Chocolate Macarons Recipe

1. Preparation: Preheat oven to 320°F and line a half-sheet baking tray with parchment paper or a silicone mat. Use a macaron template if desired.

2. Sift Dry Ingredients: Combine powdered sugar, cocoa powder, salt, and almond flour. Sift twice to ensure smoothness or pulse in a food processor for finer texture.

3. Meringue: Whip egg whites on low until frothy. Gradually add granulated sugar in thirds, then increase speed to medium. Once soft peaks form, add cream of tartar. Whip to stiff peaks, adding vanilla extract during the process.

4. Macaronage: Add one-third of the dry mixture to the meringue. Fold gently, cutting through the center and around the edges, until incorporated. Repeat with the remaining mixture, folding until the batter flows like lava and forms ribbons that dissolve back into the batter after a few seconds.

5. Piping: Transfer batter to a piping bag fitted with a round tip. Pipe 1-inch (2.5 cm) rounds onto the baking sheet. Drop the tray on the counter 5–6 times to release air bubbles. Use a toothpick to pop any remaining bubbles. Smooth rough spots with a damp fingertip.

6. Drying: Let the piped batter sit at room temperature for 30 minutes to 2 hours, or until a thin film forms. For humid environments, use a space heater to speed up drying.

7. Baking: Bake at 320°F for 14–15 minutes, rotating the tray halfway through. Shells should release easily from the parchment when fully baked. Cool completely before filling.