Chocolate French Macarons
I aged the egg whites overnight to make Macarons the next day. I've been making Macarons for a while now, and it is nothing new anymore. I still have some Macarons leftover in the fridge. My husband is going to bring them to work so that everyone can enjoy them.
I have tried so many ingredients and searched a variety of recipes in cookbooks and ended up liking this one. This is so basic and easy to make, and it only has 6 ingredients. 🍪
Ingredients:
3 room temperature large egg whites
1 1/2 cup almond flour
1 cup powdered sugar
2 1/2 tbsp cocoa powder
1/2 cup sugar
1/4 tsp cream of tartar
Dark Chocolate Ganache Filling:
4 1/2 oz dark chocolate
1/2 cup heavy cream
pinch of sea salt
Method:
In a food processor, combine the almond, powdered sugar, and cocoa powder pulse for about 2 minutes until combined. Put the mixture through a fine-mesh sieve, pressing down on the clumps so they go through as well. Set aside.
In a mixing bow with an electric hand mixer or stand-mixer on medium speed; beat the egg whites and cream of tartar for 2 minutes until soft peaks form, gradually adding the sugar, beat on high for 2 more minutes, until stiff, glossy soft peaks form.
Take the bowl out of the stand mixer, gently fold half of the dry mixture until smooth and shiny, then add the rest of the dry mixture and fold again until the mixture begins to run like a lava consistency. Do not overfold.
Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter. Line 2 baking sheets with parchment paper and pipe the batter into 1 3/4 inch round circles, 1 inch apart. After baking sheet is full of shells, bang it down firmly against the counter to release any air bubbles. Spin the pan around, and bang it down 2-3 more times. If there are still air bubbles you can pop them down with a toothpick.
Preheat the oven to 325° Fahrenheit.
Let the Macarons stand at room temperature for 30 minutes or until the shell doesn't stick to your finger when lightly touched. Macarons are ready to bake. Bake for a total of 10-12 minutes.
Rotate the baking tray halfway after baking for the first 5-6 minutes and then continue baking for the remaining 5-6 minutes, until the Macarons have risen to form bubbly feet at the bottom. Slide the parchment paper with the Macarons still on top onto the cool kitchen counter and let them sit for 5 minutes. After they are completely cool, they should easily come of from the parchment paper.
Once completely cool, match the Macaron shells by size and fill them with chocolate ganache (make the ganache filling ahead of time).
Refrigerate in an tight container for 24 hours to allow the flavors to fully develop.
Chocolate ganache Filling:💚
Place the cream in a small saucepan and bring to boil over medium heat. Remove from the heat and add the dark chocolate. Leave to sit for a minute. Add the sea salt and mix to combine. Leave to cool until the ganache is a spreadable consistency and not too runny.
Notes: 💛
I have tried so many ingredients and searched a variety of recipes in cookbooks and ended up liking this one. This is so basic and easy to make, and it only has 6 ingredients. 🍪
3 room temperature large egg whites
1 1/2 cup almond flour
1 cup powdered sugar
2 1/2 tbsp cocoa powder
1/2 cup sugar
1/4 tsp cream of tartar
Dark Chocolate Ganache Filling:
4 1/2 oz dark chocolate
1/2 cup heavy cream
pinch of sea salt
Method:
In a food processor, combine the almond, powdered sugar, and cocoa powder pulse for about 2 minutes until combined. Put the mixture through a fine-mesh sieve, pressing down on the clumps so they go through as well. Set aside.
In a mixing bow with an electric hand mixer or stand-mixer on medium speed; beat the egg whites and cream of tartar for 2 minutes until soft peaks form, gradually adding the sugar, beat on high for 2 more minutes, until stiff, glossy soft peaks form.
Take the bowl out of the stand mixer, gently fold half of the dry mixture until smooth and shiny, then add the rest of the dry mixture and fold again until the mixture begins to run like a lava consistency. Do not overfold.
Take a pastry bag fitted with a 1/2 inch round tip and fill with the batter. Line 2 baking sheets with parchment paper and pipe the batter into 1 3/4 inch round circles, 1 inch apart. After baking sheet is full of shells, bang it down firmly against the counter to release any air bubbles. Spin the pan around, and bang it down 2-3 more times. If there are still air bubbles you can pop them down with a toothpick.
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Preheat the oven to 325° Fahrenheit.
Let the Macarons stand at room temperature for 30 minutes or until the shell doesn't stick to your finger when lightly touched. Macarons are ready to bake. Bake for a total of 10-12 minutes.
Rotate the baking tray halfway after baking for the first 5-6 minutes and then continue baking for the remaining 5-6 minutes, until the Macarons have risen to form bubbly feet at the bottom. Slide the parchment paper with the Macarons still on top onto the cool kitchen counter and let them sit for 5 minutes. After they are completely cool, they should easily come of from the parchment paper.
Once completely cool, match the Macaron shells by size and fill them with chocolate ganache (make the ganache filling ahead of time).
Refrigerate in an tight container for 24 hours to allow the flavors to fully develop.
Chocolate ganache Filling:💚
Place the cream in a small saucepan and bring to boil over medium heat. Remove from the heat and add the dark chocolate. Leave to sit for a minute. Add the sea salt and mix to combine. Leave to cool until the ganache is a spreadable consistency and not too runny.
For best results it is important to accurately weigh or measure the ingredients. Because small differences or slight differences can affect the taste and consistency of the Macarons.
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