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Chocolate Almond Macarons

Macarons are french meringue cookies filled with ganache or other kind of cream. The perfect macaron is defined by a smooth domed top encircled by a craggy edge known as "foot".They are very soft and delicate inside and crispy outside. There is many varieties of macarons. Almond flour can be replaced with hazelnut or pistachio flours. This recipe requires precision.

For the shells:
Almond flour         110g.
Sugar powder      200g.
Cocoa powder       20g
Egg white               110g  (3  large egg whites).
Fine sugar            35g.
For the ganache:

Wеight all ingredients.

Spread almond flour on a baking sheet.

Toast almond flour in oven at 350 F for 5 minutes.

Put almond flour, coco powder and sugar powder in a mixing bowl.

Mix ingredients in food processor for few minutes.


Until all incorporated.

Sift blended ingredients through sifter.

Beat egg whites to foam, gradually add the sugar until glossy meringue.

Add powdered mix to the meringue, and start stroking fast at first to break the mass, then gradually slow down.

The whole process should not take more than 30 strokes.
Test small amount on a plate: if tops get flatn on its own, it is good to go. If there is a small peak, give the butter a couple folds more.

Fill the pastry/ziploc bag.

Place parchment paper on a baking sheets.

Pipe small even rounds(1.5 inch diameter) one inch apart.

Let the macaroons sit out for an hour or two to harden their shells a bit. (to prevent the shell from cracking)

Preheat convection oven to 300 F.

Before placing the cookies in the oven touch them, butter do not suppose to stick.

Place one baking sheet, at the time, to the oven for 14 minutes.

Let them cool completely before filling.

Spread some ganache on one shell.

Join two disks of crisp macaroons together with Nutella ganache like mini-sandwiches.

To store macaroons, stack them to an airtight plastic container and refrigerate.


( 13 comments — Leave a comment )
Jun. 10th, 2009 07:46 pm (UTC)
I once saw these in food_porn and fell in love. Luckily, I went out with my friend Galka to Fillmore Street, and she surprised me with some. Magic mind-reading!
Jun. 10th, 2009 11:54 pm (UTC)
You should try to make them.
Jun. 11th, 2009 12:00 am (UTC)
I'm afraid precision is not my strong suit in cooking.
Jun. 10th, 2009 11:04 pm (UTC)
Huge success!
Jun. 10th, 2009 11:50 pm (UTC)
Re: Huge success!
I'm glad you liked it.
Jun. 26th, 2009 10:52 pm (UTC)
Can you tell me where I can buy almond flour?
Jun. 27th, 2009 12:50 am (UTC)
Re: Macaroons
Whole foods market - almond flour
Draeger's market (San Mateo) - almond flour
Rainbow market (San Francisco) almond and hazelnut flour
It is easy to make it your self, I used coffee grinder to make pistachio flour. Add a small amount of nuts, and puls few times.
Jul. 6th, 2009 06:43 pm (UTC)
I have always wanted to learne but I am too scared they will not turn out that good! Your macaroons look so amazingly delicious. Maybe I will try using your recipe - thanks so much!!!
Jul. 7th, 2009 04:27 am (UTC)
Nothing to be scared of. My macarons failed on appearance at least 3 times before they came out nice looking. But it did not affected neither taste nor texture.
Jul. 7th, 2009 04:30 am (UTC)
Thank you! I have your recipe in my kitchen :) If all goes well, I am going to give them a try this weekend. I will let you know. Thanks!
Aug. 24th, 2009 11:20 pm (UTC)
Natasha, I loved your macaroons so much!! I can't wait to make it now.. THANK YOU for sharing your step-by-step process! I appreciate such detailed explanation.
Dec. 1st, 2009 09:45 pm (UTC)
Do these macaroons freeze well?
I want to attempt these for a cookie exchange, but I like to bring cookies that freeze well. Has anyone had success in freezing them?
May. 27th, 2013 11:37 am (UTC)
I just love the perfect crisp-chewy texture of macarons.
( 13 comments — Leave a comment )