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Foolproof Chocolate Macarons Recipe

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★★★★

4 from 75 reviews

This foolproof chocolate macarons recipe guides you step-by-step to achieve perfectly smooth and delicate macarons with a rich chocolate flavor. Using almond flour and Dutch processed cocoa powder, combined with a stable Italian meringue, the recipe ensures consistent success. The macarons are filled with a choice of American buttercream, chocolate ganache, or white chocolate ganache, delivering an elegant and satisfying treat ideal for special occasions or gifting.

Ingredients

Scale

Dry Ingredients

  • 150 g almond flour
  • 150 g powdered sugar (icing sugar)
  • 24 g Dutch processed cocoa powder

Meringue Ingredients

  • 110 g egg whites (divided into two 55 g portions)
  • 150 g granulated sugar
  • 37 g water
  • 1/4 tsp cream of tartar (or 1/4 tsp fresh lemon juice)
  • 1 tsp vanilla extract

Fillings

  • 1/2 batch American buttercream frosting
  • 1/2 batch chocolate ganache
  • 1/2 batch white chocolate ganache

Instructions

  1. Before You Begin: Measure all your ingredients precisely before starting to ensure accuracy throughout the process and prepare your workspace.
  2. Prepare Baking Trays: Line two half-sheet baking trays with silicone baking mats or parchment paper. If using baking paper, dab a little macaron batter in the corner to secure the paper and prevent it from moving during baking.
  3. Clean Bowls: Wipe down the bowl for your meringue with 1 tsp white vinegar to eliminate any fat residue and help the egg whites whip up better. Use a glass or metal bowl, not plastic.
  4. Prepare Almond Mixture: Combine almond flour, powdered sugar, and cocoa powder in a food processor and pulse about 10 times. Scrape down the sides and pulse another 8-10 times to achieve a finer flour. Sift the mixture through a fine sieve into a large bowl, discarding any large almond bits.
  5. Incorporate Egg Whites: Add 55 g of egg whites to the sifted almond mixture and mix with a spatula until it forms a smooth paste. Cover tightly with plastic wrap and set aside.
  6. Make Sugar Syrup: Combine granulated sugar and water in a medium pot, stir gently, then heat to a boil over medium heat. Brush down the sides of the pot with a wet silicone pastry brush to prevent crystal formation.
  7. Start Meringue: When syrup temperature reaches 115°C (237°F), begin whipping remaining 55 g egg whites with cream of tartar in your cleaned bowl until frothy using a stand mixer with whisk attachment.
  8. Combine Syrup and Egg Whites: At 118°C (244°F), slowly pour the hot syrup into the egg whites while whipping at medium-high speed to cook and stabilize the meringue without curdling.
  9. Finish Meringue: Continue whipping for 4-5 minutes until thick, glossy, and the bowl feels cooled. Scrape down sides, add vanilla extract (and any gel coloring if desired), then whip on high speed for another minute.
  10. Macaronage – First Fold: Add one spatulaful of the meringue into the almond paste and mix well to loosen the batter.
  11. Macaronage – Final Folding: Add remaining meringue to the almond mixture. Fold gently but thoroughly using a spatula, scraping around the bowl and folding through the center until the batter reaches a ribbon-like consistency that falls off the spatula in a thick ribbon and re-incorporates after about 10 seconds.
  12. Prepare Piping Bag: Fit a large piping bag with a 1.5 cm (1/2 inch) round tip and fill halfway with batter, twisting the top to secure it and eliminating air bubbles.
  13. Pipe Macarons: Pipe 3 cm (1 1/4 inch) rounds onto baking trays about 2 cm (3/4 inch) apart. Tap the trays firmly three times to release air bubbles. Use a toothpick to pop any surface bubbles for smooth shells.
  14. Dry Macarons: Leave the piped macarons to dry at room temperature for 20-30 minutes until a firm skin forms and tops are no longer sticky to touch. Drying time varies with humidity and ambient temperature.
  15. Preheat Oven: While drying, preheat a conventional (non-fan) oven to 150°C (302°F).
  16. Bake Macarons: Bake one tray at a time on the middle rack for 10-12 minutes. Allow to cool completely on the tray before removing to prevent cracking or sticking.
  17. Assemble Macarons: Match macarons in pairs of similar size. Pipe your choice of filling (buttercream, chocolate ganache, or white chocolate ganache) on the flat side of half the shells and sandwich with remaining halves gently.

Notes

  • Use fresh, room temperature egg whites that have been separated from yolks for at least 24 hours and brought back to room temperature for best meringue stability.
  • Almond flour should be finely ground and fresh to avoid oily batter and failed texture.
  • Sift dry ingredients to remove lumps and large almond pieces for smooth shells.
  • Do not overmix batter during macaronage; achieving the right consistency is crucial for perfect feet and smooth tops.
  • Drying time before baking is affected by weather; ensure shells are no longer tacky to form correct feet.
  • Use a candy thermometer to accurately measure sugar syrup temperature, essential for stable Italian meringue.
  • Use a conventional oven setting (no fan) to avoid cracking due to uneven heat.
  • Allow macarons to mature in the refrigerator for 24 hours after filling, if time allows, for best texture and flavor.

Keywords: chocolate macarons, macarons recipe, French dessert, Italian meringue, chocolate cookie, almond cookies, baking macarons

Find it online: https://foodarohub.com/foolproof-chocolate-macarons-recipe/