Chocolate-almond macaroons
4 servings
90 minutes
Chocolate-almond macarons are an exquisite dessert of French cuisine that has won the hearts of sweet lovers worldwide. Their thin crispy shell, delicate almond aroma, and velvety chocolate ganache create a harmony of flavors that can enchant from the first bite. These refined pastries require skill and patience: the airy dough is made from almond flour and egg whites, while the creamy chocolate ganache is chilled overnight to enhance its richness. Red food coloring gives them an elegant appearance, making them perfect for festive occasions. Macarons pair wonderfully with coffee or dessert wine, highlighting their rich flavor.
1
It is advisable to prepare the filling for macarons (ganache) the day before; it cooks very quickly but takes a long time to set. Chop the chocolate into small pieces. Bring the milk and cream to a boil. Add the chocolate pieces, stirring constantly, bring to a boil, remove from heat, and immediately pour into a deep plate, tightly cover with plastic wrap, let cool to room temperature, then refrigerate overnight. Take it out of the fridge 2-3 hours before use.
- Chocolate: 125 g
- Milk: 125 ml
- Cream: 30 g
2
Preheat the oven to 150 degrees.
3
Mix almond flour, powdered sugar, and cocoa in a blender or food processor for about 2 minutes. Then pour this mixture onto a baking sheet lined with parchment paper and place it in the oven for about five minutes to dry. Then sift through a very fine sieve.
- Almond powder: 110 g
- Powdered sugar: 220 g
- Cocoa powder: 25 g
4
Whip the egg whites, gradually adding sugar, until shiny. Add the almond-sugar mixture to the egg whites, mix well with a spatula, add the coloring, and mix again until the egg mixture becomes sticky in consistency.
- Egg white: 4 pieces
- Sugar: 50 g
- Red food coloring: 2 tablespoons
5
Place the mixture in a piping bag with a nozzle about 10 mm in diameter, and pipe circles about 3 cm in diameter onto a baking sheet lined with parchment paper, ensuring they are the same size. Leave the baking sheet on the table for 1 hour for le croutage — the formation of a crust.
6
Place in a preheated oven and bake for about 15 minutes.
7
Once the macarons cool, pipe filling (the size of a hazelnut) onto half of them and cover with the other halves so that the ganache is between the macarons.
- Chocolate: 125 g