Double Chocolate Macarons

Double Chocolate Macarons

They got cocoa and dark chocolate in the shells and are filled with soft milk chocolate ganache with a pinch of coarse salt in each cookie… Yes, you read it right – salt in all chocolaty macaron cookie and the reason is pretty simple. Salt enhances the sweet taste and makes the chocolate taste more intense resulting in a real pop in your mouth!

You can achieve darker brown colour on the shells by adding some more cocoa or with a drop of brown food colouring in the meringue. I aimed for a lighter beige shells so that the contrast with the cocoa dust and dark chocolate decorations would be greater but I am considering making them darker next time. I tend to make lighter coloured macaron shells for two reasons: a) Adding too much colouring may affect the texture, and b) I’m cautious when using food colouring as I don’t like adding too much additives in my baking.

As usually I used the Italian meringue in these macaron cookies. I find the Italian meringue more stable in the conditions I am baking in and as I may have said before, with macarons once you find the way that works best for you, you better stick with it as macarons are moody cookies. Despite their reputation, with little practice they can be mastered at home baking and would encourage everyone to give it a try – or a few 😉 .

Double Chocolate Macarons

Double Chocolate Macarons
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Servings Prep Time
40macaron cookies 2hours
Cook Time
17minutes
Servings Prep Time
40macaron cookies 2hours
Cook Time
17minutes
Double Chocolate Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
40macaron cookies 2hours
Cook Time
17minutes
Servings Prep Time
40macaron cookies 2hours
Cook Time
17minutes
Ingredients
  • Macaron Shells
  • 105 grams egg whites divided
  • 135 grams powdered sugar
  • 130 grams ground almonds
  • 2 tablespoons cocoa powder
  • 135 grams sugar
  • 30 mililiters water
  • Topping and Filling
  • 50 grams dark chocolate melted
  • 200 grams milk chocolate melted
  • 60 mililiters cream
  • 1 tablespoon coarse salt
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C (320°F). Prepare 2 baking sheets with baking paper or silicone baking sheet.
  2. Divide egg whites placing half in the mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in the mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. In a bowl combine ground almonds, powdered sugar, cocoa powder and remaining egg whites and continue mixing until fully incorporated.
  6. Stop beating the meringue when it forms stiff and glossy peaks, then combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag with large round piping tip and pipe the macaron shells onto your baking sheet. Sprinkle some cocoa powder on top.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 15-17 minutes until you can lift them off the baking sheet.
  9. Place melted dark chocolate into a piping bag with a tiny round tip and pipe over the shells in straight lines or in circular motions and leave to completely cool down and for the chocolate to dry before removing from the baking sheet.
  10. Prepare ganache by mixing cold cream into melted milk chocolate and mix until fully incorporated and smooth. Place in a piping bag
  11. Pipe onto flat side of a macaron shell and sprinkle some course salt on top.
  12. Place another shell on top to make a sandwich. Refrigerate for 24 hours before serving.

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