Dark Chocolate Macarons

Dark Chocolate Macarons


DifficultyIntermediateMakes1 Serving

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.


 


 

Ingredients


For the shells
 130 g Icing Sugar / Powdered Sugar
 130 g Ground Almonds
 20 g Cocoa Powder
 100 g Egg Whites(split into 50g and 50g)
 130 g Caster Sugar
 30 g Water
For the filling
 250 g Double / Heavy Cream
 30 g Irish Cream (optional)
 370 g Dark Chocolate, Chopped
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Method


Shells
1

In a blender, blend the icing sugar, ground almonds and cocoa powder together. Then sift them into a bowl.

2

Add the first part of the egg whites (50g) and mix to combine to a thick paste.

3

In a stand mixer fitted with the whisk attachment, add the second part of the egg whites (50g), and whisk on a slow speed.

4

Meanwhile, boil the water and caster sugar until it reaches 118C.

5

Pour the sugar water over the egg whites and whisk for 6 minutes on high speed.

6

Once you have a stiff peak (your meringue) fold this into your almond mixture in 3 parts.

7

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.

Filling
8

In a saucepan over a medium heat, bring the cream and irish cream to a gentle simmer

9

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.

10

Cover the surface and leave at room temperature for 1-2 hours until thick enough to pipe.

Assembly
11

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.

12

Repeat with all your macaron shells.

13

Enjoy as is or decorate with chopped hazelnuts and a drizzle of melted chocolate.

Ingredients

For the shells
 130 g Icing Sugar / Powdered Sugar
 130 g Ground Almonds
 20 g Cocoa Powder
 100 g Egg Whites(split into 50g and 50g)
 130 g Caster Sugar
 30 g Water
For the filling
 250 g Double / Heavy Cream
 30 g Irish Cream (optional)
 370 g Dark Chocolate, Chopped
Shop the equipment

Directions

Shells
1

In a blender, blend the icing sugar, ground almonds and cocoa powder together. Then sift them into a bowl.

2

Add the first part of the egg whites (50g) and mix to combine to a thick paste.

3

In a stand mixer fitted with the whisk attachment, add the second part of the egg whites (50g), and whisk on a slow speed.

4

Meanwhile, boil the water and caster sugar until it reaches 118C.

5

Pour the sugar water over the egg whites and whisk for 6 minutes on high speed.

6

Once you have a stiff peak (your meringue) fold this into your almond mixture in 3 parts.

7

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.

Filling
8

In a saucepan over a medium heat, bring the cream and irish cream to a gentle simmer

9

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.

10

Cover the surface and leave at room temperature for 1-2 hours until thick enough to pipe.

Assembly
11

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.

12

Repeat with all your macaron shells.

13

Enjoy as is or decorate with chopped hazelnuts and a drizzle of melted chocolate.

Dark Chocolate Macarons