A few months ago, I posted a recipe to make the classic French Macarons. There is one thing that can make that recipe even better, and that is by adding chocolate to it. Everything gets better with chocolate, doesn’t it? Perhaps, I’m a bit biased because I am Belgian, but I am pretty sure that everyone LOVES chocolate. So if you’re a chocolate lover, then you’ll definitely get addicted to these babies; chocolate macarons are the bomb.
Things you’ll need to make these French macarons:
- 100 grams of almond flour
- 90 grams of icing sugar
- 60 grams of egg whites
- 60 grams of fine granulated sugar
- 25 grams of cocoa powder
- Chocolate ganache (to fill them)
Before we begin making our macarons, I’d like to remind you that using precise measurements is extremely important when making French macarons. Anyway, let’s get started. First of all you need to mix the sugar and the almond flour. Then you need to sift that mixture because you don’t want any visible grains in your batter because those might show in your macarons, which is obviously something you should try to avoid.
Now to make them chocolate flavored, you need to add the sifted cocoa powder to the dry almond-sugar mixture. Start with a little and mix everything together until the whole mixture has a homogenous brown color. If you want the color to be a bit darker, then you can always add a couple of drops of brown food color, but I wouldn’t add more cocoa to this mixture since it’ll dry out the macarons and ruin the balance.
Once that’s done, you can get started on your egg whites. Put them into a big bowl together with the granulated sugar and give the whole thing a short stir with a fork. Then you should mix those egg whites with an electric mixer till they’re completely stiff. The best way to see if they’re completely stiff is by taking your bowl and holding it upside down over your head. Hopefully, they were completely stiff otherwise you probably have to stop reading this to take a shower and wash all of the egg whites out of your hair.
The next step is to add your egg whites to your sugar-almond mixture with a spatula. Give it a few stirs and before you have completely mixed everything, you need to decide if you want to add more food coloring or not. If so, then do it now. If not, keep stirring the mixture until it’s the right consistency to pipe.
So now you need to pipe the mixture on a baking tray that’s lined with parchment paper and you need to try to pipe circles that are roughly about the same size. You could do this by using a template full of circles and using it as a guideline. However, I personally prefer to freehand it. Don’t worry if they aren’t all the same size; it just takes some practice.
Now that you’ve done that, you need to set the tray aside so the macarons can get a little crust before they go into the oven. That will take about 30 minutes and then you should bake them for 15 minutes in a 170 degrees Celsius oven. The trick for making perfect macarons is putting an extra baking tray underneath the one on which you’ve piped your macarons. That way there will be less direct heat on the bottom of your macarons and they’ll bake more evenly.
Once they have been baked, you should let them cool off for a while before you fill them. The ones in my picture have been filled with a hazelnut buttercream. They were absolutely amazing and a huge hit at the party where I served them.
Anyway, enjoy baking! Until next time,