Double Chocolate Macarons Recipe
Double chocolate macarons
Winter is coming. Which means ‘all you can eat’ season is upon us. *Ring the bell. No shame! No shame! No shame! We deserve it, we counted calories, we said no to carbs, we worked out, but now summer is gone, bring us the chocolate. Double the amount!
To kick things of, let’s bake some macarons, shall we? Chocolate macarons are very simple to make. All you have to do is add some cocoa powder to a regular vanilla recipe. Here’s my favorite.
It’s also great that they are naturally coloured by the cocoa, so no additional food colouring is necessary.
The magic lies on the ganache filling, so rich and delicious, it’s really hard not to eat the whole thing straight from the bowl.
These double chocolate macarons pair perfectly with a big mug of hot chocolate, topped with whipped cream and cinnamon sprinkled on top.
Some time ago, I wrote a post with all the tips and tricks I learned to bake perfect macarons every time. Practice makes perfect, so, even if they don’t turn out insta worthy, they’ll still be finger licking yummy.
Double Chocolate Macarons
- 1 cup icing sugar 125g
- ½ cup almond flour or meal 60g
- 2 egg whites 75g-80g
- ⅛ tsp cream of tartar
- ¼ cup granulated sugar 50g
- 1 tbsp cocoa powder
- ⅛ tsp salt
- 50 g dark or semi sweet chocolate
- 50 g heavy / thickened cream
- 10 g butter
- Line a cookie sheet with parchment paper, place a template beneath
- Prepare a piping bag with a large round tip
- Blast almond meal with a food processor or blender until you get a very fine grain (if using almond flour, skip this step)
- Add icing sugar, salt and cocoa powder to the almond flour on the food processor or blender and pulse until thoroughly combined. Set aside.
- Whip the eggs with cream of tartar until starts to foam
- Continue to whip the egg whites adding granulated sugar bit by bit until glossy stiff peaks form
- Fold in the almond flour and mix with a spatula until smooth, sticky and glossy
- Transfer batter to the piping bag, pipe the cookies onto the baking sheet
- Gently tap the bottom of the baking sheets on your counter to rid any large air bubbles
- Allow cookies to dry out at room temperature for about 1 hour
- Bake in middle rack in a preheated oven at 160°C for 10-12 minutes, rotate half way if necessary
- Allow to cool completely before assembling
- Chop up chocolate and place in a heat safe bowl
- Heat up cream in a saucepan on low heat, do not let it boil
- Pour over the chocolate and mix with a spatula until incorporated
- Add the butter and mix with a spatula until incorporated
- Place it in the fridge to cool off and firm up until needed
- Transfer filling to a piping bag, sandwich it between two cookies
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