Chocolate Macarons – Demystified

I’ve heard many horror stories about trying to make macarons.  I really think that they are just stories.

When I made up my mind that I was going to try to make them, I had already read all about how important it was to age the egg whites and to let the freshly piped halves set for 30 minutes before baking, etc.  But, after my successful, albeit bumbling, first attempt, I found them to be no more difficult than any other pastry recipe.

Sure, there are things that you have to be careful about, but if you plan ahead and take your time, you’ll find that making these is actually quite fun, and the end result will have everyone oohing and ahhing about how wonderful a cook you are to be able to make the fabled macaron!

Here are some basic Macaron keys to success:

• Almond Flour
  Doesn’t have to be almond at all!  The classic method is with almond flour, and since almond flour is readily available, it makes sense to use it. As long as you sift whatever you use, it should be OK.

• Meringue development
  Cream of Tartar might help the development and stabilization of the meringue, but you don’t have to use it.  You can simply beat egg whites and sugar together to make a very nice meringue, and since you are collapsing the meringue anyway… Make sure that the meringue is whipped to the “Firm Peak” stage.  That’s all!

• Mixing the Batter
  When combining the meringue with the dry ingredients, fold and stir gently, not vigorously, until no traces of meringue remain. The batter should not be runny, but should have a plastic quality similar to molten lava.

• Oven temp v.s. time
  Macarons can be baked at temps from 280°F to 350°F .  Lower temps require longer cooking.  17 minutes at 280°F and 14 minutes for 350°F.  Most home use ovens have hot spots, so halfway through the baking time, rotate the pans to lessen the impact of your oven’s hot spots.

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Chocolate Macarons

Prep Time 1 hour

Cook Time 14 minutes

Total Time 1 hour 14 minutes

Servings 20

Author Steve

Ingredients

For the shells:

• 2 cups powdered sugar sifted
• 1 cup almond flour sifted
• 3 tablespoons cocoa powder
• 1/4 teaspoon fine salt
• 3 large egg whites at room temperature
• Pinch cream of tartar
• 3 tablespoons superfine sugar

For the ganache filling:

• 4 ounces bitter or semi sweet chocolate finely chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter at room temperature and cut into cubes

Instructions

For the shells:

1. Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/4-inch plain tip; set aside.
2. Sift the almond flour, powdered sugar, cocoa powder and salt together into a large bowl
3. Stir dry ingredients to ensure they are well mixed.
4. Place the egg whites in the bowl of a stand mixer
5. With a whisk attachment, beat on medium speed until opaque and foamy, about 30 seconds.
6. Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold soft peaks, about 1 minute.
7. Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. (Do not overwhip.)
8. Transfer the meringue to a large bowl.
9. Using a rubber spatula, fold the dry mixture into the egg whites in several batches until the dry ingredients are just combined. (The meringue will deflate.)
10. Stop stirring when there are no traces of egg whites, the mixture will resemble slow-moving lava (do not overmix)
11. Transfer the batter to the pastry bag.
12. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 20 per sheet.
13. Pick up the baking sheets and bang them gently against the work surface to settle the mixture.
14. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
15. Heat the oven to 350°F and arrange a rack in the middle.
16. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more.
17. Transfer the sheet to a rack to cool completely.

For the ganache filling:

1. Place the chopped chocolate in a large bowl.
2. Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate and let sit for 1 minute.
3. Add the butter and stir until smooth.
4. Chill in the refrigerator until thickened but still spreadable, at least 30 minutes.

To assemble:

1. Pair macarons of similar size.
2. Place about 1 teaspoon Ganache onto the center of a macaron half.
3. Top with another half and press gently so that it looks like a mini hamburger. The filling should not ooze out the edges.
4. Refrigerate, covered, at least 24 hours before serving.

Fresh out of the oven, let them cool completely before taking them off the sheet.