Chocolate French Macarons Rolled in Nonpareils

Chocolate French Macarons Cupcake Savvy (1)

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Chocolate French Macarons Rolled in Nonpareils

These Chocolate French Macarons are a delicious treat that combines a rich, chocolatey filling with smooth, crisp outer shells. They have a deep cocoa flavor enhanced by the creamy chocolate ganache in the middle. Rolling the edges in colorful nonpareils adds a pretty finish and a bit of crunch. Each bite delivers a texture combination, with the shells providing a slight chewiness that complements the smooth filling.

Prep Time 1 5

Cook Time 18

Total Time 1 23

Servings Macarons

Calories 149kcal

Author Fay

INGREDIENTS

Chocolate Ganache Filling

300 g (10 4/7 oz) dark chocolate
180 g (6 ⅓ oz) heavy cream

Macaron Shells

125 g (4 ⅖ oz) almond flour or almond meal
125 g (4 ⅖ oz) powdered sugar
5 g (⅙ oz) cocoa powder
90 g (3 ⅙ oz) egg whites or 3 large egg whites
125 g (4 ⅖ oz) superfine sugar
brown food gel 2-3 drops

Garnish

½ cup (½ cup) nonpareils 100's & 1000's

INSTRUCTIONS

Chocolate Ganache Filling

Place dark chocolate in a heat-proof bowl.
Heat the heavy cream on the stove until hot but not boiling. Pour the hot cream over the chocolate, ensuring it covers all the pieces. Let sit for one minute.
Stir the mixture until it becomes smooth and glossy. If there are any lumps remaining, microwave the mixture for 20 seconds and stir again.
Allow the ganache to cool to room temperature. It should thicken to a consistency suitable for piping while you prepare the macaron shells.

Macaron Shells

Line a sheet pan with parchment paper or a silicone baking mat. Place a template with 3.5cm circles underneath the mat to serve as a guide for piping.
Preheat your oven to 150°C (302°F). If using a fan-forced oven, set it to 130°C (266°F) to compensate for the fan.
Sift the almond flour, powdered sugar, and cocoa powder through a mesh strainer into a large mixing bowl. Discard any large pieces that remain.
In a very clean mixing bowl, add the egg whites. Using an electric hand mixer or stand mixer, start on the lowest speed to avoid splashing.
Once the whites start to froth, gradually add the superfine sugar, about a third at a time, mixing for about 20 seconds between each addition.
After all the sugar is added, increase the mixer speed to high and continue to mix until stiff peaks form. Incorporate brown gel food color and mix until the meringue is stiff and glossy.

Macaronage Process

Add all of the meringue to the sifted dry ingredients. Using a silicone spatula, fold the meringue into the dry ingredients with a "scrape and squish" technique—fold up from the bottom, press down through the middle, and repeat. (This method of mixing can be seen in the video)
Continue mixing, paying attention to the consistency of the batter. It should start thick and gluey and become smoother as you mix.
To test if the batter is ready, let it fall off the spatula. If it forms a continuous ribbon the consistency of cake batter, it's perfect. Avoid overmixing. (The correct consistency can be seen in the video)

Piping the Shells

Transfer the batter to a piping bag fitted with a Wilton #12 plain tip.
Pipe onto the prepared baking sheet by holding the bag upright and gently squeezing to form circles within the guides on your template.
Tap the tray lightly on the counter to release air bubbles and use a toothpick to pop any visible bubbles.

Baking

Bake for 18 minutes in the preheated oven. Adjust the time if necessary based on your oven. While I do not rest the first tray before baking, you can if you prefer. I bake one tray at a time in the middle of the oven.
Allow the macarons to cool completely on the tray placed on a wire cooling rack before assembly.

Filling and Decorating

Fill another piping bag with the ganache and pipe onto one half of the macaron shells.
Top with another shell and gently press together until the ganache reaches the edges.
Roll the edges of the filled macarons in nonpareils for decoration.

Rest and Mature

Place the filled macarons in an airtight container and refrigerate overnight. This allows the flavors to meld and the shells to mature and achieve the best texture.

NOTES

Ensure all equipment is completely dry and grease-free before starting.

For best results, weigh your ingredients in grams for precision and a successful result! .

Let the macarons mature overnight in the fridge for the best flavor and texture.

Experiment with different colors and flavors by adjusting the amount and type of food coloring and extracts.

NUTRITION