Chocolate Macaron Ingredients:
- 100 grams Egg Whites, Room Temperature
- ¼ tsp Cream of Tartar
- 60 grams Granulated Sugar
- 100 grams Fine Almond Flour, Sifted
- 90 grams Powdered Sugar, Sifted
- 20 grams Unsweetened Cocoa Powder, Sifted
Hazelnut Chocolate Buttercream Ingredients
- 90 grams Bonne Maman Hazelnut Chocolate Spread
- 113 grams (1 Stick) Unsalted Butter, Room Temperature
- 20 grams Unsweetened Cocoa Powder
- 60 grams Powdered Sugar
- ¼ tsp. Kosher Salt
Directions:
Chocolate Macaron Directions:
One or two days before baking the cookies, separate about 3–4 eggs to keep 100 grams of egg whites in a small jar.
Cover egg whites with plastic wrap, and put several holes in the top of plastic wrap to allow air out. Place the jar in the refrigerator for 24–48 hours prior to making your cookies.
Allow egg whites to sit on the counter for at least an hour before using to come to room temperature.
Sift almond flour, powdered sugar, and cocoa powder together into a bowl—set aside.
In a stand mixer using the whisk attachment, whisk the egg whites on medium speed until they are very foamy. Next, add in the cream of tartar.
With the mixer on medium-high, slowly add the granulated sugar about a tablespoon at a time.
After the last addition of granulated sugar, turn the mixer to high and whisk egg whites until very stiff peaks form. There should be very firm peaks that hold straight up when the whisk is removed from the mixer.
Carefully and gently fold in half of the dry ingredients into the egg whites with a spatula. Do not add the second half of dry ingredients until the first is fully folded in. Work the dry mixture in by scraping around the outside of the bowl and cutting through the middle slowly and steadily. Continue folding the batter so it begins to look like “flowing lava.”
When you are done folding, the batter will look more shiny. You should be able to create a “figure 8” with a trail of batter from your spatula that flows back into the rest of the batter within about 10 seconds. When you reach this consistency, stop mixing or the cookies will not rise properly. (Test for this consistency a few times while folding your batter.)
Next, line a large baking sheet with parchment paper or a silicone baking mat.
Fill a large piping bag fitted with a half-inch round tip. Hold the piping bag perpendicular to the parchment and pipe 1-inch rounds. They should not spread much, so pipe as many as you can onto one sheet, leaving at least 1.5 inches between each cookie.
Pick up the baking sheet with both hands and knock the bottom squarely onto the counter 4–5 times to help bring any air bubbles. You can use a pin or a toothpick to pop any visible air bubbles to smooth the surface.
Next, allow the macarons to sit at room temperature for 30–40 minutes or until a skin forms on the surface that will not be disrupted when lightly touched.
Preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 14–15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when completely cool.
Buttercream Directions
Using your stand mixer fitted with a whisk attachment, cream the butter for 2–3 min or until smooth and fluffy, then add in the Bonne Maman Hazelnut Chocolate Spread and beat on high until fully incorporated.
On the medium setting, add in the powdered sugar, cocoa powder, and salt in 3 parts until fully combined and smooth.
Take time to match up your shells before piping, and then turn one side over. Fill the center with buttercream, and top with the matching shell.
Put the assembled macarons in an airtight container. Place them in the fridge to mature for 12–24 hours.
Store in the fridge for up to 6 days. Bring to room temperature for best taste before enjoying!
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