• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • My Story
    • Portfolio
    • Subscribe!
    • Privacy policy
  • Recipes
    • By Diet
      • Vegetarian
      • Vegan
      • Gluten-free
    • By Series
      • 5 Ingredients or less
      • Table for two
      • BAKED not Fried
      • On-screen Food
    • By Meal
      • Breakfast
      • Appetizers
      • Lunch/Dinner
      • Desserts
      • Sauces and curry
      • Drinks & Beverages
      • Snacks
      • Dips and Sides
  • Resources
    • For Bloggers
    • Travelogue
    • Kitchen Wisdom
  • Perspective
  • Green Life
  • Shop
  • Contact

Love is in my Tummy

Plant-based flavor

November 6, 2015 By Tina Dawson 2 Comments

Chocolate French Macaroons

There are few desserts that are as classy and posh as the French Macaron. These Chocolate French Macaroons topped with Cacao Nibs are as exquisite as they are beautiful!
chocolate-french-macarons

Emboldened by my recent success with the Cashew Macaroons, I decided to give these elusive French Macaroons one more shot. Truth be told, I had rather two, catastrophic incidents with the macaroons in the last few years, and I had almost completely given up on them.

But recently, I’ve been a little active on Facebook, and I see all these lovely ladies in the ‘Home Bakers Guild’ group post such amazing pictures of French Macaroons, and I guess it just inspired me, and I got the courage to give it one last shot. Believe me, if this attempt too had failed, I vowed never to try it again, and to write off these evil Macaroons, and all things French forever!

But thankfully, nothing of the sort happened. I was rewarded, finally, and after years of continuous pursuit, I can say that I have finally, finally made the French Macaroons.

The reason why I decided to go with a Chocolate Macaroon is because I have this unusual surplus of chocolate at home, thanks to my recent visit to the French Broad Chocolate Lounge in Asheville, NC. You can read all about it here: A foodie’s travelogue #3: French Broad Chocolate Factory

I should definitely thank Stephanie Jaworski from Joy of Baking. Her videos are so helpful, and her instruction style makes even beginners think ‘I can do this!’. I would also like to thank the growing years, which seems to have imparted on me a very special gift: patience.

When I first started baking, I would always be in such a hurry to take the cake out of the pan, or to take the cookie out of the tray, or in the case of these Macaroons, never wait for the piped macaroons to dry out before it goes into the oven. This time, I waited, for about an hour and a half, and it paid off.  The ‘feet’ developed perfectly, as it should have.

Chocolate_French_Macarons

Please check Joy of Baking for the recipe and instruction video, it is absolutely essential that you follow the steps exactly.

Here are some useful notes, from someone who had tried, failed and succeeded:
1. Please use *aged* egg whites. Aging is a process where you place the egg whites in a bowl, covered loosely with a light paper napkin (or plastic wrap with holes, basically letting it breathe), and refrigerate for a minimum of 24 hours to max of 5 days. 
2. Almond meal/almond flour is basically blanched and powdered almonds. You can make them yourself by pulsing it in a food processor and sieving. Repeat until all the large particles are processed fine.
3. Make sure that the confectioners sugar (icing sugar) has a small amount of cornflour. This will stabilize the macaroon. 
4. After piping the macaroon onto the baking sheet, tap the baking sheet on the counter hard a couple of times. Then let it sit for 1- 1.5 hours until the top is almost dry to the touch. This is crucial for the ‘feet’ to develop.

I used the cacao nibs I got as sample from the French Broad Chocolate Boutique to top the Macaroons.  If I may say so myself, I think they look fabulous! I’ve made these at least a half-dozen times and each time, it gives perfect, consistent results.

chocolate-french-macarons-

There are only three steps to making these macaroons:

Whip egg whites and sugar till you get stiff peaks.

stiff-peaks

Fold in the almond flour, cocoa and icing sugar and keep folding until the batter falls off in ribbons – this process is called the Macaronage

chocolate-french-macarons-

Now you pipe it into tiny circles and let it dry – the tops must no longer stick to your fingers when touched and have a matte sheen.

chocolate-french-macarons-

All there’s left to do, is Bake! Watch the  ‘feet’ develop as the macaron ‘rises’ in the oven. Pair up same-size macarons and fill with a rich chocolate ganache.

chocolate-french-macarons-The macaroons taste best the next day, after the flavours have ‘matured’. The moisture from the ganache seeps into the dry macaroon, softening the overall texture of the macaroon, so that when you bite into it, it sinks into your teeth like a soft, spongy, chewy cookie.

Chocolate French Macarons

Created by Tina Dawson on May 29, 2016

Chocolate_French_Macarons

  • Prep Time:1h 45m
  • Cook Time:16m
  • Total Time:2h 1m
  • Serves: 7
  • Yield: About 15 macarons

Ingredients

For the macaron

  • 1 egg white (roughly 50gms/1.7oz) (*aged)
  • 50 g /1.7oz almond flour
  • 85 g /2.9oz confectioners sugar (icing sugar)
  • 7 1/2 g /0.2oz cocoa powder
  • 18 g /0.6oz superfine sugar
  • 2 drops of lemon juice

For the chocolate ganache filling

  • 60 g /2.1oz bittersweet chocolate, chopped.
  • 1/4 c heavy whipping cream
  • 3 g /0.1oz butter
  • 2 tbsp. corn syrup (optional)

Instructions

Making the macarons

  1. Line a baking pan with foil. Use a template and a blunt, pointy object to make 2 inch round impressions on the foil.
  2. Mix the almond flour, confectioners sugar and cocoa powder. Run it through a sieve, and blend any large almond particles in a food processor. Sieve, blend and repeat until you get a smooth flour mix. Set aside.
  3. In a large bowl, whip the egg whites and lemon juice at high speed till it becomes a soft white foam.
  4. Add sugar, one spoon at a time and continue to whip at a high speed until the batter forms stiff peaks. Do not over whip the eggs, because it will de-stabilize and go runny to the point of no return. This sugar+egg white mixture is called a meringue.
  5. Stir in the flour mix in three parts. Fold carefully until all the flour is mixed in with the meringue completely, and the batter must fall down in ribbons.
  6. Transfer the batter to a piping bag fitted with a large round nozzle and pipe the batter onto the baking sheet into the round template impression.
  7. Tap the sheet on the counter a couple of times till the macaroon tops flatten and become smooth.
  8. Set aside for 1 to 1.5 hours until the tops feel dry to the touch.
  9. Pre-heat oven to 325°F/160°C
  10. Bake at 325°F/160°C for 14-16 minutes, rotating the pan halfway through baking time.
  11. Cool completely on a wire rack. In the meantime, prepare the chocolate ganache.

Making the chocolate ganache

  1. Place the chocolate in a small, heatproof bowl.
  2. In a small pan, heat the cream and butter till the butter melts. Do not let it boil or bubble.
  3. Pour the warm cream over the chocolate. Let it sit for 5 minutes.
  4. Stir in the cream with the now molten chocolate, until completely mixed.
  5. Finally, stir in the corn syrup.

Assemble the macarons

  1. Try and pair up same-sized macaroons.
  2. Spread a teaspoon of ganache over the smooth side of a macaroon, and sandwich with its pair.
Source: Joy of Baking
  • Print

You might also like

  • Coconut MacaroonsCoconut Macaroons
  • The ‘Chocoholics Anonymous’ Triple Chocolate CookieThe ‘Chocoholics Anonymous’ Triple Chocolate Cookie
  • Banana Split Hot ChocolateBanana Split Hot Chocolate
  • Pumpkin Halwa Pastry TartsPumpkin Halwa Pastry Tarts
  • Sesame & Jaggery No Churn Ice-CreamSesame & Jaggery No Churn Ice-Cream
  • Chocolate Hazelnut BiscottiChocolate Hazelnut Biscotti

Filed Under: 5 Ingredients or less, All Recipes, Chocolate, Cuisines, Desserts, French, Gluten-free, Vegetarian Tagged With: 5 ingredients or less, Chocolate, Cookie, Dessert, Vegetarian

Previous Post: « A foodie’s travelogue #3: French Broad Chocolate, Asheville, North Carolina
Next Post: Thai Tofu Massaman Curry – Massuman Curry »

Reader Interactions

Comments

  1. Shrinidhi says

    June 26, 2020 at 1:18 pm

    Hello! Could you please try making some with Aquafaba? Thanks! I do not eat egg, and I was wondering if the temperature would be different. Thanks again!

    Reply
    • Tina Dawson says

      September 12, 2020 at 12:05 am

      It’s definitely in my baking list to veganize with aquafaba, Shrinidhi. Yes, the temperature would be different. Also, the meringue needs to be whipped using hot sugar syrup. Here’s a recipe from another blog for you to try. Thank you for your patience!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Tina Dawson Profile Picture

Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe to Email Newsletter

5 Ingredients or Less Ebook Cover

The Blank Canvas Store - Food Photography Backgrounds and Props Store

BUY CUSTOM FOOD PHOTOGRAPHY BACKGROUNDS + PROPS

Don’t Miss These!

VEGAN Pumpkin Shaped Rolls

VEGAN Pumpkin Shaped Rolls

Caramelised Onions in a plate

Caramelized Onions

VEGAN Iced Mocha Latte on wooden plate with coffee beans strewn on table

VEGAN Iced Mocha Latte

Raspberry Iced Tea

Raspberry Iced Tea

Dairy-free Mocha Hazelnut Cappuccino

[V] Mocha Hazelnut Cappuccino

Puff Pastry Voodoo dolls on a table with Halloween things

Puff pastry Voodoo Dolls

Copyright © 2023 · LOVEISINMYTUMMY · PRIVACY POLICY · CONTACT · StudioPress Themes

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Learn More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT