Description
Delight in these elegant Double-Chocolate French Macarons, featuring delicate cocoa-infused almond flour shells paired with a rich whipped bittersweet ganache filling. Perfectly crispy on the outside with a chewy center, these classic French treats offer a sophisticated chocolate flavor that melts in your mouth. Ideal for special occasions or a luxurious everyday indulgence.
Ingredients
Scale
Chocolate Macaron Shells
- 1 1/2 cup (150g) finely ground almond flour
- 1 3/4 cup (198g) powdered sugar
- 1/4 cup (21g) cocoa powder (preferably dark or black cocoa powder)
- 1/2 teaspoon (2g) fine sea salt
- 4 large (140g) egg whites
- 1/2 cup (99g) granulated sugar
- 1/2 teaspoon (2g) vanilla extract
Whipped Ganache Filling
- 1 1/3 cup (8 oz / 226g) finely chopped bittersweet chocolate
- 2/3 cup (157g) heavy cream
Instructions
- Prepare baking sheets: Line two flattest baking sheets with parchment paper. Using a 1 ½-inch round cookie cutter, trace evenly spaced circles in staggered rows, about ¾-inch apart (around 24 per sheet). Flip the parchment to avoid ink contact with batter. Fit a pastry bag with a large round tip (803/804/805).
- Sift dry ingredients: Sift together almond flour, powdered sugar, cocoa powder, and salt into a medium bowl. Repeat 1-2 more times to aerate, combine, and remove clumps. Discard any stubborn clumps.
- Make meringue: Whip egg whites on medium speed until foamy (30-45 seconds). Increase to high speed and slowly add granulated sugar while whipping until stiff peaks form (5-7 minutes). Mix in vanilla extract.
- Mix first half of dry ingredients: Add half of the sifted dry ingredients to meringue and mix with a silicone spatula vigorously to start incorporating and gently deflating the batter.
- Incorporate remaining dry ingredients: Fold in the remaining dry mixture gently in a circular and cutting motion to achieve a lava-like batter consistency that slowly spreads but holds shape.
- Pipe macaron batter: Transfer batter to the prepared piping bag, filling just over halfway. Pipe rounds onto baking sheets, stopping just before traced circles end. Refill as needed.
- Remove air bubbles and smooth batter: Tap baking sheets on counter gently to smooth and spread batter. Use a needle or skewer to pop visible air bubbles.
- Rest macarons: Let rest at room temperature for 30 minutes to 1 hour until shells form a dry skin.
- Bake: Preheat oven to 300°F (150°C). Bake macarons one tray at a time for 18 to 20 minutes until risen with feet and dry, shiny tops. Cool completely on baking sheets.
- Prepare whipped ganache: Place chopped bittersweet chocolate in heatproof bowl. Heat cream to simmer and pour over chocolate; let stand 15 seconds before stirring to smooth ganache. Cool 30 minutes to 1 hour until slightly firm but scoopable.
- Whip ganache: Using a stand or hand mixer, whip ganache on medium speed for 2-4 minutes until lightened in color and texture. Transfer to a pastry bag with medium round or star tip.
- Assemble macarons: Peel cooled macaron shells from parchment. Pair similar-sized shells, flipping half to have flat side up.
- Fill and sandwich: Pipe a mound of ganache onto flat sides of half the shells, leaving a small border. Gently press matching shells on top to form sandwiches.
- Chill to mature: Refrigerate assembled macarons overnight in an airtight container to soften shells by moisture absorption. Can also freeze up to 3 months; thaw in refrigerator overnight.
- Optional variations: Vanilla Macarons (omit cocoa, increase powdered sugar to 2 cups), Fruity Macarons (add jam and Italian Buttercream), Spiced Macarons (add ground spices such as cinnamon or cardamom to dry mixture).
Notes
- Use the flattest baking sheets for even macaron feet development.
- Flipping the parchment after tracing prevents ink from contaminating macarons.
- Resting to form a skin is critical to prevent cracking and create feet during baking.
- Macaron batter consistency is key: too thick or too runny will affect texture.
- These macarons can be frozen at multiple stages: shells before filling, or fully assembled.
- Be patient with the meringue; stiff peaks ensure structural stability.
- For best results, bake one tray at a time unless oven distributes heat evenly.
- Substitute heavy cream with lactose-free cream for low lactose adaptation.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 110
- Sugar: 12g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
