Pierre Hermé's Chocolate Macarons - French Macaroons

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READY IN: 26hrs 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • Chocolate Filling
  • 34
    cup whole milk
  • 5
    tablespoons unsalted butter
  • 8
    ounces bittersweet chocolate or 8 ounces semisweet chocolate, finely chopped
  • Macaroons
  • 2
    cups whole blanched almonds
  • 6
    tablespoons unsweetened cocoa powder
  • 6
    large egg whites
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DIRECTIONS

  • Whisk the mixture until the chocolate melts and is smooth, then transfer it to a small bowl and set aside to cool. When cool, cover and refrigerate until thick and cold, at least 1 day. (May be refrigerated for up to 3 days.).
  • To Prepare the Macaroons: Preheat the oven to 400°F/200°C Line 2 large baking sheets with parchment paper.
  • Blend the powdered sugar and almonds in a food processor until the nuts are ground to powder, scraping the sides of the bowl often. It should take about 8 minutes. Add the cocoa and blend for about 1 minute longer.
  • Using a whisk or electric beater, beat the egg whites in a large bowl until they are stiff but not dry. Fold in the nut mixture in 4 additions, until it forms a thick batter.
  • Spoon half of the batter into a pastry bag fitted with a 1/2-inch plain round tip.
  • Pipe the batter onto each paper-lined baking sheet in 12 walnut-sized mounds, spacing the mounds apart slightly, as they will spread a little as they bake.
  • Bake the cookies, 1 sheet at a time, for about 11 minutes, or until they are firm to the touch in the center and dry and cracked on top.
  • Slide the parchment paper with the cookies onto a work surface to cool.
  • Repeat with the remaining batter, cooling the cookies completely and lining the baking sheets with new paper each time.
  • To Assemble: Arrange a macaroon flat (bottom) side up on a work surface.
  • Drop about 1 tablespoon of filling onto each cookie, then top with a second cookie flat (bottom) side down (facing and pressing against the filling).
  • Repeat with remaining macaroons and filling. Arrange on a platter, cover and refrigerate for at least 2 hours. Serve cold.
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