Making macarons may involves considerable steps and planning, but it is a fairly simple process, and the results are worthwhile. If you do not have time to age the egg whites overnight, at least make sure they are at room temperature. Ingredients should be measured out precisely. Passing the almonds and powdered sugar mixture through a sieve will give the macarons a fine texture and is worth the trouble. This recipe makes an Italian meringue to incorporate into the ground almonds and powdered sugar. Since the sugar has been melted, it gives the macaron a great smooth texture. 

Chocolate macarons, the Pierre Herme way

5 from 3 votes
Author: Bonjour Cuisine Kitchen

Ingredients

  • 120 g grams dark chocolate (at least 50%), melted
  • 300 g ground almonds
  • 300 g powdered sugar
  • 110 g aged egg whites
  • 300 g sugar
  • 75 g mineral water
  • 110 g aged egg whites
  • Praline Chocolate Ganache
  • 400 g 35% whipping cream
  • 200 g dark chocolate
  • 200 g praline chocolate
  • 140 g butter, at room temperature

Instructions

  1. A day before you prepare the macarons, separate the eggs and leave 220g of egg whites on the counter in a small bowl covered with plastic wrap. This will allow the eggs to become more liquid and make a better macaron batter.
  2. Prepare a template for the macarons by using a small glass measuring about 3.5 cm to trace circles onto craft paper or parchment paper that are 2 cm apart. You can keep this template for future use.
  3. Place the powdered sugar and ground almonds in a food processor and blend for a 1-2 minutes.
  4. Pass the blended ground almonds and sugar through a sieve and replace all the pieces of almonds that were not ground with same quantity of finer ground.
  5. Place the powedered sugar-almond mixture in a large bowl and add 110 g aged egg whites to that bowl. Do not mix in the egg whites. Reserve.
  6. Place the remaining 110g egg whites in a stand mixer.
  7. Bring the 300 g regular sugar and the 75 g of mineral water to a boil in a small saucepan with a spout preferably.
  8. Once the sugar as reached 115C, begin whipping the egg whites at high speed to soft peaks.
  9. When the sugar reaches 118C, pour the sugar into the egg whites. The mixture will quickly become glossy. Continue beating for 3 minutes.
  10. Let the whipped egg whites temperature decrease to 50C. At that point, incorporate the egg whites into the almond-powedered sugar mixture. Add the melted chocolate in at this time as well.
  11. With a spatula, mix the batter gently for about 3-5 minutes. You want the batter to go down in volume to make sure there is not too much air left in.
  12. Preheat the oven to 350F.
  13. Insert a round piping tip measuring 2 cm into a cloth pastry bag.
  14. Place the template onto a cookie sheet underneath parchment paper.
  15. Holding the pastry bag about an inch above the parchment paper, squeeze the pastry bag until the batter is almost at the line of the circle. The batter spreads slightly and so you don't add too much.
  16. Hold the cookie sheet carefully and tap underneath the tray to make sure any trapped air bubbles in the rounds can escape. Continue with the rest of the batter and allow to rest for about 30 minutes on the counter.
  17. Bake the macarons for 11 minutes, opening the oven door 2 times to allow air in.
  18. If you see your macarons have browned, your oven may be strong meaning you should take the macarons out after 10 minutes..
  19. Let the macarons cool on a rack until ready to be filled.
  20. To prepare the ganache, cut the butter into small cubes, and roughly chop the chocolates. Bring the cream to a boil in a small saucepan and pour over the chocolate. Mix until the chocolate has melted thoroughly. Once the ganache temperature has dropped to 50C, you can incorporate the butter pieces. Place the ganache into a container and cover ganache surface diretcly with plastic wrap. Allow to stay in fridge until the chocolate becomes creamy.
  21. Match the cookies up before filling to make sure top and bottom are of similar size.
  22. Using a pastry bag and same piping tip size as earlier, fill the cookie generously with ganache.
  23. Macarons are best after they have stayed in the refrigerator for 24 hours, since some kind of magical osmosis takes place between the cookie and the ganache, making the whole just divinely moist.
  24. Bring to room temperature at least 2 hours before serving.

Tagged

Leave a Comment

Comments

  • Myriam


    Gorgeous! I see macarons like edible jewels. Every bite is like biting into a cloud! There is nothing like a well made macaron-light and airy! And so beautiful!!! Definitely timeless!!!

  • Micha3ygirl

    Finally a clear description on how to make macarons!!! These have been my biggest fear in the baking world but the way you described it makes me feel I can totally do it! Can’t wait to try these!!! Thanks so much!

    • Hi Kristi, that is great, thank you very much! Chocolate is an obsession of mine and the star ingredient in many of my recipes, so come and visit again soon!

  • Sophie Brin


    Thanks for sharing the recipe, I was a little worried to make these fancy cookies, but your recipe is very easy to follow. I am glad I tried it.Thanks!! I would love other macarons recipes, like caramel maybe?

  • Lieve

    Hi, in your story you say the lemon flavored ones are great too. Where can I find that recipe. Also, I am looking for creamy raspberry filling recipe as well. Do you just leave the chocolate out to bake a ‘regular’ macaron? How do you add different flavors to the cookie itself? Thanks!

    • Hello, that’s right! To make a plain macaron recipe, you simply omit the 120 g of melted chocolate. You can add 10 g of food coloring gel in the color of your choice. For the fillings, a lemon curd would be perfect, and Pierre Herme fills his raspberry macarons with jam, but you could make a dark chocolate ganache with a raspberry reduction. Hope this helps!

  • ANTONIA

    Hello, I would like to try your recipe, could you please tell me how many eggs correspond approx to 110 + 110 g egg whites?
    Thanks!

    • Hello! A large egg white weighs approx. 33 grams. So you would need about 7 eggs to be sure to have enough. Weight and size of eggs can vary so you have to weigh the egg whites to get precise results! Bon appetit!

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • Shakshuka, or eggs poached in a spicy tomato and pepper sauce, has become a mainstream dish, thanks in large part to Israeli chefs such as @ottolenghi and @mikesolomonov Solomonov, who’ve put it on the culinary map. There are of course many possible variations such as adding lamb or beef to the sauce to make it a complete meal, but this simple method, topped with some crumbled feta, is just comfort food at its best. Enjoy!  INGREDIENTS

3 tbsp vegetable oil
1 large yellow onion minced
1 large green bell pepper seeded and finely chopped
1/2 Jalapeno chile pepper cored, seeded and finely chopped
5 medium sized garlic cloves minced
1/4 cup tomato paste
1 28 oz can whole peeled tomatoes
2 1/2 tbsp sugar
1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt
INSTRUCTIONS

Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan.
Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
  • This Italian roast lemon chicken recipe is a favourite! It has simple ingredients and the preparation is quick and unfussy. The resulting dish, however, is anything but simple. The chicken is succulent with delicious garlic, lemon and thyme flavours.  INGREDIENTS

12 boneless chicken thighs
1/4 Cup extra virgin olive oil plus 2 tablespoons
1 1/2 Tablespoon minced fresh thyme
1/2 -1 Tablespoon fine sea salt salt to taste
1/2 Teaspoon black pepper
1/4 Teaspoon red pepper flakes
10 peeled garlic cloves
1 Cup dry white wine
1 Cup whole olives (Black or kalamata)
1 preserved lemon (minced) (optional)
3 cups sliced mushrooms
INSTRUCTIONS

Preheat oven to 400 F.
In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes. 
Arrange chicken evenly on the pan, and scatter garlic cloves and olives. Bake, covered with foil, for 40 minutes. 
In the meantime, heat remaining 2 tablespoons olive oil in a large pan over medium-high heat and sauté mushrooms till nicely browned. season with 1/4 teaspoon salt and pepper.
After 40 minutes, add mushrooms and preserved lemons to the pan, and continue cooking, uncovered, for another 30-40 minutes. Chicken should be nicely browned.
  • A delicious, moist vanilla cake that melts in your mouth! The perfect afternoon snack. Replace Oreos with your cookie of choice or omit it all together. It will still be awesome!  INGREDIENTS

1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
3/4 cup milk (or soy / almond milk)
3/4 cup crushed Oreo cookies  INSTRUCTIONS

Preheat oven to 350 F. 
Grease the bottom and sides of a 9 inch springform pan with vegetable oil. 
In a medium bowl, mix the flour, baking and salt with a whisk. 
Using a stand mixer, mix the eggs with the sugar at high speed for about 3 minutes or until pale yellow and fluffy. Reduce speed to medium and add the vanilla, followed by the vegetable oil in a slow pour, until incorporated.
Reduce speed to low and add half the flour mixture. Scrape down sides as needed. Add half the milk to the batter and mix. Repeat with remaining halves of flour and milk. 
Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top. 
Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
  • Shabbat prep in progress. So far: oven roasted whole cauliflower with paprika turmeric and garlic, served with creamy tahini dressing. Also shakshuka and roasted eggplant purée with roasted garlic and cumin. Served with zaatar pita chips. Wishing Shabbat Shalom and a restful weekend to all!
  • Happy May 1st 🌸🌸 (cherry blossoms Sakura, Japan)