This was my second attempt at French Macarons.
The first attempt failed miserably!
For a dessert with so few ingredients you’d think they’d be pretty straight forward but they are really very finicky! Many of my Macarons had cracked tops and although they tasted amazing they didn’t have the pastry shop finish I was hoping for. The Macarons are light and crispy on the outside and have a soft chewy melt in your mouth texture ont he inside. The middle is filled with some leftover chocolate cinnamon buttercream from the Mexican Chocolate Cupcakes I made earlier in the week.
The Blog land is bursting with recipes for Macarons. I chose the recipe from Beantown Baker as it didn’t require a kitchen scale. I also skipped the ageing of the egg whites (which could be why they didn’t turn out exactly as planned)
I think with a little more practice these can be perfected and I will try my hand at them again soon.
Chocolate Macarons with Cinnamon Chocolate Buttercream Filling
- 1 cup ground blanched almonds
- 3 tbsp cocoa powder
- 1 1/2 cups icing sugar
- 4 egg whites at room temperature (these should be aged overnight, covered on the counter)
- 4 tbsp granulated sugar
Preheat the oven to 325 degrees and line two baking sheets with parchment paper or silpat liners.
Using a very clean, dry mixer bowl beat egg whites at medium speed until they are foamy and you can see the trail from the whisk. Add 1 tbsp of granulated sugar and beat for 30 seconds. Repeat with the second, third and fourth tbsp of sugar.
Continue to whip the whites for an additional 1-2 minutes until they are stiff and glossy.
Sift together the ground almonds, cocoa and icing sugar.
Fold half of the almond mixture into the egg whites using a rubber spatula. Once all of the almond mixture has been worked in, add the rest of the almond mixture and gently fold until all of the dry ingredients have been worked in.
Fit a piping bag with a small round tip and pipe the batter into a 1″ diameter. Tap the cookie sheet on the counter top a few times to get rid of any air bubbles.
Set the un baked Macarons aside for 30 minutes so they develop a bit of an outer shell.
Place pans in the oven and reduce the heat to 300 degrees. Bake for 8 minutes and then rotate the racks in the oven. Cookies will take 15- 20 minutes total.
Let the Macarons cool on the cookie sheets before removing.
Pipe a small amount of buttercream or chocolate ganache in the middle and sandwich the cookies together.
Cookies are best eaten the day they’re made or they can be stored in an air tight container at room temperature for 1 day.