The best chocolate macarons ever – No need to rest the macaron shell before baking and is not humid sensitive! Crispy shell and chewy as you bite into the middle with decadent chocolate ganache. A fool-proof recipe for the classic French dessert you can make at home.
French macarons are on the list of “what to eat” of tourists visiting Paris. That’s the first thing I did when we moved here and the one I love the most are Ladurée macarons. I promised myself that I would put up a macaron recipe and here it is which I can say is easier. So; if you are craving a chocolate macaron or want to try making it yourself, this is for you.
Pointers for chocolate macarons
Use finely ground almonds or sift almond powder – This is crucial because the smoothness of the shell depends on it. This also applies to all dry ingredients. To be sure, process the almond powder in a food processor for extra fine texture.
Stiff peak the meringue – The French meringue should be glossy and holds form. You know you achieved stiff peak when the lifted whisk attachment have pointy and smooth meringue hanging from it.
Macaronage – This process is done after adding the dry ingredients into the meringue and working the batter to a shiny and flowy consistency. It’s the middle of being runny and sticky which also pipes easily into smooth macaron shells.
No resting needed
Making these delicate sandwich cookies may look intimidating so people choose store-bought rather than homemade macarons. Let’s change that, this easy chocolate macaron recipe will guide you to achieve the patent crispy outer shell and nougat-like chewy middle. What’s better is the recipe is not humid sensitive when resting because there is no need to rest the shell.
Do not over beat egg whites and do not over-fold macaron batter. Over beating will give you shells with no “feet”. This can also lead to cracked shells.
Do not overbake to avoid the top of the macaron shells from cracking.
Remove air bubbles as much as possible. Once the macaron batter are piped into circles on the baking paper, gently tap the baking pan on top of the counter a couple of times. Use a clean toothpick to burst other air bubbles that may still appear.
To make perfectly round shells, trace a circle with a pencil on the parchment paper 1 1/2 inch in diameter. You can also use silicone macaron mats with ready drawn in circles. Once you get the hang of it, you won’t need them anymore!
Use a weighing scale – This plays an important role on a positive outcome of the final product.
The secret ingredient is always LOVE
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Brioche buns and bread that you can comfortably make at home! The dough is effortless to make with a few simple steps and is easy to handle.
Homemade “no-knead” artisan bread that is crusty outside but soft and chewy inside.
Chocolate Macarons (No Resting Needed)
- 120 grams almond powder
- 120 grams powdered sugar
- 20 grams cocoa powder
- 100 grams egg whites
- 120 grams granulated sugar
Chocolate ganache filling
- 20 cl or 0.84 cup heavy cream
- 200 grams dark chocolate
- 50 grams butter softened
- Pre heat oven at 140°/284°F. and line baking tray with parchment paper. Set aside. (Add 1" or 1½" diameter circle traces as guide if needed)
- Sift all dry ingredients in a bowl at least two times then set aside.
- Make the meringue by placing egg whites in a clean mixing bowl then beat using a stand mixer/hand mixer until frothy. Add the granulated sugar in three batches while beating until you achieve a glossy and really stiff peak.
- Add the dry ingredients into the meringue and gently fold in until no traces of flour left.
- Gently press the spatula on top of the batter while you turn the bowl to take out some of the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon. You know it's ready when it's glossy and flows like lava.
- Place batter in a piping bag with round tip. Pipe small circles into prepared baking tray with parchment paper.
- Tap gently by lifting each side of the baking tray to release air bubbles.
- Bake in pre heated oven for 15 minutes or until macarons don’t move around when touched with the back of a spoon.
- Remove the baking tray from the oven and let it sit until it cools down. Release macaron from parchment paper and transfer in a cooling rack to cool down completely.
Making the chocolate ganache
- In a sauce pan over low-medium heat, add cream and chocolate. Stir until chocolate melts. Remove from heat then add butter. Stir until well incorporated. Set aside and let it cool down completely.
- Match together same sized cookies and pipe chocolate ganache in one of the shell then sandwich with another shell. Serve or place in an airtight container then chill if you will not consume right away. Bon appetit!
- After baking and if the macarons have cooled down yet it’s difficult to release from the parchment paper, you can return them in the oven and bake for 2 – 3 minutes.