Chocolate Macaron Sandwiches
Crispy chocolate macaron shells with a tender interior, sandwiched around a silky, airy chocolate buttercream.
Ingredients
Blanched whole almonds or almond slices (blanched)
1 1/4 cup
Powdered sugar (used in portions: 1/2 cup for grinding almonds, 1 1/2 cups for mixing)
2 cup
Non-alkaline cocoa powder
1/4 cup
Egg whites (room temperature, from large eggs)
4 large
Vanilla extract
1 tsp
Chocolate buttercream filling (see recipe on page 363)
to taste
Instructions
1
Prepare
Position a rack in the center of the oven and preheat to 425°F (about 220°C). Line an insulated baking sheet with parchment paper (or stack two baking sheets).
2
Make the almond-powdered sugar mixture
In a food processor, combine the almonds and 1/2 cup of the powdered sugar and grind until fine, 30 to 45 seconds. Add the remaining 1 1/2 cups of powdered sugar and the cocoa powder, and pulse until well combined.
3
Whip the egg whites
In an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. Increase to high speed and continue beating until stiff but not dry peaks form. Using a large rubber spatula, fold the almond mixture into the egg whites in three additions (the batter will deflate—this is normal). Add the vanilla extract and stir to combine, then fold a few more times to deflate some of the air.
4
Pipe the macarons
Transfer the batter to a piping bag fitted with a 1/2-inch plain round tip. Lift one corner of the parchment paper and pipe a small dab of egg white under each corner to secure the paper to the baking sheet. Pipe the batter into 1 1/4-inch-wide mounds, spaced about 1 inch apart.
5
Bake and release
Place the macarons in the oven and prop the oven door open slightly with a wooden spoon. Bake for 9 to 12 minutes, until the macarons are smooth and glossy on top. Transfer the baking sheet over a sink, lift one corner of the parchment paper, and pour about 1/2 cup of cold water underneath to create steam and release the macarons from the paper. Place on a wire rack and cool for 5 minutes.
6
Release and cool
Using a small metal spatula, gently lift the macarons off the parchment paper (they may be slightly sticky—this is normal) and place them on a wire rack to cool completely. Repeat with the remaining batter.
7
Make the buttercream filling
Prepare the chocolate buttercream according to the recipe on page 363.
8
Assemble the macarons
Using a small metal spatula, spread about 1 full tablespoon of chocolate buttercream on the bottom of a macaron. Top with another macaron (flat side up) to form a sandwich. Repeat with the remaining macarons and buttercream.
9
Storage
Store in an airtight container in a cool, dry place for up to 3 days.
