Chocolate macarons with chocolate ganache is one of my favorite combinations. This recipe is easy to make compared to the other chocolate macaron recipe that I posted which uses the Italian meringue method . These macarons turn out so soft they melt in your mouth. I made them for my friend to take back to Switzerland. She said her husband and daughter loved them so much they were gone in a flash!
FOR THE MACARONS
1 cup confectioners’ sugar
1/2 cup almond flour
3 tablespoons cocoa powder
2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup superfine sugar
Adjust oven rack to middle position and heat oven to 375 degrees.
Pulse confectioners’ sugar, almond flour and cocoa powder in a food processor until combined. Sift the mixture and set aside.
Whisk whites with a mixer on medium speed until foamy. Add cream of tartar and salt, whisk until soft peaks form. Add superfine sugar, whisk on high speed until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth, shiny and the batter flows like lava.
Spoon the mixture into a pastry bag fitted with a medium round tip (I used wilton # 12).
Pipe small rounds with the bag perpendicular to the baking sheet. You’ll need to develop a rhythm that works for you so that your macs are similar in size. I like to count 1, 2, 3 then release pipe. Tap the bottom of the pan a few times on the work surface to flatten the tops and release trapped air.
Let stand at room temperature until the tops are no longer sticky to the touch, about 30 minutes to one hour (depends on humidity in your house).
Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 11 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack with the parchment paper to cool completely.
8 oz bittersweet chocolate, chopped fine
1 teaspoon instant coffee granules
1/2 cup heavy cream
1 teaspoon Kahlua (optional)
Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Remove from heat, add Kahlua (if using), stir to combine.
Cool to room temperature and refrigerate for 30 minutes or until it’s firm.
Spoon the ganache into a piping bag fitted with a medium round nozzle. (I use Wilton tip no. 12)
Pipe a little ganache onto the center of each upturned macaron. Sandwich 2 same-size macarons. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Make 30-32 Macarons