Chocolate Macarons

Don’t even think that I have the ability to publish two posts a day; as I said I’m just cleaning and tidying up my dusty site- and found this over 1 year old post on the shelves desperately waiting to be posted. So no need for small talk when a post is about the French Master! Ladies and gentlemen, I give you the chocolate macarons by Pierre Herme! Enjoy responsibly!

Chocolate Macarons
Adapted from “Chocolate Desserts by Pierre Herme”


140 grams almond meal
250 grams powdered sugar
25 grams Dutch-processed cocoa powder
100 grams egg whites, at room temperature

Chocolate Ganache
230 grams (8 oz.) bittersweet chocolate
1 cup heavy cream
4 T. unsalted butter, cut in cubes, at room temperature



1.Line 2 13×18 inch baking sheets with parchment paper. Prepare a 16 inch pastry bag with a 1/2 inch round tip.
2.Sift together the almond meal, powdered sugar and cocoa powder into a bowl.
3.In the bowl of a stand mixer, whip egg whites on medium until foamy, then on high until glossy, stiff peaks form.
4.Remove the bowl from the mixer, and gently fold in the dry ingredients in three additions. Make sure the mixture is even.
5.Fill pastry bag with batter and pipe out about 1 inch medallions, spacing them 1 inch apart. Tap the baking sheet on your kitchen counter to get air bubbles out. Allow baking sheets to sit for about 15 minutes.
6.Adjust oven rack to the center, and preheat oven to 425F degrees.
7.Dust macarons with cocoa powder and place one sheet in the oven. Lower the oven temperature to 350F degrees, and use a wooden spoon to keep the oven door slightly open. Bake for approximately 10-12 minutes, until they are firm.
8. Removing macarons from the parchment immediately.

Chocolate Ganache

9.Place chocolate in a medium bowl.
10.Heat cream in a saucepan on low to medium until boiling. Pour cream over the chocolate, and gently stir the chocolate to melt the chocolate into the cream.
11.After the mixture cools a little, add the butter in two additions, mixing after each addition with the spatula.
12.Allow to cool until it reaches a consistency that can be piped.
13.For the macarons, pair up macarons by size and turn them so the bottom side is up. Pipe a dollop in the center of one macaron cookie, and sandwich with the other macaron cookie. Refrigerate overnight.

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