Chocolate Macaron Recipe Martha Stewart
Description
Macarons are a delicious French pastry that are light and airy with a crunchy outer shell, and a sweet and creamy filling. Martha Stewart's chocolate macaron recipe is sure to be a hit with your family and friends. This recipe is simple and easy to make, and the results are sure to be a crowd pleaser. The macarons are made with almond flour, cocoa powder, and other ingredients that are combined together to create a delicious pastry. The cocoa powder gives the macarons a rich chocolate flavor that is sure to be a hit. The macaron shells are then filled with a creamy chocolate ganache, and the result is a decadent dessert that everyone will love.
Ingredients
For the macarons:
- 2 ½ cups almond flour
- 1/3 cup cocoa powder
- ¾ cup superfine sugar
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
For the ganache:
- ½ cup heavy cream
- 8 ounces dark chocolate, chopped
- 2 tablespoons unsalted butter, softened
- 2 tablespoons light corn syrup
Instructions
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, and superfine sugar until combined.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and salt, and continue to beat until soft peaks form. Gradually add the granulated sugar, and continue to beat until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites until fully incorporated. Transfer the batter to a pastry bag fitted with a ½-inch round tip. Pipe the batter onto the prepared baking sheets, spacing the macarons about 1 inch apart.
5. Bake the macarons for 15 minutes. Allow to cool completely before filling.
6. To make the ganache, bring the heavy cream to a simmer in a small saucepan over medium-high heat. Place the chocolate and butter in a medium bowl, and pour the cream over the top. Let sit for a few minutes, then whisk until smooth. Add the corn syrup, and whisk until fully incorporated. Let the ganache cool to room temperature before using.
7. Once the macarons have cooled, fill them with the ganache. Place the filled macarons in the refrigerator for at least 30 minutes before serving.
Notes
- Be sure to use superfine sugar in this recipe, as it will help the macarons achieve the right texture.
- The ganache can be made ahead of time and stored in the refrigerator until ready to use.
- To pipe the macarons, hold the pastry bag at a 90-degree angle and pipe in a circular motion, starting from the center and spiraling outwards.
Nutrition
One serving of Martha Stewart’s Chocolate Macaron (2 macarons) contains approximately:
- Calories: 350
- Total fat: 23g
- Saturated fat: 13g
- Cholesterol: 45mg
- Sodium: 110mg
- Carbohydrates: 32g
- Fiber: 2g
- Sugar: 25g
- Protein: 6g
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