Chocolate Macarons


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
  1. Place the almond flour, powdered sugar and cocoa powder in food processor and process for a few seconds until well combined.
  2. Beat the egg whites until you almost reach stiff peak stage.
  3. 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.
  4. 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}.
  5. 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.
  6. 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.

11 thoughts on “Chocolate Macarons

  1. We just made macarons last week. I’m addicted too and already plan the next ones. Yours look great. Really good job. Have a nice weekend.

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