Chocolate Macarons

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4.70 from 13 votes

These chocolate macarons are the perfect sweet treat! Chocolate cookies filled with a rich dark chocolate ganache.

Course Dessert

Cuisine French

Prep Time 1 20

Cook Time 15

Total Time 1 35

Servings sandwiched cookies

Calories 173kcal

Author Olivia

Ingredients

Chocolate Macarons:

70 g almond flour
55 g powdered sugar
8 g Dutch-processed cocoa powder
60 g egg whites room temperature
65 g granulated sugar

Dark Chocolate Ganache:

100 g dark chocolate chopped
67 g heavy whipping cream

Instructions

Chocolate Macarons:

Line baking sheet with a silpat mat or parchment.*
Place the almond flour, powdered sugar, and cocoa powder in a food processor. Process until it just begins to clump.
Sift and discard any bits that won't pass through the sifter. Set aside.
Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
Fold the dry mixture into the meringue.**
Pour the batter into a piping bag fitted with the 1A tip. Pipe the macarons onto your baking sheet.
When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
Let cookies cool completely before removing from pans.

Dark Chocolate Ganache:

Place the finely chopped chocolate into a bowl. Heat the cream until it just barely starts to simmer. Immediately pour over chopped chocolate. Do not stir! Cover the bowl with plastic wrap for 2 mins. Stir to emulsify ganache. Place in fridge to set.****

Assembly:

Match up cookies by size into pairs. Using a piping bag fitted with the 1A tip, pipe ganache into the center, sandwich the cookies and twist together.
Refrigerate macarons overnight to allow them to mature and soften.

Notes

* I create a parchment template using a 1 1/2" cookie cutter to create circles and place it under my silpat mat.
** You will need to do a LOT of folds to get the batter to the proper consistency. You're looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix.
*** Do not be shy with the whacking!
**** If the ganache has some unmelted bits after stirring, heat over a simmering bain marie.

Nutrition

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