Chocolate Macarons
Very easy, wonderful and so chocolatey
Hi friends - and happy Tuesday!
Today I am sharing my very easy recipe for chocolate macarons - or macarons au chocolat as I prefer calling them. Rightfully because of their French origin <3
Mine look more “rustic” than the ones from the pastry shops. And that’s okay! They are very easy to make and they taste great. Chewy and chocolatey.
You could also assemble the shells with the salted blonde chocolate caramel.
Chocolate Macarons
Makes approximately 20 filled macarons
Macaron Shells
Ingredients
200 g icing sugar
100 g almond flour
15 g unsweetened cocoa powder
2–3 egg whites (80 g), at room temperature
20 g caster sugar
Method
Combine the icing sugar, almond flour, and cocoa powder in a bowl. Sift the mixture to remove any lumps.
Whisk the egg whites until they are almost stiff. Add the caster sugar and continue whisking until stiff peaks form.
Gently fold the almond mixture into the egg whites a little at a time until the batter is smooth and homogeneous.
Transfer the batter to a piping bag fitted with a 10 mm round tip. Pipe small rounds onto baking trays lined with parchment paper or use a silicone baking mat.
Leave the macarons to rest for 10–15 minutes.
Bake in the oven at 150°C fan for 10–12 minutes. Turn off the oven and leave the macarons inside for an additional 5–10 minutes.
Allow them to cool for a few minutes before carefully removing them from the baking paper.
Dark Chocolate Ganache
Ingredients
100 g good quality dark chocolate, finely chopped
100 g heavy cream, 36-38%
15 g glucose syrup
Method
Add the chocolate to a bowl.
Bring the cream and glucose syrup to a gentle boil.
Pour over the chopped chocolate and let it sit for 1 minute. Stir with a spatula and then blend with an immersion blender until completely smooth.
Transfer the ganache to a piping bag and refrigerate for a few hours, or until it has become just firm up enough to pipe.
Pipe the ganache onto half of the macaron shells and sandwich with the remaining shells.
For the best macaron tasting experience, assemble the macarons 1–2 days before serving. The filling will slightly soften the shells, that creates that characteristic tender macaron texture.
Store the assembled macarons in an airtight container in the refrigerator until ready to serve.
Enjoy!
All the best,
Anne
