In the quaint haven of my kitchen, where the whirr of the mixer blends with the soft whisper of sifted cocoa, a sweet endeavor unfolds. This is Gobble, your friendly culinary artisan from Food and Meal, here to lead you into the enchanting world of Chocolate Macarons.
Ah, macarons – those dainty morsels that tease with a crisp shell and beckon with their creamy core. To me, they are more than confectionery; they are tiny emblems of patience and precision, each one carrying with it the potential for perfection. Yet today, we delve into a chapter written with a darker ink, one where chocolate takes center stage, swirling its velvety tones into the classic recipe, and inviting us to indulge in a deeper kind of decadence.
The reason for choosing chocolatier dreams on this day is twofold. Firstly, the mere thought of pairing the subtle bite of a macaron with the rich embrace of chocolate sets my palate alight with anticipation. And secondly, chocolate’s timeless allure always seems to call to me during moments of reflection, when the world slows down just enough for me to savor the joy of baking.
Crafting Chocolate Macarons isn’t merely about combining ingredients; it’s a ballet of balance – a tender tango between almond flour and cocoa, a gentle pas de deux of ganache filling. Each step is measured, each ingredient cherished, ensuring that every batch emerges as an ode to the delicate artistry of the macaron.
Our journey through this blog post will be one of shared discoveries and whispered secrets, as I divulge the nuances of achieving that coveted lacy foot and glossy shell. Through the windows of Food and Meal (foodandmeal.com), we’ll witness how simple elements can transmute into a symphony of flavors and textures, true chocolate marvels gracing your dessert spread.
Chocolate Macarons Recipes
Chocolate Macarons
Equipment
Ingredients
- 120 g dark chocolate at least 50%, melted
- 300 g ground almonds
- 300 g sugar powdered
- 110 g egg whites aged
- 300 g sugar
- 75 g mineral water
- 110 g egg whites aged
Praline Chocolate Ganache
- 400 g whipping cream 35%
- 200 g dark chocolate
- 200 g praline chocolate
- 140 g butter at room temperature
Instructions
- A day before you prepare the macarons, separate the eggs and leave 220g of egg whites on the counter in a small bowl covered with plastic wrap. This will allow the eggs to become more liquid and make a better macaron batter.
- Prepare a template for the macarons by using a small glass measuring about 3.5 cm to trace circles onto craft paper or parchment paper that are 2 cm apart. You can keep this template for future use.
- Place the powdered sugar and ground almonds in a food processor and blend for a 1-2 minutes.
- Pass the blended ground almonds and sugar through a sieve and replace all the pieces of almonds that were not ground with same quantity of finer ground.
- Place the powedered sugar-almond mixture in a large bowl and add 110 g aged egg whites to that bowl. Do not mix in the egg whites. Reserve.
- Place the remaining 110g egg whites in a stand mixer.
- Bring the 300 g regular sugar and the 75 g of mineral water to a boil in a small saucepan with a spout preferably.
- Once the sugar as reached 115C, begin whipping the egg whites at high speed to soft peaks.
- When the sugar reaches 118C, pour the sugar into the egg whites. The mixture will quickly become glossy. Continue beating for 3 minutes.
- Let the whipped egg whites temperature decrease to 50C. At that point, incorporate the egg whites into the almond-powedered sugar mixture. Add the melted chocolate in at this time as well.
- With a spatula, mix the batter gently for about 3-5 minutes. You want the batter to go down in volume to make sure there is not too much air left in.
- Preheat the oven to 350F.
- Insert a round piping tip measuring 2 cm into a cloth pastry bag.
- Place the template onto a cookie sheet underneath parchment paper.
- Holding the pastry bag about an inch above the parchment paper, squeeze the pastry bag until the batter is almost at the line of the circle. The batter spreads slightly and so you don't add too much.
- Hold the cookie sheet carefully and tap underneath the tray to make sure any trapped air bubbles in the rounds can escape. Continue with the rest of the batter and allow to rest for about 30 minutes on the counter.
- Bake the macarons for 11 minutes, opening the oven door 2 times to allow air in.
- If you see your macarons have browned, your oven may be strong meaning you should take the macarons out after 10 minutes..
- Let the macarons cool on a rack until ready to be filled.
- To prepare the ganache, cut the butter into small cubes, and roughly chop the chocolates. Bring the cream to a boil in a small saucepan and pour over the chocolate. Mix until the chocolate has melted thoroughly. Once the ganache temperature has dropped to 50C, you can incorporate the butter pieces. Place the ganache into a container and cover ganache surface diretcly with plastic wrap. Allow to stay in fridge until the chocolate becomes creamy.
- Match the cookies up before filling to make sure top and bottom are of similar size.
- Using a pastry bag and same piping tip size as earlier, fill the cookie generously with ganache.
- Macarons are best after they have stayed in the refrigerator for 24 hours, since some kind of magical osmosis takes place between the cookie and the ganache, making the whole just divinely moist.
- Bring to room temperature at least 2 hours before serving.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Chocolate Macaron Creation Using a Stand Mixer
To craft exquisite Chocolate Macarons, start by preparing the almond mixture. In a food processor, combine almond flour, powdered sugar, and cocoa powder, pulsing until well mixed. Sift the mixture into a large bowl, discarding any larger almond pieces. In the stand mixer bowl, whip the egg whites on medium speed until frothy, adding a pinch of salt. Gradually add granulated sugar, continuing to beat until stiff peaks form. Gently fold the almond mixture into the egg whites with a spatula, then transfer it back to the stand mixer bowl for a brief mix on low speed. The batter should be glossy and fall off the spatula like a ribbon. Pipe small rounds onto a parchment-lined baking sheet, tapping to release air bubbles. Let the macarons rest for 20-30 minutes until a skin forms on top. Preheat your oven to 300°F (150°C) and bake for 15-18 minutes until the macarons have risen with ‘feet’ and can be easily lifted. Meanwhile, prepare the ganache by pouring hot cream over chopped dark chocolate, adding a pinch of salt, stirring until smooth, and incorporating butter and vanilla extract. Match up similar-sized macaron shells, sandwiching them with ganache. Refrigerate the assembled macarons for at least 24 hours to meld flavors. Indulge in the delightful taste of your homemade Chocolate Macarons!
Tips for making Chocolate Macarons
Cooking Tips
Let us begin with the essential element that sets the stage for our macaron ballet—the almond flour. A good sifting makes all the difference. Picture the flour as fine as a mist, mingling effortlessly with the powdery cocoa, setting the foundation for our sweet escapade. The importance of this cannot be overstated, as it ensures the smooth tops that macaron dreams are made of.
When it comes to whisking those egg whites into the mountains of meringue we so desire, patience is as golden as the late afternoon sun. Gentle yet resolute motions until they form soft peaks, like clouds ready to cradle the essence of chocolate that will soon fold into them.
The folding process itself—it’s a love affair between wet and dry. Do it with care, an embrace between components until they’re just united, never rushed. The batter must flow like thick lava from the spatula, each motion a seamless blend, ensuring you won’t break the airy structure imparted by the whipped whites.
Piping is the moment where your inner artist emerges. Hold the bag with confidence, yet coax out each dollop of batter with the tenderness you might use when holding a butterfly. Circular motions releasing just enough to form perfect pairs, destined to sandwich the luscious filling.
As they sit, poised on the parchment, grant them the time to form a skin—an unhurried pause that speaks volumes in the language of macaron making. This respite allows them to develop their characteristic feet, a frilly edge to frame their chocolaty elegance.
Then, the oven welcomes your creations, but remain vigilant! Every macaron is individual, and ovens are capriciously unique. They might need a tad more or less than the time suggested; peek with gentle curiosity, seeking a firm shell yet avoiding any shade darker than cocoa’s rich hue.
And once baked, temper your eagerness to devour these beauties. Cool them; pair them. Fill them with a ganache that whispers velvet and luxury. Marrying crisp with creamy, they become the embodiment of chocolate-infused love.
Bearing these tips close to your heart as you set forth in crafting Chocolate Macarons will not only imbue your baking with emotion and intention but will transform your kitchen into a space where science meets art, and every bite tells of the passion within.
Serving Suggestions
Start with a glass of Hazelnut Milk, its rounded nutty flavor complementary to the richness of chocolate yet distinct enough to add dimension to your palate.
A cup of Irish Coffee could be an excellent choice for adult gatherings, offering a warm, spirited contrast to the soft and sweet tones of the macarons, enriching the overall sensory delight.
For those who love pairing chocolate with fruit, the Apple Crumble serves as a comforting counterpart, where the spiced, baked fruit gently cuts through the richness of the macarons, adding a rustic twist to this sophisticated morsel.
If you’re in the mood to layer sweetness upon sweetness, then Sweet Mochi can be a delightful side, combining creamy, sticky rice with the intricately blended almond and chocolate flavors of your macarons.
Lastly, serving Dragon Roll sushi provides an intriguing savory break from the decadence of chocolate, with the umami-rich eel or tender avocado offering their own dance of flavors, which can cleanse the palate and ready it for more chocolaty goodness.
Frequently Asked Questions about Chocolate Macarons
- Can I freeze Chocolate Macarons? Yes, you can freeze Chocolate Macarons. Place them in an airtight container or freezer bag, separating layers with parchment paper, and freeze for up to three months. Thaw in the refrigerator before serving.
- Why are my macarons hollow inside? Hollow macarons are usually caused by overmixing the batter, not resting the piped macarons long enough, or baking at too high a temperature. Follow the tips for perfect macarons to avoid this.
- How do I store leftover ganache? Leftover ganache can be stored in an airtight container in the refrigerator for up to a week. Reheat it gently in the microwave or on the stovetop when ready to use.
- My macarons are stuck to the parchment paper. What should I do? To prevent macarons from sticking, make sure they’ve rested adequately and are not undercooked. If they still stick, gently slide a spatula under them while still warm.
- Can I make these macarons in advance for an event? Yes, Chocolate Macarons can be made in advance. Store them in an airtight container in the refrigerator for up to three days to maintain freshness.
Conclusion
As the final morsels of our Chocolate Macarons melt blissfully on the tongue and the echoes of contented sighs ripple through the kitchen, we come to the end of our sweet adventure at Food and Meal. While the art of making these chocolate-kissed marvels may seem fleeting, the delight they bring will linger long after the last crumb has vanished.
At foodandmeal.com, we’ve enjoyed sharing not only the intricacies of crafting Chocolate Macarons but also how to celebrate them with thoughtful pairings that elevate your tasting experience. It’s been a joy to indulge in this rich, chocolaty journey together, weaving emotion and precise technique into each petite treat.
Remember that each bite took us through careful preparation, savoring moments, and serving suggestions that complemented their elegance, ensuring that these macarons claim their rightful place among the pantheon of classic desserts in our hearts.
Whether you find solace in the steady rhythm of sifting almond flour, joy in the velvet texture of ganache, or pride in those frilly-edged feet, we hope this blog post leaves you inspired to create, share, and relish the art of making Chocolate Macarons.
Thank you for joining me, Gobble, on this delightful path of patisserie excellence. Keep visiting us at Food and Meal for more inspiring recipes, heartfelt stories, and tips to turn your culinary endeavors into memorable feasts. Farewell, dear bakers, until our next delicious encounter—one that promises to continue enchanting your kitchens with a sprinkle of magic and a dash of love.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.