Chef notes
Crafting chocolate macarons is a culinary adventure that demands dedication and precision. These delectable treats, often regarded as a challenging endeavor, reward patience with their delicious flavor and delicate texture. While mastering the art of macaronage and achieving the perfect meringue consistency may seem daunting, persistence and practice lead to mastery. With careful attention to detail and enough practice, you'll soon be serving these to impress dinner guests or indulge in a sweet treat yourself.
Achieving the perfect texture in chocolate macarons hinges on mastering the finicky art of meringue and macaronage. Whip your egg whites to stiff peaks to create a plush, marshmallow-like consistency. Gently fold in dry ingredients by pushing your batter against the wall of the bowl until a lava-like batter forms, ensuring it flows smoothly and forms ribbons without breaking. When you think you've reached perfection, push just a bit further to ensure you’ve got the correct consistency for piping.
To further ensure correct results, consider investing in a kitchen scale and adhere to the gram measurements provided in the instructions. The precision afforded by weighing ingredients will yield superior outcomes.
For perfect piping, ensure your nozzle is perpendicular to the surface to maintain an even shell. When piping your circles, apply steady pressure to the bag and stop squeezing before pulling away in a smooth, circular motion. After tapping your pan to release air bubbles, inspect for any remaining imperfections. A sharp knife or toothpick can assist in gently popping any lingering bubbles that may compromise your macarons' flawless finish.
Swap Option: Swap your filling for pistachio or raspberry buttercream for a fun alternative!
Technique Tip: For the best outcome, invest in a kitchen scale and follow the instructions for grams. The accuracy here does make a difference in the final outcomes.
Ingredients
- 1¼ cups (130 grams) almond flour, spooned and leveled
- 3 tablespoons (12 grams) cocoa powder
- 1/2 cup (125 grams) powdered sugar, spooned and leveled
- 3 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup (90 grams) granulated sugar
- 2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
- 12 ounces semi-sweet chocolate, chopped
- 1 cup (8 ounces) heavy whipping cream
- 1/4 teaspoon kosher salt
Preparation
Make the macarons
1.Line a baking sheet with parchment paper and trace 1-inch circles onto the parchment paper to create a stencil for piping macarons. Preheat the oven to 300 F.
2.In a medium mixing bowl, whisk together the almond flour, cocoa powder and powdered sugar. Use a fine mesh sieve to sift the mixture twice over a separate bowl.
3.In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whisk on high for 1 minute until they begin to foam. Once foaming, reduce the speed to medium high and add the cream of tartar. Slowly, about 1 tablespoon at a time, add the granulated sugar. Increase the speed to high and whisk until stiff peaks form, about 6 minutes.
4.Once stiff peaks have formed, carefully fold in the dry ingredients, 1/3 of the mixture at a time. Use the spatula to press the batter against the sides of the bowl and remove any remaining air bubbles. The final mixture should be able to fold into a figure eight without breaking.
5.Transfer the mixture carefully into a piping bag fitted with a round #10 piping tip. Secure the parchment paper by placing a few dollops of batter between the sheet and the parchment.
6.Pipe macarons and then tap the baking sheet onto the countertop several times to release any air bubbles. Allow the macarons to sit out at room temperature for 45 minutes to dry out.
7.Once dried, bake for 12 to 15 minutes, rotating halfway through. Coolcompletely before removing from the baking sheet.
Make the whipped ganache
1.Add the chocolate to a small heat-safe bowl and set aside.
2.In a small saucepan, heat the cream until the edges begin to simmer, about TK minutes. Do not bring to a boil or the cream will curdle.
3.Pour the cream over the chocolate and allow it to sit undisturbed for 5 minutes. After 5 minutes, stir with a spatula, add the salt and stir again.
4.Chill the ganache in the fridge for 1 hour.
5.In the bowl of an electric mixer fitted with the whisk attachment, whip the ganache on medium speed until thick and fluffy, about 5 minutes. Be careful not to over whip or the frosting will curdle.
6.Transfer the buttercream to a piping bag and pipe the bottom of one macaron shell, then top with another to create a sandwich. Continue until all are filled and sandwiched.
Serving and store
Macarons can be served immediately, but they also benefit from being covered and refrigerated for 24 to 48 hours and then served chilled.
Keep assembled macarons in an airtight plastic container in the refrigerator for up to 4 days. Keeping them in an airtight container will ensure they do not dry out in the refrigerator and remain fresh.
