Description
Delightful French pastries with crisp shells and a rich dark chocolate ganache filling.
Ingredients
Scale
- 1 cup almond flour (100g)
- 1 cup confectioners’ sugar (120g)
- 3 large egg whites (about 90g)
- 1/4 cup granulated sugar (50g)
- 2 tablespoons unsweetened cocoa powder (15g)
- 4 ounces dark chocolate, chopped (113g)
- 1/2 cup heavy cream (120ml)
Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to prevent sticking.
- Whisk together almond flour, confectioners’ sugar, cocoa powder, and a pinch of salt until well combined.
- Beat the egg whites in a separate clean bowl until foamy. Gradually add the granulated sugar, increasing the speed to high and beating until stiff peaks form.
- Fold the dry mixture into the whipped egg whites gently, being careful not to deflate the meringue.
- Transfer the batter into a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets.
- Allow the macarons to rest for about 30 minutes until they form a skin on the surface.
- Bake in the preheated oven for 15-20 minutes, allowing them to cool completely on the sheet.
- Heat the heavy cream until it simmers, then pour it over the chopped dark chocolate and let it sit before stirring until smooth.
- Pipe or spread the ganache onto half of the macaron shells, then gently sandwich with another shell.
Notes
For a different flavor profile, try using finely ground walnuts instead of almond flour. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 7g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg