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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.