Macarons have somewhat become the signature style of fancy french baking. Chocolate macarons are for me the most elegant dessert for a delightful tea time.
This time aroud I wanted a full proof recipe that incorporated the taste of dark chocolate in the sweet macaron shells without overpowering the original taste. So I looked at one of my favourite chefs for inspiration, chef Olivier LainΓ©, that was kind enough to share his professional recipe.
At first I was a bit intimidated, this is a five-star hotel recipe after all, but once I broke down the recipe steps I recognized some of the classical techniques for making macarons.
If you’re new to macarons, let me break it down for you: you need to make a sort of almond paste, a meringue and combine to two to make the macaron shells.
In hindsight, I believe that the most critical aspect of making macarons is the last step : mixing the meringue and the almond paste mixture. If you over mix it, then the macarons won’t form well when baking.
The perfect macaron batter is one that’s a bit shiny but still is thick.
For the filling I went with a dark chocolate ganache. You can make the ganache day ahead and let it cool in the fridge. If you do, you need to take it out an hour before use so it won’t be too hard to pipe.
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