Double Chocolate Macarons

Products Used

Ingredients

Macaron Shells

3 egg whites
3/4 cup Imperial Sugar Confectioners Powdered Sugar
1 cup almond flour
2 tablespoons Dutch-process cocoa powder
Pinch espresso powder
1/4 teaspoon cream of tartar
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 teaspoon vanilla extract

Chocolate Ganache Filling

9 ounces bittersweet chocolate chips
1 cup heavy cream
1/2 teaspoon vanilla extract

Topping (optional)

1/4 cup bittersweet chocolate chips
1/4 teaspoon coconut oil

Directions

Place egg whites in a bowl on counter while preparing cookie sheets, up to 2 hours. Use a 1 1/2-inch round cookie cutter to trace circles on two pieces of parchment paper. About 20 circles will fit on one sheet. Flip sheets over and place on rimmed cookie sheets set aside.
Pulse powdered sugar, almond flour, cocoa, and pinch espresso powder in food processor bowl until combined. Run on high speed for about 30 seconds, stopping to scrape bottom of bowl as needed. Sift mixture into a bowl, discarding any large pieces that don’t fit through sifter mesh.
With whisk attachment of a mixer, beat egg whites on medium speed until slightly foamy. Add cream of tartar and continue mixing about 1 minute more. Very gradually, add in the granulated sugar into eggs with mixer running. Once all sugar has been added, scrape sides and bottom of bowl. Increase speed to medium-high and beat until eggs are glossy, thick, and just hold a stiff peak. Add in vanilla extract. Continue whipping until glossiness dulls a bit and mixture begins to collect inside whisk attachment. NOTE: a stiff peak is when beater is pulled from bowl and meringue holds its shape without flopping over.
Sift almond flour mixture into egg whites and use a silicone spatula to fold in slow strokes from bottom of bowl. Mixture will seem dry at first and then come together. Keep folding gently until egg whites and flour mixture is combined and falls off spatula in a ribbon.
Pour batter into a piping bag fitted with a half-inch tip, or alternatively, cut about a 1/2-inch opening in piping bag. Pipe batter ont prepared circle templates, releasing pressure on bag just before circle is filled.
From a height of a few inches, drop cookie sheets onto counter. Let batter set for 30-60 minutes until the tops feel a bit dry when lightly touched. An oscillating or ceiling fan on low near cookie sheets can help.
Preheat oven to 300°F. When the cookies are ready, bake for 16-18 minutes or until shells lift effortlessly from parchment. Let cool on cookie sheet until room temperature.
Make filling. Heat cream until it just comes to a bare simmer. Pour over chocolate. Let sit 5 minutes, then stir until smooth and glossy. Stir in vanilla extract. Place ganache bowl into a larger bowl partially filled with ice and water (an ice bath). Make sure no water gets into bowl with ganache. Stir ganache every 15 minutes or so until it is cooled and thickened. Scoop into bowl of an electric mixer and beat using paddle attachment until loosened and fluffy.
Place filling in a piping bag fitted with a large star or plain tip. Pipe filling onto half of shells, not quite to edge. Carefully sandwich with remaining shells. (Spreading filling on it is perfectly fine, too.
Make topping. Pour chocolate chips into a small glass bowl. Add coconut oil. Heat in microwave for intervals of 25 seconds at 50% power. Stir between intervals; take care not to overheat. Pour into a piping bag, snip tip, and pipe over macarons.
Refrigerate until ready to serve, then bring to room temperature. Macarons are best when made ahead and can be refrigerated up to a week and frozen for 3 months.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

For more macaron tips, read Chef Eddy's Tips for the Perfect French Macaron.

Rate & Review

or to post comments