Black Macarons
Black Macarons
Get this quick and easy macaron recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 12 servings
  • For the Macarons:
  • 2 cups almond powder
  • 2 cups icing sugar
  • 4 egg whites, room temperature
  • 1 cup sugar
  • 1 cup water
  • Black food colouring
  • For the Cream of Butter:
  • 1 cup sugar
  • 1 cup water
  • 4 egg yolks
  • 1 egg
  • ½ cup cold butter, cubed
  • 1 teaspoon vanilla extract
  1. In the food processor, mix the almond powder and icing sugar together until it's reduced into a very fine powder, for about 2 minutes.
  2. Add 2 egg whites and process until smooth (the texture will be similar to almond paste).
  3. Add the food colouring and continue processing until the colour is all blended in.
  4. You can add a few more drops just until you get the colour you want.
  5. Transfer to a large bowl and put aside.
  6. In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by half and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 110°C.
  7. Using a stand or hand mixer, beat 2 egg whites until soft peaks form.
  8. Slowly add the hot syrup and continue beating until firm peaks form and the meringue has cooled.
  9. With a spatula, gently fold in 1/4 of the meringue into the almond mixture.
  10. Continue folding the meringue until completely incorporated.
  11. The mixture will be shiny and smooth.
  12. Fit a piping bag with a 3/8-inch (1 cm) round tip.
  13. Pipe the batter onto the baking sheets.
  14. Tap the underside of the baking sheet to remove air bubbles.
  15. Let dry at room temperature for 1 hour to allow skins to form.
  16. Meanwhile, for the butter cream, bring the water and sugar to a boil and cook it until it reaches 117°C (242°F) on a candy thermometer, approximately 4 minutes.
  17. Using a stand or hand mixer, pour in egg yolks and extra egg.
  18. Pour the hot syrup on the egg yolks while beating.
  19. Beat until cooled, light and fluffy approximately 10 minutes.
  20. Add the butter and continue beating until smooth
  21. Add the vanilla.
  22. Put aside.
  23. Bake the Macarons in a 275°F (120°C) oven for 20 minutes.
  24. Rotate the baking sheet after 10 minutes for even baking.

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