French macarons are small meringue sandwiches filled with a buttery, sweet, and creamy filling. When I first saw these Macarons, I thought they were so gorgeous that I was curious about how they tasted. They come in a variety of colors and flavors, and modern Macarons also come in a number of shapes.
I had to create multiple batches of these Macarons, making a few mistakes along the way until I figured out what went wrong and how to fix them. When Making macarons for the first batch, chocolate is the greatest flavor to start with...and even if you make mistakes, they are still delicious to eat.
When making this sandwich, taste will always come out perfect, but technique for producing a smooth and crunchy outside and chewy interior is a little exacting, but with practice, you can quickly whip up your own Macarons at home in a jiffy.
My son describes these Chocolate Macarons as "tasting like brownies," and he adores them. Although macarons can be eaten immediately after filling them, they taste much better after a day or two, retaining their crunchy yet chewy quality with each bite. This recipe did not take long; my husband and son devoured them all in a matter of hours, leaving me with first batch of unsuccessful Macarons...but mind you, though they don't look perfect at first...the taste is delightful
These cute macarons may appear sophisticated, and they can be challenging to make at first, but with practice, they are incredibly enjoyable and motivating to make.
Makes 12 Macarons
Ingredients:
Macaron Shells:
65 grams almond flour
50 grams powdered sugar
5 grams unsweetened cocoa powder
Pinch of Kosher salt
53 grams egg whites
50 grams granulated sugar
Chocolate Ganache:
113 grams heavy cream
113 grams semi-sweet chocolate chips
Let's Bake the Shells:
Sift the almond flour, powdered sugar, cocoa, and salt together in a medium bowl.
In a large bowl, using an electric mixer on medium speed, beat the egg white until frothy. Slowly add in the granulated sugar. After all are added, continue beating on medium-high speed until the meringue is thick, glossy, and forms still peaks when you lift the mixer.
Add 1/3 of the almond flour mixture into the meringue and fold it in until just combined. Fold in the remainder until mixture is thick but still slowly flows in consistency. To check, let some of the batter drop from the spatula back into the bowl, if it takes exactly10 seconds for it to reincorporate with the rest of the batter, you got the exact consistency.
Line baking sheet with a silicone baking mat.
Transfer the batter to a pastry bag fitted with #12 round tip.
Pipe out 24 circles 1 to 1 3/4 inches in diameter, spaced 1.5 inches apart on the baking sheet.
Pick up the pan up and lightly drop it back on the counter to get rid of any air bubbles in the batter. Repeat if necessary.
Let macaron batter dry uncovered at room temperature until tops are dull and no longer sticky (30-40 mins).
Preheat the oven to 300F, then bake the macarons on the center of the rack for 14 minutes. Try touching the top of the shell, it jiggles a little but not much, it is done.
Cool on the baking sheet for 10 minutes, then transfer to a clean plate to match up similar-size shells and fill with Chocolate ganache filling.
Let's make the filling:
In a medium saucepan, heat cream on medium-high heat until very hot and bubbles start to form around the edge of the pan. Remove the pan from the heat and add the chocolate chips. Let it sit for 1 minute to melt the chocolate. Stir until completely smooth.
Transfer ganache to a heat proof bowl and let it cool to a piping consistency (30 minute) in the refrigerator. Do not solidify.
Let's Assemble:
Transfer cooled ganache into a piping bag. No piping tip required. Squeeze a half dollar sized amount of ganache at the center of the macaron shell.
Take a shell in one hand matching the shell on the other, then gently press and twist the macaron shells together.
That's it! Repeat with the remaining shells and ganache.
Inspired by Natalie Wong
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