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Double-Chocolate French Macarons Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 82 reviews
  • Author: Alvarez
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 24 sandwich cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

These Double-Chocolate French Macarons are delicate, crisp-on-the-outside, chewy-on-the-inside cookies featuring rich chocolate macaron shells paired with a smooth whipped bittersweet ganache filling. Perfect for chocolate lovers, this classic French treat is elevated by dark cocoa powder in the shells and a luscious creamy ganache center. The recipe includes techniques to achieve the perfect macaron texture and offers variations for vanilla, fruity, and spiced macarons.

Ingredients

Units Scale

Chocolate Macaron Shells

  • 1 1/2 cup (150g) finely ground almond flour
  • 1 3/4 cup (198g) powdered sugar
  • 1/4 cup (21g) cocoa powder (preferably dark or black cocoa powder)
  • 1/2 teaspoon (2g) fine sea salt
  • 4 large (140g) egg whites
  • 1/2 cup (99g) granulated sugar
  • 1/2 teaspoon (2g) vanilla extract

Whipped Ganache Filling

  • 1 1/3 cup (8 oz / 226g) finely chopped bittersweet chocolate
  • 2/3 cup (157g) heavy cream

Instructions

  1. Prepare the baking sheets: Line two baking sheets with parchment paper and trace 1 ½-inch rounds spaced about ¾-inch apart in staggered rows, ideally 24 per sheet. Turn parchment over to avoid ink contact. Fit a pastry bag with a large round tip.
  2. Sift dry ingredients: Sift almond flour, powdered sugar, cocoa powder, and salt together into a medium bowl 1-2 more times to aerate and eliminate clumps; discard any clumps too large to pass through the sifter.
  3. Make meringue: In a stand mixer bowl with whisk attachment, whip the egg whites on medium speed until foamy (30-45 seconds), then increase to high and slowly add granulated sugar. Whip until stiff, glossy peaks form (5-7 minutes). Add vanilla and combine.
  4. Combine half dry ingredients: Remove meringue from mixer, add half the sifted almond flour mixture, mix moderately with a silicone spatula to start incorporating and temper the batter.
  5. Fold remaining dry ingredients: Add remaining dry mix; fold gently but thoroughly with spatula, moving around bowl and cutting through center to maintain lava-like consistency that holds shape but spreads slowly.
  6. Pipe macaron shells: Transfer batter to pastry bag, pipe rounds onto parchment following guides. Hold bag parallel to sheet and release batter fluidly. Fill sheets evenly, refill bag as needed.
  7. Remove bubbles and smooth: Tap baking sheets on counter to level batter; pop any bubbles on surface with needle or skewer if necessary.
  8. Rest macarons: Let shells sit at room temperature to form a skin, about 30 minutes to 1 hour; time varies with humidity. Preheat oven to 300°F with rack in center.
  9. Bake: Bake one tray at a time (or both if oven capacity allows) for 18-20 minutes until shells rise with feet and tops are shiny, dry, and set. Cool completely on baking sheets. Store shells layered with parchment in airtight container; freeze for up to 3 months.
  10. Make ganache: Place chopped chocolate in heatproof bowl. Heat cream to simmer and pour over chocolate. Let stand 15 seconds, then stir gently to form smooth ganache. Cool 30 minutes to 1 hour until slightly firm but scoopable.
  11. Whip ganache: Using stand mixer with whisk or hand mixer, whip ganache on medium speed 2-4 minutes until lighter in color and texture. Transfer to pastry bag with medium round or star tip.
  12. Assemble macarons: Peel cooled shells from parchment. Pair shells by size, flip one of each set. Pipe ganache on the flipped shell, leaving edges clear, then top with paired shell, pressing gently.
  13. Set filled macarons: Cookies can be eaten immediately but are best refrigerated overnight in airtight container to soften cookies as filling moisture is absorbed. Macarons can also be frozen in airtight container up to 3 months; thaw overnight in refrigerator before serving.
  14. Variations: For vanilla macarons, omit cocoa and increase powdered sugar to 2 cups (226g); add gel food coloring to meringue. Fruity macarons can be made using vanilla batter with tinted meringue and filled with fruit buttercream incorporating heated and strained jam or preserves. Spiced macarons can be made by adding 2 teaspoons (6g) ground spices (cinnamon, cardamom, black pepper) to dry ingredients.

Notes

  • Ensure dry ingredients are finely ground and well sifted to avoid clumps in batter.
  • Resting time to form skin varies based on humidity; more humid conditions require longer rest.
  • Bake macarons at 300°F on center rack for best rise and feet formation.
  • Always pipe batter fluidly with steady pressure for uniform macarons.
  • Properly whipped meringue should be glossy and hold stiff peaks before folding.
  • For best texture, refrigerate filled macarons overnight before serving.
  • Macaron shells can be prepared in advance and frozen, then filled later.
  • Handling batter gently during folding is key to achieving the right texture.

Nutrition

  • Serving Size: 2 sandwich cookies
  • Calories: 190
  • Sugar: 18g
  • Sodium: 25mg
  • Fat: 11g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Find it online: https://copyrecipe.com/double-chocolate-french-macarons-recipe/