Buzz
A famous dessert in France, macarons have enchanted food lovers all over the globe with their delicate texture and vibrant hues. Don’t confuse macaron with the coconut-based macaroon; instead, macaron is made from egg-white meringue shells flavored with extracts and filled with a creamy center. The following recipe shows how to make cocoa-flavored meringue shells filled with chocolate ganache, but you can choose any flavor or filling you prefer.
Ingredients
For the Macaron Shells
- 1 1/2 cups powdered sugar
- 2/3 cup almond flour
- 2 tablespoons cocoa powder
- A pinch of salt
- 3 egg whites at room temperature
- 5 tablespoons granulated sugar
For the filling, use a layer of chocolate ganache
- 1/2 cup of cream
- 2 tablespoons of small chocolate chips or shaved chocolate
Steps
Making the Macaron Shell
Preheat your oven to 138°C (280°F). Macaron shells require baking at a very low temperature to ensure the batter rises properly without cracking. If your oven tends to run hot, you can slightly open the oven door while baking the macarons.
Place parchment paper on the baking tray. Since this batter is quite thin, parchment paper is essential to prevent the macaron shells from sticking to the tray.
Mix the almond flour base. Combine the almond flour, powdered sugar, salt, and cocoa powder in a mixing bowl. Use a whisk to blend the ingredients until fully incorporated, ensuring there are no lumps.
- If the almond flour is too coarse, you can pulse the mixture in a food processor to grind it finer. Just be careful not to over-process, as this could turn it into almond butter.
- If you prefer to skip the chocolate macaron, omit the cocoa powder.
Whip the egg whites with sugar. Place the egg whites in a metal bowl and whisk until stiff peaks form. Ensure the bowl is completely clean and dry, as any moisture will prevent the egg whites from forming peaks. Add the sugar gradually and continue whisking until the peaks are firm and glossy.
- At this stage, you can also add flavorings like vanilla, mint, or almond extract—just about a teaspoon.
- For added color, drop in a few drops of food coloring that complements the chosen flavor for a more vibrant effect.
Fold the ingredients together using the fold technique. Gently fold the almond flour mixture into the egg whites in two stages. Start by adding half of the almond mixture and fold with a spatula until well incorporated. Add the remaining almond flour mixture and continue folding until the batter is uniform.
Work the batter. To bake macaron shells with the traditional soft, chewy texture, the batter must be 'worked.' Using the back of a regular spoon or spatula, press into the center of the batter, scraping it from the sides and folding it back into the middle. Repeat this until the batter loosens and has a consistency similar to pudding.
- You may need to work the batter 10-12 times to achieve the right consistency.
- Be sure to stop once the batter reaches a pudding-like texture. Overworking it can make the batter too runny and ruin the texture of the shells.
Baking the Macaron Shells
Transfer the batter to a piping bag. You can use a pastry bag or a similar type of bag. Cut the tip of the bag to fit a large round piping nozzle. Fill the bag with the macaron batter, and twist the end to prevent any batter from spilling out.
- If you don’t have a piping bag, you can make one using a plastic sandwich bag. Cut one corner and insert the piping nozzle.
- Experiment with different piping nozzles. While most bakers use a traditional round nozzle, you can try a star-shaped one if that’s all you have!
Pipe the batter onto the baking tray. Squeeze the bag to pipe round dollops about 7.62 cm in diameter onto the parchment paper. The batter will spread out slightly, so leave plenty of space between each one. Try to pipe an equal amount of batter for each round to ensure uniform-sized macaron shells. Afterward, lift the tray about 2.54 cm off the table and drop it to settle the batter. Repeat this process three times per tray to smooth out the surface of the shells.
Let the batter sit. Leave the trays at room temperature for about 15 minutes. The macaron shells will be ready to bake once the tops form a dry, thin layer. Gently touch the surface of a shell with your finger; if the batter doesn’t stick, it’s time to bake them.
Bake the macaron shells. Place the tray in the oven and bake for 15 minutes or slightly longer if necessary. The macaron shells are done when the outer shell is slightly crispy, but the inside remains soft without being sticky. Once baked, remove the tray from the oven and let the shells cool completely.
- You can open the oven door after a few minutes to release excess steam. This helps the macarons rise evenly and retain their shape.
- Be cautious not to overbake the macarons, as this can cause the tops to burn and ruin their structure.
- Baking macarons is a meticulous process that requires practice. If your first batch doesn’t turn out perfectly, try adjusting the oven temperature or baking time for future attempts.
Prepare the filling for the macarons.
Heat the cream. Place the cream in a small saucepan over medium heat. Stir the cream as it heats, and remove the pan once you see steam rising from it. Do not let the cream come to a boil. Alternatively, you can heat the cream in the microwave in a microwave-safe bowl.
Pour the cream over the chocolate. Allow the hot cream to melt the chocolate for about one to two minutes, then stir the mixture with a spoon until it becomes smooth and creamy, forming a velvety chocolate ganache.
Scoop the filling into a clean piping bag. This will make it easier to pipe the filling onto the macarons. Insert a small piping tip into the bag (or use a sandwich bag).
Consider other filling options. While chocolate ganache is a popular macaron filling, there are plenty of other choices to explore. You could try a simple buttercream filling, or experiment with flavors by adding your favorite extracts. For fruity fillings, berry jams such as raspberry, apricot, or blueberry are fantastic alternatives.
Complete the Macaron
Remove the macaroon shells. Gently use a spoon to lift the cooled shells off the parchment paper, turning them over so that the flat side faces up. The shells are delicate and can easily break, so be sure to handle them carefully.
- To help the shells cool more quickly, pastry chef Eric Lanlard suggests lifting the parchment paper and pouring some cold water under the baking tray as well as on the paper itself. This will generate steam, making it easier to detach the shells from the paper.
Pipe filling onto one half of the shells. Position the piping nozzle in the center of a shell and pipe about a teaspoon of filling onto it. Continue this process with half of the shells you've baked.
Place another shell on top of the filling. Gently press the second shell over the filling to form a sandwich. Continue doing this with the remaining shells until you've assembled all the macarons.
Enjoy and store the macarons. You can enjoy the macarons right after taking them out of the oven or store them in an airtight container for later. They will stay fresh for a few days if kept in the fridge.
Completion.
Tips
- These macarons make an excellent gift when wrapped in clear cellophane with a ribbon, or neatly arranged in a biscuit box.
- Get creative with the colors. Use vibrant hues to make the macarons stand out. If baking during spring or summer, opt for bright shades that complement the season.
- Be cautious when mixing the egg whites with the almond flour/powdered sugar. Mix only until the consistency matches what is described in the recipe.
- Keep a close eye on your macarons, as they are quite delicate. If the batch fails, carefully review each step of the recipe to make sure you didn't miss any details––even a small change can ruin these fragile cookies.
Warning
- Avoid storing macarons in areas with high heat – they will shrink and become tough.
Essential Tools
- Food processor
- Sifting machine or fine sieve
- Stand mixer with a bowl
- Large metal spoon
- Piping bag
- Baking tray
- Parchment paper
