Growing Chefs! Ontario Macarons


These classics are best described as a sandwich cookie and are not to be confused with the chocolate and coconut macaroon!
Makes around 20 macarons

For the Meringue

100 grams almonds, finely ground170 grams powdered sugar15 grams cocoa powder35 grams sugar100 grams egg whites1/4 teaspoon cream of tartar

For the Filing

250 grams dark chocolate2 tablespoons sugar250 grams 35% cream
Measuring spoonsMeasuring cupsMixing bowls of various sizesPiping bagBaking sheetParchment paperMedium potStand mixer with whisk attachmentSpatulaFine mesh strainer or sifterChef’s knifeTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 325°F.

Combine ground almonds, powdered sugar and cocoa powder and sift together.

In a stand mixer with whisk attachment, add the egg whites and begin mixing on medium speed. Once the whites begin to foam and turn pale, add the cream of tartar and slowly begin adding the sugar. Turn the speed to high and let mix until all sugar is dissolved and stiff peaks are formed.

Fold the dry ingredients into the meringue mixture gently and pipe into desired size on a parchment lined baking sheet.

Tap the tray on the table gently to remove any air bubbles and let the meringues sit for 40 minutes, until a skin has formed on the outside.

Get Cooking!

Bake in a preheated oven for 14 – 16 minutes. Once removed from the oven, transfer to a cooling wire.

For the filling, combine cream and sugar in a medium pot. Over medium heat, bring just before a boil and pour over the dark chocolate. Mix until all the chocolate is melted, and let chill to room temperature. Fill the macarons using a piping bag or spoon.