Chocolate Macarons
Combine almond flour, cocoa powder, and sugar, then fold into softly whipped egg whites to form a meringue batter. Pipe the rounds, let a skin form, and bake.
Ingredients
Almond flour
40 g
Fine white sugar (mixed with the dry ingredients)
50 g
Cocoa powder
10 g
Egg white
1
Fine white sugar (added to the egg whites in batches)
50 g
Instructions
1
Step 1
Pulse the almond flour, sugar, and cocoa powder together in a food processor until very finely ground.
2
Step 2
Pour into a bowl and fluff with a spoon to break up any lumps.
3
Step 3
Beat the egg whites until foamy, then add the sugar in 3 batches and whip to soft peaks — thick but with tips that bend downward. See page 129 for the complete egg white whipping method.
4
Step 4
Fold into the bowl with the dry ingredients.
5
Step 5
Mix together into a smooth batter.
6
Step 6
Fit a piping bag with a 1 cm round tip and fill with all the batter.
7
Step 7
Pipe evenly onto a baking sheet lined with a silicone mat, making about 30 pieces.
8
Step 8
Right after piping, the surface will be sticky to the touch.
9
Step 9
Leave in a dry place to form a skin on the surface, until the glossy sheen gradually disappears and a light touch no longer sticks. The required time varies widely, from 15 minutes to several hours.
10
Step 10
Preheat the oven to 170°C with only the top heating element on. Bake on the middle rack for 4-5 minutes.
