Description
Delicious and elegant chocolate macarons made with almond flour, cocoa powder, and aged egg whites, filled with a smooth chocolate ganache. Perfect for special occasions or a decadent treat.
Ingredients
Scale
Macarons
- 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 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 Ingredients and Equipment: Make sure all equipment is clean, dry, and grease free. Line two or three baking sheets with parchment paper and set aside.
- Sift Dry Ingredients: Sift almond flour, powdered sugar, and cocoa powder into a medium bowl and whisk to combine. Set aside.
- Beat Egg Whites: In a large mixing bowl, beat aged egg whites on medium speed until foamy, about 30 seconds. Add cream of tartar and beat for another 30 seconds.
- Add Sugar Gradually: While mixing, add granulated sugar 1 tablespoon at a time, beating 30 seconds between additions until all sugar is incorporated.
- Beat to Stiff Peaks: Add vanilla extract and salt, then continue beating on medium to medium-high speed until stiff peaks form — the peak should hold shape without folding back.
- Fold Dry Ingredients: Add a third of the cocoa mixture to the meringue and gently fold with a spatula until combined. Repeat with remaining mixtures to achieve a smooth batter that falls in a ribbon and can barely make a figure-8 shape.
- Pipe Macarons: Transfer batter to a pastry bag fitted with a round tip. Pipe 1 ½ inch circles onto prepared baking sheets spaced 1 ½ inches apart.
- Remove Air Bubbles: Rap pans firmly on countertop 4-5 times to release air bubbles. Let macarons rest at room temperature for about 25 minutes until a skin forms and tops feel dry.
- Bake: Preheat oven to 325°F (160°C). Bake macaron shells one tray at a time for 10-11 minutes, turning pans halfway through. Shells should have dry feet and be firm to the touch when done.
- Cool Shells: Remove shells from oven and allow to cool completely on the baking sheet before filling.
- Make Ganache: Place chocolate in a heatproof bowl. Heat cream in a small saucepan until steaming, then pour over chocolate. Cover and let sit for 5 minutes. Whisk until smooth, then add butter, salt, and vanilla, stirring until melted and smooth. Let ganache firm at room temperature before using.
- Assemble Macarons: Pair cooled macaron shells by size. Pipe ganache onto the bottom of one shell and sandwich with its pair.
Notes
- Aged Egg Whites: Aging egg whites for at least 24 hours in the refrigerator improves meringue stability and macarons texture but is optional.
- Cocoa Powder: Special dark cocoa powder yields a rich chocolate color; Dutch-processed cocoa can be used as a substitute.
- Storing: Store macarons in an airtight container in the refrigerator for up to two weeks. Bring to room temperature 15-20 minutes before serving.
- Freezing: Macarons can be frozen in airtight containers for several months. Thaw in the refrigerator before serving.
- Equipment: Avoid using rubber or silicone tools when beating egg whites as grease can inhibit proper meringue formation.
Nutrition
- Serving Size: 1 macaron
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 20 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
