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For the batter:
1 cup powdered sugar
1/2 cup almond meal, finely ground
3 tablespoons Dutch-process cocoa powder
2 large egg whites, room temperature
5 tablespoons granulated sugar
Chocolate filling:
1/2 cup heavy cream
2 teaspoons light corn syrup
3/4 cup semi-sweet chocolate chips
1 tablespoon butter, cut into small pieces
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Prepare a pastry bag with a 1/2 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.
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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
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suiz says
you're missing a few vital steps in the recipe. #1 it cannot be humid at all. has to be dry… if u live in a place of humidity, use a fan or air conditioning or something to move the air around. #2 u have to let the macaron form a "skin" by leaving it to sit for about 20 min before putting it into the oven. when u press on the macaron gently, it gives slightly but doesn't
Erin says
I'm impressed! I would have gotten discouraged a lot sooner! I haven't made macarons before, but as soon as I do these would be the type I would try…chocolate chocolate! 😉
Shiloh Barkley says
I have made them three times now and I just learned another trick a few weeks ago for my next batch: after you pipe, leave the pan on the counter for an hour before they go n the oven! I can't wait to try this.
Stella B's Kitchen says
These are adorable! Pinning on my 'chocolate' board, for sure! I haven't tried making macarons yet, but your step-by-step photos are encouraging. Yours look bakery-display ready!!
Gerry @Foodness Gracious says
You nailed it!! These are one of the toughest inconsistent things I've tried to bake and had many fails. Yours look great and inspires me to give them another try :)<br />Thanks for the kind comments on Foodness Gracious!
Mary says
I love your perseverance. Wow. That last batch is as beautiful as any others I have seen this year. I've wanted to try making them, but I'm not a fan of cake-like cookies, so I keep putting it off. They are so pretty though!
Em (Wine and Butter) says
Wow – sooner than you than me!! They look amazing though – and step by step directions like this (along with very humble failed batch photos!) is totally where food blogging comes into its own!!
Sue/the view from great island says
I'm not kidding, I am in AWE of you for taking these one. They turned out perfect! I have been so intimidated by these cookies, but if I were to try, this is the flavor I'd go for.<br />Congratulations on the new grandson…and these amazing cookies!
Tanna at The Brick Street Bungalow says
I can see Easter colored Macaroons in the future for little Isaac. But, I can tell you that if you had a challenge with this one, there is no way Alex and Roo will ever see any from their Noni. LOL! I know these were delicious!! Even the ones you deemed unacceptable. LOL! blessings ~ Tanna