Introduction: Chocolate Macaron Recipe (Italian Method)
Hey Everyone! So a lot of you have asked me how to make different flavors of Macarons so today I'm going to show you how to make a really special one, from Bouchon Bakery, the Chocolate Macarons.
This recipe is a little bit different from the first French Macaron recipe that I showed you because it uses the Italian Method. I actually prefer this method a little bit more because it gives stable results and comes out perfect almost every time. So I'm going to show you how. Let's get started!
You're going to need:
- a scale because we're going to be measuring everything out in grams.
- 212 grams (1 3/4 cups + 2 1/2 tablespoons) of almond flour,
- 184 grams (1 3/4 cups) of powdered sugar,
- 28 grams (1 tbsp) of high quality unsweetened cocoa powder,
- 82 grams (3 eggs) of egg whites,
- and another (3 eggs) 90 grams of egg whites because we're going to divide it up in this recipe,
- 236 grams (1 cup + 3 tablespoons) of granulated sugar,
- and 158 (2/3 cup) grams of water.
First take a large bowl and sift together your almond flour, powdered sugar, and chocolate powder. Mix it well, then make a little well in the mixture, and then add your 82 grams of egg whites in. Then take a spatula and stir it evenly until it becomes a thick almond paste.
In a small saucepan combine your granulated sugar and water and put it on the stove on medium-low heat. Heat it up until it becomes a thick syrup, and once it reaches 248ºF, take it off the stove immediately.
Place your 90 grams of egg whites into a mixing bowl and whisk it until it forms soft peaks. Once you have soft peaks and your sugar has reached 248 degrees F, pour the syrup down the side of the mixing bowl, and continue whisking it for about 5 minutes, until your egg white peaks become stiff and glossy.
Now, taking one third at a time, mix in your meringue with your almond powder mixture, and continue adding the rest of your meringue until it becomes a thick ribbon texture.
You don't have to worry so much about the "Fifty Strokes" in this one because the meringue is a lot more stable. Just keep mixing until it becomes a lava-like texture. You can test this by dropping a little bit of the batter on a plate, and if the peak disappears within 20 seconds, it's good to go. If it's still there after 30 seconds, continue beating the batter.
Now you're ready to pipe out your Macarons!
First preheat your oven to 350ºF. Then line your cookie sheet with parchment paper. Next transfer your batter into a large piping bag with a round tip. Then pipe out small circles onto your parchment paper. The best part of this recipe is that you don't need to let the macarons sit. You can just put it in the oven right away.
Once your oven's reached 350ºF, turn it down to 325ºF and bake your macarons for about 8 to 10 minutes until a soft shell and a satin-y gloss has formed.
Take it out of the oven and let it cool for about 5 minutes until you peel it away.
And there you have it, your Chocolate Macarons. If you noticed you have significantly smaller "feet", but these smaller feet represents "no hollow." I found that when I get really big "feet" I get a lot of air pockets inside and it's really hollow so you don't want that. And now we're going to frost it with some Chocolate Ganache. The texture is a little bit more chewy as well, which I really like.
Thanks for watching another episode of Honeysuckle Catering. Let me know how this recipe worked for you and if you prefer the Italian Method or the French Method. I actually get better results with this so I'm curious to hear what you guys think too.
Don't forget to subscribe below if you want to see more videos and recipes, and I hope to see you guys soon! Bye