Chocolate Macaron Cookies

Bite into the delicate shelled chocolate macaron cookies and discover fudgy centers.

A few tips: 
To get the macarons to rise, do not over or under mix the batter. 
Make sure all ingredients are room temperature.

This recipe is adapted from The Chew's Carla Hall.

  • 6 egg whites
  • Big pinch of salt
  • 1 teaspoon of cream of tartar
  • 1½ almond meal flour
  • 4 cups confectioner’s sugar
  • ½ cup unsweetened cocoa

Whip the egg whites into frothy foam in a stand mixer. Add a pinch of salt. Allow soft peaks to appear. Pour in the cream of tartar and sugar. Continue to whip until stiff peaks form.

In a food processor, give the almond flour, confectioner’s sugar, cocoa, and salt a good whirl. When thoroughly combined, gently fold the dry ingredients into the whipped egg whites.

Use a small ice cream scooper or pipe small circles onto parchment lined cookie sheets.
Leave the macaron cookies alone for 30 minutes. The goal is to see a drier surface on the macarons.

Preheat the oven to 350 degrees. Bake for 10 to 12 minutes.

Fill with a cream, frosting or jam filling.