18 Chocolate Macaron Recipe Using Italian Meringue Elevate Your Taste Buds!

Ingredients

For the macaron shells:

- 1 ½ cups almond flour
- 1 ½ cups powdered sugar
- 3 large egg whites, at room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Food coloring of your choice (optional)

For the chocolate filling:

- 4 ounces dark chocolate, chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter, at room temperature

Instructions

Step 1: Prepare the macaron shells

1. In a food processor, pulse the almond flour and powdered sugar together until well combined. Then, sift the mixture into a large bowl to remove any lumps.
2. In a separate bowl, beat the egg whites on medium speed until they become foamy. Gradually add in the granulated sugar and continue beating until stiff peaks form.
3. Add in the vanilla extract and salt, and beat for another minute.
4. Gently fold in the almond flour mixture into the egg whites, being careful not to overmix. If desired, add in a few drops of food coloring to achieve your desired color.
5. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.
6. Tap the baking sheet on a flat surface a few times to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin. This will help create the characteristic "feet" of the macaron.
7. Meanwhile, preheat your oven to 300°F. Bake the macaron shells for 15-18 minutes, rotating the baking sheet halfway through. Let them cool completely before removing them from the parchment paper.

Step 2: Make the chocolate filling

1. In a heatproof bowl, place the chopped dark chocolate.
2. In a small saucepan, heat the heavy cream until it just starts to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute.
3. Add in the butter and stir until the chocolate has melted and the mixture is smooth. Let the filling cool at room temperature for about 30 minutes.

Step 3: Assemble the macarons

1. Match the macaron shells into pairs of similar sizes.
2. Transfer the chocolate filling into a piping bag fitted with a round tip.
3. Pipe a small amount of filling onto one macaron shell and sandwich it together with another shell. Repeat with the remaining macarons.
4. Let the macarons rest in the fridge for at least 24 hours before serving. This will allow the flavors to develop and the filling to soften the shells.

In conclusion

Making chocolate macarons using the Italian meringue method may seem intimidating, but with the right ingredients and techniques, you can create perfect and professional-looking macarons in your own kitchen. Follow this recipe and impress your loved ones with these delicious and indulgent treats.