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Chocolate Macarons

Chocolate macarons have crisp, cocoa-kissed shells with a smooth semisweet chocolate ganache filling. Bake the shells until they develop feet, then refrigerate the assembled macarons for at least 12 hours for their signature tender texture.
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Prep Time 25 minutes
Cook Time 34 minutes
Resting and chilling 13 hours 43 minutes
Total Time 14 hours 42 minutes
Servings: 15 servings
Course: Dessert
Cuisine: French
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 4 oz almond flour
  • 4 oz powdered sugar
  • 0.33 oz unsweetened cocoa powder
  • 3 oz egg whites at room temperature
  • 0.13 tsp cream of tartar
  • 2.5 oz granulated sugar
For the filling
  • 4 oz semisweet chocolate finely chopped
  • 0.33 cup heavy cream

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

Make the shells
  1. Heat the oven to 300°F and line two 18x13-inch baking sheets with parchment paper.
  2. Sift the almond flour, powdered sugar, and cocoa powder into a bowl, discarding any large pieces that remain in the sieve.
  3. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy.
  4. Gradually add the granulated sugar and beat on medium-high until the meringue is glossy and forms stiff peaks, about 5 to 7 minutes.
  5. Fold the sifted dry ingredients into the meringue in three additions, stopping when the batter falls from the spatula in a thick ribbon that settles back into the bowl within about 10 to 15 seconds.
  6. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds onto the prepared sheets, leaving about 1 inch between them.
  7. Tap each sheet firmly on the counter a few times to release air bubbles.
  8. Pop any visible bubbles with a toothpick.
  9. Let the shells stand until their tops feel dry to a light touch, 30 to 60 minutes.
  10. Bake one sheet at a time for 14 to 17 minutes, until the shells have risen feet and their tops do not shift when lightly touched.
  11. Cool completely on the sheet before carefully peeling off the parchment.
Make the filling and assemble
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan until steaming, then pour it over the chocolate and let stand for 2 minutes.
  3. Stir the chocolate and cream until smooth.
  4. Let the ganache cool until thick and pipeable, about 30 to 45 minutes.
  5. Pipe or spread ganache onto the flat side of half the shells.
  6. Sandwich with the remaining shells.
  7. Refrigerate in an airtight container for at least 12 hours.
  8. Bring to room temperature for about 20 minutes before serving.

Notes

For well-formed feet, let the piped shells dry until their tops feel dry to a light touch before baking. Store in an airtight container in the refrigerator for up to 5 days; freezing is suitable. For a dairy-free variation, use dairy-free semisweet chocolate and coconut cream, keeping in mind the ganache texture may differ.