French Chocolate Macarons
Delicate French chocolate macarons with crisp, glossy shells made from almond flour, powdered sugar, and cocoa — sandwiched around a rich chocolate ganache filling for a truly elegant dessert.
Equipment
- Mixing Bowls
- Electric Mixer
- Sifter or Fine Mesh Sieve
- Piping bag with round tip
- Baking Sheets
Ingredients
Macaron Shells
- 150 g powdered sugar
- 150 g almond flour (finely ground)
- 15 g unsweetened cocoa powder for chocolate shells
- 110 g egg whites, at room temperature about 3–4 whites
- 150 g granulated sugar
- pinch of salt
Chocolate Ganache Filling
- 175 g dark chocolate (70% cocoa), finely chopped
- 125 ml heavy cream (35% fat)
- 20 g unsalted butter optional for extra shine
Instructions
- Prepare the shells: Sift together powdered sugar, almond flour, and cocoa powder to remove any lumps. Set aside.
- In a clean bowl, whip the egg whites with a pinch of salt until foamy. Slowly add granulated sugar and continue beating to stiff, glossy peaks.
- Gently fold the dry ingredients into the meringue in batches, using a spatula. Mix until the batter is smooth and flows like lava (macaronage).
- Transfer the batter to a piping bag fitted with a round tip. Pipe small 3 cm rounds onto baking sheets lined with parchment paper. Tap the trays firmly to release air bubbles.
- Let the piped macarons rest at room temperature for 30–60 minutes, until a firm skin forms on the surface.
- Preheat the oven to 150°C (300°F). Bake for 12–15 minutes, rotating the trays halfway. Let cool completely before filling.
- Make the ganache: Heat the cream until just simmering, then pour over the chopped dark chocolate. Let sit 2–3 minutes, then stir until smooth. Add butter if using for shine.
- Allow the ganache to cool until thick enough to pipe, then fill one shell and sandwich with another. Refrigerate for at least 1 hour before serving.
Notes
French macarons require patience and precise technique. Letting the shells rest to form a skin before baking helps develop the classic ‘feet’ and smooth tops. Chill after filling for the best texture and flavor. :contentReference[oaicite:1]{index=1}