Written by Mardi Michels
Classic French macaron shells delicately flavoured with cocoa powder sandwiching a creamy ganache of your choice. With some practice and patience, this recipe will wow your friends time and time again!
- 120g powdered almonds
- 220g powdered sugar
- 15g cocoa powder
- 100g egg whites, room temperature
- 30g sugar
- 7 drops red food colouring
- 7 drops black food colouring
- 1 drop blue food colouring
- 25 drops yellow food colouring (note: it is not necessary to use colouring but it will help the macarons bake a gorgeous chocolately colour. Cocoa will bake grey otherwise)
- Pre-heat oven to 320˚F.
- Line two baking trays with parchment paper.
- Prepare a 14” piping bag with a plain tip (I use Ateco 803), twist the bag at the tip end and place inside a glass to facilitate filling the bag.
- Combine almonds, powdered sugar and cocoa powder in a food processor, pulsing about ten times for a few seconds, until all ingredients are thoroughly incorporated.
- Sift dry ingredients twice using a fine sieve and pressing the mixture through with your hands and set aside.
- Using a stand mixer, beat the egg whites, sugar and food colouring at a low speed for two minutes, medium speed for two minutes and a high speed for three minutes. The egg whites will be a large mass at this point; don’t worry!
- Add the dry ingredients to the egg whites. Fold the mixture, at the same time pressing it against the sides of the bowl to deflate the mixture. Fold this mixture about 40 times (counting single strokes).
- Transfer the mixture to the piping bag, sealing the open end with a twist and holding firmly with the hand that will not be actively piping. Pipe four tiny dots of mixture under the corners of the parchment paper to make sure it stays put.
- Pipe your macarons, holding the piping tip at an angle to the baking sheet, about 3cm in diameter (they will spread during cooking), and quickly removing the tip when you have finished piping, making a shape like a comma.
- Place the tray of macarons on an empty baking tray and bake for 12 minutes at 320˚F, turning the tray from back to front halfway through.
- Remove from oven and let the tray sit for a few minutes.
- Gently pour water into the baking tray under the parchment paper and leave for a minute or so.
- Remove the parchment from the tray and remove macaron shells to a cooling rack.
- Once completely cool, fill with ganache or cream filling of your choice.
- Best enjoyed 24 hours after filling.