This chocolate macaron recipe follows a classic French technique, focusing on accuracy and consistency to achieve smooth, even shells. The almond flour, icing sugar, and cocoa are blended and sifted together to achieve a very fine, even texture. This step has a significant impact on both the macaron batter and of course the final result. The meringue is whipped to stiff peaks, then folded carefully with the dry ingredients until the batter reaches the right flowing consistency.
After piping, the shells are left to rest so they form a dry surface. This step is important for developing structure and getting the characteristic macaron “foot” during baking. Baking time and temperature may need small adjustments depending on your oven, but the goal is a shell that is set on the outside with a soft interior.
The ganache combines dark and milk chocolate for a balanced flavor that isn’t too bitter. Cream, milk, and a small amount of honey help create a smooth, stable texture, while butter is added at the end to finish the emulsion and give it a softer set.
A layer of salted caramel works well alongside the ganache, adding contrast and cutting through the richness of the chocolate. It can be piped into the centre or used as a thin layer, depending on how pronounced you want the flavor.
For best results, assemble the macarons and rest them in the fridge for about 24 hours before serving. This allows the texture to settle, giving a shell that is slightly crisp on the outside and softer inside.
If you can’t live without chocolate, like me, you need to check out Gateau Chocolat recipe as well:)
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Macaron de chocolate
Plato: PostreCocina: FrancésDificultad: Medio15
macarons20
minutos15
minutosIngredientes
- Macarons
68 g egg white, room temperature
51 g superfine white sugar
88 g icing sugar
84 g almond flour
9 g cocoa powder (or 5 g dark cocoa powder, as mine)
- Chocolate Ganache
100 g 70% dark chocolate
75 g 35% milk chocolate
125 g 35% cream
35 g milk
10 g honey
20 g butter
- Salted Caramel
75 g sugar
100 g cream
20 g butter
Una pizca de sal
Instrucciones
- Macarons
- Blend the almond flour, icing sugar, and cocoa powder for about 10 minutes until you achieve a very fine mixture.
- Sift the mixture through a fine sieve to remove any lumps.
- Whisk the egg whites until foamy. Gradually add the granulated sugar while whisking, then continue on high speed for 6–10 minutes until stiff, glossy peaks form.
- Fold the dry ingredients into the meringue in three additions, mixing gently each time.
- Transfer the batter to a piping bag.
- Pipe onto a baking mat, then tap the tray on the counter 2–3 times to release air bubbles (use a toothpick if needed).
- Let the shells rest for 45–60 minutes, or until a skin forms and they no longer stick to the touch.
- Bake in the oven at 150°C with fan for about 13 minutes.
- Allow the shells to cool completely before handling.
- Chocolate Ganache
- Melt the chocolate in the microwave for 1 minute at about 500W.
- Bring the cream, milk, and honey to a boil.
- Pour two-thirds of the hot mixture over the chocolate and let it sit briefly to melt.
- Stir with a spatula until smooth and well combined.
- Add the remaining cream mixture and stir again until fully incorporated.
- Add the butter and mix until completely smooth and glossy.
- Cover with plastic wrap pressed directly onto the surface and let it set in the fridge for about 1-2 hours.
- Transfer the ganache to a piping bag.
- Salted Caramel
- Caramelize sugar over medium-high heat.
- When all the sugar is melted and the caramel reaches an amber color, whisk in cream (see notes).
- Add butter, whisk until smooth.
- When everything is incorporated, remove from heat and add salt.
- Transfer into a piping bag.
Notas
- When adding cream to hot caramel, it can seize and form lumps at first. These usually melt back into a smooth sauce as you continue whisking. To reduce the risk of this happening, warm the cream before adding it to the caramel.
- You might need to adjust your baking depending on your oven, between 140–160°C and 12–18 minutes.