Description
Delight in these elegant Divine Chocolate Macarons with a rich ganache filling. Perfectly crisp on the outside and chewy inside, these macarons boast a delicate chocolate flavor balanced by a smooth, creamy dark chocolate ganache. Ideal for special occasions or a luxurious treat, this recipe guides you through crafting these French confections with precision and care.
Ingredients
Scale
For the Macaron Shells
- 90 g almond flour
- 80 g powdered sugar
- 15 g Dutch-processed cocoa powder
- 70 g egg whites (room temperature)
- 70 g granulated sugar
- 1/4 tsp cream of tartar (optional)
For the Ganache Filling
- 120 ml heavy cream
- 180 g dark chocolate (chopped or chips)
- 30 g unsalted butter
Instructions
- Sift dry ingredients: Sift almond flour, powdered sugar, and cocoa powder together to remove any clumps and ensure a smooth, fine batter base, which is essential for the texture of the macarons.
- Beat egg whites: In a separate clean bowl, beat the egg whites on medium speed until they become foamy. If using, add cream of tartar to stabilize the meringue.
- Add sugar to meringue: Gradually add the granulated sugar to the egg whites while continuing to beat until stiff, glossy peaks form, revealing a stable meringue ready for folding.
- Fold dry ingredients: Gently fold the sifted dry ingredients into the meringue using a spatula. The goal is a lava-like batter that flows smoothly and forms ribbons when lifted.
- Pipe shells: Transfer the batter to a piping bag fitted with a round tip and pipe even-sized circles onto a parchment-lined baking sheet for uniform macarons.
- Remove air bubbles and rest: Tap the baking tray firmly on the counter to release any trapped air bubbles within the batter. Allow the piped shells to rest for 30 to 60 minutes until a skin forms on the surface, preventing cracking during baking.
- Bake macarons: Preheat your oven to 300°F (150°C). Bake the macarons for 14 to 16 minutes until ‘feet’ develop and the tops are firm to the touch. Allow to cool completely before handling.
- Prepare ganache: Heat the heavy cream until steaming but not boiling. Pour it over the chopped dark chocolate and let sit for 1 minute to melt the chocolate, then stir gently until the mixture is smooth.
- Add butter to ganache: Incorporate the unsalted butter into the ganache, stirring until fully combined and glossy. Let it cool until it reaches a pipeable consistency.
- Assemble macarons: Pair similar-sized macaron shells. Pipe the ganache onto one shell and sandwich it with its matching shell to create the filled macarons.
- Chill and serve: Refrigerate the assembled macarons for 24 hours to allow flavors to mature. Serve them slightly chilled or at room temperature for the best texture and flavor experience.
Notes
- Ensure egg whites are at room temperature before beating for better volume.
- Resting the piped shells is crucial to form a protective skin, preventing cracks during baking.
- A Dutch-processed cocoa powder provides a balanced chocolate flavor and darker color.
- Use a clean, grease-free bowl and beaters when whipping egg whites to ensure proper meringue formation.
- Macarons are best stored refrigerated and consumed within 3 to 4 days for optimal freshness.
- Allowing macarons to rest overnight enhances their flavor and chewy texture.
