Chocolate French Macarons Rolled in Nonpareils

What are French Macarons?

French macarons are small, round cookies known for their meringue-like texture and colorful appearance. They consist of two almond flour-based shells with a creamy filling sandwiched in between. The shells are light and airy with a slightly crisp exterior and a chewy interior. These delicious treats come in a wide variety of flavors and colors, often enhanced with fillings like chocolate ganache, buttercream, or fruit jams. Originating in France, macarons are celebrated for their delicate, sophisticated look and are a staple in French bakeries and patisseries.

Why do French macaron shells need to mature overnight?

Letting the chocolate French macaron shells sit overnight in the fridge is really helpful for making them taste and feel better. Here's why this step matters:

1. Flavor Mixing: The filling, like chocolate cream or buttercream, starts blending with the almond shells. This mix makes the macarons taste better as the flavors come together nicely.
2. Evening Out Moisture: When macarons are stored in an airtight container, the moisture from the filling spreads to the shells. This is especially good for shells that might have tiny hollow spaces or air bubbles. The extra moisture softens the shells a bit, helping fill out these gaps and making the shells smoother and less airy.
3. Softer Texture: This resting time softens the shells just a little, making sure they’re not too hard. It gives them a nice chewy middle with a slightly crunchy outside, which is just what you want in a good macaron.

By letting the Chocolate French Macarons mature overnight, you make sure they end up with a better texture and fewer air pockets, making them more enjoyable to eat.

Ingredients In Chocolate French Macarons

Chocolate Ganache Filling:

• Dark Chocolate: This is used to make the rich and creamy filling for the macarons.
• Heavy Cream: Mixed with the chocolate, it helps create a smooth ganache that goes between the macaron shells.

Macaron Shells:

• Almond Flour: A fine powder made from ground almonds that forms the base of the macaron shells.
• Powdered Sugar: This sweetens the shells and helps give them their light, airy texture.
• Dark Cocoa Powder: Adds a chocolate flavor to the macaron shells, making them rich and dark.
• Egg Whites: These are beaten to create meringue, giving the shells their fluffy and crisp texture.
• Caster Sugar: A very fine sugar that helps stabilize the egg whites when making the meringue.
• Brown Gel Food Color: Used to color the shells, enhancing their appearance.

Decoration:

• Nonpareils: Small, colorful sugar balls that add a fun and decorative touch when the Chocolate French Macarons are rolled in them after filling.

How To Make Chocolate French Macarons

1. Chocolate Ganache Filling

• Start by placing dark chocolate in a heat-proof bowl.
• Heat heavy cream until it's hot and then pour it over the chocolate.
• Let the mixture sit for a minute before stirring until smooth and glossy. If there are any lumps, a quick zap in the microwave and another stir should take care of them.
• Set the ganache aside to cool and thicken to the right consistency for piping.

2. Prepare for Baking

• Line a baking sheet with parchment paper or a silicone mat (pictured right), and if you have one, place a template with circles underneath to guide your piping. Templates with 3.5ch circles can be made is MS Word (pictured left).
• Preheat the oven to the correct temperature depending on whether your oven is regular or fan-forced.

3. Make the Macaron Shells

• Sift the Dry Ingredients: Combine almond flour, powdered sugar, and cocoa powder, sifting them together to avoid lumps.
• Make the Meringue: Beat egg whites until frothy, then gradually add caster sugar and continue to beat until stiff peaks form. Mix in the brown gel food color until the meringue is stiff and glossy.
• Combine Meringue and Dry Ingredients: Carefully fold the meringue into the dry ingredients using a folding technique until the batter is smooth and falls off the spatula in a thick ribbon.

4. Piping the Shells

• Fill a piping bag fitted with a plain round tip and pipe the batter onto the prepared baking sheet, using the template as a guide.
• Tap the baking sheet on the counter to release any air bubbles and pop them with a toothpick.

5. Baking

• Bake the macaron shells in the preheated oven for the set time, ensuring they are cooked evenly.
• Let the shells cool completely on a wire rack before filling.

6. Fill and Decorate the Macarons

• Once cooled, pipe the thickened ganache onto one shell, then sandwich with another shell.
• Roll the edges of the filled macarons in nonpareils for a festive look.

7. Rest and Mature

• Store the filled macarons in an airtight container in the fridge overnight to allow the flavors to meld and the texture to soften slightly.

Troubleshooting Tips

• Flat Macarons with No Feet: This happens when the batter is over-mixed, causing the macarons to spread too much and not develop their characteristic "feet." Be careful to only mix until the batter flows in a thick ribbon.
• Nipples on Macarons: A small peak that doesn't settle can indicate under-mixing. The batter should be mixed enough to be smooth and flow easily. However, be very careful with how much more you mix the batter!
• Lumpy or Rough Texture: This is usually a sign of under-mixing or using almond flour that isn't fine enough. Ensure your almond flour is finely ground, and mix the batter well to achieve a smooth consistency.
• Irregular Shapes: To get perfectly round macarons, make sure your piping tip is centered and the parchment paper is completely flat on the baking tray. I also recommend you use a silicone macaron mat with re-marked circles to guide you. You can also create your own circle template in MS Word.
• Hollow Shells: Hollows can be caused by not popping all the air bubbles after piping or not mixing the batter enough. After piping, tap the tray on the counter and use a toothpick to pop visible bubbles.

Pro Tip For Chocolate French Macarons

When mixing the batter for your Chocolate French Macarons, use the "figure eight" test to check if it's just right. Lift your spatula and let the batter flow back into the bowl. If you can draw a figure eight with the batter that flows off without the stream breaking, stop mixing. This means your batter has reached the perfect consistency for smooth, even shells.

More French Inspired Recipes

• Tarte au Citron
• Easy Pâte Sablée (Sweet Shortcrust Pastry)
• Pistachio French Macarons
• Mocha French Macarons

More French Macarons - Video Tutorials

• Foolproof Easy Mocha French Macarons
• Pistachio French Macarons
• Easy Raspberry French Macarons