Chocolate French Macarons

Chocolate French Macarons are delicious delicate french cookies that get sandwiched with a dark chocolate ganache to take them over the top. 

A while back I posted all about the tips and tricks I learned from making french macarons over the summer. I intended to post the recipe for these chocolate macs sooner, but life happens. Anyway, here they finally are! In case you missed my tips and tricks, see French Macarons 101 for all you need to know.

I went from hating to loving these temperamental, delicious cookies. They frustrate me like no other sometimes, but when the stars align and you get the technique just right, they can be so rewarding!

I prefer to weigh my measurements when making French Macarons because they are so finicky. However, I've included both gram and cup measurements in the recipe so you can do whichever you choose! Enjoy.

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Chocolate French Macarons
Delicate, rich, chocolatey french cookies.
Ingredients
  • 2 large (apx. 70 grams) egg whites
  • 1/4 tea. cream of tartar
  • 3/4 cup (70 grams) almond meal
  • 1 cup (100 grams) powdered sugar
  • 3 T. (25 grams) cocoa powder
  • 1/4 cup (50 grams) white sugar
Instructions
1. Preheat oven to 300°F. Line 2 cookie sheets with parchment paper. Draw circles as a guide on the underside if desired, making them about 1.5-2" in diameter.2. Measure the almond meal, powdered sugar, and cocoa powder into the food processor and process for about 20 seconds. Sift the mixture through a fine sieve into a bowl. If the remaining large clumps that don't fit through the seive amount to more than 1 Tablespoon, blend it again in the food processor. If it is less than 1 T, it can be added in with the rest of the sifted mixture.3. In the bowl of a stand mixer that is completely clean and free of grease, whip the egg whites until frothy, then add the cream of tartar and sugar, and beat on high for a few minutes until stiff peaks form. 4. Once the egg whites have stiff peaks, dump the almond meal mixture in, and fold with a rubber spatula until the batter drops in a ribbon from the spatula when lifted. (about 50 folds). 5. Transfer the batter into a piping bag with a round tip, and pipe the batter onto the parchment-lined baking sheets in circles. Once piped, lift and drop the cookie sheet onto the counter a few times to pop any bubbles. Any peaks on the cookies can be patted down with a wet fingertip. Let the cookies sit out on the counter to "dry out" before baking, about 20 minutes. To test if they are ready to bake, gently touch the side of one- it shouldn't be sticky any more. 6. When they are ready to bake, bake at 300°F for 8-10 minutes. Oven times may vary. To test if cookies are done, they should lift off the parchment easily and should not be wet or gooey inside. Let cool on cookie sheets completely before removing and filling with ganache.
Details
Prep time: Cook time: Total time: Yield: apx. 18 cookies