Dark Chocolate Macarons
Bright red macaron shells filled with rich Dark Chocolate ganache. These macarons will be perfect for Valentine's Day!
Servings: 30 macarons
Calories: 103kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 immersion blender
- 1 pipping bag
- 1 Wilton 1M tip
Ingredients
Dark Chocolate Ganache
- 120 gr heavy cream 1/2 cup
- 10 gr glucose syrup 1 Tbsp
- 120 gr dark chocolate 2/3 cup
- 28 gr unsalted butter room temperature 2 Tbs p
- 5 gr salt 1/2 tsp
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr red food coloring
Instructions
How to Make Dark Chocolate Ganache
- In a small saucepan pan add heavy cream and glucose syrup and bring to a simmer. Do not boil!
- Pour over the chocolate and let it sit for 1-2 minutes. Emulsify with an immersion blender.
- Add room temperature unsalted butter and emulsify again.
- Transfer ganache to a flat container and cover with plastic wrap "to contact". Let it sit at room temperature. Please note that this ganache sets very fast, and there is no need to place it in the fridge.
- Place ganache into a piping bag with a Wilton 1M piping tip. Pipe ganache on the flat side of the macaron shells and sandwich with another shell.
- Place filled macarons into an air-tight container to the fridge for 12-24 hours. Macarons need to mature before you can enjoy them.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add food coloring.
- Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients to the meringue and start folding in the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava”.
- Transfer macaronage into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat. Sprinkle shells with white granulated sugar (optional).
- Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°F (134 °C) -300°F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.
Notes
Get all ingredients and tools ready before baking.
Use good-quality chocolate.
Nutrition
Serving: 1macaron | Calories: 103kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 73mg | Potassium: 38mg | Fiber: 1g | Sugar: 10g | Vitamin A: 84IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 1mg
