Chocolate Macaron Recipe

Name: Chocolate Macaron
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 10
Cuisine: Korean
Ingredients: Coque; 50g Almond powder; 40g Powdered sugar; 4g Cocoa Powder; 2g Black Cocoa Powder; 40g Egg white; 40g Sugar; Ganache; 120g Chocolate; 80g Whipping cream; 10g Unsalted butter

by Cooking Tree 2022-10-21

written by Cooking Tree Published: 2022-10-21Last Updated on 2022-10-15

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Cooking Tree is serving you a delectable recipe for Chocolate Macaron, and we’ll show you how to prepare it from scratch.

I made chocolate macarons with thick ganache sandwiched~

I mixed cocoa powder and black cocoa powder in the coke, sanded sweet ganache, and then sprinkled ganache on the top to decorate.

I think it turned out really chocolatey macarons~^^

The ganache spilled on the top is sparkling and looks more appetizing~

When sanding the ganache, twist the cream slightly and squeeze the side to make it look prettier.

It’s a sweet and chewy macaron that looks like it’ll be full of sugar even if you eat just one.

Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Chocolate Macaron
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Rating: 5.0/5
( 72 voted )

Serves: 10 Prep Time: 60 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Coque

50g Almond powder
40g Powdered sugar
4g Cocoa Powder
2g Black Cocoa Powder
40g Egg white
40g Sugar

Ganache

120g Chocolate
80g Whipping cream
10g Unsalted butter

Instructions

Sift almond powder, sugar powder, cocoa powder, and black cocoa powder twice. (Please throw away the remaining coarse almond powder to make a smooth coke~)
While whipping the egg white, when a large bubble appears, divide the sugar and whip it to make a hard meringue.
Add the powder and mix, then make macaronage and pour it into a piping bag when it is dripping heavy.
After panning and flattening it in an oven pan, dry it at room temperature for about 1 hour and 30 minutes, then bake it in an oven preheated to 160 degrees for 5 minutes and at 130 degrees for 10 minutes.
Melt the chocolate and whipped cream in the microwave for about 40 seconds, add unsalted butter and mix, pour some into a piping bag and cool the remaining ganache in the refrigerator.
Pour the ganache from the pastry bag over the top, sprinkle with sprinkles, and harden in the refrigerator. Sand the cooled ganache in the refrigerator in the middle and harden in the refrigerator.

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