The Ultimate Guide To Perfect Chocolate Macarons | Pastry Living

The Ultimate Guide To Perfect Chocolate Macarons | Pastry Living

I’m sharing how to make perfect chocolate macarons step by step. I love making macarons with the Italian method, using Italian meringue. The surface of the macarons is so shiny and smooth, and the shells get fluffier and thicker. I added a good amount of cocoa powder to the macaron batter, which makes these macarons perfectly chocolatey. No doubt, the best chocolate macarons I’ve ever had!

[Ingredients For Chocolate Macarons]
For 24 – 28 macarons (48 to 56 macaron shells – 2-inch wide after baked * Pipe smaller as they spread more after piping.)

Macaron batter
• Egg white – 60 g (2 medium eggs)
• Almond flour – 150 g (1 1/2 cup)
• Powdered sugar – 120 g (1 cup)
• Cocoa powder – 24 g (4 Tbsps)
• Egg white – 60 g (2 medium eggs)
• Water – 45 g (3 Tbsps)
• Granulated sugar – 150 g (3/4 cup)

Meringue: Heat the syrup to 118ºC (244ºF).
Macaron shells: Bake (Preheated) at 300ºF (149ºC) for about 20 mins for 2-inch wide macaron shells.

Chocolate Ganache Filling
• Dark chocolate (Melted and warm) – 170 g (1 coarsely chopped dark chocolate)
• Heavy cream (Cold) – 180 g (3/4 cup)
• Butter (Softened) – 28 g (2 Tbsps)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

[The tools/ingredients I used/mentioned today]
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Almond flour
https://amzn.to/3CsHJI5
Cocoa powder
https://amzn.to/42DBQCs
Piping tip
https://amzn.to/4hty4QG
Half-baking sheet pan
https://amzn.to/42JGe30

[More chocolate dessert recipes]
Chocolate pudding

Chocolate creme brûlée

Chocolate madeleines

Chocolate truffles

Tiramisu

Chocolate sponge cake

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