Now that I’ve made macarons once…I’m addicted to making them. They’re so easy!
In the past I used to either throw away unused egg whites or make an egg white omelet. This is so exciting because now I have a use for them!
I made chocolate ones to get the second basic macaron recipe (the first were the vanilla ones I made for Daring Bakers) out of the before moving on to different flavors.
The recipe for the cookiecomes from Pierre Hermé via Gourmandise Desserts, who taught the macaron class I took at Surfas. For the filling I used the last of the Peanut Buttercream I had on hand.
You can find the recipe for the Peanut Buttercream HERE.
Chocolate Macarons
From Gourmandise Desserts
- 1 1/3 cups (140 grams) almond flour
- 2 cups powdered sugar (250 grams) powdered sugar
- 1/4 cup (25 grams) cocoa powder
- 4 egg whites, at room temperature
- Place the almond flour, powdered sugar and cocoa powder in food processor and process for a few seconds until well combined.
- Beat the egg whites until you almost reach stiff peak stage.
- Fold in dry ingredients into the egg whites in three parts using a large spatula. Continue to fold until mixture forms a ribbon–batter falls uniformly off the tip of the spatula.
- Pipe macarons onto parchment or silcone lined cookie sheets. Let the cookies dry for at least an hour {I let mine dry for almost 3 hours}.
- Preheat oven to 425° F oven. Place cookies inside and immediately turn oven down to 350° F. Leave the door ajar and bake for 10 to 12 minutes.
- Once you’ve removed the cookies from the oven, pour a few tablespoons of boiling water underneath the liner. Wait two minutes and peel off the paper.
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