Dark Chocolate Macarons
Dark Chocolate Macarons
This dark chocolate macarons recipe is my favourite macaron flavour!
They’re light and airy chocolate macaron shells, using the Italian merginue method, filled with a dark chocolate ganache filling. I’ve added some irish cream to the filling for a bit of extra flavour, but that’s totally optional.
I know baking macarons for the first time can be a bit daunting, but follow my step-by-step chocolate macaron recipe and you’ll soon be a pro at making macarons!
Want to learn more about French macarons vs Italian macarons? Check out my Macaron 101 video and recipes.
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Ingredients
Method
In a blender, blend the icing sugar, ground almonds and cocoa powder together. Then sift them into a bowl.
Add the first part of the egg whites (50g) and mix to combine to a thick paste.
In a stand mixer fitted with the whisk attachment, add the second part of the egg whites (50g), and whisk on a slow speed.
Meanwhile, boil the water and caster sugar until it reaches 118C.
Pour the sugar water over the egg whites and whisk for 6 minutes on high speed.
Once you have a stiff peak (your meringue) fold this into your almond mixture in 3 parts.
Add your batter into a piping bag and pipe the shells onto a tray. Tap the tray on your surface to get rid of any air bubbles, then bake at 160C (non fan assisted) for 15-17 minutes.
In a saucepan over a medium heat, bring the cream and irish cream to a gentle simmer
Add the chocolate to a tall jug and pour the warm cream mixture over the top. Leave it for 2 minutes then use a hand blender to blend until smooth.
Cover the surface and leave at room temperature for 1-2 hours until thick enough to pipe.
Add the filling mixture to a piping bag with a round tip nozzle and pipe onto one of your shells. Add another shell on top to create your macaron.
Repeat with all your macaron shells.
Enjoy as is or decorate with chopped hazelnuts and a drizzle of melted chocolate.
Ingredients
Directions
In a blender, blend the icing sugar, ground almonds and cocoa powder together. Then sift them into a bowl.
Add the first part of the egg whites (50g) and mix to combine to a thick paste.
In a stand mixer fitted with the whisk attachment, add the second part of the egg whites (50g), and whisk on a slow speed.
Meanwhile, boil the water and caster sugar until it reaches 118C.
Pour the sugar water over the egg whites and whisk for 6 minutes on high speed.
Once you have a stiff peak (your meringue) fold this into your almond mixture in 3 parts.
Add your batter into a piping bag and pipe the shells onto a tray. Tap the tray on your surface to get rid of any air bubbles, then bake at 160C (non fan assisted) for 15-17 minutes.
In a saucepan over a medium heat, bring the cream and irish cream to a gentle simmer
Add the chocolate to a tall jug and pour the warm cream mixture over the top. Leave it for 2 minutes then use a hand blender to blend until smooth.
Cover the surface and leave at room temperature for 1-2 hours until thick enough to pipe.
Add the filling mixture to a piping bag with a round tip nozzle and pipe onto one of your shells. Add another shell on top to create your macaron.
Repeat with all your macaron shells.
Enjoy as is or decorate with chopped hazelnuts and a drizzle of melted chocolate.
Hi Matt, thank you for sharing your amazing recipes. What percentage dark chocolate do you tend to use for these macarons? Thanks
Usually 70%!
Hi Matt do you need to leave these macarons to dry to the touch also because it doesn’t say in the recipe
For these I don’t! But I do do that for other recipes!
Hi Matt, if i’d like to reduce the sugar level, how much of sugar can i reduce?
You cannot really reduce the amount of sugar in the shell I am afraid or it will affect the recipe!
Hi Matt, I just signed up for your online classes. Do you have a video for chocolate macarons? Thank you x
Hi Mona! Thanks for signing up! I don’t have a chocolate macaron video (there is a recipe in my book) but I do have a macaron tutorial if you go into the class ‘archives’. Scroll all the way to the bottom and you’ll see a bright blue macaron! Technique is pretty much identical 🙂
Hi Matt, is there a good substitute I can use instead of the ground almond that is not a nut allergen
Macarons are really usually almonds I’m afraid I have tested it with others but with little success. There are some other recipes out there though!
Lovely! Just curious, why do these macaron shells not require drying out like they do in others?
I flitter between both methods! It works for me with this recipe not resting them