Chocolate Macaron Recipe (Macaroons)
After many requests here is the chocolate macaron recipe with ginger ganache. Sadly they have all been eaten and I am looking at this picture wishing there was just one left for me to have right now.
Chocolate Macaron Recipe Ingredients
4 large egg whites (or 5 small – 140g (4.94 ounces))
1/3 cup 70g (2.47 ounces) caster sugar
200g (7.05 ounces) icing sugar
115g (4.06 ounces) almond meal
30g (1.06 ounces) cocoa powder
2g (0.07 ounces) salt (optional)
Macaron Recipe Directions
While the egg whites are whisking sift the almond meal, cocoa powder and icing sugar twice. Discarding any almond lumps that are too big to pass through the seive. Once the egg whites are ready immediately fold in the icing sugar mixture. It should take roughly 50 folds until the mixture is smooth and very viscous, not runny. Over-mix and your macarons will be flat, under mix and they will not be smooth on top.
Pipe onto trays lined with non-stick baking paper, firmly bang trays on the bench (this prevents cracking) and then bake in the oven for 15 minutes in the middle of the oven and then move to the bottom of the oven for another 5-10 minutes.
Filling your macaroons
My favorite filling is flavoured ganache, for these macarons I used white chocolate ginger ganache.
200g (7.05 ounces) white chocolate
25g (0.88 ounces) grated fresh ginger
few drops green colouring – optional
Bring the cream and ginger to the boil, remove from heat and leave to steep for 15 minutes. Return to the heat and bring to the boil again, pour through a sieve over the white chocolate. Let stand for a minute or two and then stir. If it is not adequately melted then microwave for 20 seconds and stir – repeat until smooth. Allow to cool and thicken before piping onto macarons.
For a variation try making choc chip macarons – use this easy macaron recipeand add 50g (1.76 ounces) of grated chocolate.
More macaron recipes for you:
easy macaron recipe
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macaron ice cream sandwich
fun with macarons
Salted Caramel Macarons