CHOCOLATE & ALMOND MACARONS

Ingredients

Almond paste

120 grams (4.25 ounces) almond flour

30 grams (1.05 ounces) cocoa

150 grams (5.30 ounces) powdered sugar

55 grams (1.95 ounces) egg whites

Italian meringue

150 grams (5.30 ounces) sugar

50 grams (1.75 ounces) water

55 grams (1.95 ounces) egg whites

Caramel creme

200 grams (7.05 ounces) sugar

140 grams (4.95 ounces) cream

40 grams (1.40 ounces) butter

100 grams (3.55 ounces) room temperature butter

1 teaspoon sea salt (1.00 tsp)

Instructions

Step 1

Hello, everyone! Here's a delightful recipe for chocolate macarons with salted caramel crème.

Step 2

Preheat your oven to 150°C (302°F) and set it to convection mode with top and bottom heating. The baking time is approximately 13 minutes. Using a silicon mat or teflon-lined baking sheet helps in achieving evenly baked macarons.

Step 3

For the almond paste: In a bowl, combine 120 grams (4.25 ounces) of almond flour, 30 grams (1.05 ounces) of cocoa, and 150 grams (5.30 ounces) of powdered sugar. Add 55 grams (1.95 ounces) of egg whites (at room temperature) and mix until smooth.

Step 4

For the Italian meringue: In a saucepan, combine 150 grams (5.30 ounces) of sugar and 50 grams (1.75 ounces) of water. Bring to a medium boil and heat until it reaches 118°C (244°F). As this heats, begin whipping 55 grams (1.95 ounces) of egg whites in a separate bowl. When the syrup reaches 110°C (230°F), it’s time to start whipping the egg whites.

Step 5

Once the syrup reaches the desired temperature, pour it into the whipped egg whites in a thin, continuous stream. Continue whisking until the meringue cools slightly and becomes smooth and elastic with very soft peaks.

Step 6

Add one-third of the Italian meringue to the almond paste mixture and stir until smooth. Then, fold in the remaining meringue until the mixture is shiny and flows in a light, continuous ribbon when lifted. This step is crucial: be careful not to over-mix.

Step 7

Transfer the mixture to a pastry bag fitted with a round nozzle. Pipe circles onto a baking sheet lined with a silicone mat or teflon. Let them dry until a crust forms on the surface. If your environment is humid, preheat the oven to 50°C (122°F) and dry the macarons in the oven with the door slightly ajar.

Step 8

For the caramel crème: In a saucepan, heat 200 grams (7.05 ounces) of sugar until it melts and forms a smooth caramel. Stir in 40 grams (1.40 ounces) of butter until well combined.

Step 9

Bring 140 grams (4.95 ounces) of cream to a boil and gradually add it to the caramel, stirring continuously. Return the mixture to heat and boil for another minute. Remove from heat, add 1 teaspoon of sea salt, and let it cool to room temperature.

Step 10

Once the caramel has cooled, lightly whisk it and add 100 grams (3.55 ounces) of room temperature butter. Whip until smooth and light. The crème will thicken as it cools. You can refrigerate it for a firmer texture, but remember to cover it with plastic wrap directly touching the surface.

Step 11

To assemble the macarons, pipe a small amount of caramel crème onto one macaron shell and sandwich with another. Enjoy your delicious chocolate macarons with salted caramel crème!

Step 12

Bon Appetit!

Servings

Get ready for the ultimate indulgence! 🍫 Serve these delectable chocolate macarons with a cup of rich, freshly brewed coffee or a smooth espresso for a sophisticated treat. They also pair wonderfully with a delicate pot of Earl Grey tea, allowing the flavors to meld together beautifully.

For a more extravagant experience, why not create a stunning dessert platter? 📸 Arrange the macarons alongside fresh berries, a dusting of powdered sugar, and a few sprigs of mint. This adds color and flair, making it Instagram-worthy!

Hosting a brunch? These macarons can also be a delightful addition to a brunch spread. 🥐 Combine them with fresh fruit, yogurt parfaits, and sparkling mimosas for a festive and luxurious gathering.

Equipment

Stand Mixer

Essential for making the perfect Italian meringue. A hand mixer can work in a pinch, but consistency is key.

Pastry Bag with Round Nozzle

For piping the macarons onto your baking sheet. Helps in achieving uniform shapes and sizes.

Silicone Mat

Prevents sticking and ensures even baking. Parchment paper can be used as an alternative.

Candy Thermometer

Critical for getting the sugar syrup to just the right temperature. Don't eyeball it—precision matters.

Variations

Gluten-Free Version 🌾

Great news! Macarons are naturally gluten-free as they are made with almond flour. Just ensure that all your ingredients, including the powdered sugar and any added cocoa, are labeled gluten-free to avoid cross-contamination.

Vegan Version 🌱

For vegans, swap out the egg whites with aquafaba, the liquid from canned chickpeas, in a 1:1 ratio. Instead of butter in the caramel crème, use a plant-based butter substitute. The result? Equally irresistible vegan chocolate macarons!

Faq

Why are my macarons cracked?
This could be due to under-mixing the batter or baking at too high a temperature. Make sure to follow the mixing instructions carefully.
How do I know when my meringue is ready?
Keep whisking until the meringue cools slightly and the peaks are very soft, yet they hold their shape. It should be smooth and elastic.
How can I achieve the shiny, smooth surface on my macarons?
Properly folding the meringue into the almond paste mixture and allowing the macaron surfaces to dry fully before baking will help achieve that glossy finish.
What’s the ideal temperature for boiling the sugar syrup?
You should boil the sugar syrup to 118°C (244°F) for the best consistency. Using a candy thermometer ensures accuracy.
Can I flavor the macaron shells?
Yes, you can add flavors like vanilla, raspberry, etc., by using flavored extracts. Just incorporate them into the almond paste mixture.
How can I store my macarons?
Macarons can be stored in an airtight container in the refrigerator for up to a week. They also freeze well for up to two months.