How to make French macaroon with chocolate in 20 minutes - recipe 2022

How to make French macaroon with chocolate now with ease with Basmati. This recipe is one of the best and most famous French desserts. Find out how in the video.

Ingredients - How to make French Chocolate Macaron

350 g (3 cups) icing sugar
250 g (2½ cups) very finely ground almonds
215g egg whites (between 6-7 egg whites) at room temperature
150 g (⅔ cup) caster sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon lemon juice
For chocolate ganache:
220 g dark chocolate (60% cocoa)
250 ml (1 cup) double cream (1 cup)
4 tablespoons butter

How to prepare - how to make French macaroon with chocolate

Mix powdered sugar with ground almonds and cocoa powder and sift them together.
Beat the egg whites with lemon juice until foamy, then gradually add the custard sugar and continue beating until the mixture is completely combined.
Gradually add the sugar, almond and cocoa mixture to the egg white mixture, stirring with a flat plastic spoon. Be careful to mix the ingredients well and the mixture is homogeneous without leaving lumps or dry ingredients.
At this stage, the mixture needs a smoothing process called \\\\\\\\\\\\\\"Macaronage\\\\\\\\\\\\\" and it is done by stirring the ingredients so that the mixture is lifted bottom and flip it up several times. The mixture should not remain very cohesive or liquid, but rather be homogeneous and smooth so that if we raise a spoonfull of the mixture, it slowly flows out.
Put the macaron mixture in a funnel bag (decorating) and press the bag to form small circles on an oven tray lined with parchment paper. The diameter of the piece must be within 3 cm, and we make sure to leave a distance of 3 cm between the pieces.
Leave the macaroons to rest at room temperature for 30 minutes until a thin layer forms on their surface, then bake for 12-15 minutes in an oven preheated to 160°C.
Let the macaroons cool before filling them with chocolate ganache.
For the chocolate ganache:
Chop the chocolate and put it in a bowl.
Heat the cream in a saucepan until it starts to boil, then pour it over the chocolate and stir gently until the chocolate melts.
Let the mixture cool for a minute and add a tablespoon of butter to it, stirring until it melts, then add the second tablespoon and so on.
Cover the bowl and let the mixture cool for an hour in the fridge.
Macaron preparation:
Turn half of the macaroons upside down. Pour the chocolate ganache into the decorating bag and spread it over the upside-down pieces, then cover with the remaining pieces, pressing on them a little so that the ganache expands underneath.
Put the macaroons in the fridge for 48 hours before serving.