Chocolate Macarons by Roy Cohen
Video by Erica Ascher
212g almond flour (between 1 and ¾ cups)
184g powdered sugar (About ¾ Cups)
28g unsweetened cocoa powder (just under ¼ cups)
82g (for dry mix) egg whites (about 2 eggs)
90g egg whites (a little over 2 eggs)
236g granulated sugar (just about 1 cup)
158g water (Just under ¾ Cups)
150g semisweet chocolate (between ¾ and ½ cups)
150g heavy cream (between ¾ and ½ cups)
- Make ganache: Using the double boiler method, place a small saucepan on the stove and add water. Place a mixing bowl on top of the pan, add the semisweet chocolate and the heavy cream. Stir until smooth. Place in fridge.
- Separate egg whites into two bowls. 90g (a little over 2 eggs) in one and 82g (just about 2 eggs) in another.
- In another large bowl, sift the almond flour, powdered sugar and cocoa powder. Mix together. Fold in 82g of egg whites into the dry ingredients until combined.
- Make simple syrup: Using a saucepan, add 158g (just under ¾ cups) of water and 236g (just about 1 cup) of granulated sugar and stir with a wooden spoon. Place the metal end of a cooking thermometer in the pan, bring to a boil and heat until the thermometer reads 248 degrees Fahrenheit (Note: to prevent boiling over, place wooden spoon on top of pan).
- Place the other 90g of egg whites in a mixing bowl and whip on high speed. When the simple syrup reaches 120 degrees Celsius, remove from stove and slowly pour into egg whites while still whipping. Whip until stiff peaks form.
- Fold the egg whites and simple syrup mixture into dry ingredients mix until combined. Place in a piping bag and pipe about one inch circles onto a silicone baking mat. Smooth them out by carefully picking up and dropping on the counter. Let cookies dry for 20-60 minutes, depending on how humid your kitchen is.
- Preheat oven to 350 degrees Fahrenheit. Bake cookies for 10 minutes. Remove from oven and let cool for 20 minutes.
- Once cooled, remove from baking mat to another tray. Put together the tops and bottoms of the cookie.
- Take ganache out of the fridge and place in a piping bag. Pipe a dollop of ganache on one side of each pair of cookies. Sandwich them together and enjoy!