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Chocolate Almond Macarons
Paul

Chocolate Almond Macarons: Irresistibly Easy Recipe!

These Chocolate Almond Macarons are a delightful treat, combining the rich flavors of chocolate and almond in a delicate, crispy shell filled with luscious chocolate ganache.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 24 macarons (12 filled pairs)
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups almond flour
  • 1 ½ cups powdered sugar
  • ½ cup cocoa powder
  • 4 large egg whites room temperature
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • Chocolate ganache for filling

Method
 

  1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
  2. In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. Set aside.
  3. In a separate bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form. This should take about 5-7 minutes.
  4. Gently fold the dry ingredients into the meringue in three additions, being careful not to deflate the mixture. The batter should flow like lava and form a ribbon when lifted.
  5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron.
  6. Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
  7. Bake in the preheated oven for 15-20 minutes, rotating the sheets halfway through. The macarons are done when they have risen and formed a 'foot.'
  8. Allow the macarons to cool completely on the baking sheets before gently removing them.
  9. Once cooled, pair the macarons and fill them with chocolate ganache. Press them together gently.

Notes

  • For a flavored macaron, add 1 teaspoon of your favorite extract (like almond or peppermint) to the meringue before folding in the dry ingredients.
  • Experiment with different fillings such as fruit preserves, buttercream, or flavored ganaches to create a variety of macarons.