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How to Make Chocolate Macarons

In this video, you’ll see how to make little cookie sandwiches with dark-chocolate meringue that look like tiny hamburgers. You’ll see how to make your dry mixture as lump-free as possible and how to make a simple meringue. You’ll also get a great tip for folding in the dry mixture without completely deflating the meringue. Using this technique, you’ll end up with a texture that’s crisp and crackly on the outside; chewy, soft, and cake-like on the inside. You’ll also see how to make a super-simple ganache filling. Then just make little cookie sandwiches! Check out a top-rated recipe for Macarons. Chef John's techniques will work for any macaron recipe!

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  • Julie Shea

I tried these for the very first time as well and they turned out amazing! I wish I could post a picture.

  • MacaronMaker

This guy does great for his first time but if you are new to macarons you have to let them rest in a cool area after you pipe them for 15-30min, that is why his macarons cracker and had very little feet. Everything else about this recipe is correct. Macarons have to rest until the form a skin on the tops of the shells, this means that if you leave them to "rest" for 15-30min that if you touch the tops of the macarons they wont stick to your hand. If your macarons stick to your finger after 30min of resting you might as well toss them out because that means they did not come out.

  • bakergirl

Ooh La La, Chef! I love the French macaron!! Thanks! :)