Basic Chocolate Macaron Recipe
with this base, the filling flavors are unlimited!!
Servings: 24
Calories: 59kcal
Equipment
- piping bags with open circle tip
- parchment paper
- food coloring, if desired
Ingredients
- 1 3/4 cups confectioners sugar
- 1/2 cup almond flour
- 3 tbsp cocoa powder
- 1 tsp salt
- 3 egg whites room temperature
- 1/8 tsp cream of tartar
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- food coloring if desired
Instructions
- Heat oven to 325°F. Line baking sheets with parchment paper
- Sift together confectioners sugar, almond flour, cocoa powder and salt. Set aside.
- *It is incredibly important that the egg whites are room temperature in order to get a stiff meringue. Warm eggs are SO difficult to crack and separate. Separate eggs while cold and bring to room temp in a bowl. Whisk egg whites until bubbly and add cream of tartar.
- Keep mixing until egg whites are completely white (no clear liquid left). Slowly add sugar and vanilla, whisking until stiff peaks form.
- Gently fold in almond flour mixture making figure eights with the spatula and mix only until smooth. Now is a good time to add food coloring if desired.
- Fill piping bag fitted with a large round tip. Try to pipe out consistent circles onto the parchment lined baking sheets. I usually count to 3 while piping each macaron.
- Lift and drop the the sheets multiple times to release any air bubbles. ***you must let the macarons sit for 30 minutes or until no longer shiny before baking to prevent cracking.
- Bake for 8-10 minutes. Let cool. Fill with buttercream, jam or chocolate.