Delicious chocolate macarons that can be paired with your filling of choice!
- 4 oz confectioners sugar minus 2 tbsp
- 2 oz almond flour (I recommend Bob’s Red Mill)
- 2 tbsp unsweetened cocoa powder (Hershey’s is the best!)
- 1 oz granulated sugar
- 2 oz egg whites (roughly two eggs at room temperature)
- 1 tsp vanilla (optional, or you can use your favorite extract)
- 1/4 tsp salt
- First, weigh out all of your ingredients.
- Next, sift together your almond flour, powdered sugar, and cocoa powder in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency, stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Carefully add in your batter.
- Place the macaron template under a silicon mat on a baking sheet. Be sure to print out your macaron template HERE!
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter about 10 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “skin” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F, and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet.”
- Allow them to cool COMPLETELY before taking them off the baking sheet.
- Fill with your filling of choice such as buttercream or ganache.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature.”
scale that weighs in grams
silicon baking mats (optional)
piping bag and small round tip (I use a wilton #10)
- Category: Dessert
- Cuisine: French