Delicate, Decadent Chocolate Macarons Recipe
Prep Time:
2
hours
Cook Time:
45
minutes
Servings:
22
pieces
Ingredients
  • For the shells
  • 1 cup confectioner's sugar
  • ¾ cup extra-fine blanched almond flour
  • 5 tablespoons unsweetened cocoa powder
  • 3 large egg whites, room temperature
  • ¼ teaspoon salt
  • 5 tablespoons extra-fine granulated sugar
  • For the ganache filling
  • 4 ounces bittersweet chocolate, chopped (at least 85% cacao)
  • ½ teaspoon espresso powder
  • 4 ounces heavy cream
  • 2 teaspoons Kahlua
  • 1 teaspoon vanilla extract
Directions
  1. Prepare 2 baking sheets by lining them with parchment paper.
  2. Trace 1-inch circles with a pencil, spacing them evenly in rows of 4 or 5. Flip the parchment over and set aside.
  3. Place the confectioner's sugar, almond flour, and cocoa powder in the bowl of a food processor.
  4. Pulse until all ingredients are combined.
  5. Using a fine sieve, sift the mixture into a medium bowl to remove any lumps. Set aside.
  6. Place the egg whites and salt in a stand mixer bowl. Make sure that the bowl is grease-free before using.
  7. Beat the whites on medium-low using a whisk attachment until they are very frothy and starting to form soft peaks. Gradually add the granulated sugar in a slow, steady stream.
  8. Increase the mixer speed to high and continue beating the whites until they are glossy and stiff peaks have formed (about 7 minutes).
  9. Using a rubber spatula, carefully fold ⅓ of the dry mixture into the beaten whites until fully incorporated, scraping down the sides and bottom of the bowl as you go.
  10. Add the remaining dry mixture, folding it in until the batter is smooth and glossy and has no trace of dry mixture left.
  11. Test to see if the batter is ready by lifting some of it out of the bowl with the spatula. If it flows in a slow, steady stream from the spatula, it is ready to pipe. If it is still too thick, give it a few more folds and test again.
  12. To pipe the shells, fit a reusable or disposable pastry bag with a ½-inch straight tip.
  13. Place the pastry bag over a tall glass or container, folding the top over to make a cuff.
  14. Transfer the batter into the bag until it is half full. This makes the bag easier to twist close and hold for piping.
  15. Hold the tip directly above one of the circles and squeeze just until the batter reaches the edge. Release the pressure and make a clockwise half-circle motion to prevent the shell from having a peak in the batter.
  16. Repeat with each circle, refilling the pastry bag as needed.
  17. Once the shells are piped, hold the baking sheet 3-4 inches above your work surface and gently drop the sheet down to release air bubbles from the shells. Repeat this process at least 4 times.
  18. Use a wooden pick to pierce any remaining air bubbles.
  19. Let the macaron shells sit uncovered for 45 minutes to 1 hour to dry slightly and form a "skin" before baking. Test to see if they are ready by gently running a finger over the surface. If it slides easily without feeling tacky, the shells are ready to bake.
  20. Start preparing the ganache by placing the chopped chocolate and espresso powder in a medium heat-proof bowl.
  21. In a small saucepan, bring the cream to a boil over medium heat. Add the Kahlua and vanilla and remove from the stove.
  22. Pour the cream mixture over the chocolate and let sit for 5 minutes.
  23. Whisk the ganache until smooth and let sit at room temperature until it is firm enough to pipe (about 1 hour).
  24. Preheat oven to 300 F.
  25. Bake the shells for 16-18 minutes until the ruffled "feet" have formed at the bottoms of the shells and they are firm when touched.
  26. Allow the shells to cool completely before removing them from the parchment. Match the shells up in pairs.
  27. Transfer the ganache to a piping bag fitted with the same tip as used for the shells. Pipe a generous teaspoon onto the flat sides of half of the shells.
  28. Sandwich the remaining shells onto the ganache to form the macarons.
  29. Chill the macarons for 12-24 hours for optimal taste. The shells will begin to soften as they absorb a bit of moisture from the filling, making them chewy.
  30. Store the macarons in a closed container in the refrigerator for up to a week, or in a freezer for up to 6 months.