Chocolate Macarons

Ingredients

• Egg whites (divided into two equal portions)
• Flour mixture (usually a mixture of almond flour and powdered sugar)
• Cocoa powder (for chocolate flavor)
• Sugar (for making the meringue)
• Chocolate ganache (chilled, for the filling)

Steps

1. 1

   Divide the egg whites into two equal portions.

2. 2

   Mix the first portion of egg whites with the flour mixture and cocoa powder until you obtain a smooth chocolate paste.

3. 3

   Prepare a meringue from the second portion of egg whites and the sugar, either French or Italian, as preferred.

4. 4

   Add the meringue to the chocolate mixture in two stages: mix vigorously during the first stage, then very carefully and gently during the second stage to preserve the airiness.

5. 5

   Transfer the mixture to a piping bag.

6. 6

   Pipe the macarons onto a baking sheet lined with parchment paper or a silicone baking mat.

7. 7

   Tap the baking sheet against the counter several times to remove excess air bubbles.

8. 8

   Let the macarons rest at room temperature for 30 minutes, until a light crust forms.

9. 9

   Bake in the oven until done (the temperature and time depend on the characteristics of the oven; usually 140-150°C for 12-15 minutes).

10. 10

    For the cream, use prepared chocolate ganache, chill it, and whip it with a mixer until fluffy.

11. 11

    Pair macaron shells of equal size, fill them with the cream, and sandwich them together.

Notes

The author notes that any cream of your choice can be used for the filling, such as buttercream with sugar, but ganache is the classic option.

Nutrition per serving

• dessert
• baking
• sweets
• French cuisine
• chocolate
• macarons