Ingredients:

1 cup powdered sugar

1/2 cup almond flour

3 tablespoons cocoa powder

A pinch of salt

2 egg whites

5 tablespoons sugar

Chocolate ganache for the filling

300 grams dark chocolate

180 grams whipping cream

Preparation:

We start by preparing the chocolate ganache mixture:

Heat the cream in the microwave and pour it over the chocolate, then stir until the chocolate melts completely. Place it in the microwave again until it melts fully and we have a smooth mixture...

Set the cream and chocolate mixture aside to cool to room temperature.

Meanwhile, prepare the macarons.

Place the powdered sugar, almond flour, cocoa powder, and salt in an electric blender and mix well until combined...

Sift the mixture into a large bowl, then whisk the egg whites and gradually add the white sugar, continuing to whisk until the ingredients are combined.

Add the dry ingredients to the mixture and mix using a spatula or wooden spoon until you get a batter that resembles cake batter.

Transfer the mixture to a piping bag, then pipe several circles onto a baking tray... Leave the circles at room temperature for 30 minutes or until the tops are completely dry.

If you want to speed things up, you can place the baking tray under a fan or air conditioner so the circles dry faster.

Preheat the oven well without the fan, since macarons are delicate, then bake the macaron shells for 7 minutes or until the surface is dry. Leave them to cool at room temperature, then fill them with the chocolate ganache and decorate as desired.

Chocolate macaron recipe and method prepared by a chef and friend of the Shou Tabbakheen website today:

Um Taha Al-Hamwi

Click on Um Taha's name to visit her profile page on our site.

#recipes #recipe #macaron #French_macarons #Shou_Tabbakheen_today

To get the pistachio macaron recipe, click the link: How to Make Pistachio Macarons

How to Make Chocolate Macarons

Prep checklist

Cooking notes