Dark Chocolate Macarons
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These dark chocolate macarons are one of my favorite treats to bake when I want something elegant but manageable. The best part is they come together in under an hour, making them perfect for last minute entertaining or a special dessert without hours of fussing. Dark chocolate is packed with antioxidants that make indulging feel a little bit better, and honestly, the combination of crispy shells and creamy chocolate ganache filling is absolutely irresistible. Whether you're a macaron novice or a seasoned baker, this recipe is straightforward and delivers impressive results every single time.
Ella x
Ingredients
- 300 grice flour(Sifted)
- 100 gground almonds(Sifted)
- 120 mlegg whites
- 200 ggranulated sugar
- 10 gsalt
- 50 gcocoa powder
- 150 gdark chocolate chips(Chopped)
- 100 gunsalted butter(Melted)
- 2 mlvanilla extract
- 100 gconfectioners' sugar
- 40 mlwater
- 2 gedible gold dust(Optional)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Ensure the parchment paper is large enough to fit all the macarons.
- 2
In a medium bowl, sift together the rice flour, ground almonds, and cocoa powder.
Tip: This helps remove any lumps and ensures an even texture.
- 3
In a separate large bowl, whip the egg whites and granulated sugar until stiff peaks form.
Tip: This should take about 5-7 minutes with an electric mixer.
- 4
Add the sifted flour mixture to the egg mixture and fold until well combined.
Tip: Be careful not to overmix.
- 5
Transfer the mixture to a piping bag fitted with a round tip and pipe small, round circles onto the prepared baking sheet.
Tip: Tap the baking sheet gently to remove any air bubbles.
- 6
Allow the macarons to sit at room temperature for 30 minutes to an hour to form a skin.
Tip: This helps the macarons retain their shape during baking.
- 7
Bake the macarons for 15-20 minutes or until the edges are firm to the touch.
Tip: Remove from the oven and let cool on the baking sheet for 5 minutes.
- 8
Transfer the cooled macarons to a wire rack to cool completely.
Tip: Once cool, pair the macarons by size and shape.
- 9
To make the ganache, heat the melted butter and dark chocolate chips in a double boiler until smooth.
Tip: Stir occasionally until the chocolate is fully melted.
- 10
Add the vanilla extract and confectioners' sugar to the ganache and mix until well combined.
Tip: This helps create a smooth and creamy ganache.
- 11
To assemble the macarons, spread a small amount of ganache on one half of a macaron and sandwich with another macaron.
Tip: Optional: dust with confectioners' sugar and sprinkle with edible gold dust for a decorative touch.
- 12
Serve the dark chocolate macarons at room temperature.
Tip: They can be stored in an airtight container at room temperature for up to 5 days.
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