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Chocolate Macarons

Chocolate Macarons

This a family recipe from Gilles Conchy's cousin FLEUR. There are a few steps to make French-style chocolate macarons with chocolate ganache filling, but it is a fun hands-on recipe and one that your family (and guests) will thank you for making the effort.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 70 Macarons

Ingredients
  

For the Ganache (chocolate filling)

  • 5.3 oz Soft butter
  • 5 oz Dark Chocolate (70% cacao) or 6 oz of milk chocolate
  • .37 fl oz milk, whole

For the cookies

  • 17 oz icing sugar
  • 9.4 oz Almond powder
  • 1.4 oz Chocolate Powder
  • 7 Egg whites

Instructions
 

Ganache Preparation:

  • With the back of a fork work on the butter to obtain a smooth and soft consistency.
  • Mince finely the chocolate and pour a little at a time in warm milk while you keep stirring.
  • When chocolate and milk are one, set this mix temperature below 160F° and start adding the butter.
  • Shortly stir and mix until smooth, to obtain a soft consistency.

Shell Preparation:

  • In a fine strainer (sieve), filter the sugar, the almond powder and chocolate into a bowl.
  • Beat the egg whites until stiff and quickly powder the previous mix on those and start softly mixing with a soft spatula. Minimal mixing, but you need a homogeneous (consistent) paste that looks like melted cake dough.
  • Fill a pastry pocket with the mixture and form 1 inch size "coins" on a parchment paper laying on a flat baking tray.
  • Leave 1 inch distance between each Macaron "coin."
  • Wait 15 minutes before putting the tray in a pre-heated oven at 280F°.
  • Cook during 10-12 minutes leaving your oven door with a little opening (use a wooden kitchen spatula or spoon).
  • As soon as your tray is out of the oven, lift the parchment paper in one corner and pour ½ a glass of water on the hot tray. That will help the macarons to detach better from the paper. The shells should be soft inside, but slightly crunchy on the outside.
  • Leave the shells to cool down a bit.
  • Take two shells and join them like a little sandwich with the chocolate ganache.
  • On a plate powder them with a little chocolate powder for decoration.

Notes

Once prepared, wrap your Chocolate Macarons with a plastic film and leave them in a fridge for 48H ! I was never able to wait that long.
If you don't like chocolate, feel free to experiment with other ganache flavours (strawberry, vanilla, caramel and so on.)
Tried this recipe?Let us know how it was!