Triple Chocolate Macarons
Chocolate Milkshake Shells, Chocolate Ganache, Chocolate drizzle… Triple Chocolate Macarons!
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Servings: 25 Macarons
Ingredients
Macaron Shells
- 200 g icing sugar
- 20 g cocoa powder
- 100 g ground almonds
- 100 g egg whites (roughly 3 medium eggs)
- 75 g white caster sugar
Decoration
- 75 ml double cream
- 75 g dark chocolate
- 75 g white chocolate
Instructions
Macaron Shells
- Pulse the icing sugar, cocoa powder and ground almonds in a food processor for 90 seconds or so.
- Sieve the ingredients into a large bowl (maybe even twice if its still lumpy) and leave to one side. (Its VERY important to sieve them!)
- Using an electric whisk, whisk up the egg whites until they’re thick and foamy and starting to form soft peaks.
- Gradually add the white caster sugar 1 tsp at a time like you would a meringue, whisking in between each addition fully, until all of the white caster sugar is incorporated.
- Once incorporated continue to whisk for 5 minutes until its smooth and light!
- Once finished, fold the mixture into the sugar, cocoa and almond mix – try to be gentle and use as little mixing as possible – I do mine in about 20 folds!
- Using a piping bag and a 1cm round nozzle, pipe the Macarons either onto a Macaron mat using the guides, or a lined baking tray with parchment paper underneath! (The mixture is quite runny, so be careful that it doesn’t go everywhere or you make the shells too big!)
- Tap the trays onto the work surface several times so that you knock out the air bubbles and leave the Macarons on the side for ONE HOUR so that a skin is formed – this stage is important.
- Preheat the oven to 130ºC and bake the Macarons for 16-20 minutes until they have risen to have their “feet”, and are starting to peel away from the tray.
- Leave them to cool fully before trying to remove them!
Decoration
- Once the shells have cooled – remove carefully from your trays and line them up.
- Drizzle on some melted white chocolate. (I used a disposable piping bag with the end snipped off)
- Leave to dry.
- Once dry, in a heatproof bowl, microwave the double cream and dark chocolate in 20 second bursts until smooth.
- Pipe a small amount into the middle of a shell.
- Push another Macaroon on top of the on to form your classic filled Macaron!
Notes
- I sometimes find that ‘Macaron Mats’ are harder to use than just parchment paper as sometimes they can stick – so I would recommend using parchment paper – but you can buy some silicone sheets with macaron shapes drawn on them already - Like this Macaron Mat - or you can draw the circles yourself!
- The Macarons last for up to 7 days in an airtight container in the refrigerator!