Chocolate Macaron recipe that is easy to make and is great to give as edible gifts around the holiday season.
Baking French Macarons has been on my list for this holiday season, but I wasn’t sure which theme they would fit in. Then I figured it fits perfectly into ‘Street food’ and ‘Edible Gifts’ themes. To clarify this recipe is for both blogging marathon and bake-a-thon. Two birds in one shot 🙂 So I have an easy to make Chocolate Macarons recipe for you today.French macarons are sold as street food in France. How lucky are those folks who live in France. Boxes of macarons are sold in the stores here, but they are super expensive. I wish I lived in France to eat these chewy and delicious treats almost every day.
I was always under the impression that baking macarons is a very tedious process and all the steps need to be followed to the T. Which was the reason why I didn’t bake them all these years after my first attempt. But then I wanted to give them a try again this holiday season and found these Chocolate Macarons recipe on David Lebowitz’s site. DL is a master baker and I know that his recipe would definitely work out.It wasn’t a surprise that the recipe turned out just perfect. I didn’t have to jump through all the hoops that I jumped when I previously made macarons. There was no need to age the egg whites. Also I just beat them till the whites were really stiff and firm, about 8~ 10 minutes on the stand mixer. Just have faith and make these macarons — they will turn out absolutely perfect.Chocolate macarons sandwiched with creamy chocolate ganache make for a rich and decadent treat for any time of the year. But these are just perfect as edible gifts during holidays.
Line 2~3 baking sheets with parchment paper. If you want even sized macarons, then look up for free macaron templates and draw them out on the parchment paper. Flip and place on the baking sheet. Keep a piping bag set with a ½" round tip ready. Place it in a tall glass for easy filling.
Process almond meal, confectioners sugar and cocoa powder in a food processor until combined. Sieve the mixture through a fine mesh sieve to remove any small lumps.
Beat the egg whites along with a pinch of salt until frothy. Slowly add the granulated sugar in a single stream and beat the eggs until stiff, firm and glossy. It took about 8~10 minutes for me on my Kitchenaid on speed 6.
Add the dry ingredients and using a strong rubber spatula, fold and mix until everything is well mixed in. This will take some elbow grease, so keep at it. Once everything's mixed in, the batter should fall upon itself.
Fill the piping bag with the batter and pipe them on the baking sheet. I made 1" circles about 1" apart. Once all the macarons on the baking sheet are done, tap the baking sheet on the counter 1~2 times to remove any trapped air bubbles. Now let the macarons dry out for 30 minutes to 1 hour.
Preheat the oven to 350°F.
Bake the macarons for 13~15 minutes or until the tops are dried and little feet formed. Remove from the oven and let cool before removing the macarons from the parchment. Let cool on the cooling rack. Repeat with the remaining baking sheets.
Make the chocolate ganache:
Heat heavy cream and corn syrup in a small saucepan on medium flame. Cook till bubbles start forming around the edges. Take off heat and add to chopped chocolate. Set aside for 1 minute, then stir until smooth and glossy. Add the butter and stir until melted in. Set aside to cool.
Make the Sandwiches:
Either pipe or spoon tiny bit of ganache onto the bottom one macaron and sandwich it with another. Repeat with the remaining cookies. Let the macarons sit for at least 24 hours before enjoying.