Swiss Chocolate Macaron
This Swiss chocolate macaron is the perfect combination of light crunch on the outside, soft, melty inside.
Ingredients
- 120 grams egg whites
- 120 grams granulated sugar
- 1/2 tsp tartar
- 140 grams fine almond flour
- 10 grams cocoa powder
- 150 grams powder sugar
Instructions
- Put 2 cups of water in a medium sauce pan and place on stove top over medium low heat
- With a kitchen scale, measure egg whites & sugar in a metal standing mixer bowl
- Add tartar to the mixture and whisk until combined
- Place metal bowl on top of medium sauce pan with simmering water. Add candy thermometer and stir with a whisk until the mixture reaches 120 degrees.
- Take off heat immediatley and place in standing mixer with a whisk attachment. Whip of medium high for 1 minute and then turn up to high and whisk until stiff peak (about 6 minutes)
- While meringue is mixing, measure out almond flour, cocoa powder & powder sugar on a kitchen scale.
- Place flour and powder sugar in a food processor and pulse a few times. Then place in a sifter and sift the mixture. Discard any large clumps (should only be 1 tsp or less).
- Once the meringue is done, fold in the almond flour mixture with a rubber spatula until the mixture comes together. Continue folding until the mixture will ribbon off your spatula for a couple seconds without breaking.
- Add batter to a large piping bag with a Wilton 2A piping tip or hole cut to similar size
- Pipe onto a nonslip mat with macaron pattern on a light metal cookie sheet, allow to sit and rest for 1 hour
- Preheat oven to 300 degrees
- Place cookies in oven on the middle rack (1 pan at a time).
- Bake for 9 minutes and then rotate pan around 180 degrees so the cookies cook & rise evenly
- Bake for another 8 minutes
- Check to make sure the cookies don't slide off their foot when lightly pushed. If they do then bake for another 1-2 minutes
- Remove cookies and allow to cool on the pan for 10 minutes
- Remove and let them finish cooling before filling with chocolate buttercream
- Eat within 2-3 days. Store in an airtight container in the fridge. If wanting to store longer, keep in the freezer for 3 months in an air tight container. Allow cookies to come to room temperature before eating.
Nutrition
Calories: 38kcal Carbohydrates: 9g Protein: 1g Fat: 0.1g Saturated Fat: 0.03g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.02g Cholesterol: 0.01mg Sodium: 7mg Potassium: 12mg Fiber: 0.1g Sugar: 9g Vitamin A: 0.1IU Vitamin C: 0.002mg Calcium: 1mg Iron: 0.1mg