Classic Chocolate Macaron
Macarons have a reputation for being difficult to make. They aren't the easiest but our helpful tips help you can make perfect macarons every time.
- Serves: 15 persons
- For the Macaron
- 1cup/100 grams powdered sugar
- 1tablespoon cocoa powder
- 1cup/100 grams ground almonds
- 2medium egg whites
- 1small pinch salt
- ¼cup/55 grams caster sugar
- For the Filling
- 55grams/1 ounce chocolate
- 2teaspoons double cream (slightly warmed)
Step 1Gather the ingredients.
Step 2Preheat the oven to 365 F / 180 C / Gas 4.
Step 3Sieve the icing sugar and cocoa powder into a large mixing bowl.
Step 4If the ground almonds seem a little thick or lumpy then whizz for a few seconds in a food processor.
Step 5Sieve into the same bowl and carefully mix together.
Step 6In a separate bowl, whisk the egg white and salt until they form soft peaks .
Step 7Add the caster / fine sugar and continue to whisk until the whites are very thick and glossy.
Step 8Gently fold in the icing sugar, chocolate and almond mix.
Step 9Fill a piping bag with the mixture with a 1/3-inch nozzle.
Step 10Place the silicon mat or paper template onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.
Step 11Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes.
Step 12Bake for 15 to 20 minutes in the preheated oven until the macarons feel firm and come away from the silicon sheet easily. You may want to open the oven door slightly once or twice during the cooking time to allow any steam to escape.
Step 13Cool completely on the sheet while you make the filling.
Step 14Break the chocolate into small pieces and add to a heatproof bowl over a pan of lightly simmering water.
Step 15When melted add the cream and stir until the mixture becomes smooth and easily spreadable.
Step 16Place approximately a 1/2 teaspoon of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond.
Step 17Continue with the remaining macaroons.
Step 18Perfect for an afternoon tea .