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.
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.