Chocolate Macaron Recipe
Experience crispy, crunchy, chewy chocolate macarons filled with decadent ganache. Perfect your technique with tips and avoid common pitfalls for flawless results.
Equipment
- 1 Piping bag #802 round piping tip
Ingredients
Main Ingredients
- 50 g Almond flour
- 114 g Powdered sugar
- 7 g Cocoa powder
- 57 g Egg whites aged overnight at room temperature
- ⅛ teaspoon Cream of tartar
- 28 g Granulated sugar
- ½ teaspoon Vanilla extract
- 1 pinch Salt
- 2 ounces Heavy cream
- 2.5 ounces Chocolate semisweet, milk or dark
- ½ teaspoon Vanilla
- ⅛ teaspoon Salt
Instructions
Instructions
- Preheat oven to 300 degrees Fahrenheit and line two baking sheets with parchment paper.
- Sift almond flour, powdered sugar, and cocoa powder together for a smooth, lump-free mixture.
- Whip egg whites and cream of tartar until soft peaks, then gradually add granulated sugar until stiff glossy peaks form.
- Gently fold in vanilla and dry mix into egg whites to keep the batter airy.
- Pipe batter onto baking sheets and let rest for 30 minutes to form a skin.
- Bake for 15-20 minutes until macarons rise and form feet.
- Cool macarons completely on baking sheets.
- Heat heavy cream and pour over chocolate, stir to form ganache.
- Sandwich cooled macarons with ganache filling.
- Let macarons sit before serving to enhance flavor and texture.
- Store in an airtight container to keep fresh.
- Optional: Freeze for longer storage, thaw in the refrigerator before serving.
Video
Notes
The macaron recipe is very specific in process. Ensure all ingredients are measured accurately.