Sunday baking, another chocolate macaron batch.
But this time, I use chocolate ganache for the filling which is taste way way better :))

I use different recipe and it turns out not as smooth as before but the feet is much formed and better, so not sure what causing it. Still need to practice a lot to make it perfect.


3 large egg whites
125 gr almond flour
125 gr icing sugar
25 gr cocoa powder
125 gr caster sugar, divided into 2 portions

  1. Sift the almond flour, cocoa powder and icing sugar together until you get a very fine mixture.
  2. Place the egg whites in a bowl, begin beating the whites and sugar at low-medium speed until it gets bubbles, then add half of the sugar spoon by spoon. After 2 minutes, when the mixture starts to rise and holds its shape, increase the mixer speed. Continue beating at medium speed until firm peaks are obtained. Add the rest of the caster sugar and beat until all the sugar is dissolved.
  3. Add the dry mixture, using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to overmix. The batter should be smooth and glossy and have a lava-like consistency. It should form a ribbon when dripped from the spatula.
  4. Line two baking trays with baking paper. Fill a large piping bag half full with batter and, using a 2-cm (1/2 inch) tip, vertically pipe the mixture into small mounds about the size of walnuts. The batter should be fluid enough that the macarons slowly flatten themselves out. Tap the trays against a hard surface a couple of times to remove any air bubbles.
  5. Allow to the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
  6. Bake at 160 degrees C (325 degrees F) for 12 to 14 minutes. Shells should be smooth and shiny, with the characteristic “foot” or ridge underneath. You can tell when they’re done by very lightly tapping the side with a knife or fork. The macaron top should not slide but remain firmly on its foot.
  7. Remove macarons from the oven. Cool for a few moments and remove with a lifter. They should come off easily.

For the filling, I use:

50 ml thickened cream
100 gr dark chocolate, chopped corsely

  1. Warm the cream until it boils lightly.
  2. Put the chocolate in and stir until it mixed and it's glossy.
  3. Put in the fridge for several minutes until it is a bit solid so it won't be runny when you pipe it into the macaron.

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