Hello!
Today we’re working on a chocolate macaron recipe that’s sure to knock your socks off. I love macarons but have never actually made them, so today I’m posting yet another recipe by Bon Appetit, and changing some ingredients to make the recipe more casual and attainable. Stay tuned for the preparation of these amazing chocolate macarons with orange ganache filling!
Notes: For this recipe, you will need a piping bag with any broad circular attachment to pipe out the cookies.
Ingredients
Cookies
- 2 cups powdered sugar, divided
- 1 1/4 cups almonds, slivered
- 3 tablespoons cocoa powder
- 1/3 cup egg whites, whisked to loosen
- 1/4 cups sugar
Ganache
- 3 1/2 ounces bittersweet chocolate, finely chopped
- 2 tablespoons (1/4 stick) butter, chopped into cubes
- 1/2 cup heavy cream
- 1 tablespoon orange zest
- 1/2 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
Cookies
- Preheat the oven to 325˚ and line 3 baking sheets with parchment paper.
- Pulse in a food processor or crush powdered sugar and almonds until fine dust is achieved. Add cocoa powder and the rest of the powdered sugar and blend well.
- Sift the mixture through a strainer, remove large almond pieces, then blend and sift again until fine.
- Using an electric mixer or whisk, beat egg whites in a medium bowl until white and frothy, around 1 minute. Increasing from low to medium-high mixing speed, gradually add sugar. Beat until stiff peaks form.
- Combine the meringue with the dry powder and fold to mix, then add to a piping bag.
- Spacing the cookies 1″ apart, pipe quarter-sized medallions of the meringue onto 2 of the 3 baking sheets.
- Let stand for ten minutes.
- Bake cookies for around 16 minutes, rotating each baking sheet halfway through. Remove after the cookies look puffed and dry, letting them cook completely.
- Use the remainder of the batter on the final baking sheet to finish the last batch.
Ganache
- Place chocolate and butter into a medium bowl.
- Bring cream to a boil in a small pan over medium-high heat, then remove from heat and stir in orange zest, allspice, cloves, and salt.
- Pour the hot cream mixture into the bowl with the butter and chocolate and whisk to combine.
- Refrigerate for 20 minutes or until firm.
- Fill a small tip piping bag with the ganache, and add a layer of the icing onto the flat side of each cookie. Top each cookie with another (flat side down), to create a sort of sandwich.
- Store in an airtight container and refrigerate overnight.
- Enjoy!
I truly hope you enjoyed this somewhat complex recipe for chocolate macarons with a citrus-based filling! I for one am super excited to try this recipe out and enjoyed writing about it with inspiration from one of my favorite food blogs. As always, check the hyperlink below for the original recipe with exact ingredients, as well as the author and food photographer if you’re interested in more of their work. Take care and get reach for next week’s mochi!
