round Tip
- Baking Sheet
- Parchment Paper or Silicone Mat
- Oven
Notes
Use aged egg whites for better meringue stability by resting them covered in the fridge for 24-48 hours. Sift dry ingredients at least twice for a smooth batter. Do not rush the resting period to prevent cracking. Use an oven thermometer for precise temperature. Store filled macarons refrigerated for up to 3 days; unfilled shells at room temperature for 5 days or frozen for up to one month. Let filled macarons mature in fridge for 24 hours before serving for best texture and flavor.