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Chocolate Macarons
This is my first attempt at making macarons, and to my surprise it was a success. I've been reading about these little french cookies and I kept postponing the moment of making them being afraid of a failure. My conclusion is that they are not that complicated after you get used with the process, just need to follow some exact rules. And it's interesting how they actually makes you want to try more and more, different flavors and different ganache fillings. They taste absolutely divine, they are pretty easy to make, and they are perfect for Christmas table or as holiday gifts.
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- Adapted from the Sweet Life in Paris by David Lebovitz
- Makes about 38 shells
- Macaron Batter
- 1 cup powdered sugar
- 1/2 cup powdered almonds
- 3 tbsp unsweetened cocoa powder
- 2 large egg whites, at room temperature
- 5 tbsp granulated sugar
- Chocolate Filling
- 1/2 cup heavy cream
- 4 ounces (120 g) bitter sweet chocolate, finely chopped
- 2 tbsp unsalted butter
- Preheat oven to 350ºF (180ºC).
- Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
- Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor.
- Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
- Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
- Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
- To make the chocolate filling: Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
- Spread a bit of batter on the inside of the macarons then sandwich them together.
- Let them stand at least one day before serving, to meld the flavors.
Thank you for your appreciation. Yes, they were divine, So far the chocolate macarons are may favorite.
Yes, I was very surprised too, I thought it is going to be more difficult. I guess that the fact that I used David Lebovitz recipe, and followed the steps made it a success. Also I used aged egg whites kept in the fridge for 4 or 5 days. Maybe this recipe will be a success for you too. Let me know if you try how they turned for you.
I am very glad this recipe turned out for you. I love these chocolate macarons too, they are my favorite. The others I've made, with cappuccino or strawberry are very good too, maybe you will give them a try. Let me know if you do :).Thanks for your comment.
Ohh thank you soo much for this comment. I really appreciate this kind of feedback, really makes me keep on doing more :) Let me know if you have any questions for the other recipes you will be trying and hope you will share my blog with your friends:)
Sorry for this late answer, noticed your message too late. There is no problem to use three egg whites but the quantities of powdered sugar and almond powder must change accordingly. Did it worked for you, anyway?
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