AuthorhdokCategory, , DifficultyIntermediate

Yields8 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

 2 Large Eggs (Whites only)
 51 g Sugar
 96 g Almond Flour/Meal
 96 g Powdered Sugar
 5 g Cocoa Powder
  tsp cream of tartar

1

Measure out the ingredients: sugar, cream of tartar, almond, powdered sugar, cocoa powder

Separate the egg whites and yolk. This recipe only calls for egg whites.

2

Beat egg whites on med low speed until tiny bubbles starts to form. This process takes about 2-3 minutes. Then add the cream of tartar and beat until soft peaks starts to form.

3

With the mixer on, slowly incorporate the sugar in 3-4 batches. Mix for about 2 minutes and then increase speed to highest setting.

4

It's important to keep checking the meringue peaks. Stop mixer and remove the whisk attachment and dip into the bowl and take it out. Does the meringue peak stay upwards or drip over?

We are looking for stiff peaks that stay upwards.

5

Sift together the almond, powdered sugar, cocoa powder over the mixing bowl. Make sure to press all the mixture through the sift.

6

Using a spatula, fold the meringue into the flour mixture. Occasionally turning the bowl and scraping the sides of the bowl into the center.

Looking for ribbon effect drip or lava flow off the spatula.
If the batter is continuously dripping off the spatula that means the batter is ready to pipe.

7

Line baking tray with either parchment paper or silicone mat.
Take a tall narrow cup and piping bag fitted with round tip and fill it with macaron batter.

8

Pipe out the macaron shells. Use one hand to holding the bag vertically and using the other hand squeezing the batter from the opening end of bag.

Tip: Pipe slowly and use a clip or rubber band to try the opening end

9

Tap the tray 5-10 times. Then use a scribe tool to pop air bubbles and even out the macaron tops.

10

Let it rest for 30-45 minutes.
Warning do not let it rest any longer or macarons will end up looking quite weird.

Preheat oven to 300 F on bake option not conventional.

11

Bake one tray a time for 18 minutes.

To check if macarons are done if the macaron tops does not move in the oven when lightly touched. If it does then keep it in there for another minute or 2.

12

Let the macarons cool down. Have a filling prepared, a perfect filling would be a buttercream.

13

Remove the macarons from parchment paper or mat. Start matching similar sized macarons.

14

To filling evenly: use a piping bag with choice of filling
For a rustic feel: use a spatula or spoon

Fill one macaron shell and lightly press the other macaron shell on top.

15

Store macarons in an airtight container and let it sit in fridge for 2-3 days. Take it out and let it rest at room temperature for 2-3 hours and now its ready to be consume. Enjoy

Ingredients

 2 Large Eggs (Whites only)
 51 g Sugar
 96 g Almond Flour/Meal
 96 g Powdered Sugar
 5 g Cocoa Powder
  tsp cream of tartar

Directions

1

Measure out the ingredients: sugar, cream of tartar, almond, powdered sugar, cocoa powder

Separate the egg whites and yolk. This recipe only calls for egg whites.

2

Beat egg whites on med low speed until tiny bubbles starts to form. This process takes about 2-3 minutes. Then add the cream of tartar and beat until soft peaks starts to form.

3

With the mixer on, slowly incorporate the sugar in 3-4 batches. Mix for about 2 minutes and then increase speed to highest setting.

4

It's important to keep checking the meringue peaks. Stop mixer and remove the whisk attachment and dip into the bowl and take it out. Does the meringue peak stay upwards or drip over?

We are looking for stiff peaks that stay upwards.

5

Sift together the almond, powdered sugar, cocoa powder over the mixing bowl. Make sure to press all the mixture through the sift.

6

Using a spatula, fold the meringue into the flour mixture. Occasionally turning the bowl and scraping the sides of the bowl into the center.

Looking for ribbon effect drip or lava flow off the spatula.
If the batter is continuously dripping off the spatula that means the batter is ready to pipe.

7

Line baking tray with either parchment paper or silicone mat.
Take a tall narrow cup and piping bag fitted with round tip and fill it with macaron batter.

8

Pipe out the macaron shells. Use one hand to holding the bag vertically and using the other hand squeezing the batter from the opening end of bag.

Tip: Pipe slowly and use a clip or rubber band to try the opening end

9

Tap the tray 5-10 times. Then use a scribe tool to pop air bubbles and even out the macaron tops.

10

Let it rest for 30-45 minutes.
Warning do not let it rest any longer or macarons will end up looking quite weird.

Preheat oven to 300 F on bake option not conventional.

11

Bake one tray a time for 18 minutes.

To check if macarons are done if the macaron tops does not move in the oven when lightly touched. If it does then keep it in there for another minute or 2.

12

Let the macarons cool down. Have a filling prepared, a perfect filling would be a buttercream.

13

Remove the macarons from parchment paper or mat. Start matching similar sized macarons.

14

To filling evenly: use a piping bag with choice of filling
For a rustic feel: use a spatula or spoon

Fill one macaron shell and lightly press the other macaron shell on top.

15

Store macarons in an airtight container and let it sit in fridge for 2-3 days. Take it out and let it rest at room temperature for 2-3 hours and now its ready to be consume. Enjoy

Chocolate Macaron