2024 - Our gourmet chocolate macaron recipes: Femme Actuelle Le MAG

Mercotte chocolate macaroon: the real recipe

Here are the culinary tips from Mercotte to make your chocolate macaroons a success!

Preheat your oven to 150 ° C.
Sift 220 g of icing sugar, 130 g of almond powder and the 20 g of bitter cocoa powder.
Whip 120 g of egg whites by adding 10 g of sugar.
Stir in the powders using a spatula and macaroon to obtain a smooth mixture.
Poach your cockles on silicone paper and let crust 30 min.
Bake for 15 minutes and let cool.
Melt 100 g of dark chocolate in a double boiler.
Boil 100 g of whipping cream and gradually add it to the melted chocolate.
Work energetically on your maryse preparation to obtain an elastic and shiny result. Let cool.
Assemble the shells with the ganache.

Succeeding with your macaroons requires time and patience. To make your guests salivate, we recommend that you prepare your ganache in advance.

Heat the cream to a first boil.
Pour the hot cream over the chocolate cut into small pieces.
Wait 1 to 2 minutes for the chocolate to melt.
Mix until you obtain a smooth and homogeneous preparation.
Film your preparation and let it rest in the refrigerator for at least 6 hours before assembling it with a mixer.

For those who dislike or tolerate almonds, discover our solutions for replacing almond powder in the preparation of your chocolate macaroons.

Grated coconut or coconut flour: an ideal substitute for people with allergies to nuts, because coconut is not one of them.
Sunflower seeds.
Hazelnut powder.
The flour: remember to adapt the quantities. For 100 g of almond powder, prefer 75 g of flour.

Make delicious macaroons filled with white chocolate

Whatever the occasion, the macaroon is always in season, especially if it's made from Italian meringue.

Preheat your oven to 155 ° C.
Boil 50 g of water and 150 g of sugar. At 110 ° C, make 50 g of egg whites in a food processor. Reduce the power, pour in the syrup, then gradually increase the speed to cool the meringue.
Mix and sift 150 g of almond powder and 150 g of icing sugar. Add 50 g of egg white and mix with a spatula. Add half of the meringue and mix. Add the rest of the meringue and mix gently with a spatula.
Poach your cockles on baking paper and let crust for 15 min
Bake for 15 minutes and let cool.
Assemble the shells using the meringue.

Here is an idea for a chocolate macaroon recipe to make with your Thermomix. Let yourself be guided !

Preheat the oven to 140 ° C
Beat 70 g of egg whites for 40sec at 37 ° C in speed 1
Add 30 g of sugar while the whisk is still on and increase the speed by 0.5 every 15 sec, until vit3 is reached.
Add another 30 g of sugar and increase the speed to 4 and whisk for 2 min. Once the meringue forms a "bird's beak", transfer the meringue to a bowl.
Pour 80 g of almond powder, 80 g of icing sugar and ½ teaspoon of bitter cocoa in the cleaned and dried bowl then mix 10 seconds in speed10.
Pour the powder over the whites and macaroon with a spatula, until the mixture is smooth and shiny.
Poach your cockles on baking paper and let crust for 15 min
Bake for 15 minutes and let cool.
Place 100 g of chocolate in the bowl, add the lid and the measuring cup and mix for 10 sec.
Add 50 g of liquid cream then 25 g of butter, replace the lid and the measuring cup and melt for 4 min at 45 ° C at speed 1.
At the end of the cooking time, mix together for 5 seconds in speed 3.
Assemble the shells with the ganache.

Read also :

⋙ Unreatable raspberry macaron recipes

⋙ How to store macaroons?

⋙ All our raspberry ganache recipes for successful cakes and macaroons