Hey guys and welcome back to another recipe post! Now, these chocolate french macarons gave me some trouble when I was testing out recipes for this post. I absolutely cannot stand when recipes do not go as planned. It is literally the worst feeling lol. I think I have mentioned this pet peeve in previous posts, but I just must mention it again. Especially when you spent literally days working on a french macaron recipe and it turns out completely different than you envisioned. It’s all good though because this is the process when you are a pastry blogger. This is what I do every day and I better learn to love it, right?
I believe I figured out why the chocolate french macarons were not coming out right and thankfully you do not have to go through what I had to get the right formula. Macarons are literally the most finicky, hardheaded cookies out there. They put the rest to shame. If you read my past posts on macarons, you already know all of this and some tips on how to make your macarons come out exactly how you want them.
Even though this is a great recipe, it doesn’t come close to the french macarons I had in Paris. I honestly don’t even know what they put in those macarons, but they must have a trick up their sleeves that make them so heavenly that we were literally fighting over them walking down the streets of Paris. Man, I am missing those macarons now. Time for a trip.
Keep these tricks in mind while making this wonderful chocolate recipe:
- don’t over mix. Thicker batter is always better when piping macarons
- stick to the recipe. I know it may be tempting to deviate but I promise if you want them to turn out, stick to the recipe. Of course, if you want to experiment go for it! I pretty much spend all my time experimenting with recipes.
- Always sift your powdered sugar and almond flour mixture.
- Always run your powder sugar and almond flour mixture through your food processor. You want the mixture to be as fine as possible so try not to skip this step. If you have super fine almond flour and can skip this step, send me a batch because I am still on the hunt for some awesome almond flour.
- Take care to note how different food colorings affect your cookies. The type of coloring could make your cookie batter extremely running and unusable.
- Take note of your environment. Is it humid or dry? This will affect your macarons.
- Take note of the temperature of your kitchen.
- Always allow a skin to form on your cookies before baking. This is an absolutely necessary step and if skipped they will not bake properly.
Now that you know all my secrets to making sure my macarons turn out their best, go make this recipe and let me know how it turns out for you! Does anyone know the science behind macarons? I probably learned about it back in culinary school but unfortunately, I don’t remember. Would you guys like some posts on the science behind baking? Let me know ???? You can also find some of the equipment that I use for this recipe below. I personally own all of these pieces and I love every single one. I would never promote a product that I don’t absolutely love.
- Sheet tray
- Parchment paper
- Piping bag
- Wilton A1 piping tip
- Fine Mesh Strainer
- Kitchenaid Mixer
- Food processor
- 100 Grams Powdered sugar
- 100 Grams Almond flour
- 75 Grams Egg whites
- 10 Grams Cocoa powder
- 1/4 Tsp. Cream of Tarter
- Start by measuring out all ingredients and set aside. Place almond flour, cocoa powder, and powdered sugar into food processor and process for several minutes until everything is finely milled together. Sift into a bowl just to make sure there are no lumps.
- Place egg whites into a mixer and start whipping on medium speed. Once they are slightly frothy, add in cream of tartar and continue whipping. Add in sugar in a steady stream until fully incorporated and a stiff meringue has formed. Test your meringue by taking the whisk and standing it up. The meringue should be able to hold its form. If not, continue whipping until it is stiff enough to use.
- Once the meringue is ready, fold it into the powder sugar mixture using a spatula. Make sure to not over mix the batter at this point. If you are not sure of how much to mix the meringue, err on the side of less mixing because the batter will become much too runny and unusable if it is overmixed. Prepare your piping bag with your desired tip and secure it onto a mug to allow yourself to easily poor in the batter. You may even want to tie off the end of the piping bag right near the tip if your batter is a bit runny.
- Prep your sheet trays and start piping your macarons, making sure to leave adequate space between the cookies. I would leave at least an inch between each cookie until you are more familiar with macarons. Once you have finished piping, clean up your workspace and allow the cookies to rest until a skin has formed on top. You should be able to touch the top of the batter and no batter should stick to your finger. If it does, allow the cookies to sit a bit longer until a thicker skin has formed. I like to preheat my oven (300 F) at this step to save energy and to prevent my oven from running when it is unnecessary. Once your macarons are ready for baking, place them into your oven for 20 minutes. If the tops of the macarons appear a bit wrinkly, allow the cookies to bake another 5 minutes to make sure that they are baked through. Tip: to prevent air bubbles in your macarons, give them a good tap on the counter before placing the sheet trays into the oven to bake. This should pop all of the air bubbles.
- Once they are baked through, remove from the oven and allow to completely cool before removing the cookies from the parchment paper and filling. I would fill these delectable macarons with a ganache made of equal parts cream and chocolate or even a chocolate Italian buttercream. Enjoy!
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