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Le Chaudron recipe
Macarons chocolat
Chocolate macarons
⏱ 120 minServes 15Hard245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients15 servings
150 g (5 oz)sifted almond flour
130 g (5 oz)powdered sugar, sifted
30 g (1 oz)unsweetened cocoa powder- 150 g (5 oz)superfine sugar
100 g (3½ oz)aged egg whites3 whites
50 ml (3½ tbsp)filtered water
200 g (7 oz)70% dark chocolate
200 ml (¾ cup)heavy cream
- 150 g (5 oz) sifted almond flour
- 130 g (5 oz) powdered sugar, sifted
- 30 g (1 oz) unsweetened cocoa powder
- 150 g (5 oz) superfine sugar
- 100 g (3½ oz) aged egg whites 3 whites
- 50 ml (3½ tbsp) filtered water
- 200 g (7 oz) 70% dark chocolate
- 200 ml (¾ cup) heavy cream
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 15. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
1 stand mixer with whisk
1 candy thermometer (up to 200 °C / 400 °F)
1 medium heavy-bottomed saucepan (16 cm / 6 in)
1 flexible silicone spatula
1 disposable piping bag with a 10 mm plain tip
2 baking sheets (40 × 30 cm / 16 × 12 in)
1 fan oven (150 °C / 300 °F)1 roll of parchment paper1 silicone macaron mat (ideal)03 — Method
- Sift the almond flour, powdered sugar and cocoa together into a large bowl.
- Mix in 50 g (1¾ oz) egg whites to make a smooth chocolate almond paste.
- Heat the sugar and water in the saucepan to 118°C (244°F) on a thermometer, then pour in a thin stream over the other 50 g (1¾ oz) whites, whipped.
- Keep whisking the Italian meringue in the stand mixer until completely cool and glossy, with peaks that just curl over.
- Fold the meringue into the almond paste with a spatula until the batter falls in a slow, glossy ribbon.
- Pipe 3 cm (1¼ in) rounds on the sheets, let a skin form for 30 minutes, then bake 14 minutes at 150°C (300°F).
- Make the ganache by pouring hot cream over the chopped chocolate. Once it has set, sandwich the cooled shells.
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