Macarons are a french delight that chefs, both professional and at home, can spend hours developing new flavors, colors, and fillings for. The basic recipe is frequently from http://www.mytartelette.com/ but variations on the original recipe like the one above are found all over the web. The shell recipe here was adapted by Dragon from Tartelette, and the filling is all Dragon's.
Chocolate Champagne Macarons
Shells adapted from Tartelette's recipe
Filling recipe by Dragon
For the macaron shells:
3 tablespoons (25 gr) Dutch-processed cocoa powder
1/2 cup (50 gr) ground almonds
1 1/2 cup (150 gr) powdered sugar
3 large egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
For the filling:
1/2 cup butter, softened
2 cups powdered sugar (or more depending on desired consistency)
2 tablespoons champagne/sparkling wine
1 teaspoon vanilla
1 oz dark chocolate, melted
Prepare the macarons:
1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar and vanilla until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry.
2. Place the almonds, powdered sugar and cocoa powder in a food processor and give them a good pulse until the nuts are finely ground. Sift the mixture and add it to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10.
3. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
4. Fill a pastry bag with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 350F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let cool.
5. For the filling: Beat butter until smooth. Add the champagne and vanilla; blend well. Add the melted chocolate; blend well. Gradually beat in powdered sugar until you get the desired consistency.
6. To assemble the macarons, pipe or spoon some of the filling in the center of one shell and top with another one.
More chocolate macarons at: