Chocolate macarons shells recipe is based on my French meringue recipe. Follow my tips and tricks and you can master these perfect chocolate macarons. You won’t be disappointed. First, lets talk about cocoa powder.
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Types of cocoa powder:
Natural cocoa powder – acidic, has richer chocolate flavor. Color is light brown. This powder is the most common and you can buy in many stores.
Dutch processed cocoa powder-is also called alkalized cocoa powder or simply Dutch cocoa. After Dutch chemist and chocolate maker Coenraad Johannes van Houten introduced the process of alkalization. That means that cocoa solids have been treated with an alkalizing agent to reduce the natural acidity of cocoa. This powder has dark brown color, mellow in flavor and dissolves easily into liquids.
There are also other cocoa powders exist on the market like red cocoa (alkalized cocoa with a red hue) and black cocoa (very dark, highly alkalized cocoa).
What cocoa powder to use for macarons?
I’ve tested many different cocoa powders with my basic recipe and sharing the one is really works. I recommend Extra Brute Cacao Barry. As result, macarons have beauiful color, taste delicious and have perfect feet.
Why are chocolate macaron shells so hard to make
I find that a lot of people don’t use right cocoa powder when they make chocolate macaron shells. Adding too much cocoa powder can also affect shells. For example, macaron shells can be oily.
Ingredients you’ll need
- Extra Brute Cacao Barry cocoa powder
- almond flour
- powdered sugar
- egg whites room temperature
- granulated sugar
- pinch of salt (optional)
How to make chocolate macarons
Follow my French meringue macarons shells recipe for detailed instructions.
When to add the cocoa powder
Sift the cocoa powder with almond flour and powdered sugar and then add to French meringue.
Here are just short steps:
- Sift almond flour, powdered sugar, and cocoa powder.
- Make French meringue.
- Add dry ingredients into the meringue and mix until batter falls slowly off the spatula.
- Transfer the batter into a pipping bag with round tip and pipe shells on silicone mat.
- Rest the shells until nice skin forms on top or when you lightly touch with your finger, it should not stick.
- Bake and cool shells completely. After that pair by size and fill them with filling of your choice.
Tip from Marina: I’ve noticed that baking time for chocolate macarons shells is longer than basic shells. For my gas oven is 16 minutes at 275oF (134oC).
If you make these chocolate macarons shells, please tag me on social media and make sure to leave a rating down below. I would love to see your creations. Chocolate Macarons filling ideas:
Chocolate macarons shells recipe
- 1 stand mixer or electric hand mixer
- 15 gr (2 Tablespoon) Extra Brute Cacao Barry cocoa powder
- 125 gr (1 1/4 cup) almond flour
- 125 gr (1 cup) powdered sugar
- 100 gr (1/2 cup from 3 large eggs) egg whites room temperature
- 100 gr (1/2 cup) granulated sugar
- pinch of salt (optional)
- Get all ingredients and equipment ready. In the bowl of a food processor add almond flour and powdered sugar and cocoa powder. Pulse a few times until mixture looks like fine meal. Sift this mixture trough the fine sieve 3 times.
- Place your room temperature egg whites into the bowl of a stand mixer. Whip egg whites on low speed (first speed) for a few minutes until they look frothy, and no egg white liquid remains. Once you reached this stage turn mixer speed on 4 (out of 10) and start adding granulated sugar in 4 parts. Wait 20 -30 seconds before adding next part.
- Once the sugar added continue whipping for 10-15 min. Do not change speed!
- Add half of French meringue into bowl with mixture of almond flour, powdered sugar and cocoa powder. With a rubber spatula give 5 to 10 mixes.
- Add this mixture into bowl with the rest of French meringue. Start folding. The batter is ready when it drips down from your spatula “like lava”.
- Transfer mixture into pipping bag with round tip attached and pipe macarons.
- Slam the tray hard a few times on the counter to remove any bubbles.
- Let sit for 10-15 minutes. While the macarons are drying, preheat the oven to 275oF (134oC).
- When you touch the macaron with your finger and none of the batter sticks, they are ready to bake.
- Bake 14-16 minutes on the middle oven rack. Remove from oven and let cool completely.