Ah, chocolate macarons. Just the name brings a smile to my face! I remember the first time I attempted these delicate little cookies. It was a disaster, I tell you, a complete and utter mess. They were cracked, lopsided, and stuck to the baking sheet. But, stubborn as I am, I refused to give up. I spent weeks researching, experimenting, and tweaking the recipe until I finally achieved macaron perfection. Now, these little bites of heaven are a family favorite.
My kids love the rich, chocolatey flavor, and my husband always steals a few when he thinks I’m not looking. I’m talking about crisp shells that give way to a chewy interior and a luscious chocolate ganache filling. The kind that melts in your mouth and leaves you wanting more. Don’t be intimidated by their fancy reputation! I’m here to guide you through every step of the process. Trust me, you can totally make these! So, preheat your oven and let’s get baking!
Ingredients
Here’s what you’ll need to make these delectable chocolate macarons:
- 125g almond flour: Make sure it’s finely ground! I usually pulse it in the food processor and then sift it to remove any larger pieces.
- 125g powdered sugar: Also known as icing sugar. Sifting this is also crucial for a smooth macaron shell.
- 50g granulated sugar: The regular kind. Don’t substitute with powdered sugar here!
- 100g egg whites: Aged for best results (see FAQ section below). I usually separate my eggs a day or two in advance and keep the whites in the fridge, covered. Let them come to room temperature before using.
- 1/4 teaspoon cream of tartar: This helps stabilize the meringue. If you don’t have any, a pinch of salt will do in a pinch.
- 2 tablespoons unsweetened cocoa powder: For that intense chocolate flavor. I prefer a high-quality Dutch-processed cocoa powder for its darker color and richer taste.
- Pinch of salt: Enhances the sweetness.
For the Chocolate Ganache Filling:
- 100g semi-sweet chocolate: Chopped into small pieces. I like to use good quality chocolate here for the best flavor.
- 50ml heavy cream: Also known as whipping cream.
- 1 tablespoon unsalted butter: Softened.
- Optional: 1 tablespoon of liquor: A tablespoon of Kahlua can elevate the flavor profile.
My Family Tip: My kids love it when I add a tiny drop of red food coloring to the macaron shells. It gives them a festive, Valentine’s Day-ish look, even when it’s not Valentine’s Day!
Shopping Wisdom: I buy my almond flour in bulk online because it’s usually cheaper that way.
Kitchen Secret: Here’s something my grandmother taught me: Always measure your ingredients by weight when baking. It’s much more accurate than measuring by volume.
Ingredient Substitutions: If you’re allergic to almonds, you can try using other nut flours like hazelnut or pistachio, but the texture and flavor will be slightly different. For a dairy-free ganache, use coconut cream instead of heavy cream.
Step-by-Step Instructions
Now for the fun part! Let’s make some chocolate macarons.
- Prepare the Dry Ingredients: In a large bowl, whisk together the almond flour, powdered sugar, cocoa powder, and salt. Sift the mixture to remove any lumps. This is super important for smooth macaron shells!
- Make the Meringue: In a clean, grease-free bowl of a stand mixer (or using a hand mixer), beat the egg whites with the cream of tartar until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form. The meringue should be firm enough to hold its shape. This is where you can add your food coloring, if using.
- Macaronage: This is the trickiest part! Gradually add the dry ingredients to the meringue, folding gently with a rubber spatula. The goal is to deflate the meringue slightly, but not too much. You’re looking for a batter that flows like lava – when you lift the spatula, the batter should fall back into the bowl in a ribbon that slowly disappears. Be patient and don’t overmix!
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe circles onto baking sheets lined with parchment paper or silicone mats. Aim for about 1.5 inches in diameter.
- Tap the Baking Sheets: Tap the baking sheets firmly on the counter several times to release any air bubbles. This will help prevent cracked macarons.
- Rest the Macarons: Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. This is crucial for developing the “feet” – the signature ruffled edges of macarons. You should be able to gently touch the surface without the batter sticking to your finger.
- Bake the Macarons: Preheat oven to 300°F (150°C). Bake for 12-15 minutes, or until the feet have formed and the macarons are set. Let them cool completely on the baking sheets before removing them.
- Make the Chocolate Ganache: While the macarons are cooling, make the ganache. Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate. Add the softened butter and let sit for another minute to melt. Gently stir until the chocolate is completely melted and the ganache is smooth and glossy.
- Assemble the Macarons: Once the macarons are completely cool, gently peel them off the parchment paper or silicone mats. Match up pairs of macarons that are similar in size and shape. Pipe or spread the chocolate ganache onto the flat side of one macaron and top with another macaron.
- Refrigerate: Place the assembled chocolate macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld together and the macarons to soften slightly. This is a crucial step for achieving the perfect texture.
Real-Life Tip: I learned the hard way that overmixing the batter is a macaron disaster. It results in flat, runny macarons with no feet.
Family-Tested Wisdom: My husband always asks me to make a double batch of ganache because he loves to eat it with a spoon!
Encouraging Support: If your macarons crack, don’t panic! It could be due to a variety of factors, such as oven temperature, humidity, or overmixing. Check out this Macaron Troubleshooting Guide for more help.
Serving Ideas
These chocolate macarons are perfect for so many occasions!
Family-Style Serving: I usually serve them on a pretty platter with a cup of coffee or tea. They’re also a great addition to a dessert buffet.
Personal Presentation Tips: I love to dust them with a little cocoa powder or drizzle them with melted chocolate for an extra touch of elegance.
Real-Life Occasions: These have become our go-to for birthdays, holidays, and special occasions. They’re also a fun treat to bring to potlucks.
Honest Portion Talk: This recipe makes about 24 macarons, which is usually enough for our family of four, but they disappear quickly!
Family Preferences: My daughter loves it when I add a sprinkle of sea salt to the ganache for a salted chocolate flavor. My son prefers them plain.
Practical Leftover Ideas: If you somehow have leftovers (which is rare!), they’re delicious straight from the fridge. You can also freeze them for longer storage.
FAQs
Here are some frequently asked questions about making chocolate macarons:
Q: Why do my macarons crack?A: There are several reasons why macarons might crack. It could be due to oven temperature being too high, not resting the macarons long enough before baking, or overmixing the batter. Make sure to follow the recipe carefully and experiment with your oven temperature to find what works best.
Q: Why don’t my macarons have feet?A: The feet are the signature ruffled edges of macarons, and they’re essential for achieving the right texture. The most common reason for lacking feet is not resting the macarons long enough before baking. The resting period allows a skin to form on the surface, which helps the macarons rise evenly and develop feet.
Q: Can I use a different type of chocolate for the ganache?A: Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate for the ganache. Just adjust the amount of heavy cream accordingly, as different types of chocolate have different fat contents.
Q: What does it mean to “age” egg whites?A: Aging egg whites simply means separating them from the yolks a day or two in advance and storing them in the refrigerator, covered. This helps to remove some of the moisture from the egg whites, which results in a more stable meringue and better macarons.
Q: Can I make macarons without a stand mixer?A: Yes, you can! It will require a bit more elbow grease, but you can definitely make macarons with a hand mixer. Just make sure to beat the egg whites until they form stiff, glossy peaks.
Q: Can I freeze macarons?A: Yes, you can freeze macarons for up to 2-3 months. Store them in an airtight container and thaw them in the refrigerator before serving. I don’t recommend freezing the shells alone, they are best when assembled.
Q: What is the difference between Swiss and French meringue?A: French meringue is used here because it is the easiest. Swiss meringue is more stable and easier to work with but it is not required for this recipe. If you want to learn more about the differences between Swiss and French meringue, check out Swiss Meringue vs. French Meringue for Macarons.
Personal Problem-Solving: I’ve definitely overcooked macarons before, resulting in dry, crumbly shells. To avoid this, keep a close eye on them while they’re baking and adjust the baking time as needed.
Family-Friendly Modifications: My mother-in-law is diabetic, so I sometimes use a sugar substitute in the macaron shells and ganache. However, the texture and flavor may be slightly different.
Practical Make-Ahead: You can make the macaron shells and ganache a day in advance and store them separately. Just assemble the macarons the day you plan to serve them.
Conclusion
These chocolate macarons have become more than just a recipe for me. They’re a symbol of persistence, a reminder that even the most challenging tasks can be mastered with practice and patience. And more importantly, they’re a source of joy for my family and friends.
Here are a few final tips to help you succeed:
- Always use a kitchen scale for accurate measurements.
- Don’t overmix the batter!
- Be patient and let the macarons rest properly before baking.
I’ve even used this base recipe and then made a delicious Nutella Macarons Recipe which turned out amazing, so do not be afraid to branch out and experiment. I hope your family loves this recipe as much as mine does!
I’d love to hear how these chocolate macarons turn out for you! Please feel free to leave a comment below with your questions, tips, and experiences. Happy baking!
PrintChocolate Macarons: A Delicious Journey
Master the art of Chocolate Macarons with this easy-to-follow, step-by-step recipe. From meringue to ganache, perfect your technique for the most decadent treat.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours
- Yield: 24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
- 1 cup (100g) almond flour, finely ground
- 1 cup (200g) powdered sugar
- 3 large egg whites, aged
- 1/2 cup (100g) granulated sugar
- 1/4 cup (25g) unsweetened cocoa powder
- Chocolate ganache for filling
Instructions
- Sift almond flour, powdered sugar, and cocoa powder together.
- Whisk egg whites until foamy, gradually add granulated sugar and whisk until stiff peaks form.
- Fold dry ingredients into meringue until just combined.
- Pipe macarons onto baking sheets lined with parchment paper.
- Let macarons rest for 30-60 minutes, until a skin forms.
- Preheat oven to 300°F (150°C) and bake for 15-18 minutes.
- Let macarons cool completely before removing from baking sheets.
- Fill macarons with chocolate ganache.
- Enjoy!
Notes
For best results, age your egg whites for 24-48 hours in the refrigerator. Tap baking sheets firmly on the counter after piping to release any air bubbles.
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 15g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: macarons, chocolate, french pastry, dessert