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First made by convent nuns during the eighteenth century, macaroons (macarons in French) are one of my most favorite things about being in Paris, and I love walking through the city nibbling on them. I usually get them from either Dalloyau or Ladurée.
If you’re not going to Paris soon, whip these chocolate macarons up and make-believe. They’re not at all like the macaroons most of us grew up with. You’ll love the textural contrast between the crisp cookies and the luscious creamy ganache filling.–Lori Longbotham
Chocolate Macarons
Chocolate macarons can be yours in hours. They’re light and airy and made with dark chocolate, both in the cookie and the rich ganache filling. No fancy French patisserie required. Here’s how to make them.
Ingredients
For the cookies
- 1/2 cup blanched whole almonds
- 1 3/4 cups confectioners’ sugar
- 3 tablespoons unsweetened cocoa powder
- 3 large egg whites
- Pinch of salt
- 2 teaspoons granulated sugar
For the filling
- 1/2 cup heavy cream
- 2 tablespoons unsweetened cocoa powder
- 5 ounces bittersweet or semisweet chocolate, finely chopped
- 1 stick (4 oz) unsalted butter, at room temperature
Instructions
Make the cookies
- Position a rack in the middle of the oven and preheat the oven to 400°F (200°C). Line 2 large baking sheets with parchment paper.
- Pulse the almonds with 1 cup of the confectioners’ sugar in a food processor until finely ground. Add the cocoa powder and the remaining 3/4 cup confectioners’ sugar and pulse until well blended.
- Beat the egg whites with the salt with an electric mixer on medium-high speed in a large bowl just until the whites form soft peaks when the beaters are lifted. Add the granulated sugar and beat just until the whites form stiff peaks when the beaters are lifted. With a whisk or a rubber spatula, gently fold in the almond mixture.
- Scoop the batter into a pastry bag fitted with a 1/2-inch plain tip. Pipe out 1-inch-diameter mounds about 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 6 to 8 minutes, until the tops are cracked and appear dry but the macarons are still slightly soft to the touch.
- Move the cookies, still on the parchment paper, to barely dampened kitchen towels and let cool for 5 minutes. Carefully peel the paper off the macarons and place on wire racks to cool completely. (The macarons can be made 1 day in advance and stored in layers separated by wax paper in an airtight container.)
Make the filling
- Bring the cream just to a boil in a medium saucepan over high heat. Remove the pan from the heat and whisk in the cocoa powder. Add the chocolate and butter and whisk until smooth. Let cool to room temperature, then refrigerate covered, for at least 30 minutes, or until the filling is firm enough to hold its shape when spread.
Assemble the macarons
- If desired, scoop the filling to a pastry bag fitted with a 1/2-inch plain tip. Pipe the filling, or spread it with a table knife, generously on the flat side of half of the macarons. Top with the remaining macarons, flat side down, pressing together gently to form sandwiches. (The macarons can be stored in layers separated by wax paper in an airtight container in the refrigerator for up to 2 days.)
Notes
But Seriously, What’s So Special About Macarons?
These ethereally airy macarons turn decadent beyond imagination when slathered with a sinful ganache-meets-buttercream situation. Natch, the lovely little chocolate macarons are also quite nice—and still quite the indulgence—when nibbled in their simplest form, free of filling and, as a consequence, free of flour or dairy. They’re either sent from heaven above or from Paris abroad. Wait, is there a difference?
Nutrition
Serving: 1 macaronCalories: 55 kcalCarbohydrates: 7 gProtein: 1 gFat: 3 gSaturated Fat: 1 gMonounsaturated Fat: 1 gTrans Fat: 1 gCholesterol: 4 mgSodium: 5 mgFiber: 1 gSugar: 5 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2004 Lori Longbotham. Photo © 2004 William Meppem. All rights reserved.
I’m very confused how you market these as DAIRY FREE, when cream is a main ingredient in the filling 🙁 Very disappointed!
LC Flour Free, Dairy Free, and Fancy Free Note
Georgiana, our apologies for the confusion. I think that if you read the note again, you’ll see that we’re extolling just the macarons as having no flour or dairy, explaining that they’re lovely enough to consume even without the buttercream filling. I hope you try the cookies—just the macarons if dairy is an issue for you. they truly are quite nice even without any sort of embellishment.
I’m really enjoying macarons these days and look forward to trying out these chocolate flavored ones. They’re beautiful and I’m sure just as delicious. They are truly an art to master, but if you enjoy eating or serving them, then these delicious little treats are so worth the efforts.
Christina, let us kmow how yours turn out. If you’re foodtographer, post your images on our Flickr group.
Thanks for the French Macaroon recipe–it’s gluten free, which is wonderful for me. I’m sharing it with other celiacs that I know. We always appreciate gluten free recipes that have not been modified to be gluten free. Please be aware that there are lots of us out here.
Ceil, it’s our pleasure.