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Before starting this Chocolate Macarons recipe, make sure you have organised all the necessary ingredients.
Sift the tant pour tant, combined with the icing sugar and the cocoa powder...
... in a flat-bottomed pastry bowl.
Whip up the egg whites until stiff.
Add the sugar.
Continue beating until stiff peaks form...
and combine the whipped egg whites with the sifted mixture.
Do not work the chocolate preparation too much.
Lay a small amount of preparation in the 4 angles of the baking sheet.
Place a sheet of greaseproof paper on top. The meringue dots will prevent the paper from moving during baking.
Using a piping bag fitted with a plain nozzle, lay the macarons...
... in staggered lines on the greaseproof paper sheet.
Transfer to the oven preheated at 200°C (gas 6)...
... for approximately 12 minutes.
Once out of the oven, remove the macarons from the paper and set aside to cool.
You can fill the macarons with a caramel ganache. If you wish to do so, spread the ganache on the flat surface of one macaron.
Then assemble 2 macarons together.
For an extra finish, dip the macaron edges in chocolate vermicelli. Enjoy!