One of my oldest friends, Mary, is celebrating her birthday next weekend! Unfortunately, I will be on vacation when the big day rolls around. I still wanted to make something special for her, so I decided to make these Chocolate Macarons! I have made macarons before, but they didn’t develop proper feet. This time around, I tried out a different recipe to fix this.
1 cup sugar
1/3 cup water
4 egg whites
1 3/4 cups almond meal
1 cups powdered sugar
1/4 cup cocoa powder
1 1/2 cups of sugar
1/4 cup water
1/4 cup cream
1/4 cup light corn syrup
1 stick of butter
1 teaspoon sea salt
Begin by preheat the oven to 320 degrees Fahrenheit, and line a cookie sheet with parchment paper.
To make the macaron batter, place the sugar and water into a saucepan and heat until the sugar melts. Let this boil for about 4 minutes, and occasionally brush the sugar down from the sides with a wet brush (so the sugar doesn’t crystallize). In a large bowl, beat the egg whites with an hand mixer until they form peaks. Slowly add the hot sugar syrup while constantly whisking. Whisk until the mixture becomes glossy.
Sift the powdered sugar, cocoa, and almond meal into a bowl. Gently fold this mixture into the meringue mixture, until everything is just incorporated.
Pour the batter into a piping bag with a 1cm opening (I used a plastic bag and cut off the corner) and pipe 1 inch rounds onto a lined baking tray. Set these aside until the the tops of the macarons have developed a skin (about 30 minutes).
Bake for 15-20 minutes, or until the bottom of the macarons are firm. Feet should have developed around the base of each cookie.
For the caramel filling, place the sugar and water in a saucepan on a medium heat, and stir until the sugar dissolves and starts to boil. Let this boil until the syrup turns a golden color. Then remove from the heat and stir in the cream, corn syrup, and butter. Be careful not to burn yourself; the mixture will bubble up and let off steam. Let the caramel cool for about an hour, then spoon it onto the macarons.
They turned out perfectly!! They developed feet, had a great shell, and had that classic, chewy texture. I could not have been more excited about how these turned out.
Published by Chelsweets
I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! I love testing out new recipes and decorating techniques, and share everything I learn along the way. View all posts by Chelsweets