The Best French Chocolate Macarons Recipe Reviews 2018 2019




French Chocolate Macarons – delicate chocolaty cookies filled with chocolate ganache.They taste absolutely divine, pretty easy to make and they are perfect for Christmas table or as holiday gifts.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/chocolate-macarons

Ingredients

Makes about 25 sandwiched macarons

Macaron Batter
1 cup (125g) powdered sugar
1/2 cup (50g) powdered almonds
3 tbsp (25g) unsweetened cocoa powder
2 large egg whites (66g), at room temperature
pinch of salt
5 tbsp (75g) granulated sugar

Chocolate Ganache Filling
1/2 cup (120g) heavy cream
4 ounces (120g) bitter sweet chocolate, finely chopped
1 tbsp (14g) unsalted butter, optional
1 tsp instant coffee, optional

1. Preheat oven to 350ºF (180ºC).

2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 12 mm) ready.

3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps.

4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).

6. Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart.

7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.

8. Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.

9. To make the chocolate ganache filling: in a small saucepan heat the cream and instant coffee if used. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the butter. Let cool completely before using.

10. Spread a bit of batter on the inside of the macarons then sandwich them together.

11. Let them stand at least one day before serving, to meld the flavors. Serve macarons at room temperature.

Background music: La Vie En Paris – http://www.audionetwork.com/browse/m/track/la-vie-en-paris_104820

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The Best French Chocolate Macarons Recipe Reviews 2018 2019

32 Comments

  1. So one of my batches came out… Pretty good for a first try considering I just cut the corner off a ziplock.

    We don't talk about the second batch… 😒

  2. Whats the normal diameter size of the macaroon circle

  3. Hi I made these, but they cracked in the oven 😔 I followed exactly how it's explained in the video, how come it cracked? 😔😔

  4. How long can you leave this in the fridge before it turns bad?

  5. Is almond flour the same as ground almonds?

  6. I tried 2 recipes from you, no one worked. Comes out just Shit

  7. Can you use almond flour instead of almond powder?

  8. I make them so many times
    It's the best way to make macarons!!

  9. When I was little, I didn’t know what macaroons are. So when I first saw them I thought it was called “Mini Oreos” lmao

  10. I am only vagetarean

  11. Can I microwave the heavy cream instead of boiling it? If so for how long? Making these tonight wish me luck!

  12. Last time I tried this my ganache was too liquid even though I put it in the fridge what should I do?

  13. I’m not a professional but the macaroons need to be cooked longer otherwise they stick to the pan like what happened here. Otherwise, those looked so delicious and I’m dying to try the recipe!!!

  14. If i wanna make regular macarons (only almonds and sugar without cocoa powder), should I just not add 25g of cocoa powder and add 25g more of almond flour instead? Thank you 🙂

  15. Can we make it in microwave

  16. Is it ok to halve this recipe?

  17. I literally followed the EXACT same recipe idk why mine ended up growing sideways 💔😭😭😭 WHERE DID I GO WRONG??!?!

  18. FINALLY found a macaron recipe that's crispy on the outside but chewy in the inside. I saw a macaron that was crispy all the way through.

  19. My batter was a lil more runny..though i followed the steps perfectly..dont know y

  20. Hi, has anyone done the macarons? I'm confused with the measures. Should I use the cup ones or the gram/tbsp one? Please help me.

  21. Nice

  22. I made these and only got 9 sandwiched macarons…any idea what I’m doing wrong?

  23. I was afraid to make them and they turned out amazing!

  24. Anyone? Is it ok to use a blender instead of a food processor? Because I can’t afford a good food processor. Please reply. I wanna know if I can achieve the same as a food processor with a blender, thanks!

  25. How can i make rose macarons using this same recipe because this came out perfect.

  26. how can I avoid the cracks please ??? the recipe worked perfectly for me at first but in the oven they started cracking and even after taking them out they were still cracking ..

  27. nice good job

  28. I made this, the texture so good but the shape its strange hihihi i bad for decoration, its turn out many different shapes. Shame…

  29. What is heavy cream in German?

  30. Do I need the coffe

  31. I can’t find any bittersweet chocolate can I use any normal Cadbury chocolate bar please?

  32. Very nice video

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