Chocolate Macarons Recipe You Can Totally Nail at Home
Chocolate macarons recipe you can totally nail at home! Easy step-by-step guide with rich ganache filling and no fancy tools required.
Ingredients
For the macaron shells
- 1 cup (125g) powdered sugar
- 1/2 cup (50g) finely ground almonds (almond flour works great)
- 3 tablespoons (25g) unsweetened cocoa powder
- 2 large egg whites (66g), at room temperature
- Pinch of salt
- 5 tablespoons (75g) granulated sugar
For the chocolate ganache filling
- 1/2 cup (120g) whipping cream
- 4 oz (120g) halal-certified semisweet or bittersweet chocolate, finely chopped
- 1 tablespoon (14g) unsalted butter (optional, but gives a smoother texture)
Instructions
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Blend the powdered sugar, almond flour, and cocoa powder in a food processor, then sift the mixture into a bowl and toss any big lumps.
- In a separate bowl, beat the egg whites with a pinch of salt until foamy, then gradually add the granulated sugar and keep beating until stiff, glossy peaks form.
- Gently fold the dry mixture into the meringue in two parts using a spatula, stopping when the batter flows like thick lava and settles after 20 seconds.
- Spoon the batter into a piping bag fitted with a 1/2-inch round tip and pipe 1-inch circles onto the lined baking sheets, leaving a little space between each one.
- Bang the baking sheets firmly on the counter to release air bubbles, then let the shells sit at room temp for 20 to 30 minutes until they form a dry, touchable skin.
- Bake the shells for 10 to 15 minutes, then let them cool completely on the tray before removing.
- While they cool, heat the cream in a small saucepan until it just starts to simmer, then pour it over the chopped chocolate and let it sit for a minute.
- Stir the chocolate until smooth, add the butter if using, and let the ganache cool to a thick, spreadable texture.
- Match up your macaron shells by size, spread a little ganache on one, then gently sandwich them together without pressing too hard.