INTRODUCTION
Dark Chocolate Sea Salt Macarons are delicious little cookies that blend the rich taste of dark chocolate with a hint of salt. These treats come from France and are well-known for their crisp shells and soft filling. They look elegant and taste amazing. Making macarons can be a fun challenge, but the reward is definitely worth it!
WHY YOU WILL LOVE THIS RECIPE
There are many reasons to love Dark Chocolate Sea Salt Macarons. First, they are visually appealing and can be a perfect dessert for a party or special occasion. The combination of dark chocolate and a touch of sea salt creates a wonderful flavor that is both sweet and savory.
These macarons are not only delicious, but they also have a soft and chewy texture that melts in your mouth. The dark chocolate ganache filling adds a rich sensation that many chocolate lovers adore.
Moreover, making these macarons can be a fun activity. If you enjoy baking, you will find creating macarons to be an exciting project. It’s a perfect way to practice your baking skills and impress your friends and family with your talent.
HOW TO MAKE Dark Chocolate Sea Salt Macarons
Making Dark Chocolate Sea Salt Macarons involves two main parts: making the macaron shells and preparing the dark chocolate ganache. By following the steps carefully, you can create these delightful treats at home.
EQUIPMENT NEEDED
To make Dark Chocolate Sea Salt Macarons, you will need the following equipment:
- Mixing bowls
- Stand mixer or hand mixer
- Sifter
- Piping bags
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Sharp knife
- Microwave-safe bowl
Ingredients You’ll Need
To prepare Dark Chocolate Sea Salt Macarons, gather the following ingredients:
- 227 grams dark chocolate, chopped
- 120 grams heavy cream
- 1/2 teaspoon vanilla extract (optional)
- 1/2 teaspoon flaky sea salt
- 100 grams egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour (sifted)
- 190 grams powdered sugar (sifted)
- 10 grams unsweetened cocoa powder (sifted)
STEP-BY-STEP INSTRUCTIONS
1. Dark Chocolate Ganache
- Finely chop the dark chocolate and place it in a bowl.
- Heat the heavy cream in a microwave-safe bowl for 1-2 minutes until it is hot but not boiling.
- Pour the hot cream over the chopped chocolate.
- Let it sit for 2 minutes.
- Stir the mixture until it becomes smooth.
- Stir in the vanilla extract and flaky sea salt (if using).
- Let the ganache cool to thicken.
2. Macarons
- Sift together the almond flour, powdered sugar, and cocoa powder in a bowl.
- In a stand mixer, whisk the egg whites until they become foamy.
- Gradually add the cream of tartar and granulated sugar to the egg whites.
- Continue to whip until the mixture reaches stiff peaks.
- Gently fold in the dry ingredients until the batter is combined and reaches a ‘flowing lava’ consistency.
- Line a baking sheet with parchment paper or silicone mats.
- Transfer the batter to a piping bag and pipe 1-inch rounds onto the baking sheet.
- Let the macarons rest for 30-40 minutes until they form a skin on top.
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 15 minutes.
- Allow them to cool completely on the baking sheet.
3. Assemble
- Match macaron shells of similar sizes.
- Drizzle melted chocolate on one shell and sprinkle with a tiny pinch of flaky sea salt.
- Pipe a dollop of ganache in the center of the salted shell.
- Top with the decorated shell to complete the macaron.
- Store in an airtight container in the fridge for 12-24 hours before serving to let the flavors meld.
HOW TO SERVE Dark Chocolate Sea Salt Macarons
To serve Dark Chocolate Sea Salt Macarons, simply place them on a nice plate. These macarons are best enjoyed at room temperature. You can serve them as is, or if you want, you can add a cup of hot coffee or tea to make the experience even more delightful.
Additionally, these macarons make a wonderful gift. You can pack them in a pretty box or jar and share them with friends or loved ones. They will surely be appreciated!
STORAGE & FREEZING: Dark Chocolate Sea Salt Macarons
Dark Chocolate Sea Salt Macarons can be stored in an airtight container in the refrigerator for up to a week. This is ideal for keeping them fresh and preserving their flavor and texture.
If you want to freeze the macarons, make sure they are placed in an airtight container. You can freeze them for up to three months. When you’re ready to enjoy them, let them sit at room temperature for a while before serving.
SERVING SUGGESTIONS
Dark Chocolate Sea Salt Macarons are perfect on their own, but you can also pair them with different items. Here are a few serving suggestions:
- Serve with a scoop of vanilla or coffee ice cream.
- Pair with fruit, like strawberries or raspberries.
- Offer alongside a cup of espresso or hot chocolate.
These combinations will enhance the flavors of the macarons and make for a delightful dessert experience.
VARIATIONS
You can create variations of Dark Chocolate Sea Salt Macarons by experimenting with different flavors. Here are a few ideas:
- Mint Chocolate: Add a few drops of peppermint extract to the ganache for a refreshing taste.
- Coffee: Mix instant coffee granules into the ganache for a mocha flavor.
- Orange Chocolate: Add orange zest to the ganache for a citrus twist.
- Spicy Chocolate: Add a pinch of cayenne pepper to the ganache for a spicy kick.
These variations can make your macarons unique and exciting!
FAQs
1. Why are my macarons cracking?
Cracking can happen for several reasons, including overmixing the batter, baking at too high a temperature, or not letting the macarons rest long enough.
2. How do I know when my macarons are done baking?
Macarons are done when they have a shiny surface and a firm shell. You can gently touch the top, and if it feels set and does not stick, they’re ready.
3. Can I use different flavors of chocolate?
Yes, you can use any type of chocolate or even flavored chocolate chips. Just remember that the sweetness may vary; adjust accordingly.
4. What can I do if my macarons are too sticky?
If your macarons are sticky, it usually means they haven’t dried enough before baking. Ensure that you let them rest until a skin forms on top.
MAKE-AHEAD TIPS FOR Dark Chocolate Sea Salt Macarons
To save time, you can prepare the components of the Dark Chocolate Sea Salt Macarons in advance.
- The ganache can be made a few days ahead and stored in the refrigerator until you need to assemble the macarons.
- The macaron shells can also be made in advance and stored in an airtight container once cooled.
This way, you can have everything ready and put together your macarons when you are ready to serve them!
Making Dark Chocolate Sea Salt Macarons may require practice, but once you get the hang of it, you will enjoy the process and the delicious results. Happy baking!
Dark Chocolate Sea Salt Macarons
Ingredients
Method
- Finely chop the dark chocolate and place it in a bowl.
- Heat the heavy cream in a microwave-safe bowl for 1-2 minutes until it is hot but not boiling.
- Pour the hot cream over the chopped chocolate.
- Let it sit for 2 minutes.
- Stir the mixture until it becomes smooth.
- Stir in the vanilla extract and flaky sea salt (if using).
- Let the ganache cool to thicken.
- Sift together the almond flour, powdered sugar, and cocoa powder in a bowl.
- In a stand mixer, whisk the egg whites until they become foamy.
- Gradually add the cream of tartar and granulated sugar to the egg whites.
- Continue to whip until the mixture reaches stiff peaks.
- Gently fold in the dry ingredients until the batter is combined and reaches a 'flowing lava' consistency.
- Line a baking sheet with parchment paper or silicone mats.
- Transfer the batter to a piping bag and pipe 1-inch rounds onto the baking sheet.
- Let the macarons rest for 30-40 minutes until they form a skin on top.
- Preheat the oven to 300°F (150°C).
- Bake the macarons for 15 minutes.
- Allow them to cool completely on the baking sheet.
- Match macaron shells of similar sizes.
- Drizzle melted chocolate on one shell and sprinkle with a tiny pinch of flaky sea salt.
- Pipe a dollop of ganache in the center of the salted shell.
- Top with the decorated shell to complete the macaron.