Crispy chocolate macarons with a chocolate center and a chewy outside make for a delectable dessert.

The technique of making chocolate macarons is more important than the ingredients.

Chocolate Macaron Ingredients

Almond Flour： imparts texture, flavor, and structure to the macarons.

Powdered Sugar： adds a tiny bit of sweetness to the cookie.

Cocoa Powder： Without chocolate, chocolate macarons would not be possible!

Aged Egg Whites： give the French macaron its distinctive texture and structure.

Vanilla Extract： improves the macaron's flavor. You can also use different tastes!

Granulated Sugar： aids in the appropriate whipping of the egg whites.

Salt： improves the chocolate's flavor.

Chocolate macaron production steps

1. Add the powdered sugar, cocoa powder, salt, and almond meal. This is significant.

2. To achieve a finer texture and a thoroughly combined combination, put the almond flour mixture in a food processor and pulse it eight to ten times.

3. Using the whisk attachment, whip the egg whites until foamy, then gradually add the granulated sugar while mixing on low.

4. Whip until smooth, shiny peaks appear. If you are coloring your macarons, now add your food coloring and extract.

5. Until the meringue reaches firm peaks, keep beating on medium-high. The meringue will get dense and start to gather on the inside of the whisk.

6. Using your spatula, cut along the edge of the bowl just under the batter, then cut into the middle to fold in ⅓ of your almond mixture. Continue doing this until there are no more dry areas visible. Continue folding after adding the remaining dry ingredients.

7. To remove some of the air from the batter, turn the bowl over and place your spatula flat on top of the batter.

8. If the batter drops from the spatula into a ribbon without breaking, it's ready. Place the piping bag into a cup as you pour the batter into it.

9. Your macarons are now ready to be baked after being piped onto parchment paper. Quickly lift straight up to break off the batter after squeezing it until it fills the circle ¾ of the way. Approximately ¼" from the paper, hold your tip straight up in the middle of the circle.

10. To pop any bubbles beneath the macaron's surface, raise the tray by about 5 inches and then lower it onto the table. The batter should then spread to the circle's edge.

11. Let the macaron sit at room temperature until a crust forms on top. It can take anywhere from thirty minutes to two hours, depending on your accommodation. It shouldn't feel sticky and you should be able to lightly touch the top.

Hey Lykkers! It’s so easy to make chocolate macarons! Let’s make some macarons together and give them to our friends to enjoy together!