"Successfully make chocolate macarons at home!"
Chocolate macarons
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 1hr
Cook time: 15mins
Serves or Makes: A lot
Recipe Card
ingredients
- 375 gram Granulated sugar
- 143 gram Fresh egg whites
- 268 gram Almond flour
- 338 gram Confectioners sugar
- 70 gram Cocoa powder
- 132 gram Egg whites
Method
Step 1
Turn your oven on to 285F. Measure out the sugar in a pot and add water to make wet sand texture. Place the first amount of egg whites in a stand mixer bowl with whisk attachment.
Step 2
Turn the sugar on medium heat. In the meantime, place the almond flour, cocoa powder and confectioners sugar in a food processor and blend until combined. Place in a large bowl.
Step 3
When the sugar comes to a boil, turn the mixer on to medium speed (3-4). Cook the sugar to 118c/ 244F and pour down the side of stand mixer bowl to incorporate with the whites. Let whip on medium speed until the mixture is just warm(50C/120 F)
Step 4
Add the second amount of egg whites to all of the dry ingredients. Mix well with a bowl scraper until a thick paste forms. It will take a couple of minutes but it will get there!
Step 5
Once the paste is made and the meringue is ready, take 1/3 of meringue and fold into paste. At this point you should be trying to just thin out the paste a bit, not worrying about texture.
Step 6
Repeat with another third. Once that second 1/3 has been combined fully add the remaining meringue. Use caution when mixing here as this stage is crucial to the “macarooning” process. The mixture should slowly sink when finished mixing and should leave a slight tracing in the batter.
Step 7
Pipe the size that you would want. The size of a quarter should bake about 12 minutes. Any larger will require an additional minute. These do not need typical resting time like French meringue macarons.
Step 8
Cool and fill with whatever filling you have or want!