Step 1: Prepare Your Baking Sheet - Line your baking sheets with parchment paper or silicone mats. For uniform macarons, you can trace circles on the parchment paper as a guide.
Step 2: Make the Meringue - In a clean mixing bowl, combine the fresh egg whites and sugar. Using an electric mixer, beat on medium speed until the mixture becomes frothy. Gradually increase the speed to high and continue beating until stiff peaks form and the meringue looks glossy.
Step 3: Add Vanilla - Once your meringue is ready, gently fold in the vanilla extract, being careful not to deflate the mixture.
Step 4: Combine Dry Ingredients - In a separate bowl, whisk together the sifted almond flour, powdered sugar, and cocoa powder.
Step 5: Incorporate Dry Ingredients into Meringue - Gently fold the dry mixture into the meringue in three additions. The goal is to achieve a smooth batter that flows like lava. Don’t overmix, but ensure there are no dry streaks.
Step 6: Pipe the Macarons - Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving enough space between each. Tap the baking sheets gently on the counter to release any air bubbles.
Step 7: Let Them Rest - Allow the piped macarons to rest at room temperature for 30 to 60 minutes, or until they form a skin that is dry to the touch. This step is crucial for achieving that perfect macaron foot.
Step 8: Bake - Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheets halfway through for even baking. They should look firm and slightly glossy when done.
Step 9: Cool Completely - Once baked, let the macarons cool completely on the baking sheets before attempting to remove them.
Step 10: Prepare the Filling - In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until smooth. If needed, add milk or half-and-half, one tablespoon at a time, until you reach your desired consistency.
Step 11: Assemble the Macarons - Pair up macarons of similar size. Pipe a small amount of filling onto the flat side of one macaron and gently press the other macaron on top to create a sandwich.
Step 12: Enjoy or Age - You can enjoy your Chocolate Macarons right away, or for the best flavor, refrigerate them in an airtight container for 24 hours to let the flavors meld.
