- Icing Sugar150 Gram(s)
- Almond Powder90 Gram(s)
- Cocoa Powder15 Gram(s)
- Egg Whites3 Piece(s)
- Sugar10 Gram(s)
- Dark Chocolate100 Gram(s)
- Liquid Cream100 Milliliter(s)
- Butter20 Gram(s)
The macaron is one of the favorite pastry desserts of the French cuisine! Made by joining two shells of Italian or French meringue to each other with a ganache, it is not so difficult to make. So get started with this chocolate macaron recipe, and you and your guests will lick your fingers.
Prepare ingredients and mixtures
Sift the sugar, cocoa and almond powder several times to obtain a very fine mixture (some pass everything through the blender!)
Whip the egg whites until stiff. When they start to be firm, add the icing sugar (10 grams), in 2 batches.
Add the whites to the powder (cocoa / almond / sugar) and mix to obtain a smooth, shiny dough, but with staying power (mix enough but not too much)
Making chocolate macaron circles
Using a pastry bag, make small circles on a sheet of parchment paper or a silicone plate for a perfect a chocolate macaron.
Let “poach” in the open air 20 minutes
Baking and final steps
Preheat the oven to 150 ° C
Bake the chocolate macaron for 20 minutes (15 min if they are small macarons)
Make the ganache by heating the cream and pouring it over the chocolate pieces. Mix, then add the butter, mix again and keep cool.
You can try Pistachio macaron.
Take out the macarons: they must be dry on the collar and above, still “wet” inside. Let them cool for a few minutes, peel them off and garnish them.
Place the macarons in the fridge overnight , covered with cling film or in a box. If you respect this expectation (unbearable, I know …), the macarons will be even more tender!
According to our information, this recipe is compatible with the following diets: vegetarian, gluten-free