Directions 12 steps | 180 Minutes
Measure and prep all ingredients and tools. Prepare a piping bag fitted with a round piping tip and three to four trays of baking trays lined with either a silicone mat or parchment paper. Clean out the stainless steel bowl that you will be whipping your egg whites in with the white vinegar. Wipe the bottom and sides of the bowl with a paper towel. Rinse with cold water, wipe with a clean towel and then add the egg whites into the mixing bowl.
In a separate mixing bowl, sift almond flour, confectioners' sugar and cocoa powder through a fine-mesh strainer. Set aside.
Begin whipping the egg whites. After 30-40 seconds, add the cream of tartar. Once the beater begins leaving tracks in the egg whites, slowly stream in one-third of the granulated sugar. Allow the egg whites to build up and the bubbles will become smaller and the mixture will start to shine. Slowly add another third of the granulated sugar. Whip until the tracks in the egg whites have become billowed, glossy clouds, then stream in the last third of the sugar and whip on high until stiff peaks. (See notes #2)
Add one-third of the almond mixture into the stiff egg whites. Slowly and gently fold the egg whites with the almond mixture. Once 3/4 of the dry mixture has been folded in, add another third of the almond mixture, making sure not to over mix. Repeat with the final third of the almond mixture, stopping to fold once 3/4 of the dry mixture has been folded in.
Add the brown gel food coloring to the end of the spatula and start folding the batter until the batter reaches a honey-like consistency. Once the batter can be drawn in a "figure-8" back into the bowl, it is ready.
Pour the batter into the prepared piping bag, and secure the top of the bag with an elastic band. On the prepared baking trays, pipe the batter to the desired size, leaving some space in between them. Once they have all been piped, rap the tray several times against the counter to rid the batter of excess bubbles. Work quickly and pop any remaining bubbles on top of the batter with a toothpick before the batter dries. (See notes #3)
Let the first tray of macarons rest on the counter for 30-45 minutes or until the tops are dry or a "skin" has developed. This will prevent the shells from cracking during baking. While the macarons are resting, preheat the oven to 320°F with the rack positioned just above the heat source of your oven. (See notes #4)
Bake macarons one tray at a time for 12-14 minutes. Check the macarons at 12 minutes by gently pinching the sides of the cap of the macaron. If it slightly shifts or moves, bake the macarons for another 2 minutes. The feet of the macaron should not push back and the shell should be tight, not wobbly. Let macarons cool off the pan.
While the macarons are cooling, make the soft chocolate ganache. In a small saucepan, bring the cream to a gentle simmer. Add the chopped chocolate.
Slowly fold the cream into the chocolate until the cream is mixed in. Allow 1 to 1 1/2 hours to set up at room temperature.
Remove the cooled macarons by sliding an offset spatula or butter knife underneath the macarons and pair them up. Fill a piping bag fitted with a round tip with the prepared ganache. Pipe ganache onto one of the macarons and sandwich together.
Enjoy your macarons paired with tea or coffee.
- Egg whites should ideally be separated a day before. Cover the separated egg whites with plastic wrap and poke holes in the plastic.
- If the first and second addition of sugar has collected on the sides of the bowl, stop whisking and scrape down the sugar with the whisk. Do not use anything to scrape the sugar down except for the whisk.
- A twist tie or a chip clip can also be used to secure the top of the piping bag.
- If your heat source is located on the top of your oven, set your oven temperature for 315°F and set the tray of macarons just below your heat source.