More macarons, please!
Let's add double chocolate macarons to our ever-growing list: hazelnut macarons, orange macarons, Mexican chocolate macarons, vanilla bean macarons, simple macarons...in my brain, there is a running list of more and more macarons!
*this recipe was created for my friends at Imperial Sugar
Chocolate lovers, these are the macs for you! A cocoa-flavored shell with that thin, crisp exterior and chewy interior is sandwiched with a fluffy bittersweet chocolate ganache. Oh, and they're topped with a chocolate drizzle. Hello, my loves.
Here are a couple of hints for macaron-making...
Macarons taste BETTER after the sit. You can also make the shells and the filling in advance. Importantly, after filling them, store them in the refrigerator for at least a day for the best flavor and texture.
Need a dessert to make ahead? Macarons to the rescue! Pop them in the fridge or even the freezer (!), and they actually get better with age. Refrigerator: about a week; Freezer: a few months. This makes them a perfect dessert for bridal showers, tea parties, and weddings.
How to Make Double Chocolate Macarons
Start by making the "shells" or the cookie part of the macarons. The ingredients are simple, with the main players being almond flour, egg whites, cocoa powder, and, you guessed it, Imperial Sugar.
Sifting the dry ingredients is essential. Don't skip it!
Whip those egg white until it reaches a stiff peak. You'll want the meringue to be collecting in the bowl of the whisk attachment.
Pipe the macarons, then let them sit. They're ready for the oven when they look dry instead of glossy and can be lightly pressed on top. This helps form their cute little feet.
You'll heat cream and pour it over chocolate to make a ganache for the filling. I love a ganache.
Once the ganache has cooled and thickened, you'll whip it to make it fluffy. This is the filling for the macarons.
When they're all filled, drizzle some melted chocolate across the tops so they scream (or at least make an emphatic statement), "I'M CHOCOLATE!"
Find the full recipe over on Imperial Sugar today! (You'll also find a treasure trove of other sweet recipes there, too!)
Make them and tag me and Imperial Sugar on Instagram with your photos! We want to see your macs!