Delicate, Decadent Chocolate Macarons Recipe

Gather the ingredients for delicate, decadent chocolate macarons

To create these traditional French chocolate macaron shells, you'll require powdered sugar, finely milled almond flour, unsweetened cocoa powder, egg whites, salt, and granulated sugar. For the ganache filling, opt for a premium bittersweet chocolate with a cacao content of at least 85%, along with heavy cream, vanilla extract, and a touch of espresso powder and Kahlua to elevate the chocolate flavor with a hint of coffee.

Step 1: Line sheet pans with parchment

Line two baking sheets with parchment paper.

Step 2: Trace circles on parchment

Draw 1-inch circles with a pencil, arranging them evenly in rows of 4 or 5. Turn the parchment over and set it aside.

Step 3: Mix dry ingredients in food processor bowl

Add the powdered sugar, almond meal, and cocoa powder to the bowl of a food processor.

Step 4: Pulse ingredients to combine

Blend until all ingredients are fully mixed.

Step 5: Sift mixture into bowl

Using a fine mesh strainer, strain the mixture into a medium bowl to eliminate any clumps. Set aside.

Step 6: Add egg whites to mixer bowl

Add the egg whites and salt to the bowl of a stand mixer. Ensure that the bowl is free of grease before proceeding.

Step 7: Add granulated sugar to whites

Whisk the egg whites on medium-low speed with a whisk attachment until they become very frothy and begin to form soft peaks. Slowly incorporate the granulated sugar in a steady stream.

Step 8: Beat whites until stiff

Raise the mixer speed to high and keep beating the egg whites until they become glossy and stiff peaks form, which should take around 7 minutes.

Step 9: Fold dry ingredients into beaten whites

With a rubber spatula, gently incorporate 1/3 of the dry mixture into the beaten egg whites until completely blended, making sure to scrape the sides and bottom of the bowl as you mix.

Step 10: Fold in remaining dry ingredients

Incorporate the rest of the dry mixture, gently folding it in until the batter is smooth and shiny, with no visible dry ingredients remaining.

Step 11: Complete the macaronage

Check if the batter is ready by scooping some out of the bowl with a spatula. If it pours out in a slow, even stream, it’s ready for piping. If it’s still too thick, fold it a few more times and test again.

Step 12: Prepare a pastry bag for piping

To fill the shells, prepare a reusable or disposable pastry bag with a ½-inch straight nozzle.

Step 13: Position pastry bag for filling

Position the pastry bag over a tall glass or container, folding the top down to create a cuff.

Step 14: Fill pastry bag with macaron batter

Pour the batter into the bag until it reaches halfway full. This will make it simpler to twist shut and easier to handle while piping.

Step 15: Pipe the macaron shells

Position the tip directly over one of the circles and gently squeeze until the batter touches the edge. Then, release the pressure and create a clockwise half-circle motion to ensure the shell remains smooth without any peaks in the batter.

Step 16: Finish piping the shells

Continue with each circle, replenishing the pastry bag as necessary.

Step 17: Tap baking sheet on countertop to release air bubbles from shells

After piping the shells, lift the baking sheet 3-4 inches above your work surface and gently drop it to release any air bubbles trapped in the shells. Repeat this step at least four times.

Step 18: Remove remaining air bubble with wooden pick

Utilize a wooden skewer or toothpick to puncture any lingering air bubbles.

Step 19: Dry the macaron shells before baking

Allow the macaron shells to rest uncovered for 45 minutes to 1 hour to dry out a bit and develop a "skin" before baking. To check if they are ready, lightly touch the surface with your finger. If it glides smoothly without any stickiness, the shells are prepared for baking.

Step 20: Start the ganache

Begin making the ganache by putting the chopped chocolate and espresso powder into a medium heat-resistant bowl.

Step 21: Heat cream with Kahlua and vanilla

In a small saucepan, heat the cream over medium heat until it reaches a boil. Stir in the Kahlua and vanilla, then take it off the heat.

Step 22: Pour hot cream over chocolate

Drizzle the cream mixture over the chocolate and allow it to rest for 5 minutes.

Step 23: Whisk the ganache until smooth

Stir the ganache until it becomes smooth, then allow it to rest at room temperature until it firms up enough to pipe (approximately 1 hour).

Step 24: Preheat oven

Set the oven temperature to 300°F.

Step 25: Bake the macaron shells

Bake the shells for 16-18 minutes until the ruffled "feet" have developed at the base of the shells and they feel firm to the touch.

Step 26: Cool the macaron shells

Let the shells cool down entirely before taking them off the parchment. Pair the shells together.

Step 27: Pipe ganache into shells

Move the ganache into a piping bag equipped with the same tip used for the shells. Squeeze a generous teaspoon onto the flat sides of half of the shells.

Step 28: Assemble the macarons

Place the remaining shells on top of the ganache to create the macarons.

Step 29: Chill the macarons

Refrigerate the macarons for 12 to 24 hours to enhance their flavor. The shells will start to soften as they take in some moisture from the filling, resulting in a chewy texture.

Step 30: Store the macarons

Keep the macarons in a sealed container in the refrigerator for up to one week, or in the freezer for as long as six months.

What are some tips for success when making delicate, decadent chocolate macarons?

Kinnaird identifies five essential elements for crafting successful Parisian-style macarons: using high-quality ingredients, ensuring egg whites are at room temperature, utilizing grease-free bowls and utensils, maintaining the correct oven temperature, and mastering the macaronage technique, which involves the proper mixing of the shell batter. Kinnaird clarifies that macaronage refers to the method of gently folding the dry ingredients into the stiffly beaten egg whites to achieve the right consistency. A well-mixed batter should appear glossy and flow smoothly from a spoon when lifted from the mixing bowl. Insufficient mixing can lead to rounded or cracked shells that may lack the characteristic "feet." These feet are the ruffled edges that develop during baking, giving macarons their distinctive look. Conversely, over-mixing the batter can cause excessive spreading or feet that extend outward instead of rising. This issue can also arise from an oven that is too hot. It is vital to allow the macaron shells to dry slightly before baking, as the "skin" that forms on the surface helps prevent cracks and excessive spreading during the baking process.

Grease can hinder the proper whipping of egg whites. To eliminate any grease or fat, try rubbing a cut lemon on the inner surface of your mixing bowl. Be sure to rinse and dry the bowl thoroughly before continuing with the recipe. Additionally, sifting the dry ingredients before beginning the macaronage will help ensure a smooth, lump-free batter.

What is the best way to serve delicate, decadent chocolate macarons?

Delicate and indulgent chocolate macarons are best enjoyed after being chilled for 24 hours. This resting period allows the shells to soften and absorb some moisture from the ganache filling, resulting in a chewy texture and enhanced flavor. Serve the macarons at room temperature after chilling to fully appreciate their taste. They pair wonderfully with coffee at the end of a meal or can be savored as a special morning delight!

These macarons freeze exceptionally well, retaining their chewy yet airy texture once thawed. You can also bake a batch of shells to freeze and fill later with freshly prepared ganache. Experiment with flavoring the ganache using different liqueurs, such as amaretto or Frangelico, and skip the espresso powder for a unique flavor twist. The delicate chocolate shells would also be delightful when filled with raspberry or apricot jam as an alternative to ganache.