How To Make Chocolate Macaroons At Home08 Feb 2021
Macaroons are a unique dessert originating from France and are expensive to buy due to the intensive labour time and the primary ingredient of ground almonds. Macaroons can come in a variety of flavours including pistachio, brownie, strawberry, caramel, S’mores and orange chocolate. Making them is a real skill and it may take many attempts to master the perfect macaroon. Here is my recipe for chocolate macaroons.
Ingredients: macaroon shells (makes 20 macaroons)
- 100g egg whites
- 100g caster sugar
- 95g almond flour
- 75g icing sugar
- 15g cocoa powder
Ingredients: chocolate filling
- 2.5 tablespoons of unsalted butter
- 20g cocoa powder
- 150g icing sugar
- 8 tablespoons of milk
- half a teaspoon of vanilla extract
- weighing scales
- electric whisk
- piping bag
- macaroon silicone tray with circles in them or draw circles on baking paper
- baking tray
Preparation time: 25 minutes
Cooking time: 10 minutes
Resting time: 30 minutes
Recipe: macaroon shells
- Sift the almond flour, icing sugar and cocoa powder into a mixing bowl.
- In another mixing bowl, whisk the egg whites and caster sugar over a pan of simmering water for 5 minutes. Ensure the bowl is not touching the simmering water.
- Take off the heat and continue to whisk on a low setting for 3 minutes, then increase the speed to medium for 3 minutes, then whisk on high for 3 minutes.
- Whisk until the mixture looks glossy, the whites have thickened and stiff peaks have formed. A way of checking is by pulling up the whisk from the mixture, and the peaks should shoot up with a curve shape at the top.
- Pour the almond flour, icing sugar and cocoa powder mixture into the whisked mixture.
- Gently fold in the flour mixture into the whisked mixture, keep folding for 5 minutes.
- Use a spatula to constantly make a J shape in the mixture for 5 minutes until the mixture is slightly runny and can form a figure of 8 with the batter, with the batter falling off the spatula a few times.
- Put the silicone macaroon tray or baking paper onto a large baking tray.
- Pour the mixture into a piping bag and pipe out the mixture into the circles on the silicone tray or baking paper.
- Bang the tray onto the counter 3 times to break up air bubbles inside the piped macaroon shells and prevents them from breaking.
- Leave the tray to rest for 30 minutes, which will allow the shells to dry out a little. It will be ready when you can touch the surface of the shells without any batter sticking to your finger.
- Preheat the oven to 160 degrees celsius.
- Put the baking tray into the oven for 10 minutes, you will see the shells rising in the oven.
- Let the macaroon shells cool down before adding the filling.
Recipe: chocolate filling
- Sift the icing sugar and cocoa powder into a mixing bowl.
- Whisk the softened butter in another mixing bowl until creamy. Tip: leave the butter out of the fridge to soften before using.
- Add the flour mixture to the creamy butter.
- Add the vanilla extract and milk bit by bit whilst stirring the mixture.
- Whisk the mixture to further soften and integrate the mixture for 1 minute.
To assemble the macaroons
- Gently peel off the shells from the silicone tray or baking paper.
- Pipe the chocolate filling onto the centre of a macaroon shell.
- Place another macaroon shell on top of the filling, creating a sandwich.