Chocolate Macarons
Directions
- 1Beat the egg whites until fluffy.
- 2Beat the egg whites until fluffy.
- 3Beat the egg whites until fluffy.
- 4Beat in the granulated sugar until the mixture is glossy and you get floppy peaks.
- 5Beat in the granulated sugar until the mixture is glossy and you get floppy peaks.
- 6Beat in the granulated sugar until the mixture is glossy and you get floppy peaks.
- 7Put in the almond flour, powdered sugar, cocoa powder, and a few grains of salt.
- 8Put in the almond flour, powdered sugar, cocoa powder, and a few grains of salt.
- 9Put in the almond flour, powdered sugar, cocoa powder, and a few grains of salt.
- 10Fold the dry ingredients into the eggs until you get a mousse-like consistency.
- 11Fold the dry ingredients into the eggs until you get a mousse-like consistency.
- 12Fold the dry ingredients into the eggs until you get a mousse-like consistency.
- 13Cover a sheet pan with parchment paper and spoon the batter on in about 20 dollops.
- 14Cover a sheet pan with parchment paper and spoon the batter on in about 20 dollops.
- 15Cover a sheet pan with parchment paper and spoon the batter on in about 20 dollops.
- 16Let them sit and dry for a half hour.
- 17Let them sit and dry for a half hour.
- 18Let them sit and dry for a half hour.
- 19Heat the oven to 350 F / 180 C and bake until the meringues start to crack, about 15 minutes.
- 20Heat the oven to 350 F / 180 C and bake until the meringues start to crack, about 15 minutes.
- 21Heat the oven to 350 F / 180 C and bake until the meringues start to crack, about 15 minutes.
- 22Cool completely before filling.
- 23Cool completely before filling.
- 24Cool completely before filling.
- 25Combine as little as 2 tbsp of cream with an equal quantity of chocolate by volume.
- 26Combine as little as 2 tbsp of cream with an equal quantity of chocolate by volume.
- 27Combine as little as 2 tbsp of cream with an equal quantity of chocolate by volume.
- 28Microwave until just bubbling, let it sit for a minute, then stir until smooth.
- 29Microwave until just bubbling, let it sit for a minute, then stir until smooth.
- 30Microwave until just bubbling, let it sit for a minute, then stir until smooth.
- 31Cool the ganache down to get it to a spreadable consistency.
- 32Cool the ganache down to get it to a spreadable consistency.
- 33Cool the ganache down to get it to a spreadable consistency.
- 34Pick up a meringue, smear on a little filling, find a meringue of roughly comparable size and shape and marry them together.
- 35Pick up a meringue, smear on a little filling, find a meringue of roughly comparable size and shape and marry them together.
- 36Pick up a meringue, smear on a little filling, find a meringue of roughly comparable size and shape and marry them together.
Ingredients
- 2 egg whites
- 2 egg whites
- 2 egg whites
- 1 1/2 cup granulated sugar
- 1 1/2 cup granulated sugar
- 1 1/2 cup granulated sugar
- 3 3/4 cup almond flour
- 3 3/4 cup almond flour
- 3 3/4 cup almond flour
- 3 3/4 cup powdered sugar
- 3 3/4 cup powdered sugar
- 3 3/4 cup powdered sugar
- 1 1/4 cup cocoa powder
- 1 1/4 cup cocoa powder
- 1 1/4 cup cocoa powder
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 2 tbsp cream
- 2 tbsp cream
- 2 tbsp cream
- 2 tbsp chocolate
- 2 tbsp chocolate
- 2 tbsp chocolate
Equipment
gram scalehand mixerfood processorbaking sheetparchment paperspoonbowlmeasuring cupspatula