Chocolate Macarons
Craving a taste of something truly decadent? Dive into the world of Chocolate Macarons, the delicate French pastry with a rich chocolate twist. These sweet, bite-sized cookies have a crispy exterior and a soft, chewy center that melts in your mouth.
Ingredients
Chocolate Macaron Shells
- 3 large egg whites (100 g), room temperature
- 1½ cups (140 g) almond flour
- 1 cup (120 g) powdered sugar (also known as icing or confectioners sugar)
- 2 tbsp (13 g) cocoa powder (I recommend using Dutch-processed cocoa powder for a deeper color and richer taste)
- ¼ tsp salt salt
- ½ cup (100 g) white granulated sugar
- ½ tsp vanilla extract/essence
Chocolate Ganache
- 1 cup (170 g) dark or semi-sweet chocolate (I suggest using 50% dark chocolate for a balanced flavor)
- ⅔ cup (150 g) heavy cream
- 1 tbsp unsalted butter
- ¼ tsp vanilla extract/essence
- Pinch of fine sea salt
Instructions
- Preheat your oven to 300°F (150°C) on conventional mode (do not use convection/fan mode). This temperature allows the macarons to bake slowly and evenly.
- Place the oven rack in the middle position to ensure the heat is distributed evenly during baking.
Bake the Macarons
- Since macarons bake best on a single tray, place one tray in the oven at a time.
- Bake for 18-22 minutes. Begin checking the macarons at the 18-minute mark by gently touching the tops. If they feel firm and the "feet" (the ruffled base) don’t move, they are ready. If not, check them every minute after that.
- Once baked, allow the macarons to cool completely on the tray. The shells should easily peel away from the parchment paper when cooled.