Macarons

These Chocolate Macarons are the epitome of indulgence, with their crisp, delicate shells that melt in your mouth, revealing a rich and creamy ganache filling. The dark, bittersweet chocolate filling paired with the cocoa-infused shells makes for a treat that’s luxurious in both flavor and texture. And for a fun, festive twist, feel free to add color to your macarons for a vibrant touch, turning these elegant French treats into a colorful delight. Whether you're hosting a special gathering or simply indulging in something sweet, these macarons are bound to impress.

Ingredients:

For the Macaron Shells:

• 1 ¼ cups confectioners' sugar

• 1 ⅓ cups almond flour (see Note)

• 2 ½ tablespoons unsweetened Dutch-process cocoa powder

• 5 large egg whites, at room temperature

• 2/3 cup granulated sugar

• 2 tablespoons water

For the Ganache Filling:

• ¼ cup heavy cream

• 1 teaspoon light corn syrup

• 1 ½ ounces bittersweet chocolate, coarsely chopped

For the Colorful Variation:

• Food coloring (gel or liquid, in your choice of vibrant colors)

Method:

Prepare the Macaron Shells:

1. Preheat your oven to 400°F and position racks in the upper and lower thirds. Line two baking sheets with parchment paper.

2. In a large, wide bowl, combine the confectioners' sugar, almond flour, and cocoa powder using a rubber spatula or handheld electric mixer. Add 2 of the egg whites and mix until everything is evenly moistened.

3. In a small saucepan, combine the granulated sugar and water. Bring it to a boil, brushing down any sugar crystals from the side of the pan with a moistened pastry brush. Boil over high heat until the syrup reaches 240°F on a candy thermometer.

4. Meanwhile, in another large bowl, beat the remaining 3 egg whites with clean beaters until soft peaks form. Once the syrup reaches temperature, carefully drizzle it into the egg whites while beating at high speed, continuing to beat until the meringue becomes firm and glossy.

5. If you want a colorful macaron, this is where you add food coloring. Drop a few drops of gel or liquid food coloring into the meringue and gently fold it in until the color is evenly incorporated. You can divide the meringue into multiple portions for different colors if desired.

6. Stir one-fourth of the meringue into the almond-cocoa mixture to loosen it up, then fold in the remaining meringue gently with a rubber spatula.

7. Transfer the meringue mixture to a pastry bag fitted with a plain ½-inch tip. Pipe the mixture onto the prepared baking sheets, forming 1 ½-inch mounds and spacing them about 1 inch apart. Tap the baking sheets gently to release air bubbles and let the meringues dry at room temperature for 15 minutes, which will help form the characteristic “foot” at the base of the macarons.

Bake the Macaron Shells:

1. Transfer the baking sheets to the oven and immediately turn off the heat. Let the macarons bake for 5 minutes. Then, turn the oven back on to 400°F and bake for another 8 minutes, until the macarons are puffed, the tops are firm and glossy, and they have formed their signature feet.

2. Transfer the baking sheets to a cooling rack and allow the macarons to cool completely on the parchment paper.

Prepare the Ganache Filling:

1. In a small saucepan, combine the heavy cream and corn syrup. Bring to a boil, then remove from heat. Add the chopped bittersweet chocolate and let it sit for about 5 minutes. Whisk until smooth and glossy. Transfer the ganache to a bowl and let it cool to room temperature, whisking occasionally until it becomes thick and spreadable.

Assemble the Macarons:

1. Once the macarons have cooled completely, carefully peel them off the parchment paper.

2. Transfer the ganache into a small pastry bag fitted with a ¼-inch tip, or use a sturdy resealable plastic bag with a corner snipped off. Pipe a generous amount of ganache onto the flat sides of half of the macaron shells. Top with the remaining shells to form little sandwiches.

3. Serve immediately, or store the macarons in an airtight container for up to 3 days. If you can, allow them to rest for 12-24 hours in the refrigerator before serving — this will let the flavors meld and the textures soften beautifully.

Tips & Notes:

• Make-Ahead: You can make the macaron shells a day ahead and store them in an airtight container until ready to assemble. The ganache can also be made ahead of time; simply re-whisk it to loosen it up before piping.

• Food Coloring: For a fun, festive twist, use vibrant gel food coloring to add color to your macarons. Just a few drops will do the trick, and you can even create a rainbow of different-colored shells for a stunning visual impact!

• Perfecting the Shells: Achieving perfectly smooth, shiny shells with feet is all about technique. Don’t rush the drying time for the piped meringue and keep your oven at a consistent temperature to avoid cracking.

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