Irresistible French Chocolate Macarons
A delightful combination of crunchy and chewy macaron shells filled with rich chocolate buttercream or ganache, perfect for any occasion.
Ingrédients
Macaron Ingredients
- 150 g almond flour Use a finely ground almond flour for best results.
- 150 g powdered sugar Ensure it's sifted before use.
- 24 g Dutch processed cocoa powder Adds a rich chocolate flavor.
- 110 g egg whites Divided into two 55g portions.
- 150 g granulated sugar
- 37 g water
- 1/4 tsp cream of tartar Can substitute with lemon juice.
- 1 tsp vanilla extract
- 1/2 batch buttercream or ganache for filling Choose your favorite flavor.
Instructions
Preparation
- Gather all ingredients and measure them accurately.
- Sift together almond flour, powdered sugar, and cocoa powder to remove lumps.
Cooking
- Blend 55g of egg whites into the sifted dry ingredients to form a thick paste.
- In a small saucepan, combine granulated sugar and water. Heat over medium-high until it reaches 118°C (244°F).
- While the syrup cooks, whip the remaining 55g egg whites with cream of tartar until frothy, then continue until stiff peaks form.
- Carefully pour the hot syrup into the whipped egg whites while mixing on low speed, then increase to high until glossy.
- Gently fold the meringue into the almond flour paste until the batter runs off like a ribbon.
- Transfer batter into a piping bag and pipe 3 cm rounds onto lined trays.
- Let the piped macarons rest for 20-30 minutes to form a skin.
- Preheat oven to 150°C (302°F) and bake macarons for 10-12 minutes.
- Allow macarons to cool completely before filling with buttercream or ganache.
Notes
Store macarons in an airtight container. If unfilled, place parchment paper between layers. For filled macarons, they last about a week in the fridge. You can freeze unfilled shells for later use.