French Chocolate Macarons (Macarons au Chocolat)
Arguably one of the most elite amongst all French patisserie - and arguably the most elite of all the flavours too.
Macarons may be overpriced, but there’s no faulting in how delicious they are when made well. Of all the flavours, I believe chocolate complements the character of the macaron the best. Sweet and nutty by nature, macarons can be overbearingly sweet especially with fruity fillings, which is why a bittersweet flavour like chocolate is the perfect foil. Unlike most macaron flavours, chocolate macarons actually have the flavour infused into their shell, whereas most flavoured macarons are simply just dyed to give that impression, leaving the sandwiched filling to do all of the heavy lifting flavour-wise. Chocolate macarons cover all bases: a sweet, airy chocolate-almond meringue shell and a bittersweet, fudgy chocolate ganache in the centre. Double the love. If you’ve never made macarons before, this will be a guide through the process and help you understand the useful steps deployed along the way. After that, you can explore plenty of other complementary flavours - might I suggest coffee? Let’s go.
