Irresistible Chocolate Macarons

Nobody can resist macarons. These little delights are so light and delicious that they tend to disappear rather quickly. They are available in many different colors and flavors and are becoming increasingly trendy all around the globe thanks to famous French pâtissiers such as Pierre Hermé or Ladurée who have given macarons a quasi-sanctified status. In fact, no trip to Paris is really completed until a stop in one of the legendary pâtisseries.

Our featured recipe is the first of a series of 6 delicious chocolate desserts we will be presenting this special Fall edition of L'esprit Sud Magazine. All these recipes have been inspired by the gorgeous book "Chocolat" by Stéphan Lagorce that a lucky follower of our magazine will win. (Details on our Facebook page). As with any other chocolate recipes presented this month, it is very important to use a high quality chocolate. You will really be able to taste the difference between a high and low quality product, so don’t be afraid to make the investment.

The chocolate macaron we are presenting today is a simpler version of the traditional French macaron, since it requires no filling. They can be stored in an airtight container for up to a week, which make them a great option if you want ship some sweet treats to your loved ones. It is our promise, that these chocolate macarons are irresistible and unbeatable!

Chocolate Macarons
(Recipe for 20 macarons)

1 cup (100g) of ground almonds or almond meal
1¾ cups (210g) of powdered sugar
3 tbsp of bitter cocoa
½ cup of eggs whites (about 3 large eggs)
4 tbsp of superfine sugar
1 teaspoon of almond extract*
* optional


Preheat the oven at 325˚F (160˚C) and line a cookie sheet with wax paper.

Put the ground almond, powdered sugar, and cocoa in the mixer bowl and mix at high speed for 1 minute.

Beat the egg whites into stiff peaks, then add the superfine sugar. Beat for another minute. Add the almond mixture and stir in lightly. The egg whites should collapse slightly and the mixture should form a “ribbon” when poured from a wooden spoon. Add the Almond extract last.

Fill a pastry bag or a large plastic storage bag. Pipe about 20 macarons onto the cookie sheet, spacing them evenly. Put the oven and bake for 12 – 15 minutes. Allow cooling off then placing the macarons on a cooling rack.

Notes

1) Useful tips from the author: To ensure the macarons have a smooth, shiny exterior, the mixture should not be too light. This is why the beaten egg white should be encouraged to collapse slightly when you incorporate the almonds, powdered sugar, and cocoa.

2) Recipe adapted from the book "Chocolat" by Stéphan Lagorce