Macarons, the delicate French sandwich cookies, enjoy immense popularity due to their flavors, designs, and colors. While the cookie portion is made using meringue and sugar, the chewy inside comprises ganache or jam. While the shell should have a slight crunch as one bite through the dessert, the filling inside the cookie must add a kick of flavor to the macaron. Macarons are considered to be a perfect delicacy when it comes to impressing your guest and adding elegance to your special event.
Here in this post, we’ll tell you how to make chocolate macarons.
People often avoid making macarons at home as they think it is challenging to make. However, making a macaron is not as difficult as you think. Now that you're all geared up for homemade macarons, let's break it down step by step:
- 100g of powdered sugar
- 1/2 cup of powdered almonds
- 3 tablespoons (25g) unsweetened Dutch-process cocoa powder
- 2 large egg whites
- 5 tablespoons of granulated sugar
- 1/2 cup of heavy cream
- 2 teaspoons of light corn syrup
- 120g of semisweet chocolate
- 1 tablespoon butter
- Preheat the oven to 280ºF and line two baking sheets with parchment paper. Draw circles on the sheet to fit as many macarons as possible.
Making the chocolate macaron shells
- Sift the almond flour, powdered sugar, cocoa powder, and salt together into a bowl through a fine-mesh sieve at least two times. Grind it into a fine powder. This process helps you eliminate larger bits of almond meal.
- Now, use a stand mixer fitted with a whisk attachment to whip the egg whites until they become foamy. It usually takes 1 minute. Now gradually pour the granulated sugar, about one tablespoon at a time, in a slow, steady stream. Keep on whisking at medium-high speed until stiff peaks form. It takes around 5 to 7 minutes. Since egg whites have their volume, they will hold their shape when you lift the beaters out. When the egg whites get glossy and the whisk forms streaks, it’s time to stop.
- Now, add half of the almond flour mixture to the bowl and mix with a spatula. This will deflate the batter so that you get the ideal texture. Fold the almond mixture into the stiff egg whites by forming a letter J with a spatula. The batter should have a thick and flowing consistency. Now you can add food coloring at this point.
- If the batter looks glossy and smooth on the parchment paper, it’s ready. Transfer the batter to the piping bag. After piping for 3 seconds with gentle pressure, quickly pull the bag up, twisting slightly. To ensure that there are no air bubbles on the surface of the shells, use a toothpick for popping them.
- Now bake one tray for five minutes, and then rotate. Bake for five more minutes and rotate again. You can bake each tray for 15 to 20 minutes. Remember that a macaron should not feel jiggly. Let the macarons dry for 30-60 minutes.
Chocolate ganache filling
Mix chocolate chips and heavy cream in a bowl, and heat for 30 seconds. Ensure that all the chocolate chips are completely melted. Now add the vanilla mix. The filling should be thick and smooth. Now place this filling in a piping bag. Pipe a small amount of this filling on bottom shells and top it with a decorated shell.
About Macaron Queen
We make dozens of delectable macaron flavors, including red velvet, key lime, champagne, and french raspberry. Our macarons are often said to taste better than the originals from France. What started as a personal passion for making delectable, edible treasures for close friends and family quickly became a fast-growing business. We now make these treats for private parties, celebrities, fashion spreads, music videos, and movie sets.You can reach out to us at (908) 867-8336. You can also fill our online contact form here.