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French Chocolate Macarons

Please don't eat your macarons right away, wait until they reach ambient temperature. Macarons can be stored in the refrigerator for 5 days. Remove from the refrigerator 30 minutes before serving.
Course Cafe gourmand, Dessert
Prep Time 50 minutes
Cook Time 26 minutes
Total Time 9 hours 16 minutes
Servings 25 macarons
Author Natalija

Ingredients

Almond cookies

  • 75 g almond flour
  • 110 g powdered sugar
  • 1 Tbsp cacao powder
  • 2 large egg whites (about 70 g)
  • 1 pinch of salt
  • 50 g sugar

Chocolate ganache

  • 100 ml heavy whipping cream ( 35%)
  • 90 g chocolate chips (60%)
  • 1 tsp sour cream

Instructions

Almond cookies

  • Mix almond flour and powdered sugar in food processor (40-50 seconds).
  • Add cacao powder to almond mixture and pass through a fine sieve.
  • Add a pinch of salt to egg whites and beat until foamy.
  • Slowly add sugar and beat until firm peaks form.
  • Fold the dry mixture into the meringue, keep folding the batter until it reaches a honey-like consistency.
  • Transfer the batter to the pastry bag.
  • Line two baking sheets with parchment paper. To make all macarons look the same size, print out a 2.5 cm macaron template, place under parchment paper and trace the outlines. You can also use a silicone mat.
  • Holding the bag vertically and close to the baking sheet, pipe circles. Tap the baking sheet a few times on the counter to release any air bubbles, and to make them look round. Let them sit at room temperature for 30-45 minutes, until skin forms on the shells.
  • Preheat the oven to 320 degrees F. Bake for 15 minutes (one sheet at a time). Each oven temperature is different so keep an eye on them. Allow the cookies to cool completely on the baking sheet before removing them. Pair the cookies up according to size.

Chocolate ganache

  • Add heavy cream to a small saucepan and heat on high heat. Pour the cream over the chocolate chips. Allow to stand for 1 minute to soften the chocolate.
  • Stir briskly until smooth.
  • Add the sour cream and stir again.
  • Transfer ganache to the pastry bag or small ziplock bag. Allow to cool for about 2 hours at room temperature or 30 minutes in the refrigerator.
  • Pipe the ganache filling in the middle of one shell (about 1 tsp).
  • Sandwich it with empty shell. Store them in the refrigerator for at least 6 hours before serving. They'll taste even better next day. 😉