Chocolate Macarons - the BEST recipe (Swiss Method)
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- Опубликовано: 28 май 2020
- This is one of my most popular macaron recipes on the blog! These Chocolate Macarons are made with the Swiss Method, and are filled with a Rich Chocolate Buttercream!
Ingredients
Chocolate Macaron Shells
100 grams egg whites (about 3 egg whites, 3.5 oz)
100 grams white sugar (3.5 oz)
96 grams almond flour (3.4 oz)
75 grams powdered sugar (2.64 oz)
14 grams cocoa powder (0.8 oz)
Food coloring a few drops of brown, optional for color
Rich Chocolate Buttercream
5 tablespoons unsalted butter (70 grams)
1/3 cup cocoa powder (40 grams)
2 3/4 cup powdered sugar (343 grams)
1/2 teaspoon vanilla extract
2-4 tablespoons milk (or more if needed)
For the complete written instructions visit www.piesandtacos.com/chocolat...
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I swear this is the best recipe and method I have ever done! I have tried over 7 times before to make macaroons and they all failed! I tried this and they were so perfect! My sister was shocked after several failed attempts! She said they were restaurant quality. Differently, I used the almond flour that wasn't ultra-fine, but still, my tops were smooth and beautiful. For the meringue, it took 15 minutes, and I added in a dash of vanilla extract and some cream of tartar to stabilize them. Also instead of 30 minutes for them to set, it took about 1 hour and a bit because it is very humid where I live.
Aweee thank you!!! and congrats on making stunning macarons!! that's fabulous to hear!!!
I tried your recipe today , it turned out perfectly. Thank you so much.
I made these today...and they came out perfect. Thank you very much ❤
always a pleasure watching you make macarons. Can’t wait to try.thank you
I’ve seen so many macaroons videos but tbh you are the professional one ❤️
Can't wait to try this!
Love your blog, love your macs .❤️
thank you so much!!! :)
I used this recipe and the shells came out perfectly! No hollows at all.
You have by far the BEST macaron video ever!!!! So easy to follow and your voice is clear and slow!! Thank you..thank you!!!
Wow!! Perfection ❤️
i made these and FINALLY FOUND THE PERFECT FLAVOUR. these taste amazing!! all the other macaron recipes ive tasted were way too sweet but these had the perfect flavour. The feet were amazing too i was shocked that i made them. Thank you for this recipe!
Love these!!!! Stunning work.
Thanks Greg!!!
Multumesc frumos pentru reteta! Super reteta❤❤❤
I just made your macarons and they are so perfect. Thank you so much ❤️❤️❤️. I was using italian method and they look great outside, but most of the times they had hollows. From now this will be my recipe for macarons. Greetings from Bulgaria
Love how they turned out!
thank you so much :)
I made it! It’s so good! Thank you for sharing.
I made these over the weekend. Huge hit!!!!!
You are the best teacher on RUclips of macarons.
These look very delicious!!! 😋
I just made these today for the first time and they came out perfect! Thank you! ❤️
Glad you like them!🥰
OMG!! it took me several attempts to make macaron, and it’s apparently failed. I better try this recipe later on!!Thank you loads😍😊
I love your macarons!
Thank you for this recipe! I tried to bake macarons 6 times already and those turned out the best! I even used my mixer for the macaronage instead of folding by hand and the dough turned out perfectly. I baked 3 trays and the last one (that had more than 1 hour rest) turned out the best with the highest feet and not cracked (the first batch had a few little cracks but not much, the second no cracks but only little feet). I am happy for now :-)
Just tried it and I have to say it's the best recipe I've made!!!!!! I tried 2 other recipes before yours and failed twice. I did yours, followed your instructions and they came out amazing!!!! Thank you
Magníficas explicaciones Pies and Tacos. Para mí la mejor. Gracias!👏
I am very happy with the result. they were beautiful. thank you very much.
thank you so much!!!
Después de hacer mil recetas diferentes gracias a Dios encontré tu canal y por fin me salen!!! Estos de chocolate me encantan! Gracias por compartir tus conocimientos! También hice los alfajores de maicena geniales!
muchas gracias Angela ♥️♥️♥️
Thank you so much for this Swiss method chocolate macarons!! I've tried the French method and always been unsuccessful.
Me too!
Made chocolate macron shells with this recipie and a blackberry swiss meringue buttercream as a filling based on the recipe from your salted caramel macrons :) we loved it. You have great recipes. Thanks a lot for sharing them with us.
thank you so much, thats so awesome to hear!!
Okay everybody listen up I’m so happy right now after so many fails this is the recipe to try. They rose perfectly. And they taste nice to. I’m so happy. Eeeee!! Thank you
yay that's wonderful to hear!!!
I love watching you,your awesome 🤩 xxx
Omg your recipe is amazing! It took me two tries to get it right. The first batch came out like a volcano and the second batch came out all wrinkly. I learned that the volcano effect comes from my oven being too hot and the wrinkly macaron was because I heated my egg white and sugar too much. I learned that my oven setting needs to be at 305F (and my oven thermometer will stay at 300F). I also added like 2g of egg white powder for every 100g of almond flour used. This helps because I don’t have central air in my home and I live in a very humid environment. The egg white powder makes it dry faster (still takes about 45-60 minutes). I also use a portable room heater to dry it faster as I don’t have a reliable dehumidifier. Instead of putting a pizza stone in the oven, I put two cast iron pan on the bottom of the oven to retain heat. I turn on the oven before i start making everything so that it comes to the right temperature when it comes to baking. I am truly appreciative of your recipes! I’m going to try the other recipes that you have on your blog too. So far, I’ve tried the red velvet and the chocolate and it came out perfect. No hollows either! You are so awesome!!! ❤️❤️😂
Excellent recipe and technique!! I made your macarons last week. I have become quite fond of making macarons and the Swiss Method was a fun change. Very exciting. I filled mine with white chocolate ganache from CupcakeJemma. They were so perfect and delicious. Thanks Pies and Tacos!!😎
Perfect!
I just made them using Your method and omg I can't believe no fail, no cracks, everything is PERFECT. Muchisimas Gracias 🙏..
Me harias el favor, de contarme en cuanto horneastes tus macarrons, es que no se en que parte lo especifica. Muchas gracias
Hi sweetheart i want to so THANK YOU soooooo much today imade this recipe after 8 times of fail macrons its turned amaaaaazing i wich i can make more than one like...God bless you
I’ve tried the french method and it just wasn’t working for me, then I tried Italian and bingo it worked, I’m going to try the Swiss method it’s alway good to have a backup. I live in New Mexico it’s dry and the altitude is high. Thank you for sharing your recipes and tips, very generous of you.
thank you for the recipe!! ❤️ it turned out so good! used chocolate ganache and some sea salt for the filling instead 🙌🏻
Wonderful! sounds amazing!
Can I find the prescription in writing please
I just made these and they turned out perfectly!! I've tried multiple chocolate recipes so many times, and every single time the shells crinkled and cracked like a brownie 😫 I can't tell you how thrilled I am to finally a chocolate macaron recipe that works! Thank you so much!!!! 😃
that's wonderful thank you!
@@PiesandTacos 🙂😘
I live in the mountains (8000ft). Baking up here can be a challenge. This Swiss method you use is a must for baking high altitude macarons. Thank you!!
I've heard a couple people say that!! That's great!!! I will recommend that to high altitude bakers that ask me questions about macarons :) Thank you for sharing!!!!
Tried a couple of your recipes and I loved it! The swiss method is the only one I made that worked! Thoug my macarons never dry completely to the touch, even after almost one hour resting!
so if they arent drying completely it could be that the meringue wasnt stiff enough, the batter was over folded, or it's too humid where you are.
@@PiesandTacos Ohh, i'll check the weather next time and give it another go!! Thanks!! :)
Suuuperb ❤️❤️❤️❤️
So many macaron failures - even though they still tasted good! Can't wait to try again using your recipe and method!
Please do!
Looking at this i fell like eating 🤤
I am making these for a Switzerland project for school
How awesome good luck 😍
THESE LOOK SO FLIPPIN GOOD!!!!!!! since im a child baker i scared imma do it wrong
Thanks, I've tried two different french method recipes and this one succeeded. I believe I under-mixed the batter a bit but they still formed a skin (unlike the french) and they had beautiful even feet. I think the Swiss method is a lot more beginner friendly because it's much harder to over-mix and they form a skin faster and are better for humid/high altitude environments. Swiss is more steps than french but then it is easier. It's not like the Italian which you have to get to the specific softball stage and pour it carefully while whipping. Also swiss prevents hollows. I think if I have would have used this recipe the first time I made macarons I would have succeeded. Thanks!
Important Note: If you are making choclate macarons make sure it's Dutch Processed cocoa because I tried with the regular one I bought at the super market and they barely had feet and were all cracked.
thats wonderful to hear and i agree that swiss is beginner friendly as well!!! it was the first method to ever work for me.
I tried this recipe and came out perfect, I tried many recipes which few cracked, few cooked on the corner, too many issues, this this recipe came perfect
Can I request you to give recipe of macaron for less sugar
For 4 years I've tried to make macarons. I've tried the French method and the Italian method! I only just discovered the Swiss method and I got it on my first try! I almost cried! The only difference is I aged the egg whites for a day just to be safe and I wiped the bowl with white vinegar. Thank you so much!
Why did you age the egg whites?
@@thecookingnerd8384 I dunno, i read that aging egg whites often helped stabilize the meringue. I dont do that anymore, and I mostly use the French method
@@thecookingnerd8384kinda late but protein in older eggs/aged eggs are more broken down so it yield a better & more stable meringue
Hola muchas gracias! Quiero probar esta receta. Que chocolate usaste?
the best i try this for the first time it comes out perfect! can i double then recipe? can this be affect then consistency if i double the recipe?
Hi! Can you please tell me how many macaroons they make after putting them together with the filling
I made this and very happy with the result! I made sure that after sifting and whizzing the dry ingredients, they wieghed exactly same as the recipe. I sifted them into the egg whites again. I also added a pinch of salt. I dint hav any colour wd me so the color was frm d cacao powder.My eggs did take more dan 15 min to form a stiff peak!
Having said that, I sent d macarons inside the oven in 2 batches, the first batch was more domed n less feet but the 2nd batch came perfectly wd d feet. Is it because of the oven temperature? Anyways Im happy wd the result! My first attempt (a different recipe) had failed bt the 2nd attempt (with this recipe)was a hit! Tysm 🤗
it could be the oven temperature. or the fact that you rested the second batch longer.
I swear you inspire me so much to start macarooning! You have so many different flavors and I love it! Thank you 💖
i was wondering what you would recommended as the best alternative to almond flour.
First recipe that worked for me. My third attempt was perfect
Hola. No entiendo el idioma, sólo quisiera saber si después de colocarlo en la placa se dejan secar o van directamente al horno. Gracias!
Can't wait to try this! Just one question: my usual egg white amount is lower than the amounts of dry ingredients e.g. 66g egg whites and 75g powdered sugar+75g almond flour. Here the egg white amount is higher. Does that contribute to the lack of graininess in the final batter and the shells?
I have a recipe where the amounts of powdered sugar and almond flour are higher than the egg whites and granulated sugar. That is fine. That is my no rest recipe, I bake it straight after piping, and use the french method, not the swiss
@@PiesandTacos That's fantastic. I really appreciate your reply. Now I'm just wondering how to reduce the saccharine sweetness in macarons.
Hello can u also.make velvet macarons??? Your creations of macaroons are soooo stunning ill try to make one of your creations
I did make them :) ruclips.net/video/S8aQ_LLClX8/видео.html
When you melt the chocolate for dipping, do you add any cream or anything or is it straight melted chocolate?
Hello, does oven specifications have an effect in baking macarons? Mine is a gas oven with bottom flame only. I tried this recipe but my macarons came out flat and they cracked. But they are delicious
I have gas oven . How long should I leave them in the oven for and what is the temperature gas?please
The filling starts at 6:35!
This is for me rn 😂
Your chocolate sprinkles are so cute! Where can I get them?
Can I substitute sugar powder with cocoa
Cause 1 always make like this
Hi would brand of food colouringbyou use pls? Thank you
Can u suggest gud brand for almond flour and cocoa powder
Hi can you tell me which almond flour brand is good for macarons?
Heyyy how to make it in microwave convection oven preheating what time nd °c
Have you tried this same recipe using chef master brown food dye? I tried this with their brown dye and they came out wrinkly on top, when normally they are always fine
So I only have brown Wilton gel food coloring the one in the little container is that ok? Can you use oil based food coloring like colour mill as well?❤❤❤ love the video
No oil based food coloring. Wilton gel will be fine
@@PiesandTacos thank you so much I will definitely try this ❤️❤️❤️❤️❤️❤️❤️
Should we heat the top of the oven or bottom or both? And in the swiss method isn’t it important to stir like the french method ? I tried it yesterday but the egg white took from me 45 minutes why it took all that time ?
Could I add 4oz of espresso powder to these for a mocha coffee flavor?
Hi, I am using cilicon mat and when they cook they stick to silicon the bottom is not Cooke’s , what is the problem
Is it possible to use cashew or hazelnut flour instead? My daughter is very allergic to almonds.
Is it okay to use All purpose flour as a substitute for Almond flour in this recipe?
Without almond flour it can be replaced by anything else? please let me know
If I halfed the recipe, what would be the temperature and baking time?
Thank you for a very detailed tutorial. Where do you buy your mats- if on line I would really appreciate link? Thank you soo much
I have a link here www.piesandtacos.com/macaron-tools/
hi, do you bake with the oven fan?
Made it and was a hit!! Thank you for making macarons less intimidating to make
thank you so much!!!!
Will this recipe work using the French method? Thank you!
It won’t. It’s best to use Swiss with these measurements
Can I use oil based colour?
Hi . I’ve been following your recipe for over a month now . The first and second try they were so perfect and looked like those in restaurants. But after then I’ve been having hit and miss with them. Especially most of the times , they came out lopsided. I’ve noticed that I’ve changed the baking tray , but no matter how many baking trays I’ve tried , they are still lopsided . I don’t think it’s because my piping skill. Is there any chance the lopside can come from meringue, oven ? Thanks
lopsided can be from over resting, and oven having hot spots, or baking unevenly.
Can I use carton egg whites along with fresh egg whites. Thanks
No it won't work
I did you’re recipe and came out nice 2 but the 3 time and 4,5,6,7 , 8 time came out with out any feet . I believe it’s because to humidity here in Texas , I left them drive 20 minutes, and 4 time . Left drive 40m , 5 time left drive 50 minutes, 6 time 1 hr , 7 time 1hr 10 m I believe it’s was enough. The other thing I am thinking is that I change the coco powder. Today I am making again with different coco powder.
it wud be great pleasure if u cud tell for how long individually u beat the meringue at different speed level. and also if i half the recipe ,shud i half almond flour to 48 gm,cocoa powder 7gm,powdered sugar 37.5 gm? and what shud i reduce the beating duration?
my oven is very small,its grill oven of 28 litre size,my macarons browns at last minute,i usually bake at 150 C for 18 mins,what shud i do to stop it
Hi, what powdered sugar did you use? Is it confectioners sugar which has corn starch in it or normal powdered granulated sugar?
with cornstarch
Mine turned out beautiful! But a little less smooth on top. My batter didn’t look quite as liquid as the video but I didn’t want to over mix it. Is it more likely it was under baked? Could I have whipped the meringue too much?
I also did not add any food coloring.
Question the oven whit air?
I never tried macarons before!
Greetings from Philippines
I made pancakes last month
Here are the ingredients:
1 Egg
Pancake Mix
Water & oil
And then I cook them for a while but usually they don’t turn Golden brown but there good though but some of them are like kinda ruined
You can help with the pancake ingredients!
Is it better if I let the egg whites sit overnight in the fridge?
Is it still ok to use callebaut powder by reducing the grams and add sugar to cover the reduced weight?
you can definitely give that a go.
If I wanted to make vanilla buttercream icing, could I just omit the cocoa powder? I loved the chocolate buttercream in this but my husband prefers vanilla lol
Yes, absolutely! maybe youll have to add more powdered sugar to make it at the right consistency.
What's the difference between swiss method and french method?
How did u change the tip while the buttercream was still in the piping bag?
You can use a coupler to do that but it won’t work with large tips so you’ll need a new piping bag
Thanks for the video! If I want regular Macarons (not chocolate), can I simply eliminate the cocoa powder step?
Yes!
you'll have to add more powdered sugar. add the same amount in powdered sugar (14 grams)
@@PiesandTacos Thanks :)
Do you mean powder of suger or icing suger please ?
Hiya , as for french and Italian the egg whites have to be age ones but on Swiss as I can see in the video does it have to be age? Or I can just crack it like yours and work on it straight away ?
It doesn't have to be aged for neither methods. Some people like to age their whites because they claim it gives them better macarons, because they believe that aging the egg whites "evaporates" some of the water content of the whites, which makes a better meringue, with higher protein content and less water. I don't find that it makes a difference for me. I know people that use french and italian and dont age their whites, and people who make swiss and age their whites. I used to age mine but like I said, I found that it didnt make a difference. anyway, now for French and Italian methods it's just better that the whites aren't cold from the fridge, because room temperature whites whip better than cold ones. and for the swiss method it doesnt matter because they get mixed with the sugar over a double boiler and slightly heat up.
@@PiesandTacos thank you sooo much you have help me a lot 😍😍
I really want to try this recipes, but I struggle converting grams to cups. I don't have the resources to afford a scale. Is there a version of the macarons shell recipes using cups measurements?
3 egg whites
1/2 cup sugar
1 cup almond flour
1/2 cup powdered sugar
2 1/2 tbsp cocoa powder
5 tbsp unsalted butter
1/3 cup cocoa powder
2 3/4 cup powdered sugar
1/2 tsp vanilla extract
4 tbsp milk
I hope that’s right and helps