Description
Master the art of macarons with this foolproof Rons con Rico Chocolate guide, featuring a decadent chocolate ganache.
Ingredients
Scale
- 1 cup almond flour
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 tsp vanilla bean paste
- 1/2 cup heavy cream
- 4 oz dark chocolate
- 1 tbsp butter
- Optional: 2 tbsp rum (or coffee liqueur)
Instructions
- Prep ingredients: weigh almond flour, powdered sugar, and cocoa powder. Separate egg whites and let them sit at room temperature for 20–30 minutes.
- Sift almond flour, powdered sugar, and cocoa powder together until uniform and lump-free.
- Combine egg whites and granulated sugar in a heatproof bowl over simmering water and whisk until warm and sugar dissolves.
- Remove from heat and whip egg whites until glossy stiff peaks form.
- Fold dry mix into meringue until batter is glossy and flows in a ribbon.
- Pipe 1¼-inch mounds onto parchment, tapping trays gently to release air bubbles. Let rest for 20 minutes.
- Bake at 325°F (163°C) for 12–14 minutes.
- Heat heavy cream until boiling, pour over chocolate and butter, then whisk until smooth. Stir in rum if using.
- Assemble the macarons by spooning or piping ganache onto half of the shells.
- Serve immediately or refrigerate for up to 2 days. Enjoy!
Notes
For best results, practice piping and keep humidity low. Let macaron sandwiches rest for 24-48 hours for flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 8g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg