The Foodie Blogroll

Chocolate Macarons

MACARONS! Oh boy, how I love the look of these. I first saw these a couple of years ago when I first started browsing the internet. I have ALWAYS ALWAYS wanted to try these, I thought not only are they beautiful but they must taste so wonderful as well.

This year for New Year's Eve, I went to Casino Rama, and to my delight, on the dessert table there were macarons. I just about freaked out, dinner hadn't even been set yet, and my mouth was already getting wet because I couldn't wait to sink my teeth into those babies. I am very glad I did, however, a little upset I had because I crave them now. And... where I live you don't just see those down the aisles, so after reading enough people's blogs about they're perfect macarons I decided it was my turn to make these bad boys.

I made them, and honestly, for going into this adventure blindly i.e. no lessons about how to make them I was extremely proud of myself. I had a little bit of trouble understanding the recipe at first, so I put my first batch in the oven thinking they would come out perfectly... it looks like a lava cake had exploded. I knew I had done something wrong, after reading it over a couple times, I realized I had to let the macarons sit out for a while to let their shells harden a bit. After this, they came out well. My macarons didn't turn out like the typical Parisian macaron, or... any bloggers macaron for that matter, but they turned out. They still did look nice, in my opinion, and the taste, OHHHHH the taste. Everyone I gave them too was in heaven. My boyfriend definitely had a dozen the first night! Now, if I haven't gotten you excited enough to try these out for yourself you should. Even though, I did not get the perfect looking macaron, I attempted, would not say I failed, because the taste was definitely there, and the look was ALMOST, it was just a much flakier cookie than it should have been. Regardless, I have looked at different recipes, and still have my heart set on getting these bad boys right. Never ever give up, especially when it comes to baking, you need to practice so much sometimes, but in the end it is always worth it. To see the smiles on people's faces just from them looking at your baking, then their mouths watering at something you have created is such an amazing feeling!

Now for what you've actually been waiting for the recipe! MAKE sure you read the DIRECTIONS carefully, if you don't understand, read it over a couple of times, or check out other recipes on how to make macarons!

  • 2 1/4 cups finely ground almonds*
  • 2 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1 cup egg whites, room temperature
  • 3/4 cup granulated sugar
  • a few drops of red food coloring
*if you can't find ground almonds, get slivered almonds and pulse them in the food processor with the powdered sugar.


Using a whisk attachment, start whipping the egg whites until foamy. Gradually add the granuated sugar. Increase the speed and continue whipping to stiff peaks. Combine the ground almonds, powdered sugar and cocoa powder and gradually fold in the almond mixture into the egg whites with a rubber spatula. Add a few drops of red food coloring and mix till combined.

Place parchment paper or silicone baking mat (silpat) on some baking sheets. Attach a round piping tip (about 1/2 inch wide) to a pastry bag and fill it with the macaroon batter. Pipe the macaroons to 1 1/2 inches in diameter and 2 inches apart. Leave them out for one to two hours to let their shells harden.

Turn on the oven to 300 degrees F. Bake the macaroons for 10 to 12 minutes. Let them cool completely before adding filling. You can try chocolate ganache or Nutella hazelnut spread.

Chocolate Ganache: I used nutella, and that was DEFINITELY a hit
  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 2 Tbsp. butter
  • 2 Tbsp. corn syrup or honey
Place the chocolate chips in a bowl and set aside.

In a saucepan, heat the heavy cream, butter and corn syrup until it starts to simmer. Remove from heat and pour over the chocolate chips. Stir constantly until smooth.

Allow to cool completely before using.

**You can keep macaroons in an airtight container in the fridge for a few days or keep them in the freezer for a couple of weeks, however, I'm sure they will be gone wayyyy before that.

Hope you enjoy, and take a leap and try them out for yourselves!

1 comment:

Anonymous said...

All your dishes look beautiful! I'm your biggest fan. I've made these and they are GREAT!