Chocolate Macarons

Ingredients

• 100 g Almond flour (Finely ground; sift before using)
• 100 g Powdered sugar (Sift before using)
• 10 g Unsweetened cocoa powder (Natural or Dutch-process cocoa)
• 100 g Egg whites (About 3 large egg whites, preferably at room temperature)
• 100 g Granulated sugar
• 0.25 tsp Cream of tartar (Optional, to stabilize the meringue)
• Fine salt (A small pinch)
• 150 g Dark chocolate (Finely chopped, preferably 60–70% cacao)
• 120 ml Heavy cream (For the ganache)
• 20 g Unsalted butter (Softened; optional for a silkier ganache)

Steps

1. 1

   Line two baking sheets with parchment paper or silicone macaron mats. Fit a piping bag with a plain round tip. If desired, use a template beneath the parchment to help pipe evenly sized rounds.

2. 2

   Sift the almond flour, powdered sugar, and cocoa powder together into a bowl. Discard or finely break up any large almond pieces so the dry mixture is smooth.

3. 3

   Place the egg whites in a clean, grease-free mixing bowl. Add the pinch of salt and cream of tartar, if using. Whip on medium speed until foamy.

4. 4

   Gradually add the granulated sugar while continuing to whip. Increase to medium-high speed and beat until the meringue is glossy and forms stiff peaks; the peak should stand upright when the whisk is lifted.

5. 5

   Add the sifted dry ingredients to the meringue in two or three additions. Fold gently with a flexible spatula, scraping around the bowl and cutting through the center after each addition.

6. 6

   Continue folding until the batter flows slowly from the spatula in a thick ribbon and the ribbon disappears back into the mixture within about 10–20 seconds. Do not overmix, but remove enough air that the batter is smooth and pipeable.

7. 7

   Transfer the batter to the prepared piping bag. Pipe 3–4 cm rounds onto the baking sheets, holding the bag vertically and stopping pressure before lifting the tip. Firmly tap each sheet on the counter several times to release large air bubbles, then pop any visible bubbles with a toothpick.

8. 8

   Leave the piped shells at room temperature until the surfaces are dry to the touch and no batter sticks to a fingertip, usually 30–60 minutes depending on humidity.

9. 9

   While the shells rest, preheat the oven to 150°C / 300°F. Bake one sheet at a time for approximately 15–18 minutes, rotating once if your oven bakes unevenly. The tops should be set and the shells should have formed ruffled feet; they should not wobble when gently touched.

10. 10

    Let the shells cool completely on the baking sheet before removing them. Pair shells of similar size with their flat sides facing up.

11. 11

    Make the ganache by placing the chopped dark chocolate in a heatproof bowl. Heat the heavy cream until steaming and just beginning to simmer, then pour it over the chocolate. Let stand for 2–3 minutes.

12. 12

    Stir the cream and chocolate from the center outward until smooth and glossy. Stir in the softened butter, if using. Cool until the ganache thickens to a pipeable consistency; refrigerate briefly if necessary, but do not let it become hard.

13. 13

    Pipe a small mound of ganache onto the flat side of half the shells. Top with the remaining shells and twist gently until the filling reaches the edges without spilling out.

14. 14

    Refrigerate the assembled macarons in an airtight container for at least 24 hours so the filling can soften the shells. Bring them to room temperature for about 20–30 minutes before serving.

Notes

The supplied page excerpt is paywalled and does not expose the author's ingredient quantities or method. This is a conventional reconstructed chocolate macaron recipe rather than a faithful extraction of Allison Chen's full recipe. Macarons are sensitive to humidity, oven temperature, and mixing; bake a small test batch if possible. Store assembled macarons refrigerated in an airtight container for up to 5 days.

Nutrition per serving

• dessert
• French
• baked
• chocolate
• gluten-free
• vegetarian
• make-ahead