Chocolate Macarons
Arguably the ultimate flavor of macarons if done correctly is chocolate (or maybe it’s vanilla, or possibly raspberry…it could actually be pistachio, too). And you’d be shocked at just how different a homemade chocolate macaron is versus what you buy at even the best French bakeries. When you make this recipe, you’ll never want to buy another macaron again. They’re rich, moist, crisp at first and then chewy on the inside. The chocolate flavor is almost too naughty. This is essentially a brownie taken to the most elevated and elegant level. Store-bought ones are nothing, and I mean like trash, compared to these.
Tips
If the ganache firms up too much, you can heat it in the microwave in 5-second bursts until loose enough (or if you’re piping, you can just hold the ganache in your hands in the piping bag, which will warm the ganache up just enough).
Note that the ganache is rich. If you want a slightly rich cookie, I would do maybe half a tbsp. for the filling.
Feel free to experiment with other flavors in your cream while you heat it up. Cinnamon (stick or ground), cayenne, citrus zests, and cardamom (pods or ground), could all be great. Just make sure to strain out any whole spices you use through a sieve while adding to the chocolate.
20-24 1.5” macarons
Ingredients
1 recipe of prepared macaron shells, chocolate version
¾ cup heavy cream (180g)
8 oz. semisweet chocolate, chopped finely
1 tbsp. unsalted butter
1 tsp. vanilla extract
Pinch of kosher salt
Directions
In a medium, heat-proof bowl, add the chocolate and butter. In a small saucepan, add the heavy cream and heat over medium until it comes to a low boil. Dump cream into the bowl with the chocolate. Let sit for 1 minute. Stir together with a spatula until homogenous, glossy, and combined. Stir in the vanilla and salt. Set aside for about 45 minutes, stirring occasionally, until thickened enough to pipe or spread.
Turn a macaron shell over so the flat side is up. Using a small spoon or a pastry bag, carefully spread/pipe about 1 tbsp. of ganache onto the middle of the macaron. Take another macaron (preferably one that matches the bottom half so they align well) and gently twist the two halves together. Repeat with all remaining shells (you may have some ganache leftover, enjoy!).
Refrigerate if not serving immediately for up to 2 days. You can also freeze them (covered) in a single layer for up to 2 weeks, just make sure to thaw them in the refrigerator before serving.
