Keyword beginner french macaron recipe, easy french macaron fillings, french macaron filling recipe
Prep Time 45 minutesminutes
Cook Time 18 minutesminutes
Resting Time (Approximately) 1 hourhour
Total Time 2 hourshours3 minutesminutes
Servings 45macarons
Ingredients
Macaron Shells
275gramsfinely ground almond flour (blanched)
250gramspowdered sugar
210gramsgranulated sugar
210gramsegg whites (from 6-8 eggs)
food coloring
pinch of cream of tartar
Macaron Filling
Ganache for Outside Circle
114gramsheavy cream
100gramsdark chocolate (preferably Hershey's Special Dark)
1tablespoonunsalted butter (room temperature)
Ganache for Inner Dollop
142gramsheavy cream
100gramsdark chocolate (preferably Hershey's Special Dark)
1tablespoonunsalted butter (room temperature)
Macaron Topping
1cupdark chocolate (preferably Hershey's Special Dark)
1tablespoonvegetable oil
Instructions
Making the Macaron Shells
Prepare baking sheets with silicon baking mats or line with parchment paper
Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. After combined, add the food coloring. Repeat until the mixture is combined and ribbons down from the spatula
Put the batter in a pastry bag with a ½ inch plain round tip
Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
Bake 1 sheet at a time for 18 minutes, rotating halfway through
While macaron shells are cooling, make the filling
Making the Filling
Coarsely chop the dark chocolate and put into a bowl with the butter
Simmer the heavy cream and pour over the chocolate and let sit for 3 minutes
After 3 minutes, whisk the chocolate mixture until smooth. Cover and refrigerate until thick.
Do this with both fillings. Once they are thick, put into two different piping bags and pipe the thicker filling around the outer edge and put a dollop of the thinner ganache in the inside.
Making the Topping
Melt the chocolate in a double boiler or microwave. Add the vegetable oil and stir until smooth
Dip the macaron in the melted chocolate and refrigerate until the chocolate has hardened.
Once the chocolate is hard, drizzle it with more chocolate to make it look like a truffle.
Best Storage
For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
The macaron shells are made using the recipe from Laduree: Sucre