Step-by-Step Preparation
1. Prepare the Shells
Finely mix the almond flour with the icing sugar, then sift the mixture.
Beat the egg whites with a pinch of salt until stiff peaks form. When they become foamy, gradually add the icing sugar until you get a stiff, glossy meringue.
Gently fold in the almond-icing sugar mixture with a spatula until the batter forms a smooth ribbon.
2. Shape and Bake the Shells
Pour the batter into a piping bag and pipe small, even domes onto a baking sheet lined with baking paper.
Let the crusts set for 30 minutes at room temperature to allow the surface to dry slightly.
Preheat the oven to 150°C (300°F), then bake for 12 to 15 minutes. Let them cool before removing the shells.
3. Prepare the Dark Chocolate Ganache
Melt the dark chocolate over low heat. Heat the single cream separately, then pour it over the melted chocolate.
Mix until smooth and glossy. Let cool in the refrigerator to thicken slightly.
4. Assemble the macarons
Fill half of the shells with a small amount of chocolate ganache, then close with the other shells.
Gently press to distribute the filling evenly.
Store them in the refrigerator for 24 hours before serving for a perfect texture.
Practical information
Preparation time: 30 min
Cooking time: 15 min
Approximately 120 kcal per macaron
Chef’s tips
✔️ Use aged egg whites (rested for 24 hours in the refrigerator) for more stable shells.
✔️ Let the filled macarons rest overnight: the ganache gently soaks into the shell, creating the perfect fondant.
✔️ For a more intense flavor, add a pinch of instant coffee to the ganache.
In summary
Chocolate macarons worthy of a pastry shop, crunchy, soft, and elegantly flavored. An irresistible French treat to enjoy with coffee, tea, or… a big smile 😍
