Recipe

Chocolate French macarons

Not to be confused with the coconut based (and delicious, but completely different) macaroon, the chocolate french macaron is made from almond meal and is delicately crisp on the outside, and soft and chewy on the inside.

Jun 30, 2011 2:00pm
  • 50 mins cooking
  • Makes 16 Item
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Ingredients

Chocolate French macarons
  • 3 egg whites
  • 2 tablespoon caster (superfine) sugar
  • few drops almond extract (optional)
  • 185克(6盎司)粉(糖果)糖
  • 1 tablespoon cocoa powder
  • 1 cup (120g) ground almonds
  • 1 teaspoon cocoa powder, extra
  • 150 gram (4½ ounces) dark (semi-sweet) chocolate,
  • chopped coarsely
  • 1/3 cup (80ml) pouring cream

Method

Chocolate French macarons
  • 1
    Preheat oven to 150°C/300°F. Grease two oven trays; line with baking paper.
  • 2
    Beat egg whites in a small bowl with an electric mixer until soft peaks form. Beat in caster sugar until it dissolves. Transfer mixture to a large bowl. Fold in extract, combined sifted icing sugar, cocoa, and ground almonds, in two batches.
  • 3
    Spoon mixture into a large piping bag fitted with a 1.5cm (¾-inch) plain tube. Pipe 4cm (1½-inch) rounds, 2cm (¾ inch) apart, onto trays. Tap trays on bench to spread macarons slightly. Flatten peaks lightly with a damp finger. Dust with extra cocoa. Stand for 30 minutes.
  • 4
    Bake macarons 20 minutes or until dry to touch. Stand macaroons on trays 5 minutes; transfer to a wire rack to cool.
  • 5
    Meanwhile, for dark chocolate ganache, stir chocolate and cream in a small heatproof bowl over a small saucepan of simmering water (don't let water touch base of bowl) until chocolate is melted. Cover; refrigerate until mixture is of a spreadable consistency.
  • 6
    Sandwich macarons together with ganache.

Notes

Do not be tempted to remove the macarons from the oven tray before they have cooled completely or they will stick.

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