Chocolate macaroons, this elusive French dessert once mastered will never fail to impress your guests. 

Chocolate Macaroons

French macaroons are the holy grail of baking, they take a bit of effort to get right but once you’ve cracked it you will never fail to impress people with your mad baking skills. Chocolate macaroons are beautifully crisp on the outside and practically weightless on the inside. They are both crisp and chewy and can be flavoured with anything you want, they sky is the limit. 

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Chocolate macaroons are notoriously hard to get right, hence why they cost so much. But I’m here and I’m here with you every step of the way. Read the recipe through before you start and make sure you don’t skip a step and I promise you will have the most amazing chocolate macaroons. Macaroons don’t have to be intimidating they can be fun and absolutely delicious!

Chocolate Macaroons

Some tips before we start. Weigh everything and try to use digital scales for a more accurate measurement, its time to put the cups away! Leave all of your ingredients out overnight to come to room temperature, separate the eggs in advance and leave them overnight too. Be gentle with the batter, you’re going to spend a lot of time getting those light and airy chocolate macaroons just right, don’t ruin them with a heavy hand! When beating the egg whites you need a clean and grease free bowl, I find it helps to wipe the bowl over with kitchen roll and lemon juice to remove any grease. 

So here we go! Strap yourselves in, pay attention and take your time and we will all have a glorious batch of chocolate macaroons in no time! 

Ingredients – for the macaroons 

  1. 200g icing sugar 
  2. 100g ground almonds 
  3. pinch of salt
  4. 1tbs cocoa powder 
  5. 3 large egg whites at room temperature 
  6. 40g caster sugar 

Ingredients – for the filling 

  1. 100g dark chocolate chopped 
  2. 4 tsp heavy cream 

Method – for the chocolate macaroons 

  1. Line a flat baking tray with parchment paper or even better a silicone baking mat.
  2. Sieve the icing sugar and the ground almonds to remove any lumps. Add both to a food processor and pulse for 30 seconds until the mixture has combined and is a fine consistency. Pop to one side for later. 
  3. In a large dry, grease free mixing bowl add the egg whites and salt. Beat with an electric whisk on a medium speed for 1 minute, then on high just until stiff peaks form.
  4. With a silicone spatula, gently fold in the caster sugar 1 tablespoon at a time. Then add the cocoa and again gently fold in. 
  5. Using your spatula fold in the almond and sugar mixture, again do this gently, we don’t want to knock any air out. When fully combined the mixture should be glossy, sticky and glorious! 
  6. Set the mixture to one side for 30 minutes, use the time to clean up or read a magazine, but don’t touch the batter for 30 minutes! 
  7. Fit a piping bag with a 1/2 inch round piping tip. Fill the bag with batter and start to pipe! 
  8. Pipe small circles of batter onto your lined baking tray about 2 inches in diameter. Lightly tap the baking tray a few times underneath each circle of batter to dislodge any large air bubbles. 
  9. Set the tray to one side and leave it again for an hour, this is to help the macaroons to dry and for the crisp shell to form. Finish cleaning up or go back to your magazine but don’t touch those cookies!
  10. Pre heat your oven to 160C whilst you wait. 
  11. After an hour bake the cookies in the oven for 10 minutes, turn the baking tray around after 5 minutes to ensure an even bake. The tops should be crisp when they come out. 
  12. Leave the chocolate macaroons to cool on the tray before filling. 

Method – for the filling 

  1. Melt the chocolate in the microwave in 30 second blasts until melted, keep a close eye on the chocolate so to not burn it. 
  2. Add the cream and stir until the mixture has combined. 
  3. Leave to cool and thicken up. It should be thick enough to pipe but not so thick that its hard to squeeze out of the bag. 
  4. Pop the filling in a piping bag, fitted with the same nozzles used for the cookies and pipe a small circle of frosting onto half of the cookies. Sandwich the frosted and non frosted cookies together and serve!! 
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We did it! We made it! A batch of perfect macaroons! I want to see how yours turn out so get tagging @whatseatingmanchester in your social media posts! 

For more recipe inspiration check out my blog and Pintrest

Sarah x 

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