Foolproof Double Chocolate Macarons

Weigh out the ingredients


You'll need powdered sugar, almond flour, cocoa powder, vanilla, chocolate, egg whites, sugar, and heavy cream.

Sift the dry ingredients


In a large bowl, sift the powdered sugar, almond flour, and cocoa powder twice. Set aside.

Place egg whites & sugar in a bowl over a small saucepan of simmering water, and whisk often until the temperature is 120 F. Use an electric mixer to whisk until it reaches soft peaks. Add the vanilla and continue whisking the meringue until stiff peaks form.

Make the swiss meringue


Start the macaronage by folding in ⅓ of the dry ingredients. Add the remainder of the dry ingredients. The mixture is ready when it flows like a ribbon and you can draw several figure eights without the batter breaking.

Fold dry into meringue


Place your macaron template under another piece of parchment paper on a baking sheet and pipe perpendicular to fill in each circle. Tap the baking sheet on the on counter a few times in order to release any air bubbles. Let the macarons rest for about 30-40 minutes, or until they are dry and no longer sticky to the touch.

Pipe & rest


Bake the macarons for about 12-14 minutes. Allow to cool completely before peeling them off of the parchment paper. Pair the macarons up and set aside.

Bake & pair


Make the chocolate ganache filling and pipe onto the bottom shell. Place the paired shell on top, pressing down slightly to ensure they stick together. Store the macarons in the fridge until ready to serve.