![Chocolate-Macarons-Wide](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-Wide.jpg)
INGREDIENTS |
Macaron batter:
- 185g almond powder
- 185g powdered sugar
- 75g egg whites
- 30g cocoa powder
- A few drops of dark red food coloring (optional)
*Tip: this adds not only color but also glossiness to the macarons
Italian meringue:
- 50g water
- 200g granulated sugar
- 75g egg whites (room temperature)
Filling:
- Nutella® spread
PREPARATION |
![Chocolate-Macarons-1](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-1.jpg)
1. Combine almond powder, powdered sugar and cocoa powder in a food processor and mix 2-3 times for 10 seconds each time, pausing for at least 10 seconds in between.
![Chocolate-Macarons-2](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-2.jpg)
2. Put the mixture in a bowl and add the first portion of egg whites, mix with an electric mixer until it is a thick paste.
![Chocolate-Macarons-3](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-3.jpg)
3. In the meantime, combine granulated sugar and water in a saucepan over medium heat.
![Chocolate-Macarons-4](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-4.jpg)
4. When sugar syrup reaches 115°C, start whipping the second portion of egg whites in a bowl at high speed, until it reaches 118°C.
Tip: it’s important to be very exact, so use a kitchen thermometer.
![Chocolate-Macarons-5](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-5.jpg)
5. Once the syrup reaches 118°C, pour it slowly on the whipped egg whites in a steady stream between the side of the bowl and the beater, while the mixer is running. Continue beating at medium speed until the meringue reaches 50°C.
Tip: meringue shouldn’t be too fluffy, and its optimal density is reached at 50°C.
![Chocolate-Macarons-6](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-6.jpg)
6. Using a spatula, fold in 1/3 of the meringue into the almond, sugar and cocoa paste and mix well.
![Chocolate-Macarons-7a](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-7a.jpg)
7. This next step is called macaronage: Carefully fold in the remaining meringue with an upward motion that starts from the center to the edges of the bowl.
![Chocolate-Macarons-7b](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-7b.jpg)
Slightly tilt the bowl in the opposite direction of the spatula.
![Chocolate-Macarons-7c](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-7c.jpg)
The batter is ready when it becomes shiny and has a syrupy consistency – not too thick, nor runny.
![Chocolate-Macarons-8](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-8.jpg)
8. Using a pastry bag fitted with a medium plain tip, pipe batter into small rounds (about 3-4cm each) onto paper-lined sheet pans.
![Chocolate-Macarons-9](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-9.jpg)
9. Let sit at room temperature for 20 minutes. When the macarons are ready to be baked, they will have a thin shell and a smooth surface.
Tip: before baking, hold pan carefully with both hands and slowly throw it upwards several times, allowing the rounds to flatten.
Bake at 140°C for 15 minutes – the macarons should not be too dark when ready. Cool completely before removing from pan.
![Chocolate-Macarons-10](https://www.tasteandflavors.com/wp-content/uploads/2017/08/Chocolate-Macarons-10.jpg)
10. To make each macaron, pipe Nutella® in the middle of one shell and sandwich with an empty shell.
Store for 24 hours in the fridge before serving. They can be stored in the refrigerator for up to 5 days, or in the freezer for up to 2 months.