Chocolate Macaron


I was going to pass on this month challenge, as my life is still running with chaos… but the otemptation was to big just because it’s Macaron. Although its not my first time baking macarons, but I always want to bake  chocolate macaron, and haven’t done it because the words around are, that they are the difficult ones to make…

I just make simple chocolate macarons with chocolate ganache, for amazing unique flavors of course you can browse at Helen’s, Y’s or Julia’s.


The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

Claudia Fleming’s  Macarons

Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)


1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

  1. What pretty looking macarons! They look perfect! Very well done!



  2. They turned out beautiful!

  3. dark and delicious. what lovely macaroons

    • jo
    • October 28th, 2009

    Oh wow, these look perfect and you definitely can’t go wrong with chocolate macarons. Well done.

  4. Your chocolate macarons are just lovely – and yes, chocolate is the most difficult to make! I would happily eat all these for you!

  5. They look perfect and so delicious and so smooth. I bet they tasted so yummy. Cheers from Audax in Australia.

  6. So pretty and chocolate is the best flavor! 🙂

  7. BEAUTIFUL macarons!

  8. It’s nice that you managed to fit in the macaroons, and they’ve turned out beautifully. Chocolate ones would be lovely!

  9. Gorgeous Zita, just very very pretty! I love how you did them!

  10. Zita, those are gorgeous, gorgeous, gorgeous chocolate macarons, and such beautiful photos! Well done!

    • peasepudding
    • October 30th, 2009

    Hey, good kb you didn’t pass up on the challenge, they look fabulous!

  11. Glad you decided to bake these. They are beautiful and you did such a great job with them! Simply Lovely!

    • Y
    • November 1st, 2009

    WOw, I’m glad you didn’t give the challenge a miss, because your chocolate macarons look so yummy!

  12. “I just make simple chocolate macarons”… Chocolate macarons are never just simple! They’re delicious! Good choice!

  13. Nice result. Very professional method & outcome.
    Yum, basically.
    Now if I could see the crema on the coffee, it would be pornography

    • Y
    • December 12th, 2009

    You’re coming back soon, right? 🙂

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