Nothing says “I love you” quite like chocolate truffle macarons. These are perfect year round, but are especially nice for Valentines Day. Follow this Chocolate Truffle Macaron recipe with help from the step-by-step pictures to show your loved one you care! ( Or to treat yourself 😉 )
Gather and measure all of the ingredients before starting. I recommend using an aluminum 1/4 sheet pan. If you use a different kind of pan, the baking time may be different
Special Equipment Needed:
- Handheld Mixer or Stand Mixer
- 1/2 Baking Sheet – Aluminum
- Silicone Baking Mat
- Piping Bags (2 large – 1 small)
- Kitchen Scale
- Sifter
Step By Step Instructions:
In a large bowl whisk the egg whites until they break up and start to foam like in picture 1. Add in the cream of tartar while whisking. Then you will gradually add the granulated sugar while whisking. Once all of the sugar is added, whisk at high speed until you have stiff peaks. This is your meringue.
Sift the almond flour, powdered sugar, and cocoa powder into an empty bowl. Then sift half of the already sifted mixture into your meringue.
Next, you will start the macaronage, which is essentially just folding the dry mixture into the meringue. I fold like the two patterns that are pictured above. The dot being the starting point of the rubber spatula. Once the first half of the almond flour, powdered sugar, and cocoa powder are mostly incorporated, you will sift in the rest of the mixture. Then continue to fold the ingredients together.
Macaronage until your batter has the consistency of “lava.” You should also be able to make a “figure 8” without the batter breaking, as shown in picture 7. Then prepare a baking sheet by flipping it upside down and placing a silicone baking mat on it. Next, you will fill a piping bag with the macaron shell batter.
Cut a straight line about 1.25 inch up from the tip of the bag. Then pipe 1 inch circles. When you’re piping, you should have the tip of the bag perpendicular to the mat and do not lift as you squeeze batter out. Once you have piped all of the shells, lift the baking sheet above the counter and drop it back down. Do this 3-4 times to pop any air bubbles. Then let the shells rest for 45 minutes to form a film on the tops. While those are resting (or you can do this the night before) make the ganache! Combine chocolate, heavy cream, and butter. Microwave for 1 minute, stir, then microwave for another 30 seconds, then in 15 intervals until its melted. Then use an immersion blender to blend the ganache. This will make your ganache incredibly creamy. Then cover and refrigerate.
After baking, let the shells rest until they have completely cooled. Then remove from the silicone mat. The ganache needs to be refrigerated for at least two hours before filling the macarons.
Pair the shells with their “twin” and fill a piping bag with ganache. Then pipe your ganache onto the bottom shell. Once the bottom macaron shells have been ~ganached~ then add the tops.
Now it’s time for you to decorate the tops! Melt the almond bark in the microwave following the directions on the package. Dip the tops of the macarons into the melted almond bark. After the tops have hardened, fill a small piping bag with the melted almond bark and drizzle chocolate lines over the macarons. The FINAL step is to let the macarons “mature” in the fridge over night in an air tight container.
I hope you enjoy this Chocolate Truffle Macaron Recipe!
Check out more recipes here.
Chocolate Truffle Macaron Recipe
Macaron Shells
Chocolate Ganache
Topping
Instructions
Chocolate Ganache
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Make the ganache ahead of time so it has time to cool and set. Combine the chocolate chips, heavy cream, and butter in a microwave safe bowl. Microwave for 1 minute then stir. Then microwave in increments of 15 seconds until the chocolate is melted. Then blend it with an immersion blender to ensure it is smooth. Then cover the container and refrigerate.
Macaron Shells
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Sift the almond flour, powdered sugar, and cocoa powder into a bowl and set it aside. Measure your sugar in a small bowl, and also set that aside.
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Then in a large bowl add egg whites. Start whisking the egg whites and add the cream of tartar once they start to foam. Then gradually add the granulated sugar. Continue to whisk on high speed until you have stiff peaks. This is the meringue.
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Then sift half of the already sifted almond flour, powdered sugar, and cocoa powder into the meringue and gently fold with a rubber spatula until it is mostly incorporated. Then sift in the remaining dry mixture and fold it in until the batter has the consistency of “flowing lava.” It is important to not over mix.
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Prepare the baking sheet by flipping it upside down and lining it with a silicone mat.
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Fit a piping bag with a round tip. Then fill the bag with the batter and pipe the shells by holding the bag perpendicular to the pan. Pip until the shells are 1 inch in diameter. Do not lift the bag while piping. Once all of the shells are piped, pick up the baking sheet and drop it on the counter 3-4 times to pop any air bubbles that may be in the batter.
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Let the shells rest for 45 minutes. Preheat your oven when there is 15 minutes left on the timer. Bake @ 320 degrees Fahrenheit for around 16 minutes. Every oven is different, so the time may vary.
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Once the shells have been baked and cooled down to room temp, remove them from the silicone baking sheet. Then pair up the shells with its “twin.” Fill a piping bag with the ganache. Then pipe the ganache on the bottom shell and "squish" the top shell on top, making the macaron.
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After all of the macarons are assembled, melt the almond bark. Then dip the tops of the macarons in the melted almond bark. Once those have dried, then fill a piping bag with the melted almond bark. Drizzle lines over the macarons. Once those harden, transfer to an airtight container and refrigerate overnight to mature.
