Chocolate Macarons

• Prep1 h
• Cook40 min
• Total3 h
• Serves28

Ingredients

For the shells

• 95 g superfine blanched almond flour (scant 1 cup)
• 15 g unsweetened cocoa powder (3 tbsp)
• 110 g powdered sugar (scant 1 cup)
• 100 g egg whites, at room temperature (from about 3 large eggs)
• 100 g granulated sugar (1/2 cup)
• 1/8 tsp cream of tartar, optional
• 1 small dot brown gel food coloring, optional

Dark chocolate ganache

• 110 g semisweet or bittersweet chocolate, 60 to 70% cacao, in pieces (2/3 cup chips)
• 90 g heavy cream (6 tbsp)

Pink raspberry buttercream

• 6 g freeze-dried raspberries or strawberries (1/3 cup)
• 80 g powdered sugar (2/3 cup)
• 60 g unsalted butter, softened (4 tbsp)
• 1 tsp heavy cream or milk

To serve

• Unsweetened cocoa powder, for dusting the plate

Instructions

1. Line 2 baking sheets with parchment paper or silicone mats. Place the freeze-dried raspberries and the powdered sugar for the buttercream in the clean, dry mixing bowl and blend 15 sec/speed 10. Transfer the pink sugar to a small bowl and set aside.
2. Without washing the bowl, add the almond flour, cocoa and the powdered sugar for the shells and blend 10 sec/speed 10. Sift into a large bowl, pressing it through with a spoon, and discard any coarse bits left in the sieve.
3. Wash and dry the mixing bowl and butterfly whisk and wipe both with a paper towel dampened with lemon juice or vinegar. Insert the butterfly whisk, add the egg whites, granulated sugar and cream of tartar and whip 5 min/50°C (122°F)/speed 3.5. Remove the measuring cup and whip 8 min/speed 4, adding the brown color in the last minute, until thick, glossy and stiff.
4. Remove the butterfly whisk and scrape the meringue onto the cocoa mixture. Fold with a large spatula, pressing the batter against the side of the bowl, 35 to 45 strokes, until it flows off the spatula in a thick ribbon that sinks back into itself in about 10 seconds.
5. Pipe 3.5 cm (1 1/2 in) rounds about 3 cm (1 1/4 in) apart with a 1 cm (1/2 in) round tip. Rap each sheet firmly on the counter 4 times and pop any bubbles with a toothpick. Let them rest 30 to 60 minutes, until the tops no longer feel sticky, and preheat the oven to 150°C (300°F).
6. While the shells rest, rinse and dry the mixing bowl. Place the chocolate in it and chop 10 sec/speed 8. Add the cream and cook 3 min/50°C (122°F)/speed 2, until smooth and glossy. Pour the ganache into a bowl and let it thicken at room temperature for about 1 hour, until it holds its shape like soft peanut butter.
7. Bake the shells one sheet at a time on the middle rack for 16 to 18 minutes, until they peel off the paper cleanly. Let them cool completely on the sheet.
8. Wash and dry the mixing bowl. Add the butter, the pink sugar and the cream and mix 20 sec/speed 4. Scrape down the sides and mix 20 sec/speed 4 more, until smooth and pink.
9. Pair the shells by size. Fill about two thirds of them with a mound of ganache and the rest with the pink buttercream, and press the tops on gently. Refrigerate in an airtight container for 24 hours, then serve at room temperature on a plate dusted with cocoa.

Tips

• Cocoa makes the batter thicken faster than plain macaron batter, so start checking the ribbon after 35 strokes.
• If the ganache gets too firm to pipe, warm it in the microwave for 10 seconds and stir; if it is too soft, refrigerate it for 10 minutes.
• Central Florida humidity slows the drying time. Run the air conditioning or a fan nearby; on rainy days the shells may need up to 90 minutes before they feel dry to the touch.
• Filled macarons keep 5 days in the refrigerator or 1 month in the freezer in an airtight container.