Double Chocolate Macarons

My foolproof double chocolate macarons recipe is made with the Swiss method, which yields beautiful, bakery-worthy macarons every single time! Macarons seem to have a bad rap for being more trouble than they're worth, but trust me, one bite into the delicate, chewy shells sandwiched with a smooth, rich chocolate ganache will have you hooked. Next thing you know, you'll be eating the whole batch! If the process of making macarons intimidates you, don't worry; I've perfected the ratios and method to bring you a streamlined recipe that you can recreate with ease. Even if you have a never made these delicate cookies before, with this recipe, you'll be an expert macaron maker in no time!

Ingredients

Method

Nutrition

For

52

M

I

For the chocolate macaron shells:

260

g

Powdered sugar

240

g

Super-fine almond flour

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Notes

Wipe down appliances with vinegar. Before making the macaron shells, wipe all appliances down with white vinegar to ensure they're clean and nothing with hinder the egg whites from wiping up. Freeze the shells after baking. If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily. Chill the macarons. The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then serving the next day.

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