Chocolate Macarons

Jun 30, 2014
2 min read

Recipe adapted from: David Lebovitz

Macarons cookies-

100 grams of powdered sugar

50 grams of fine ground almond

25 grams of cocoa powder (good quality: Van houten/Hersheys)

2 large egg whites (60 grams)

65 grams of granulated white sugar

1/4 teaspoon of cream of tartar (optional) to stabilize the egg whites

Chocolate ganache(fillings)-

125 ml of heavy cream (whipping cream)

2 teaspoon of corn syrup

120 grams bittersweet chocolate (finely chopped)

1 tablespoon of butter (cut into smaller pieces)

Method:-

Preheat oven to 150º C
Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor
In the bowl of a standing electric mixer, beat the egg whites and add in the cream of tartar until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 10 minutes.
Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding. (normally about 50 strokes till a ribbon/lava mixture can be seen)
scrape the batter into the pastry bag (standing the bag in a tall glass helps )
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles, evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten themacarons.
let the macarons rest for about 30- 45 minutes (till form a skin)
Bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

To make the chocolate filling:-

Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.