Triple chocolate macarons single

It seems most fitting that I kick start my Petits Fours month with French macarons.  Despite making over 25 different flavours of macarons last year <*gulp*, was it that many?>, including my 12 days of holiday macarons, I say there is always room for more.

The efforts of last year revolved around the Italian meringue method, the most stable method of making macarons, and the subject of my “how-to” that I published last year.  I had a few failed attempts with the French meringue method previously, and since have been apprehensive to trial it again.  Until now.

There is nothing new about showcasing a macaron on Mélanger.  But a successful macaron, made with the French meringue method, well, that is new.  So too is a pure chocolate macaron.  Chocolate macarons are apparently the most difficult to make, as I learned at my macaron class at Savour Chocolate and Patisserie school in Melbourne last year.  Due to the fat content of the cocoa, it is easy to release too many of the oils when you mix.  To be honest, I actually did not find the chocolate any more difficult to work with than the plain almond mixture.

Shame on me for taking so long in creating a chocolate macaron, particularly given it is my ultimate weakness in the sweet world.  Thus, in honour of the chocolate macaron, I create a triple chocolate macaron treat.  A chocolate macaron shell, filled with a bittersweet chocolate ganache, and a healthy dusting of cocoa to finish.

I am submitting these macarons to mactweets.  Two of my favourite food bloggers, Deeba & Jamie have created this website as a source of inspiration, support and information on all things macaron.  Well done ladies!

Triple chocolate macarons set

{ Triple Chocolate Macarons } adapted from Savour Chocolate and Patisserie school

* Ingredients *
62g egg whites
3g egg white powder
60g sugar
45g almond meal / ground almonds
25g cocoa
90g icing sugar
Red food colouring
Cocoa for dusting

* Directions *
Process the almond meal and icing sugar together. Sift in the cocoa carefully.  In a mixer, whip the egg whites and egg white powder to soft peaks.  Slowly add the sugar and continue to beat until you reach firm peaks.  At the final changes of whipping the meringue, add the colouring.  Mix the egg whites to the sifted almond mixture and fold into the meringue in four parts.

Pipe macarons on lined baking sheets. Dust lightly with cocoa.  Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Chocolate ganache }

* Ingredients *
120g dark chocolate, chopped
1/2 cup heavy cream

* Directions *
Heat cream until bubbles form around the edge of the pan.  Pour cream over the chocolate.  Let sit for 2-3 minutes and then stir.  Transfer to the refrigerator to thicken.

Makes 40-50 mini shells, and 20-25 finished mini macarons.

New to making macarons? French macarons :: my ‘how to’ will get you started.