Double Chocolate Macarons

Love & Olive Oil hosts a monthy series called “Kitchen Challenge.” The April Kitchen Challenge: Macarons!

Chocolate Macarons

I previously attempted homemade macarons this past fall using a recipe from Annie’s Eats that sadly did not turn out as well as I had hoped. For this month’s challenge I used BraveTart’s recipe. She has a great macaron FAQ page and also links to step-by-step photos. Given the relative ease of this recipe, I will definitely bake them again. I can’t wait to experiment with fun flavors. For the Kitchen Challenge I went with chocolate macarons filled with chocolate buttercream. YUM!

Below I have listed the exact breakdown of ingredients I used for the macarons I baked. The recipe directions are very detailed but are definitely less complicated than it may seem. For the step-by-step process I encourage you to visit BraveTart.

French Macarons
4 ounces (115g) almond flour
7 ounces (230g) powdered sugar
1 ounce unsweetened cocoa powder
5 ounces egg whites (144g) from approximately 4-5 large eggs
2 1/2 ounce (72g) sugar
1/2 tsp (2g) kosher salt

  1. Preheat oven to 300.
  2. Sift together the almond flour, powdered sugar and cocoa powder. Sift again – two times total.
  3. In the bowl of a stand mixer combine the egg whites, sugar, and salt. You will beat the egg white mixture for 10 minutes total: on a 4 for three minutes, then on a 6 for three minutes, then on an 8 for three minutes. Finish at a 10 for the final minute. At this point the meringue should be very stiff and clump to the inside of the whisk.
  4. Pour the dry ingredients on top of the egg white mixture. Using a spatula, alternate folding and mixing until combined. It probably took me 50 strokes to complete this process. The end mixture was like a very thick yogurt pancake batter. It should be thick enough to pipe.
  5. Place parchment paper on two baking sheets (BraveTart does not recommend Silpats). Using a piping bag filled with the macaron batter, pipe circles of your desired size onto the parchment. Try to keep the circles consistent in size.
  6. Wet fingertips to smooth out any surface tips left from piping. Next, tap the baking sheets hard on the counter a few times to get out air bubbles.
  7. Bake the macarons for approximately 20 minutes, until the macarons lift from the parchment in one piece.
  8. Allow to cool completely on the baking sheets. Match each shell with another of the same size, then fill with your favorite buttercream or ganache. I used my favorite easy chocolate frosting recipe.

Chocolate Macaron Steps

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