Chocolate Macarons Recipe by of 04-04-2014 [Updated on 27-08-2018]
Today I give you the recipe to prepare the chocolate macarons, the fantastic and famous French sweets with a shell prepared with egg whites and almonds and stuffed with a delicious chocolate ganache. After almost 4 years I have found the desire and the courage to try my hand again with macarons, the delight and torment of many because of their delicate and often insidious dough, yes, because although they are very easy to prepare, if you do not follow the small rules can be messed up and I know something about it, the first time it took 3 trays to get a good result. So if you want to prepare "Macarons au chocolat" keep in mind that you must use egg whites at room temperature and better if they are old from the fridge for a few days, that you must use a smooth pan, preferably lined with a silicone mat, otherwise you risk that they deform , wait an hour before baking them so that a sort of superficial patina is created that will not make them break during cooking, wait a few minutes before carefully detaching them once cooked, preferably using a slightly moistened stick ... in their preparation in this chocolate variant and, if you can, wait until the next day to taste them, they will be even better. Good day to those who pass by here.
How to make chocolate macarons
Put the almond flour, cocoa and icing sugar in a bowl and mix. Then sift the mixture to obtain a thin flour
Beat the egg whites with a pinch of salt until stiff peaks, then add the granulated sugar
Add the almond mixture to the egg white, stirring slowly from top to bottom to make it incorporate.
You will thus obtain a smooth and dense mixture
Put the mixture in the pastry bag with a smooth spout and form piles on the baking sheet lined with parchment paper, taking care to space them a few centimeters apart because the mixture will tend to expand. Let the macarons rest for about 1 hour, the time necessary for the surface of the macarons to dry
Bake the macarons in a preheated oven at 150 ° for about 12/15 minutes.
Remove from the oven and immediately place the pan on a cold shelf, then, once cooled, gently remove the sweets from the pan with the help of a spatula.
Now prepare the chocolate ganache
Melt the chocolate in a saucepan with the cream and butter.
Let it cool then lightly whip the mixture with a whisk
Fill the macarons by spreading a layer of chocolate ganache on a half shell
Cover with the other half shell and press gently to make it adhere
Let the chocolate macarons rest for at least 8 hours before serving them, in this way the flavors will blend and you will enjoy your sweets to the fullest.