French Chocolate Macarons
Indulge in the gold standard of French patisserie with these Chocolate Macarons. Using a professional Italian meringue technique, these cookies yield a perfectly crisp shell and a chewy, rich cocoa interior.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 30 macarons
- Cuisine: French
Ingredients
Almond flour – 150 g
Powdered sugar – 150 g
Dutch processed cocoa powder – 24 g
Egg whites (divided into two 55g portions) – 110 g
Granulated sugar – 150 g
Water – 37 g
Cream of tartar (or lemon juice) – 1/4 tsp
Vanilla extract – 1 tsp
Buttercream or Ganache for filling – 1/2 batch
Instructions
Pulse almond flour, powdered sugar, and cocoa in a food processor 10-20 times; sift into a large bowl.
Mix 55g of egg whites into the dry ingredients to create a thick paste; cover with plastic wrap.
Combine granulated sugar and water in a pot; bring to a boil until it reaches 118C/244F.
Whip remaining 55g egg whites with cream of tartar until frothy; slowly pour in hot syrup while whisking.
Whisk meringue until stiff, glossy, and cooled; fold in vanilla extract.
Incorporate meringue into the paste in stages until the batter flows like a slow ribbon.
Pipe 3cm rounds onto lined trays; tap firmly to release air bubbles.
Let sit at room temperature for 20-30 minutes until a skin forms.
Bake at 150C/302F for 10-12 minutes; cool completely before filling.
Notes
• Use a kitchen scale for all measurements; volume is too imprecise for macarons.
• Ensure your mixing bowl is completely free of grease by wiping with vinegar.
• Dutch-processed cocoa is essential for the deep color and balanced pH.
• Let macarons ‘mature’ in the fridge for 24 hours after filling for best texture.
Find it online: https://pinchofwarmthbakes.com/french-chocolate-macarons/