Make your own chocolate French macarons and impress everyone, even yourself.
The cookies have a decadent chocolate flavor and are filled with a rich and creamy dark chocolate ganache.
What is a French Macaron?
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Macarons were not invented in France as the name suggests, but in Italy.
Its the tell-tale sign of a well baked macaron.
The texture of a macaron is soft and perfectly chewy, without being mushy.
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To freeze them, place them on a large tray and transfer them to the freezer for one hour.
Once frozen layer them between pieces of parchment paper in an airtight container.
The filled or unfilled macarons will stay fresh for up to one month.
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Heat it over medium-high heat for about 5 minutes.
As soon as it comes up to a gentle boil, remove it from the heat.
In a medium heatproof bowl, add the chocolate chips.
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Carefully pour the hot cream over the chocolate and allow it to sit for 1 minute.
Whisk it until fully combined and smooth.
Set it aside while you make the shells.
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Do not put in the fridge!
Place a sifter or fine mesh sieve over a large bowl.
Discard any large pieces of almond meal.
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Set the dry ingredients aside.
A glass or metal bowl would work!
Add the cream of tartar first and continue whisking for 3 minutes.
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With the mixer still running, sprinkle in the sugar slowly, 1 tablespoon at a time.
When all the sugar has been added, increase to medium speed and continue whisking for about 2 minutes.
The egg whites will have increased in volume, become white, and look thick.
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I use a Kitchen Aid mixer on speed 4 for this step.
You will notice some ridges in the middle near the whisk indicating it is ready.
Stop the mixer, lift the whisk from the egg whites, and turn the whisk upside down.
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If the peak curls or falls over then continue whisking the meringue, about 1 to 2 minutes.
Add one third of the dry ingredients into the meringue.
Using a rubber spatula, gently fold them together.
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Repeat with the remaining dry ingredients, one third of it at a time until fully combined.
Do this 5 or 6 times.
It should stream down like honey.
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Draw a figure 8 with it over the batter.
with asilicone baking mator parchment paper.
Use a rubber spatula to gently scrape the batter into the piping bag.
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Pipe 1- to 1 1/2-inch circles 2 inches apart from each other on the prepared baking sheets.
You will get 30 to 32 circles, which will yield 15 or 16 macarons.
Firmly grasp the sides of the baking sheet and tap it hard against your counter.
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Tiny air bubbles may come up to the surface of the shells and pop.
you’re free to use the sharp pointy end of a toothpick to pop them, if desired.
Rotate the baking sheet as needed to tap all sides evenly.
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Allow the shells to rest for 30 to 40 minutes.
It may take up to 1 hour if your home is humid.
The top of the shell should not move from the feet where it touches the pan.
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If it moves slightly, bake it for 1 minute more.
Place the baking sheet on a wire cooling rack.
Allow the shells to cool completely before lifting them from the mat.
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Do not try and lift them up using a spatula or other tool, especially if they are sticking.
If they are completely cool, the shells should come off easily.
Match up similar-sized shells in pairs and set them aside on your counter.
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Each pair will be filled with the chocolate ganache.
Fit a small piping bag with a round #12 Wilton tip.
Using a rubber spatula, scrape the chocolate ganache into the pastry bag.
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Pipe a little less than a tablespoon-sized dollop of the ganache onto one of the paired shells.
Top it with its paired shell.
Repeat with all other macarons.
This step is called maturing.
