Crispy and chewy, all at once, with a rich chocolate filling.
Makes about: 15 cookies
Prep time: 45
Bake time: 15 minutes
Total time: 1+ hour
1 cup powdered sugar
½ cup powdered almonds
3 tbsp unsweetened cocoa powder
2 large egg whites, room temperature
5 tbsp granulated sugar
Chocolate ganache filling
4 oz bittersweet chocolate, chopped (or chocolate chips)
½ cup heavy cream
2 tbsp unsalted butter
Pastry bag with ½ inch tip OR plastic zip-lock bag
- Preheat oven to 350F.
- Place powered sugar, almond powder, and cocoa in a bowl. Use a blender, immersion blender, or food processor to grind this mixture into a fine powder. (Almond meal purchased at the store is not fine enough.)
- In a separate bowl, beat egg whites and granulated sugar together until they are stiff and firm. This will take >2 minutes; be patient!
- Carefully fold dry ingredients in 2 batches into beaten egg whites with a rubber spatula.
- Scrape batter into pastry bag. If you don’t have a bag, an alternative:
- Use a small zip-lock bag as an alternative
- Place bag inside a tall drinking glass, and fold the edges over the lip of the glass
- Spoon in batter
- Close bag
- Cut tip off corner
- Voila! Piping bag!
- Pipe batter on parchment-lined baking sheets in 1-inch circles, evenly spaced 1 inch apart (otherwise, they will merge!)
- This is how you are supposed to pipe the batter, and to make a pointy top: http://www.youtube.com/watch?v=0tOZSGKXY-o
- I did not know this
- Rap macarons against table to remove air bubbles.
- Bake 15-18 minutes. Let cool completely before removing.
- Melt butter in a small pot.
- Add cream. Heat until just boiling.
- Remove from heat, and stir in chocolate. Stir until chocolate melts.
- Chill in refrigerator until thickened, yet still spreadable.
- Spread ganache on one half of macaron.
- Create a sandwich with the other half.
- Macaron completed!
- Store for 5 days or freeze.
Since this was my first time making (and eating) macarons, only a few of them came out perfectly, and most were cracked (still very tasty, though). Some claim that the tops of the macarons should be dried before baking. Perhaps that might solve the problem?
This website really helps one troubleshoot the macaron, though I’m not really sure it’s worth the effort to pursue the “perfect macaron” if it’s going into your stomach anyway.