Chocolate Macarons

COOKIES & BITES
November 10, 2015 / 28 Comments

One of the most difficult challenge I came across in my kitchen was making the perfect Parisian macarons. I became obsessed with those exclusive little domes of almond meringue since I first seen them in Paris. I tried to make perfect ones many times, I failed many times, until I found this recipe. I have to say, baking macarons in not an easy task, but if you follow the steps you are going to get perfectly shaped, beautiful meringue treats. I decided to make my favorite, chocolate ones , filled with vanilla ganache.  Believe me, the final effect is worth even few attempts!

  • I would suggest using 1-2 days old egg whites . This helps reduce moisture content, so that your macarons end up having  more ‘elastic’ texture.

Chocolate Macarons:

  • 200 g almond flour, sifted,
  • 200 g confectioners sugar, sifted,
  • 2  tbs unsweetened cocoa powder,
  • 76 g egg whites,
  • 200 g granulated sugar,
  • 50 g water,
  • 75 g egg whites (room temp),
  • pinch of cream of tartar

White Chocolate Ganache:

  • 2 cup white chocolate chips,
  • 10 tbs heavy cream,
  • 2 tsp pure vanilla

Macarons:

1. In a large bowl combine the almond flour, confectioners sugar and cocoa powder. Add the 75 gms of egg whites, and stir to combine. Set aside.

2. In a bowl of a stand mixer fitted with the whisk attachment combine 75 gms of egg whites and the cream of tartar.

3. Whip them on medium-high speed.

4. In the meantime, combine water and 200 g of  granulated sugar in a small saucepan on high heat; bring to 240°C. (It should reach 240 degrees at the same time your whites reach stiff peaks ).

3. Once the syrup is ready , take it off the heat and start pouring into whites. Do it slowly, with the mixer running on slow. Don’t let the syrup hit the whisk (to prevent hard syrup forming) .

4. Once all the syrup is in, whip the whites until very glossy and stiff.

5. Place the whipped meringue on top of the almond mixture and start to fold the  gently until all of the meringue is incorporated. Don’t deflate the mixture.

6. Fill a piping bag and pipe the cookies on parchment lined sheet trays. leaving at least an inch space between cookies.

7. Let the cookies sit out from 30-60 minutes or until when you touch the top of the cookies they are dry and no longer tacky to the touch.

8. Preheat the oven to 325°F.

8. Bake the cookies for about 15-18 minutes until the cookies are no longer wet on the bottom and appear dry. Let them cool on the tray. Sandwich with the filling. 

Filling:

Bring the heavy cream & vanilla to a boil in a small saucepan on the stovetop.

Once it reaches a boil, remove the saucepan from the heat & pour the hot cream mixture over the white chocolate chips in a bowl. Stir until smooth & melted.

Allow mixture to cool and thicken to a piping texture.

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28 Comments

  1. Olka says:

    Pyszne maleństwa 🙂 wciąż jeszcze przede mną 😉

  2. Natalie says:

    Nigdy nie jadłam makaroników 🙁

  3. Juliana says:

    Marcela, beautiful website…and yes, your macarons look fabulous perfectly made. I am still very skeptical in making them…after seeing yours I might give them a try…thanks for the inspiration.
    Hope you have a great week 🙂

  4. perfekcyjne Ci wyszły, perfekcyjne!!! 🙂

  5. Marcelina says:

    Małe a tyle radości! Chciałoby się brać garściami 🙂

  6. Monika says:

    Jakie ładne:)) Tak apetyczne, że sam widok pobudza niesamowicie wyobrażnie i smak:))

  7. These macarons look absolutely perfect! I love that beautiful contrast between white chocolate filling and dark chocolate shells.

  8. ZazaCook says:

    Your new blog is beautiful:)
    And these macarons are perfect! They look like Parisian macarons, yum! Thanks for sharing the recipe. Love your photos!

  9. Mrs KR is the baker in our family, and she swears by powdered egg whites. Sounds weird, but they taste terrific — and work really well in macarons. Anyway, these look wonderful — thanks.

  10. Angie says:

    Wyglądają cudownie!

  11. gloria says:

    Marcela these look delicious and beautiful!!
    I love your new site, bellisimo:)
    xoxox

  12. makaroniki kocham miłoscią bezwarunkową i niezmienną i mogłabym jeść je o każdej porze dnia i nocy 🙂 sama niestety nie mam odwagi, żeby spróbować je przygotować, ale będąc w ulubionej kawiarni zawsze próbuję nowych smaków, ostatnio zasmakowałam w lawendowych 🙂

  13. Candy Pandas says:

    Kiedyś koniecznie musimy pokusić się o takie makarony 🙂

  14. grace says:

    macarons are one thing i’ve never attempted, mostly because i’m sure that if i started, i wouldn’t stop until they were perfect! i really like the amount of filling in yours–not at all skimpy. 🙂

  15. cheri says:

    Hi Marcela, these cookies look delicious, your photos keep getting better and better, love your new look.

  16. I’ve made macarons once, and I’m about to attempt them again. I just read a book devoted to macarons, and now I need to decide which flavor to make. Chocolate and vanilla sounds delicious, and yours look perfect!

  17. Oj, jak ja bym chciała umieć piec takie makaroniki.

  18. Magda C. says:

    Jakie piękne makaroniki!

  19. Inma says:

    wow!! your macarons look delicious and so beautiful!! ♥
    NaturalElegance

  20. GiGi Eats says:

    I am not even a huge chocolate person but your presentation makes me SWOON over these!

  21. Liz says:

    I’ve only made macarons once—they worked beautifully, but my photos were awful. You’ve just shared the perfect recipe—love the chocolate and white chocolate combo!

  22. Monica says:

    I want to eat this very badly! Macarons are tricky and I find chocolate ones to be the trickiest for some reason! Love the white chocolate-vanilla ganache – great contrast!

  23. They look so beautiful and I’d love to eat a few piece right about now. Happy Thursday, sweetie.

  24. makaroniki jak malowane 🙂

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