Everybody loves macarons, this fantastic dessert actually comes from Vietnam where it was made since 8th century. From there an Italian chef brought it to France, since then macarons are one of the most well known French desserts. I love macarons, all of different kind like almond, caramel, blueberry, rose and peppercorn but this French Chocolate Macarons recipe is truly something amazing. As every macarons this French Chocolate Macarons is really easy to make and you don’t have to worry about the outcome, it is simply delicious. Many thanks to chefs from homecookingadventure for this recipe.
1 cup 125g powdered sugar
1/2 cup 50g powdered almonds
3 tbsp 25g unsweetened cocoa powder
2 large egg whites 66g, at room temperature
pinch of salt
5 tbsp 75g granulated sugar
1/2 cup 120g heavy cream
4 ounces 120g bittersweet chocolate, finely chopped
1 tbsp 14g unsalted butter, optional
1 tsp instant coffee
Preheat your oven to 350ºF -180ºC
Grind the powdered sugar and almond together and then and the cocoa without any lumps. You can use your blender or food processor, as you prefer. Sift the mix into a bowl without any larger lumps.
With mixer beat two egg whites. While whipping, add granulated sugar and beat well about 2 minutes.
Fold in two batches the ingredients, into the egg whites with spatula. When the mixture is smooth enough and there is no streaks of egg white stop and then add the batter into the pastry bag.
Pipe the batter on the baking sheets in one inch – 2.5 cm around one inch apart.
To remove air bubbles and to flatten the macarons rap the baking sheet a couple of times on the counter top. Let the tray sit out for at least 20-30 minutes or until the tops of the macarons look dried.
Bake your macarons for 10-15 minutes and then remove from baking sheet.
In one small saucepan heat on your stow the cream and your instant coffee. When the cream starts boiling remove and pour the mixture over the chopped chocolate. Let it sit for one minute and then stir until smooth. Add 1 tbsp of butter and let it cool before using.
Spread some butter on the inside of the two sides of your macarons, then sandwich them together. Leave them for a day before serving and served them at room temperature.