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Chocolate Macarons (No Resting Needed)

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert, Pastry
Cuisine: French, International
Keyword: chocolate macarons, french macaron recipe
Servings: 16 macarons
Calories:
Author: Mia

Ingredients

Dry ingredients

  • 120 grams almond powder
  • 120 grams powdered sugar
  • 20 grams cocoa powder

Meringue

  • 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

Instructions

  • 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!

Notes

  1. 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.