Chocolate Macarons

Yes I am on a macaron baking spree. 🙂 You will as well once you get the recipe right. For all the chocolate lovers out there, here is another variation of the simple macaron recipe I wrote earlier. Check the Strawberry Macaron recipe if you haven’t already. Nothing much to say or write here so I just let you jump straight to the recipe. 🙂 Have fun! 

INGREDIENTS

125g icing sugar

1 tbsp cocoa powder

100g ground almonds

2 medium egg whites

35g caster sugar

For the filling

50g milk or dark chocolate, chopped

50g heavy cream, warmed a little

1 tsp unsalted butter

METHOD

1. In a mixing bowl, add in the room temperature egg whites. And beat it rigorously until foamy. Then slowly add in caster sugar while whipping. Continue to incorporate the air into the egg whites until soft peaks form. This is basically the procedure for making a basic French meringue.
2. Weigh by an electronic scale – the ground almonds, cocoa powder and sugar. Sift this together and whisk until well combined.
3. Pour the cocoa and almond mixture into the meringue and fold with a spatula. Stop folding when the surface of the batter starts to be shiny. This usually takes about 35 folds.
4. Fill a pastry bag fitted with 1 cm (3/5 inch) pastry tip with the batter.
5. Line the parchment paper on the baking sheet. Then pipe 2.5 cm (1 inch) disks on a parchment paper. Macarons should be 5 cm (2 inches) apart from each other.
6. After finishing piping, bang the trays hard a few times to remove air bubbles out of macarons.
7. Preheat the oven to 150 degrees C. or 300 F.
8. Let stand macarons at room-temperature for 30 mins or until the surface is dried. This step ensures that you get the frilled ruffled feet characteristic to a macaron.
9. Bake for 13 minutes. Remove and let cool on a wire rack. Once cooled, remove macarons carefully off the parchment paper. Well-cooked macarons will easily slide off the parchment paper.
10. To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm cream until smooth. Leave to cool and thicken.
11. Spoon into a piping bag and pipe small circles onto one macaron half and sandwich together with another.

I was happy with the outcome. I would have preferred a darker and shinier top but this was good enough for me. I hope you give it try as well. Enjoy!

Do not forget to like, comment and share if you like what you see here. 🙂

Also visit and subscribe to my Facebook Page: My Culinary Saga  to get regular yummy updates.

Find me on Pinterest: My Culinary Saga

Thanks for stopping by!

Love & Hugs,

Trupti