Macarons have been on my baking bucket list for forever! They are something that as soon as I saw them, I knew I had to learn how to make them. So about a year ago, I decided I would try. I NEVER fail at baking. Ever. I’ve failed at decorating many times, but the actual baking process has always been successful for me.
I failed at making macarons. THREE times. THREE! How can an experienced baker, FAIL at something so little and cute? It has to be easy. Well, after experimenting with recipes three (did I mention that) different times, I finally found one that worked! On the first try.
So as a gift to you, I am sharing it! Happy day!
Chocolate Macarons
Ingredients:
• 3/4 cup ground almonds
• 1 cup icing sugar
• 2 tablespoon unsweetened cocoa
• 2 extra large egg whites
• 1/4 cup granulated sugar
• Hazelnut spread for filling (Nutella)
Procedure:
In a food processor, place the almonds, icing sugar and cocoa. Mix for 15 seconds and then sift mixture into a large bowl.
Place the egg whites in a stand mixer and whip until soft peaks form. Gradually add the sugar and continue whipping until a glossy meringue forms.
Using a spatula, fold 1/3 of the almond mixture into the egg mixture. Repeat until all of the almond mixture is combined with the egg mixture.
Put the batter into a piping bag fitted with a 1/2″ round opening and pipe small circles onto a parchment lined baking tray. Tap tray on counter to remove any air bubbles. Allow to sit at room temperature for 30 mins. Then, insert into preheated 325F oven and bake for 10-15 minutes.
Allow to cool on pan for 10 minutes and then transfer to a cooling rack to finish. When cool, spread hazelnut filling onto half and place another half on top! Enjoy!
Things to Note:
When you’re making macarons, be sure to use EXACT measurements and make sure that everything is at room temperature. I’m convinced this is what made this version work out.
