Chocolate Macarons | Josh Pan

This is my first tutorial in a series of flavored macaron recipes. I'm going to start with something simple today: the chocolate macaron. This flavor is so classic and so classy. Perfect for chocolate junkies.

If you like this, don't forget to check out my YouTube Channel (@joshpancooking) where I have video tutorials of all my recipe. Of course, don't forget to like and share my videos, and subscribe to my channel. It means the world to me [:

Step 1: Gather the Ingredients

For this recipe, we will be using...

• 2 Egg Whites
• 40g Superfine Sugar
• 120g Powdered Sugar
• 65g Almond Meal
• 1 tbsp Cocoa Powder
• Pinch of Salt

For the filling, we need...

• 125g Chocolate Chips (your choice)
• 1/2 cup Heavy Cream

Step 2: Mix the Dry

Put together the dry ingredients. These are...

• Powdered Sugar
• Almond Meal
• Pinch of Salt
• Cocoa Powder

Mix until well incorporated.

Step 3: Deal With the Eggs

In the bowl of a stand mixer, separate your eggs (whites in bowl). Discard or set aside egg yolks as we will not be needing them for this recipe. Add in the superfine sugar. Using the whisk attachment, beat on medium-high speed until stiff peaks form (for help, see my plain macaron tutorial video on my YouTube channel).

Step 4: Fold It All Together

Sift your dry ingredients into your egg mixture. Be sure to discard any large chunks that don't make it though the sieve. Gently fold the dry ingredients into the egg mixture until the mixture resembles molten lava. When lifted out of the bowl, the mixture should ribbon unevenly, but slowly melt back into the bulk mixture (again, see videos on YouTube channel for help).

Step 5: Pipe

Fill your mixture into a piping bag fitted with a large round tip. Pipe mixture into quarter sized mounds onto baking mats or parchment paper. Tap the baking sheets on a counter a couple times to thin out cookies and remove large air bubbles. Then simply let the pans sit for 30 minutes or more, or until a skin or shell forms over the cookies.

Step 6: Bake

Bake your macarons for 18-20 minutes at 300-305 degrees Fahrenheit. Depending on your oven, you may need to adjust the temperature. Your macarons are done when only a few crumbs stick to your parchment paper upon removing. The heat within the macarons will continue to cook them inside out so that they should remove cleanly after completely cooked.

Step 7: Make the Ganache

On medium heat, bring your cream to a light simmer. Once the cream is hot, pour it over the chocolate in a heat-proof bowl, and mix until smooth. If necessary, heat the mixture in a microwave for 15-20 seconds at a time to continue melting the chocolate. Then, allow the chocolate to set before filling your macarons. You can use a refrigerator to speed up the cooling process.

Step 8: Fill the Macarons

Spoon the thick ganache into a piping bag with a big round tip, and pipe a small mound on the middle of a macaron cookie. Sandwich with another cookie, and there you have it, a full macaron cookie.

Step 9: Enjoy!

These macarons are great for parties, gatherings, showing off, being bourgeois, making friends, or self-indulgence. If this video/Instructable was helpful, please <3 it, and subscribe. Also, find me on Facebook, Twitter, Tumblr, Instagram, and YouTube @joshpancooking. The greatest gift to me would be if everyone subscribed to my YouTube Channel. Well, thanks for your time, and I shall see you all soon. Goodbye!

Comments

[hena5]

i hope it works

[velvelz]

hi josh, how many macarons can you make from this recipe?

[joshpancooking]

Depending on size, about 20-40. For me, it usually turns out to be around 25-30.

[velvelz]

I see. thks for replying.

[GgTucker]

tried the recipe and the macarons where absolutely delicious! I saw that somebody was asking what to use if not having almond meal. I made the almond meal myself: buy almonds (without the brown skin, otherwise you´d have to peel them also) and grind them. Et voila, now you have almond meal :D

[joshpancooking]

Yes, that's also a way to make your own almond meal. I heard that its alright to use unpeeled almonds as well if you're alright with having some specs of skin in your macarons. Just make sure you grind up the almonds really fine, because you don't want your macarons to be lumpy!

[the computer no1]

I love

[joshpancooking]

Thanks!!

[Drawdrop]

hey again! =D this looks incredibly good! and it looks like a very simple recipe, since I need some help to bake things sometimes, because we have limited ingredients, usually put aside for rock cakes, but I'll definitely try and give this a go when I have time! =) thank you so much for this cute tiny chocolate heavens recipe!

[joshpancooking]

Thankks! Let me know how it goes if you try it!

[GgTucker]

I have to try it. I tried another recipe, but the skin cracked

[joshpancooking]

Thanks! Let me know how it goes!

[MiliCoqui]

Noticed you measure in grams, anyway you can put it in cups as well?

[joshpancooking]

I uses grams because making macarons takes very fine tuning. Cups are too large of units to be accurate (you'll see that some of my recipes differ in as little as a couple grams, because a couple grams can make a huge difference).

[sanshika]

Well if I don't have almond meal what can I use as the substitute?

[joshpancooking]

Unfortunately, almond meal is necessary for macarons (it's basically what defines what a macaron is). Any use of substitute would just make it into some form of cookie or cake.

[sanshika]

Well what if I don't have almond meal?? What can I use as the substitution???

[jULIANOC]

olá sou brasileiro e experimentei macarons pela primeira vez quando viajei para França. Mas não consigo encontrar no meu país, então vou fazer essa receita Hoje mesmo. Obrigado por postar.

[jasara]

Great recipe!
I am a vegetarian, so is there any substitute for the eggs?

[joshpancooking]

To my understanding, there is not a substitute as macarons are meringue based confectionaries. However, if I do find some sort of a loose substitute, I will let you know!