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Macarons are elegant little confections that originated in France, though their roots trace back to Italy. Made from just a few key ingredients their delicate texture and vibrant colours have made them one of the most iconic French pastries. Here's a chocolaty version to make at home.
Ingredients:
For the shells;
200g icing sugar
110g almond flour
40g caster sugar
15g cocoa powder
3 large egg whites (room temp)
Pinch of salt
For the ganache;
120g dark (54%) chocolate
120g double cream
15g unsalted butter
Method:
For the shells;
Sift together the almond flour, icing sugar & cocoa powder, leave to one side.
In a large bowl whisk the egg whites and salt until foamy, then gradually add in the sugar. Beat until you have firm, glossy peaks. Fold in the dry ingredients in thirds.
Line two large baking trays with parchment paper, prepare a piping bag with a nozzle, and fill this with the mixture. Pipe 4cm circles onto the lined tray (trying to make each one the same size), leaving a little space between each.
Tap the tray lightly on the work surface to release any air bubbles. Leave the shells to rest for 30 mins until they are dry to touch. Heat the oven to 150⁰ C.
Bake the shells for 14-16 mins. Take out the oven and allow to cool on the parchment paper before removing them.
For the ganache;
Place the chocolate in a heatproof bowl. Heat the cream in a saucepan until hot but doesn’t boil.
Pour this over the chocolate and allow to stand for 2 mins. Add the butter and stir until you have a smooth mixture. Chill in the fridge until a pipeable consistency.
Pair shells of the same size, pipe in the ganache and sandwich together.
Place in the fridge overnight.
Enjoy.
Gaby Van Clarke
