The Art of Baking Chocolate Macarons

Sydney Maranville

The flowers are blooming and the sun is shining which in my opinion is the perfect excuse to bake an elegant pastry and share it with family and friends.

The macaron made its way from Italy to France during the 1500s and the first written recipe appeared in France in the 17th century. These adorable cookie sandwiches have been popular and trendy ever since and many variations have been made of the original version.

Macarons are made up of almond flour, egg whites and powdered sugar and are often confused with macaroons. Macaroons also originated from Italy but are made with shredded coconut instead of almond flour. They became popular with the European Jewish community. When it comes down to it, both types involve egg whites and sugar but when it's all said and done, they look and taste completely different. Though they may be pricey to make and require a delicate process, you will be glad you made them in the end.

Chocolate Macarons

Ingredients

  • 1/2 cup almond flour

  • 1 cup powdered sugar

  • 1 teaspoon unsweetened cocoa powder optional

  • 2 egg whites

  • 1/8 teaspoon cream tartar

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon vanilla extract

  • 1 pinch salt

  • 2 drops gel food coloring if you leave the cocoa powder out

Check out the original post for the full recipe.

We all know making macarons isn't the easiest of tasks but there are some secrets I learned along the way:

1. How you prepare the egg whites makes all the difference. Do not forget to age them overnight and bring to room temperature before whipping. This reduces the moisture in them and gives it a fluffier consistency.

2. Do not leave out the cream of tartar! Some recipes may not use it, but it gives the whites more volume and whips faster. The cookies may flatten in the oven when baking and not rise properly if you don't use the cream of tartar.

3. There is no need to place dots of batter in the four corners of your baking sheet. It just wastes batter and makes a mess.

4. Pipe SMALL amounts of batter. If you put too much, there's no going back. It will level out once it has a chance to set. It's always good to start small and keep adding.

Simple Chocolate Ganache

Ingredients

  • 4 Tablespoons Heavy Cream

  • 1/3 Cup Semi-Sweet Chocolate Chips

  • 1/2 teaspoon Vanilla Extract

  • 1/8 teaspoon Salt

Check out the original post for the full recipe.

Raspberry Buttercream

Ingredients

  • 1/2 stick unsalted butter

  • 2 oz cream cheese

  • 1 3/4 cups powdered sugar

  • 1 1/2 tablespoons raspberry jam

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon salt

  • 1/2 tablespoon milk

Check out the original post for the full recipe.

#SpoonTip: Macarons make a cute gift! Arrange them in a festive box with some homemade confetti.

Macarons
Macarons

It's up to you how fancy or traditional you want to get. In this day and age, there are SO many varieties to try. Once you master the basic recipe, you can start getting creative with different food colorings and combinations. Macarons definitely take a little trial and error but are so satisfying and delicious when you get them right. Make a batch and invite your friends over for a tea party or save them for yourself.

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