Chocolate Macarons
Craving a taste of France? Dive into the world of Chocolate Macarons, a delightful French treat that's sure to impress with its sophisticated flavor and texture.
Ingredients
- 50 g almond flour (superfine)
- 114 g powdered sugar
- 7 g cocoa powder (unsweetened, high quality)
- 7 g egg whites (aged overnight in the fridge and brought to room temperature)
- ⅛ teaspoon cream of tartar
- 28 g granulated sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
Chocolate Ganache
- 2 ounces heavy cream
- 2.5 ounces chocolate (semisweet, milk, or dark, based on preference)
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- To finely grind the almond flour and powdered sugar mixture, ensuring a smooth macaron shell.
- For whipping the egg whites to stiff peaks, which is crucial for the structure of the macarons.
- Precision is key in macaron making, so measuring ingredients by weight rather than volume is essential.
- To ensure your dry ingredients are free of lumps and properly aerated.
- Equipped with a round tip (approximately 1/2 inch diameter) for piping uniform macaron shells.
- Heavy-duty sheets that won't warp in the oven, preferably lined with macaron templates and parchment paper.
- For the crucial macaronage process of folding the dry ingredients into the meringue.
- For popping any air bubbles that form on the surface of the piped macarons.