Macarons are all the rage right now — they are even considered one of the most iconic desserts of the 2010s. Reputed to be one of the most difficult desserts to make, they are often sold for a pretty penny, often $2 a piece.
However, they really aren’t as difficult as they seem, especially if you follow these tips for perfect double chocolate macarons. Plus, these are fantastic for Valentine’s Day, especially if you don’t have a Valentine of your own — invite a few friends and make them together. And, honestly, piping a cute (and festive) heart shape is almost easier than creating the classic perfectly round cookie.
Double Chocolate Macarons
- Prep Time:1 hour
- Cook Time:30 minutes
- Total Time:1 hour 30 minutes-2 hours
- Servings:30-40 cookies
- 2 cup powdered sugar
- 1 cup almond flour
- 3 tablespoon cocoa powder
- 3 large egg whites at room temperature
- 1/4 teaspoon salt
- 3 tablespoon granulated sugar
- pinch cream of tartar
- 1/2 cup bittersweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoon softened, unsalted butter
Mix the powdered sugar, almond flour, cocoa powder, and salt together in a large bowl.
Sift the mixture into another, large bowl.
#SpoonTip: To make the mixture finer and easier to sift, pulse it in the food processor for 30 seconds-1 minute.
Separate the eggs, then whip the egg whites until they become thick, about 30 seconds-1 minute. Add the cream of tartar and continue to whip on a high speed, slowly adding the granulated sugar.
Gently fold the meringue into the dry ingredients until they are fully incorporated. The resulting texture should resemble lava.
#SpoonTip: Use large, upward circular motions to maintain the air created while whipping the meringue.
Slowly scoop the mixture into a piping bag prepared with a 1/2 inch piping tip, or make your own using this handy method.
#SpoonTip: A Ziploc bag without a piping tip actually works better for piping the heart shapes.
Slowly pipe the batter onto a silicon mat-lined baking sheet, making sure they don’t touch. To make the heart shape, pipe a “V”, then connect the top of the “V” to the bottom again without lifting the piping bag. If there’s leftover batter and not enough baking sheets, simply leave the batter in the piping bag and pipe them once the first batch is cooled and transferred.
#SpoonTip: Keep the piping bag as close to the mat as possible to minimize the amount of air entering the macarons.
Preheat the oven to 350°F.
Slam the baking sheet onto a countertop to remove all air bubbles. Double the baking sheet so that the bottoms of the macarons don’t burn. Let them sit for about 5-15 minutes until the tops are no longer sticky to the touch.
While the macarons are setting, heat the heavy cream in a saucepan on low heat. When the cream starts to simmer, add the chocolate chips and stir until smooth. Add the butter and remove from heat, stirring until smooth. Let the ganache sit and cool, or stick it in the fridge for about 15-20 minutes.
Bake the macarons for 7 minutes, then flip the baking sheets around and bake for another 7 minutes. You should start to see the macarons feet start to form. The “feet” are the little ridges around the bottom of each cookie that form because of the air whipped into the meringue.
Let the macarons cool, then transfer to a cooling rack (clean the mat and pipe the next batch if necessary). Take the ganache out of the fridge; by this time, it should be cool enough to have a frosting-like consistency.
To fill the macarons, pipe or spread the ganache filling into the center. It should be thick enough so that the macaron looks like it has filling, but really, you can add as much or as little as you’d like.
Repeat steps 6-12 for the following batches if necessary. The macarons should last for up to a week in a sealed container at room temperature (putting them in the fridge will make them hard).
#SpoonTip: These make GREAT gifts. Arrange them in a cute box or cellophane bag and tie with a ribbon, and you have the perfect Valentine’s Day gift.