Chocolate Macarons with Raspberry Jam
at room temeprature, 90g
or ground almond, or almond meal, 4 ounces
unsweetened, 15 grams
or as needed
Add the almond meal (or whole almonds), icing sugar and cocoa powder in a food processor, process until finely ground and well combined.
In a large bowl, force the mixture through a sieve with the back of a spoon. (I put the final coarser pieces in the sieve back into my mixture, but if you prefer a smoother texture, just discard the coarser pieces). Set aside.
Add the egg whites into a stand mixer with an electric whisk.
Whip the egg whites under medium speed first, gradually increase the speed to medium-high, until it becomes foamy and starts to hold the shape, 2 to 3 minutes.
Increase the speed to high, start to slowly add sugar, continue beating, about 5 minutes.
Add the almond-icing sugar mixture and vanilla into the egg white mixture within a few bunches.
With a rubber spatula, gently fold the mixture from the middle to the edges, rotating the bowl at the same time, until the dry ingredients are completely incorporated, should be less than 50 strokes.
The batter should be smooth, shiny and ribbon-like.
You can test by placing a teaspoonful of batter onto a small plate, see if this small round will flatten out within 10 seconds; if not, give the batter more strokes.
Line two large baking sheets with parchment paper.
Fill a large pastry bag with batter and, using a 2-cm (½ inch) tip, vertically pipe the mixture into small 1-inch mounds.
The batter should slowly flatten themselves out within 10 seconds.
Tap the trays against the couter top a few times to remove any air bubbles and help flattern the rounds.
Allow the macarons to sit for 30 minutes to 1 hour, until they are no longer wet when lightly touched and a skin-like texture forms.
Bake at 350℉ (180℃) F for about 15 minutes.
Macarons should be smooth and shiny, with the“foot” underneath.
Remove macarons from the oven. Let cool for about 5 minutes and remove with a cookies lifter onto a wire rack.
Place a heaping teaspoon of raspberry jam over a macaron shell, top with another shell and twist until jam is evenly spread.
Repeat until all the shells are sandwiched.
Note: The macarons can be kept in an air-tight container in the fridge for up to 1 week or in the freezer for up to a few months.