Recipe for 36 Chocolate French Macaroons
Basically, you need to prepare the chocolate filling, the macaroon shells and then assemble the two.
Chocolate Filling (or ganache)
Bittersweet chocolate : 5 oz (120 g)
Butter: 3 oz (80 g)
Heavy Cream: 1 oz (30 g)
- Heat the chopped chocolate with the cream and the butter in the microwave.
- Stir until smooth.
- Let cool completely before using.
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Macaroon Shells
Egg whites: 3
Powdered Sugar: 2 cups (200 g)
Almond powder: 1 cup (125 g)
Unsweetened cocoa powder: 2 tablespoons (15 g)
Sugar: 2 tablespoons (30 g)
Food coloring: brown or red
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Directions:
- Line a baking sheet with parchment paper. Preheat oven to 350º F (180º C). Have a pastry bag with a plain tip ready.
- Grind together the cocoa powder with the almond powder and the powdered sugar using a food processor. Sift.
- Beat the egg whites until stiff, adding the granulated sugar while whipping when they start to rise. Then add 20 drops of food coloring and fold very gently using a rubber spatula.
- Carefully fold the sifted powder into the egg whites with the rubber spatula. The batter should be shiny, smooth, with a plain color.
- Scrape the batter into the pastry bag. Then pipe the batter on the baking sheet in 1 inch circles, evenly spaced one inch apart from each other.
- Let them sit at least twenty minutes or even overnight to allow the surface to dry and form a light crust.
- Place the baking sheet on top of two other similar ones - this technique to overlay 3 baking sheets is important: it enables the macaroon shells to get this typical lace collar at their base.
- Bake for 11 minutes at 175 ° C. (13 to 17 minutes for larger macaroons)
- Remove from the oven and let the macaroon shells cool down for a few minutes. They should not stick to the parchment paper and be easy to remove - if not, then bake them a few more minutes.
Assembly
- Spread a bit of the chocolate ganache on the flat side of 2 macaroon shells and sandwich them together.
- Let them stand in the refrigerator for at least one day before serving them - I know, it's hard to resist!
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Conservation
Macaroons are good at room temperature up to 48 hours, good in the refrigerator for roughly a week if stored in an airtight container, and good in the freezer for about a month.
If you wish to freeze them, take them out about 30 minutes before serving to thaw: they will be just as fresh as if they were made the day before! But remember that they cannot be thawed then refrozen.
Bon appetit!
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