One of the questions that I’ve been asked the most is “How do I make chocolate macarons?”. The answer has always been so simple that I’ve never thought to dedicate a post to it. Yes, my method is really simple. There are other more elaborate methods but here’s my short and simple version which will help you get started on creating macaron shells incorporating different flavours.
The catalyst which really prompted me to write this post were recent notes and messages I received from fellow bakers on how their chocolate macarons would crack in the oven. I found this to be quite odd since I’ve never had this issue with my chocolate recipe before. I decided I needed to make them again to see if I could bring any additional insights to the table.
For my double chocolate macarons, I add 1 1/2 teaspoon of cocoa powder to the dry mix in my Best French Macaron Recipe and then I fill it with a chocolate ganache. That’s it! So if you’ve made macarons with my recipe before, then you are well on your way to making wonderfully delicious double chocolate macarons. Another great thing about these shells is that they are naturally colored by the cocoa powder so no additional colouring is needed.
Ironically, I wanted my macs to fail this time so I could recreate the problems that others were having with chocolate macs but this batch baked without any problems and they were fully set with no hollows as well. I even used a grocery store brand cocoa powder (i know, gasp!). At the end of the day, I think using the right techniques is always the most important ingredient for success and as for those cracks, make sure you’ve tapped your piped shells hard enough and given your shells enough time to dry.
UPDATED DEC, 2017: Here are some possible resolutions to problems when baking chocolate macarons.
Good luck and fill me in on your macaron journey.
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