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–+ servings
Chocolate Macarons

Decadent Chocolate Macarons That Melt in Your Mouth

Mastering Chocolate Macarons is simpler than imagined. These gluten-free delights impress with rich flavors and elegant presentation.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 24 macarons
Course: Desserts
Cuisine: French
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shells
  • 1 cup Almond Flour Finely ground
  • 1 cup Confectioners’ Sugar Can use granulated sugar if needed
  • 1/3 cup Cocoa Powder Unsweetened for best taste
  • 1 pinch Salt Sea salt recommended
  • 3 large Egg Whites Room temperature
  • 1/4 cup Granulated Sugar Add gradually
For the Filling
  • 1 cup Chocolate Ganache or Buttercream Filling Or substitute with flavored creams or fruit preserves

Equipment

  • mixing bowl
  • Piping Bag
  • Oven
  • whisk
  • spatula
  • Baking Sheets

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper or silicone mats.
  2. Whisk together the almond flour, confectioners’ sugar, cocoa powder, and salt in a medium bowl. Sift to remove lumps.
  3. Beat egg whites in a clean bowl until foamy, then gradually add granulated sugar and whip until stiff peaks form.
  4. Gently fold the dry ingredients into the whipped meringue until a smooth 'lava-like' consistency is achieved.
  5. Fill a piping bag with the batter and pipe uniform circles on the prepared baking sheets.
  6. Let the piped macarons rest for about 30 minutes until the surface feels dry, then bake for 15-20 minutes.
  7. Cool completely, then fill with chocolate ganache or buttercream and sandwich together.

Nutrition

Serving: 1macaronCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 40mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Allow macarons to rest before baking to prevent cracking. Store them in an airtight container.

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