How to Make Chocolate Macarons
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- Опубликовано: 17 июл 2024
- These indulgent Chocolate Macarons are filled with dark chocolate ganache and are easier to make than you would think!
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Don’t be intimidated by this classic French dessert. Follow my tips for the best #chocolate #macarons that not only taste as good (if not better) than the ones from a high-end bakery, but also don’t cost an arm and a leg!
RECIPE: houseofnasheats.com/chocolate...
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Shells:
1 cup (100 grams) almond flour
3/4 cup (100 grams) powdered sugar
2 tablespoons (10 grams) cocoa powder
3 large egg whites (100 grams), room temperature
1/2 cup granulated sugar
Ganache Filling:
2/3 cup semisweet chocolate chips
1/3 cup heavy cream
Instructions:
1. Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-1/2" circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
2. Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
3. In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
4. Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
5. Add the sifted almond/cocoa powder mixture to the stiff egg whites and begin to fold them in by mixing with a spatula from the bottom of the bowl and lifting it up to drop onto the top of the mixture. Continue to pull the spatula through the mixture by hand, lifting and dropping in a j-shaped folding motion until the mixture begins to loosen and reaches a consistency similar to flowing lava. If you lift a spatula fill of batter from the bowl, it should drizzle off in a thick ribbon and melt in on itself within about 10 seconds. If it falls off in blobs, rather than a ribbon, keep mixing the batter. You should be able to make 1 or 2 figure-eight patterns with the ribbon of batter. If the mixture immediately melts in on itself like honey or shampoo, then you have probably mixed a bit too far.
6. Transfer the macaron batter to a pastry bag fitted with a large round piping tip. Or use a large heavy-duty ziploc bag with one corner cut off. Pipe the macarons into 1 1/2" circles on the prepared parchment or silicone-lined baking sheets, spacing them a couple inches apart. When the trays are filled, rap them a few times on the counter to help remove air bubbles from the shells, then let them sit out for 30-60 minutes until the tops are dry to the touch and don't stick to your finger.
7. Preheat oven to 300 degrees F. Bake one tray of shells at a time for 16-18 minutes. Let them cool completely before removing the shells from the parchment paper or silicone mats.
8. Meanwhile, make the ganache by combining the chocolate chips and cream in a medium microwave-safe bowl. Heat for 30 seconds, then stir well. Heat again in another 30 second burst, then stir, repeating until the mixture is smooth if necessary.
9. Transfer the ganache to the fridge and let it cool completely. Transfer to a piping bag fitted with a medium round tip, then pip onto the bottom-side of half the macaron shells. Match up with top shells to finish the macarons. You can eat them right away, although macarons are best the next day.
For more chocolate recipes: houseofnasheats.com/category/...
For more macaron recipes: houseofnasheats.com/best-fren...
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Wonderful recipe, I tried following another one and it was a disaster! But everything went smoothly with yours! Had a great time making them & they were delicious! 🤩😋
I'm so glad to hear that!
Heyy.. can i use apf instead of almond flour? Plzzz reply fast i have to make this nowwww
@@purplelover2331 no! Macarons have always used almond flour and it affects the recipe. Although I’ve seen a recipe with regular flour so Google that instead
I tried two recipes before trying yours. The BEST!! Ahhh I’m so happy I found your video. Thank you
I have made many many macarons. This is by far the best recipe that I have ever used. Thank you!!!
This is the only chocolate macaroons recipe that worked
I was fortunate enough to stumble into your videos. You're a joy to watch and you are completely adorable. ❤
Why thank you so much! I'm glad you are here!
This is the first macaron recipie I tried where it came out good
Thanks ao much you make jt look hopeful of an art to do
I want to try this!!! You make cooking not complicated! I love it 💞
Thank you! That's definitely my hope!
I've tried a out 4 recipes making these and although they were OK, I have say these turned out perfect. Thank you.
I make your San Jose Burnt Almond Cake - to the delight of everyone in my life - and when I went to your page again, I was super excited to see that you're on RUclips! Yay!!! 🤩
PS: It's pronounced "Siv" with a short 'i', like the word, 'did'. (That's how I pronounce it, anyway, but then again, my mother is from the South, so, maybe you shouldn't listen to me...) 😂
@@OhPleaseMary Lol - that's really helpful, actually! Now if I can just keep it straight in my mind!
I'm so glad you found me here!
Pro tip for sifting ingredients. If it’s going slow, lightly whisk the dry ingredients around. A metal whisk is thin enough so you won’t spill the ingredients off the side if you go at a slow speed, and it’s easier than using a spoon 👍
Thank you for putting cup measurements ☺️ Helps a lot!
You are welcome!
I get what you mean about the scale. But seriously, I got mine for 4.99 and its the same price as a good set of cups anyway. Why risk failing and never getting the same product again? Cups are so inaccurate, it’s crazy. My tip is to get a cheap scale. Mine is SO dang cheap but its lasted 5+ years.
You're not wrong, and I have since invested in a scale and use it all the time! BUT I think the majority of U.S. bakers don't have one and I like to make my recipes as accessible as possible to people so I think it's still worthwhile to note that cups can work too. For many many years I held off trying my hand at macarons at all because I felt like if I didn't have a scale it would be impossible and that's just not the case. :)
Oh my gosh! I absolutely love your channel! I'm your biggest fan! (I know that sounds cheesy but it's true!) You are such a joy, so pretty, and cute! You deserve so many more subs! I'll make sure to share this video with all my friends so I can spread the joy.
I have a question. Everything step of your recipe goes well until I get to step 5 where I add the almond flour/cocoa powder to the meringue (which is nice and fluffy and hold its shape. MY mixture just seems to be to liquid and does seems to get thick enough. I have mixed it by hand using your J method and also I tried a mixer, still the same result. I know it might be hard to pinpoint what I'm doing wrong but I was hoping you might have an idea. I won't give up and will continue to try to make these until they come out perfect. Thanks for sharing your recipes.
Do you have any other macaron recipes? I just made your chocolate they came out perfectly
I do! There are a bunch on my blog - you can just search "macarons" on there and find them. But I also have a roundup of some of my favorite flavors here: houseofnasheats.com/best-french-macaron-flavors/
Should i use unsweetened coco powder
Thank you for providing both weight and volume in your recipe! Just curious: is there a reason you didn't provide the weight in grams of the granulated sugar?
The thing I hate about cup users is that their conversions to grams are always wrong. The real weights (I have actually measured) are:
1 cup almond flour, 100g
3/4 cup powdered sugar, 93g
2 tbsp cocoa, 12g
3 large egg whites, 90g
1/2 cup granulated sugar, 100g
2/3 cup chocolate chips, 133g
1/3 cup cream, 80ml
Also with cups you gotta measure properly. Spoon the ingredient into the cup slowly (fluff up the ingredient as well) and then level off with a knife or back of a spoon. I rly don’t recommend this recipe. It will never come out the same even if it is right the first time.
I tried another chocolate macaron recipe and they turned out terrible! I'm hoping to try these next week and see how they turn out :)
How many come out?
How many macaroons does this make?( with the measurements shes using)
Is there a recipe to make them without chocolate and colorful
Or just process the almond flour and powdered sugar then sift it with the cocoa powder? Seems it would save a lot of time. Can't wait to make different macarons! Thank you
I would blitz the almonds, sugar & cocoa in a processor about 16 times then just sift once. It makes sure there’s no almond lumps but also getting maximum ingredients by blitzing.
The thing I hate about cup users is that their conversions to grams are always wrong. The real weights (I have actually measured) are:
1 cup almond flour, 100g
3/4 cup powdered sugar, 93g
2 tbsp cocoa, 12g
3 large egg whites, 90g
1/2 cup granulated sugar, 100g
2/3 cup chocolate chips, 133g
1/3 cup cream, 80ml
Also with cups you gotta measure properly. Spoon the ingredient into the cup slowly (fluff up the ingredient as well) and then level off with a knife or back of a spoon. I rly don’t recommend this recipe. It will never come out the same even if it is right the first time.
Oh also pushing the almonds through the sieve with a spoon isn’t good because you’re basically forcing the lumps you’re trying to avoid through. Sifting twice was also ironic due to this.
I get what you mean about the scale. But seriously, I got mine for 4.99 and its the same price as a good set of cups anyway. Why risk failing and never getting the same product again? Cups are so inaccurate, it’s crazy. My tip is to get a cheap scale. Mine is SO dang cheap but its lasted 5+ years.
Can I cut down this recipe to half?
Has anyone halved this recipe?
I feel the trays are different. You piped three macarons in one row. But once baked, one row has four macarons. The baked macarons also look more in quantity. Did somebody else feel the same?
She might've done a few without showing the whole piping process on camera 🤷♀️
Mine did not work both times-
Darn! I'm sorry! It definitely can take some practice to get these right.
It’s pronounced “siv.”