Some weeks ago I made chocolate macarons, after not having baked macarons for over two years. I was worried that I had lost my touch, but alas it was fine!
That proves that this recipe is an easy one, and that really, you have to be really unlucky to fail with it. The macarons may not have been perfect (I think I would've needed another minute of beating the batter), but they were very tasty. That's really all anyone can ask for!
- 100 g almond powder
- 3 egg whites (about 100-110 g)
- 4 tablespoons sugar
- 185 g powdered sugar
- 15 g cocoa powder
I like to prepare my egg whites by leaving them in room temperature for a day before I start baking. It yields better macarons in my opinion.
Preheat the oven to 150°C.
Sift the almond powder and throw away the large pieces.
Mix the almond powder with the powdered sugar and the cocoa and sift again.
In another bowl whisk the room tempered egg whites until it starts to foam. Then gradually add the tablespoons of sugar. Whisk the egg whites until thick and shiny. You should be able to hold the bowl upside down without anything pouring out.
Add the almond-powdered sugar-cocoa mix to the eggs and mix. This is where it can get a bit tricky. Obviously the almond-mix should get completely incorporated within the egg whites, however you usually need to mix it a bit more. I usually pick up a bit of the batter with a spatula and if it falls down in a ribbon like shape it is ready and should not be mixed anymore. Mix it too much and you get flat macarons.
Pour the batter into a piping bag with a round tip and pipe the batter onto baking trays prepared with baking sheets. Now it is important to let the piped to-be macarons rest on the baking trays in room temperature for about an hour. I know you're eager to see how they turn out, but the resting of the macarons is super important, because the surface dries a bit and that makes them not loose their shape when they are baked, and it enables the feet to come out when baked (if the anatomy of a macaron is a mystery to you, I highly recommend googling it, but below a photo follows to explain some things).
After the macarons have rested for about an hour in room temperature, bake them at 150°C for about 14 minutes.
Let the macaron shells cool completely before you fill them with ganache. For my ganache recipe click here.
I also painted my macaron shells with a bit of edible gold, just so that they would look a wee bit more luxurious.
And that, my friends, is really all there is to it!
I hope you enjoy this recipe.