The Ultimate Guide To Perfect Chocolate Macarons | Pastry Living

I'm sharing how to make perfect chocolate macarons step by step. I love making macarons with the Italian method, using Italian meringue. The surface of the macarons is so shiny and smooth, and the shells get fluffier and thicker. I added a good amount of cocoa powder to the macaron batter, which makes these macarons perfectly chocolatey. No doubt, the best chocolate macarons I've ever had!
[Ingredients For Chocolate Macarons]
For 24 - 28 macarons (48 to 56 macaron shells - 2-inch wide after baked * Pipe smaller as they spread more after piping.)
Macaron batter
• Egg white - 60 g (2 medium eggs)
• Almond flour - 150 g (1 1/2 cup)
• Powdered sugar - 120 g (1 cup)
• Cocoa powder - 24 g (4 Tbsps)
• Egg white - 60 g (2 medium eggs)
• Water - 45 g (3 Tbsps)
• Granulated sugar - 150 g (3/4 cup)
Meringue: Heat the syrup to 118ºC (244ºF).
Macaron shells: Bake (Preheated) at 300ºF (149ºC) for about 20 mins for 2-inch wide macaron shells.
Chocolate Ganache Filling
• Dark chocolate (Melted and warm) - 170 g (1 coarsely chopped dark chocolate)
• Heavy cream (Cold) - 180 g (3/4 cup)
• Butter (Softened) - 28 g (2 Tbsps)
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
[The tools/ingredients I used/mentioned today]
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Almond flour
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Cocoa powder
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Half-baking sheet pan
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