Thought I would share a recipe for chocolate macaron shells. I asked the All Things Macarons facebook group for advice on how to convert a regular mac recipe to chocolate – I was advised to try reducing the almond meal/flour by 5%, and to reduce the icing/powdered sugar by 5%, and then replace that 10% total with cocoa powder. This approach was successful for this recipe.
Chocolate Macarons (Shells)
A chocolate adaptation of the classic macaron shell
Equipment
- Electric scales
- 2x Mixing bowls
- Food processor/grinder
- Sieve
- Small saucepan
- Glass bowl
- Whisk
- Electric hand mixer
- Spatula
- Cookie tray/s
- Baking paper, printed macaron template (5cm diameter)
- 12" piping bag fitted with 9mm round tip
Ingredients
- 45 grams Almond meal/flour
- 36 grams Icing/powdered sugar
- 9 grams Cocoa powder Dutch processed
- 40 grams Egg whites Aged
- 40 grams Caster sugar
Instructions
- Follow the method in YouTube video https://youtu.be/n-BS0u3Kqsc - except use measurements in this recipe to get chocolate shells.
- For additional tips, check out my other blog post https://www.anitaofcake.com.au/macaron-mania/
Notes
Additional notes:
For one batch I subbed out 10% aged egg whites for carton/pasteurised egg whites. The feet came out a bit smaller but were still full and successful
This recipe can be doubled to make 24 macarons (verified)