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Homemade French Chocolate Macaron Recipe photo

French Chocolate Macaron Recipe

These French Chocolate Macarons are a delightful fusion of crisp shells and rich chocolate ganache, sure to impress everyone!
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Macarons:
  • 1 cup Powdered Sugar
  • 1/2 cup Powdered Almonds pulverized
  • 3 tablespoons Unsweetened Dutch-Process Cocoa Powder
  • 2 large Egg Whites at room temperature
  • 5 tablespoons Granulated Sugar
For the Ganache Filling:
  • 1/2 cup Heavy Cream
  • 2 teaspoons Light Corn Syrup
  • 4 ounces Bittersweet or Semisweet Chocolate finely chopped
  • 1 tablespoon Butter cut into small pieces
  • 15 Medium Prunes pitted, about 5 ounces
  • 2 1/2 ounces Best-Quality Milk Chocolate finely chopped
  • 2 tablespoons Armagnac

Equipment

  • Kitchen Scale
  • Mixing bowls
  • Stand Mixer or Hand Mixer
  • Silicone spatula
  • Piping Bag with Round Tip
  • Baking sheets
  • Parchment Paper or Silicone Baking Mats

Method
 

Directions
  1. Start by measuring all your ingredients accurately. Sift together the powdered sugar, powdered almonds, and cocoa powder in a bowl; this mixture should be fine and lump-free.
  2. In a clean mixing bowl, whip the egg whites until foamy. Gradually add the granulated sugar and continue whipping until stiff peaks form. The meringue should be glossy and hold its shape.
  3. Gently fold the dry mixture into the meringue using a silicone spatula. Be careful not to deflate the meringue; the mixture should be smooth and flow like lava when ready.
  4. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, leaving space between each macaron.
  5. Allow the piped macarons to rest at room temperature for 30-60 minutes, or until a skin forms on the surface. They should be dry to the touch before baking.
  6. Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheets halfway through. The macarons should have developed feet and be firm to the touch.
  7. While the macarons cool, prepare the ganache. In a small saucepan, heat the heavy cream and corn syrup until just simmering. Pour over the chopped bittersweet and milk chocolate in a bowl. Add the butter and let sit for a few minutes before stirring until smooth. Incorporate the pitted prunes and Armagnac for flavor.
  8. Once the macarons are completely cool, pair them up by size. Pipe a dollop of the ganache on the flat side of one macaron and sandwich it with another. Repeat until all macarons are filled.
  9. For the best taste, place the filled macarons in an airtight container and refrigerate for at least 24 hours. This step allows the flavors to meld beautifully.

Notes

  • For a unique twist, try adding different flavor extracts like vanilla or orange zest to the macaron batter.
  • If you have nut allergies, sunflower seed flour can be used instead of almond flour.
  • Macarons can be made ahead and frozen; just thaw in the refrigerator overnight before serving.