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You are here: Home / Dessert / CHOCOLATE FRENCH MACARON

CHOCOLATE FRENCH MACARON

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 12, 2010 by Hugs & Cookies xoxo Leave a Comment

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CHOCOLATE FRENCH MACARON
 
Ingredients
  • Macaron Batter
  • 1 cup (100 gr) powdered sugar
  • ½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)
  • 3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
  • 2 large egg whites, at room temperature
  • 5 tablespoons (65 gr) granulated sugar
  • Chocolate Filling
  • ½ cup (125 ml) heavy cream
  • 2 teaspoons light corn syrup
  • 4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
  • 1 tablespoon (15 gr) butter, cut into small pieces
Instructions
  1. Preheat oven to 350º F (180º C).
  2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½-inch, 2 cm) ready.
  3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough.
  4. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  5. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).
  6. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
  7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
  8. To make the chocolate filling:
  9. Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
3.5.3251

 

RECIPE FROM DAVID LEBOVITZ

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Filed Under: Cookies, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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