Chocolate Macarons

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For more than a year I’ve read about these adorable little cookies and dreamed of one day making them in my own kitchen.  Every time I come across a ‘how to’ post or recipe, I read it multiple times hoping to have this all figured out before I started making them.  Silly me!

The ingredients for the macaron batter seems simple enough: powdered sugar, ground almonds; unsweetened Dutch process cocoa powder, egg whites, and granulated sugar.

I used ground almond meal left over from the almond cake I made a few weeks ago.  Several recipes mentioned blending the almonds, powdered sugar and cocoa in a food processor to make sure the almonds were lump-free.  I decided to sift the ingredients together removing the large chunks of almonds.

This would not fit through the sifter so I left it out.

I sifted the mixture twice and was very pleased with the fine texture.  Set the dry ingredients aside.

Everything I’ve read about macarons insists the egg whites are room temperature.  Some recipes mention leaving them out overnight.  I separated the eggs in the morning and started in the afternoon.  One recipe also mentioned using old egg whites.  I used two of the oldest eggs in the fridge. Not sure if this mattered, just saying 🙂

In the bowl of a stand mixer, beat the egg whites until they begin to rise and hold their shape.  Continue beating the whites and add the granulated sugar a little at a time.

Beat until the meringue is stiff and firm.

Now we’re ready to mix in the dry ingredients.  This is where I really started doubting my judgment.  The recipe stated to gently fold half the dry ingredients into the egg whites taking care not to over mix.  Once blended add the remaining dry ingredients and stop blending when the mixture is smooth with no streaks of egg whites.  I was truly afraid of over beating  the egg whites so I did the opposite, I didn’t blend it smooth enough.

Needless to say, this was the first batch I made.  It was thick and chunky.  Not smooth and light.  But I went on with it hoping my baking skills would prevail and the macarons would be a success.  Yeah right.  Spoon the batter into a pastry bag fitted with a 1/2 inch tip or opening.

Pipe the batter onto parchment lined baking sheets 1-inch apart in 1-inch circles.  Rap the baking sheet on the counter to flatten the macarons a bit.  This process also helps create the ‘feet’ of the cookie, which is also a sign of success.

Bake for 15-18 minutes or until set.  As you can see, these did not turn out correctly.

These macarons split and oozed and totally fell apart.

There were about three macarons that had potential, but lacked the smooth top.

Unfazed by my failure, I made another batch.  This is where it’s important to be ready with extra room temperature egg whites.  I blended the batter a little more this time and only piped half on the baking sheet.

These did better but still had a ‘nipple’ on top.  I went back to my computer and read more instructions.  Apparently the batter should settle and smooth out without spreading too far.  I blended the remaining batter a few more times with a spatula and tried again.

Now we’re getting somewhere.  These are starting to look like a real macaron.  I’d made enough so I stopped with these.  But I will make more some day.  I love a challenge!

I decided to make a chocolate filling because you can never have enough chocolate right?

I still had lots of left over semi-sweet chocolate chips from Christmas baking so I used Toll House Morsels.  Heat the cream and corn syrup in a small saucepan until it starts to boil.

Remove the pan from the heat and add the chocolate chips.  Allow them to sit for a minute to begin melting.

Stir until the chocolate chips are completely melted.  Stir in the pieces of butter until all ingredients are blended.  Allow the chocolate mixture to cool completely before icing the macarons.

Spread 1 teaspoon or more as desired and press the cookies together twisting slightly to spread the mixture evenly.  Store in an airtight container in a cool location for at least 1 day before serving, to blend the flavors.  If you refrigerate the cookies, allow them to sit at room temperature for at least a couple of hours before serving.  Enjoy!

Check out the link to David Lebovitz’s blog about this recipe.  He has some great tips and easy instructions.  I also think it helps to read the directions several times before starting.

Chocolate Macarons

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Yield: 32

Course: Dessert

Author: Tricia

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5 from 1 vote

Chocolate macarons with chocolate filling.

Ingredients

For the batter:

• 1 cup powdered sugar
• ½ cup almond meal finely ground
• 3 tablespoons Dutch-process cocoa powder
• 2 large egg whites room temperature
• 5 tablespoons granulated sugar

For the chocolate filling:

• ½ cup heavy cream
• 2 teaspoons light corn syrup
• ¾ cup semi-sweet chocolate chips
• 1 tablespoon butter cut into small pieces

Instructions

• Preheat oven to 350°F.  Line two large baking sheets with parchment paper.  Prepare a pastry bag with a ½ inch tip.
• Sift together the powdered sugar, almond meal, and cocoa so there are no lumps.  Sift again discarding any large almond pieces.  Set aside.
• In the bowl of a stand mixer beat the egg whites until they hold their shape.  Continue whipping while adding the granulated sugar a little at a time.  Beat until the meringue is very stiff and firm.
• Carefully fold in half the dry ingredients into the egg whites with a rubber spatula.  Do not beat but blend until creamy and smooth.  Add the remaining dry ingredients and fold gently until mixed.  Spoon the batter into the pastry bag.  Pipe the batter on the parchment lined baking sheets in 1-inch circles evenly spaced about 1-inch apart.
• Rap the baking sheet on a firm counter a few times to flatten the batter a bit.  Bake for 15-18 minutes.  Cool completely on the baking sheet before filling.
• To make the chocolate filling, mix the cream and corn syrup together in a small saucepan.  Heat until the cream begins to boil.  Remove from heat and dump in the chocolate chips.  Set aside for 1 or 2 minutes to begin melting the chocolate.  Stir until the chocolate in completely melted then add the butter.  Stir until blended.  Cool the filling completely before using.
• Spread about 1 teaspoon filling on the inside of one macaron.  Sandwich another cookie on top and twist them slightly to spread the filling evenly.  Store in an airtight container in a cool place.  Let the macarons sit for one day before serving, to meld the flavors.

Recipe Notes

• Adapted from a recipe by David Lebovitz

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 73kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 5mg | Sodium: 6mg | Potassium: 38mg | Fiber: 1g | Sugar: 8g | Vitamin A: 58IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 0.4mg

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Thats it!  Sounds easy doesn’t it?  I don’t think I’ll make these 52 times this year but I will make them again.  I’m anxious to try some of the pastel colored macarons with different buttercream filling flavors.  I just love to bake!

I had the pleasure of seeing my adorable little grandson this weekend.  He is such a good baby and is growing everyday.  Two weeks old already – hard to believe.

I hope you have/had a lovely Monday!  Thanks so much for stopping by.