I have tried a few recipes and finally I am happy with this modified recipe. Without resting the batter, the cookie still has a beautiful “collar” (called a “foot”) on the bottom with smooth top. However, I do suggest to use a digital kitchen balance to weigh your ingredients in order to have perfect macarons. In addition, you need to use very finely ground almonds, I suggest you use Bob’s Red Mill Almond Meal/Flour for your convenience.
Cook time: 18 minutes
Serves: 24 servings
1) 2 extra large egg white, 1/3 tsp white vinegar or cream of tartar, 6 tbsp fine sugar (84g);
2) 2/3 cup icing sugar (100g), 1 cup finely ground almonds (120g), 2 tsp cocoa powder (1.5g);
3) 110g semisweet chocolate;
4) 105g heavy whipping cream;
5) 1 tbsp butter (15g).
1: Sift the ground almond, icing sugar and cocoa powder (Picture 1) to mix well, set aside (Picture 2). Separate egg and place egg white in a dry and clean mixing bowl. Add white vinegar or cream of tartar to egg white and beat with an electric mixer on high speed until form soft peaks (Picture 3), then add 6 tbsp fine sugar in three times and beat until stiff.
2: Pour sifted ground almond and icing sugar mixture over the beaten egg white (Picture 4), fold to completely mix and don’t forget scrape the bottom and sides of the bowl.
3: Once the almond mixture is completely folded into the meringue, fill it to a plastic bag (Picture 5). Preheat oven at 400F/200C. Line baking sheet with parchment paper. On the back of the paper draw 4 cm circles with 3-4 cm apart. Cut off one bottom corner of the plastic bag to make a 5 mm hole, pipe batter onto the circles on the parchment paper (Picture 8). Make about 48 macarons.
4: Gently tap the baking sheet on the counter to break any air bubbles. Once the oven reaches 400F/200C, turn it off and place the baking sheet in the oven for 5 minutes. Turn on the oven and set 300F/150C bake for 6 minutes (during the process do not take out baking sheet), now you should see beautiful “foot” on each macaron (Picture 7).
5: Reduce heat to 200F/100C continue bake for 6-8 minutes. Remove macarons from oven and let them cool.
6: Chocolate filling: Place all ingredients of Ingredient 3)-5) in a small sauce pot (Picture 8). On medium heat, stir and cook until chocolate is melted and the mixture is smooth (Picture 9). Remove from heat and let it cool completely (Picture 10).
7: To assemble the Macarons, take two cookies and sandwich them together with 1 tsp chocolate filling. Best place them in an airtight container for 4 hours before serving.
1：Make sure mixing bowl and mixer for the egg white is clean and dry.
2：I recommend to use digital kitchen balance to weigh your ingredients in order to have perfect macarons.
3: You can purchase ground almonds at local grocery stores and make sure it is finely ground almonds, I suggest to use Bob’s Red Mill Almond Meal/Flour for your convenience.
4：Oven temperature can vary with different ovens, if your bake is with bottom heating; make sure to place your baking sheet above one layer higher above the center.