Dark Chocolate Macarons

Updated at: Thu, 17 Aug 2023 04:45:08 GMT

Step 1

Sift the almond power and powdered sugar twice. Discard any particles that cannot be sifted, ensuring weight after sifting is still accurate.

Step 2

Separate the eggs to get the whites, ensuring no yolk at all remains.

Step 3

Whip the egg whites with an electric beater until it becomes foamy with fine bubbles. Add the cream of tartar and half the sugar, then continue beating for about 30s on low speed.

Step 4

Add the rest of the sugar and continue beating for about 30s on low speed. After which, gradually increase the speed to high and beat until stiff peaks. Add food colouring at this stage if desired. Meringue has reached stiff peaks if, when the electric beater is lifted, they form points and droop only slightly.

Step 5

Add the sifted almond powder and powdered sugar to the meringue and fold with a spatula until completely combined.

Step 6

Once no more powder is visible, start smearing the mixture up the sides of the mixing bowl, then scraping it back down again. Repeat until the mixture is shiny and flows smoothly off your spatula in ribbons then IMMEDIATELY stop. Do not overmix. (To test, put a small drop onto prepared parchment paper, if it flows and smoothens out slightly, it is done. If it stays firm, continue mixing.)

Step 7

Pipe shells onto prepared parchment paper-lined baking tray. Use a toothpick to burst any large air bubbles, then bang the tray onto a solid surface several times to eliminate any further bubbles.

Step 8

Leave to dry at room temperature for about 40min, or until a skin forms and the shells are smooth to the touch. The mixture should not stick on your fingers when touched.

Step 9

Once dry, bake at 160C for 5min, then 130C for 10min. Transfer to a cooling rack immediately to to cool fully.

Step 10

Add the chocolate, whipping cream, and instant coffee into a heat-safe bowl and microwave for 40s. Mix with a spatula until smooth and glossy.

Step 11

Add the unsalted butter while the chocolate mixture is still warm and mix until combined.

Step 12

Leave to cool in the fridge until fudgy in texture before filling a piping bag for ease of filling.

Step 13

Pipe into macaron shells when both are cool, then enjoy! (Keeps in the fridge for about 2 weeks.)

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