Dark Chocolate Truffle Macarons
Oh macarons! How wonderfully delicious you are! Fragile, yet soft; fudgy and full of intoxicating chocolate! I could sing this tune forever, but I will spare you. Instead, I will tell you how I make these Dark Chocolate Truffle Macarons.
The reason why these macarons get so soft and fudgy, is because the filling is rather soft. When you allow the macarons to sit in the fridge for 24 hours, the moisture from the chocolate ganache filling gets absorbed by the macaron shells, which produces truffle like middle and a brittle shell (it does remind me of this Truffle Cake). I was taking these pictures in hopes that you can get a glimpse of what they’re like on the inside.
The recipe of the macaron shell is adapted from Pierre Herme’s Book “Chocolate Desserts”, so you know you can trust the recipe. The chocolate ganache recipe though, is just simple ganache, but in specific proportions to make it to the consistency of a truffle candy.
If you’re looking for a comprehensive guide to troubleshooting macarons, check out this post by Not So Humble Pie.
Dark Chocolate Truffle Macarons
- ½ cup chocolate chips good quality, or finely chopped chocolate
- 1 cup heavy cream
How to make Dark Chocolate Truffle Macaron Shells
PREP: Line two baking sheets with parchment paper or silicone mat. Set aside. Turn oven to 300F.
Fit a large pastry bag with a ⅜ inch or ½ inch round tip. Twist the pastry bag right above the tip and drape the bag over a tall glass. Set aside.
Process the almond flour and 2 cups of powdered sugar on high, in the food processor for about 3-5 minutes, with breaks to let the mixture cool down in between (overheating the mixture might cause it to turn to paste and release the oils) and to scrape the sides and bottom. Scrape the sides every minute or so. OR sift it through a sieve twice.
- Heat separated egg whites in the microwave for 20 seconds in 5 second intervals, mixing in between.
Whip egg whites in a clean bowl of a stand mixer. As soon as the egg whites start to gain volume, gradually add 2 tablespoons of powdered sugar. Whip them just until they are firm but still glossy and supple – when you lift the whisk, the whites should form a peak that drops just a little.
- Sift the dry ingredients and the cocoa powder through a fairly large holed sieve into the egg whites and gently fold them in, in 2-4 additions. The egg whites will deflate and form a thick batter. Keep folding until the peak from the batter dropped into a bowl disappears in less than 30 seconds. Do not over mix.
Pipe the Dark Chocolate Truffle Macarons
- Spoon the batter into the pastry bag and pipe 1 inch domes about 2 inches apart, by holding the pastry bag ½ inch above the baking sheet, applying gentle pressure, then releasing the pressure and quickly moving the pastry tip in a swirl motion up.
- Once all batter is piped onto the sheets, take a sheet and rap it against the counter as many times as it needs for the domes to spread into about 2 inch circles and for the tops to become smooth (this might take 5-10 times). Dust macarons tops with some more cocoa powder, if you wish.
Bake the Dark Chocolate Truffle Macarons
- Bake macarons at 300F on the middle rack for 12-14 minutes, until the tops are firm to the touch.
- Allow the macarons to cool completely. If they do not come off easily, slide a thin knife right under the shell to help them come off.
- Repeat with the second baking pan of piped macaron shells.
How to make ganache filling for Dark Chocolate Truffle Macarons
- Heat ½ cup cream. Pour over the chocolate chips and allow to sit for 1-2 minutes. Stir until smooth.
- Add ½ chilled heavy cream to the mixture and stir to make smooth ganache.
- Leave in the fridge until it is firm enough to spoon or pipe onto macaron shells, stirring it every 10 minutes.
How to assemble Dark Chocolate Truffle Macarons
- Pair macaron shells according to size.
- Spoon or pipe 1 tsp of ganache onto 1 of the macaron shells, covering it with the other one. Repeat with the rest of the macaron shells. Allow the macarons to sit at room temperature overnight, then transfer to refrigerator until ready to serve.
Tips for SUCCESS:
- How to make your own almond flour: process whole unroasted almonds in food processor until fine, stopping about every minute to scrape down the sides and to allow the mixture to cool, otherwise it can turn into almond paste.
- If you do not have a blender, simply sift the powdered sugar and the almond flour together through a sieve several times.
- When mixing the meringue and the almond/powdered sugar mixture, take care not to overmix. The batter should flow off the spatula like lava in a thick ribbon that doesn't disappear into itself right away. Overmixed batter will produce hollow macarons that are very thin, with a shell that is too fragile. It is better to not mix enough, then overmix.
- It is better to bake too long, then not enough. Meaning: if the macarons are not baked through, they will look all perfect on the inside, but very hollow on the inside. The inside that isn't baked through just collapses, forming a big hole inside. If you overbake the macarons and they are hard when cooled, just fill them with a filling that has a higher moisture content, and leave to mature for a little longer. The moisture in the filling will make the macarons perfectly soft and no one will know that they were once hard.
- The macarons must mature in the fridge before consumption. They follow a bell-shaped curve when it comes to the perfect flavor. The macarons will peak at about 24 hours and slowly go down after that.
- For longer storage of macarons: wrap each macaron in plastic wrap several times to prevent loss of moisture and drying out. Then, store in an airtight container in the freezer for up to a month. To thaw: remove from the freezer and allow to come thaw in the fridge.
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Here’s a couple other recipes for macarons that are by Pierre Herme for you to check out: