Description
Delight in the elegant and indulgent Double-Chocolate French Macarons recipe, featuring delicate cocoa-infused almond flour shells paired with a luscious whipped bittersweet ganache filling. These refined French confections boast a shiny, crisp exterior with a chewy interior, perfect for sophisticated gatherings or an impressive homemade treat.
Ingredients
Scale
Chocolate Macaron Shells
- 1 1/2 cup (150g) finely ground almond flour
- 1 3/4 cup (198g) powdered sugar
- 1/4 cup (21g) cocoa powder (preferably dark or black cocoa powder)
- 1/2 teaspoon (2g) fine sea salt
- 4 large (140g) egg whites
- 1/2 cup (99g) granulated sugar
- 1/2 teaspoon (2g) vanilla extract
Whipped Ganache Filling
- 1 1/3 cup (8 oz / 226g) finely chopped bittersweet chocolate
- 2/3 cup (157g) heavy cream
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and trace 1 ½-inch circles spaced about ¾-inch apart, staggering rows to fit approximately 24 shells per sheet. Turn parchment over to avoid ink contact with batter and fit a pastry bag with a large round tip.
- Sift Dry Ingredients: Sift almond flour, powdered sugar, cocoa powder, and sea salt together one to two more times to aerate and remove clumps; discard any stubborn clumps.
- Make Meringue: Whip egg whites on medium until foamy (30-45 seconds), then on high gradually add granulated sugar, whipping 5-7 minutes until stiff peaks form. Mix in vanilla extract.
- Mix First Half Dry Ingredients into Meringue: Add half of the sifted dry mixture to the meringue and mix vigorously to temper and begin deflating the batter.
- Fold in Remaining Dry Ingredients: Gently fold the rest with a silicone spatula, using circular and cutting motions until batter reaches a lava-like consistency that slowly flows without holding peaks.
- Pipe Macarons: Transfer batter to the prepared piping bag and pipe rounds onto baking sheets using the guides, filling just past halfway with pressure and stopping at the circle edge. Repeat until sheets are filled.
- Remove Air Bubbles: Gently tap baking sheets on the counter to smooth surfaces and spread batter. Use a skewer or needle to pop surface bubbles if any appear.
- Rest Macarons: Let them rest at room temperature for 30 minutes to 1 hour until a skin forms; this may vary with humidity. Meanwhile preheat oven to 300°F placing rack in center.
- Bake Shells: Bake for 18-20 minutes one tray at a time (or both if oven allows), until feet form and tops are shiny and dry. Cool completely on sheets. Store shells in airtight container with parchment layers; freeze if desired up to 3 months.
- Make Whipped Ganache: Place chopped bittersweet chocolate in a heatproof bowl. Heat cream to a simmer and pour over chocolate. Let sit 15 seconds then stir until smooth. Cool 30 minutes to 1 hour until slightly firm but scoopable.
- Whip Ganache: Whip cooled ganache with mixer on medium speed for 2-4 minutes until lightened in color and texture. Transfer to a pastry bag fitted with medium round or star tip.
- Pair and Prepare Shells: Peel cooled shells off parchment, matching pairs by size and flipping half to be filled.
- Fill Macarons: Pipe filling onto the flipped shells, leaving a small border. Sandwich together gently with matching shells.
- Store Before Serving: Refrigerate filled macarons overnight in airtight container to soften shells and develop flavor. They can also be frozen up to 3 months, thawing overnight in the refrigerator.
- Variations: Vanilla Macarons by omitting cocoa and adding more powdered sugar, colored with gel food coloring; Fruity Macarons by adding flavored jam preserves and Italian buttercream; Spiced Macarons by incorporating ground spices like cinnamon or cardamom into dry mix.
Notes
- Use dark or black cocoa powder for the richest chocolate flavor and color.
- Resting the macarons is essential to form a skin, which helps develop their iconic feet during baking.
- Macaron batter consistency is key; aim for a lava-like texture that flows slowly but holds shape.
- Macarons are delicate and sensitive to humidity; dry environments produce better results.
- Storing filled macarons overnight improves flavor and texture by softening the shells.
- Shells can be frozen before or after filling; thaw in refrigerator before consumption.
- Always use parchment paper or silicone mats to prevent sticking.
- For best results, bake macarons one tray at a time unless your oven maintains even heat with multiple trays.
Nutrition
- Serving Size: 2 sandwich cookies
- Calories: 180
- Sugar: 20g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
