This is the complete guide to making macarons! Macarons are delicious and enchanting, but a bit finicky to make! Don’t be intimidated by them though; this macaron recipe is actually quite fun to make once you learn how. Of course I’ve included all my tips and tricks so you can make these delicious cookies perfectly the first time.
- DARK CHOCOLATE MACARON SHELLS
- 1 cup Almond Flour (sifted)
- ¾ cup Powdered Sugar (sifted)
- 3 tablespoon Dark Cocoa Powder (sifted)
- 3 Aged Egg Whites
- ½ cup Granulated Sugar
- ⅛ teaspoon Salt
- ½ teaspoon Vanilla Extract
- DARK CHOCOLATE FUDGE FROSTING
- ⅓ cup Unsalted Butter (room temperature)
- ⅔ cup Powdered Sugar (sifted)
- ¼ cup Dark Cocoa Powder (sifted)
- ⅛ teaspoon Salt
- ¼ cup Light Corn Syrup
- ½ teaspoon Vanilla Extract
- 2 oz Dark Chocolate 70% (melted and cooled)
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DARK CHOCOLATE MACARON SHELLS
1 ) Prep your work area by cleaning your mixing bowls, whisks, and any other baking tools that will be used for making the macarons. Using a little white vinegar on a paper towel will help remove any grease left behind.
2 ) Line 2 baking sheets with either parchment paper or silicone mats and fit a large piping bag with a round decorating tip (like the Wilton 2A). Set to the side.
3 ) Weigh all your ingredients using a food scale.
4 ) Sift the almond flour, powdered sugar, dark cocoa powder, and salt together twice, removing any bits left behind from the sifter. Whisk together to thoroughly blend (or use a food processor).
1 cup Almond Flour,¾ cup Powdered Sugar,3 tablespoons Dark Cocoa Powder,⅛ teaspoon Salt
5 ) Using a double boiler or bain-marie, heat the granulated sugar and aged egg whites over 1 – 1.5 inches of simmering water, continually whisking until the sugar has fully dissolved and the mixture is frothy in appearance (about 5-6 minutes). Test by rubbing a little of the mixture between your pointer finger and thumb to make sure all sugar granules have dissolved.
3 Aged Egg Whites,½ cup Granulated Sugar
6 ) Transfer the hot mixture to a mixing bowl of a stand mixer fitted with the whisk attachment and set the speed to high. When the mixture initially reaches the soft peaks stage, add in the vanilla extract.
Continue to mix at high speed right until stiff peaks form (about 10 minutes). The meringue should look glossy and be able to hold its shape when you invert the whisk attachment.
½ teaspoon Vanilla Extract
7 ) Using a spatula, gently fold in the dry ingredients with the stiff meringue. As you continue to fold, press the batter against the side of the bowl. Keep folding until the batter is the consistency of lava. If the batter falls off the spatula in ribbons (or can make a figure 8 pattern) with no breaking, it’s time to pipe! If not, fold 2-3 more times, then test again.
8 ) When ready, carefully scoop the batter into the piping bag. Holding your bag perpendicular to the silicone mat (or parchment paper), pipe out a circles close to 1.5 inches in diameter. When you bang the baking sheets on the counter after piping they should spread out just a little.
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9 ) Bang your baking sheets on the counter 3-4 times to release the air bubbles. Use a toothpick to carefully remove them.
11 ) Set the trays of chocolate macaron shells to the side, somewhere cool and dry, where they can rest/dry for 40 minutes. The dark chocolate macarons are ready to be baked when the tops are dry to the touch. Use a ceiling fan to help dry them, if you have one. Drying times will vary based on where you live. The higher the humidity, the longer the rest time.
When you’re close to the end of the resting time, preheat your oven to 300ºF and place your oven rack on the 2nd level mark (just above the center).
12 ) Bake only 1 tray of the chocolate macarons at a time for 16 minutes at 300ºF, rotating the baking sheet at the 8 minute mark. Do not skip this step!
13 ) When done, remove from the oven and allow to cool for 20-30 minutes. If your shells are still a little sticky after this time frame, you can pop them in the freezer for 15-20 minutes.
14 ) If not making/piping the frosting until the next day, keep the macaron shells stored in an airtight container either in the freezer or refrigerator.
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DARK CHOCOLATE FUDGE FROSTING (MAKES 9.5 OUNCES OR 270 GRAMS)
1 ) Using your hand mixer or stand mixer fitted with a paddle attachment, mix together the unsalted butter, sifted powdered sugar, dark cocoa powder, salt, light corn syrup, vanilla extract, and melted chocolate over low speed until fully blended and smooth. Use a spatula to scrape down the sides of the bowl as needed.
⅛ teaspoon Salt,⅓ cup Unsalted Butter,⅔ cup Powdered Sugar,¼ cup Dark Cocoa Powder,⅛ teaspoon Salt,¼ cup Light Corn Syrup,½ teaspoon Vanilla Extract,2 oz Dark Chocolate 70%
ASSEMBLING THE DARK CHOCOLATE MACARONS
1 ) Fit a small- to medium-size piping bag with a coupler and small decorating tip (like the Wilton 32), then fill the bag with ¾ of the frosting.
2 ) Pipe the chocolate fudge filling onto a macaron shell, then gently press another macaron shell on top. Repeat until you have used all the macaron shells. Store any leftover frosting in the refrigerator for up to 1 week.
3 ) Keep the dark chocolate macarons stored in an airtight container in the refrigerator. Macarons taste their very best after 2-3 days of sitting in the refrigerator. They taste like thick and chewy brownies. So good!