why make this recipe
These Black Cocoa Mummy Macarons are not only adorable but also delicious! They are perfect for Halloween or any spooky occasion. The dark chocolate flavor from the black cocoa powder and the sweet white chocolate ganache make these macarons a delightful treat. Plus, they are a fun project for bakers of all skill levels. Everyone loves a macaron, and these little mummy treats add a festive twist that will impress your friends and family.
how to make Black Cocoa Mummy Macarons
Ingredients
- Almond Flour: 150g (about 1 ½ cups, sifted)
- Powdered Sugar (Confectioners’ Sugar): 150g (about 1 ¼ cups)
- Black Cocoa Powder: 20g (about 3 tablespoons, sifted)
- Egg Whites: 110g, divided into two 55g portions (from about 3-4 large eggs), aged at room temperature for a few hours or overnight.
- Granulated Sugar: 150g (about ¾ cup)
- Water: 40g (about 3 tablespoons)
- High-Quality White Chocolate: 200g (about 1 ¼ cups of chips or finely chopped bar)
- Heavy Cream: 100g (about ½ cup)
- Vanilla Extract: ½ teaspoon (optional, for added flavor)
- White Chocolate Melts or Chips: 50g (about ¼ cup)
- Candy Eyeballs: Approximately 60-70 small candy eyes
Directions
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Line two to three large baking sheets with parchment paper or silicone macaron mats. If using parchment, you can print a macaron template with 1.5-inch circles and slide it underneath to use as a guide.
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Separate your eggs and weigh out two portions of 55g each. Leave them in separate small bowls, covered loosely with plastic wrap, on the counter for at least 4 hours, or ideally overnight. This process reduces moisture content and strengthens the proteins, leading to a better meringue.
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In a large bowl, add the almond flour, powdered sugar, and black cocoa powder. Sift these ingredients together through a fine-mesh sieve at least twice. This step aerates the mixture, removes any lumps, and ensures smooth macaron shells.
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Add the first portion of aged egg whites to the sifted dry ingredients. Do not mix yet. Set this aside.
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In the clean bowl of a stand mixer fitted with the whisk attachment, add the second portion of aged egg whites. Get your mixer ready.
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In a small saucepan, combine the granulated sugar and water. Stir gently just to combine. Clip a candy thermometer to the pot and bring it to a boil without stirring.
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When the sugar syrup reaches about 230°F (110°C), turn the stand mixer on to medium speed and whip the egg whites to soft peaks.
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Continue heating the syrup until it reaches 244°F (118°C). As soon as it reaches this temperature, remove it from heat.
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Turn the mixer up to medium-high and drizzle the hot syrup down the side of the bowl into the whipping egg whites.
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Whip the meringue until thick and glossy, about 8-10 minutes, until the bowl feels cool to the touch.
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Mix the almond/cocoa/sugar paste with the unmixed egg whites to form a thick paste.
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Fold in about one-third of the finished meringue to lighten the mixture.
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Add the remaining meringue and begin the macaronage. Fold gently until the batter flows in a continuous, thick ribbon.
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Transfer the batter to a piping bag and pipe 1.5-inch rounds onto the prepared baking sheets, leaving space between each.
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Firmly rap the tray on the countertop to release air bubbles. Let them rest until a skin forms, about 30-60 minutes.
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Preheat your oven to 300°F (150°C) and bake one tray at a time for 15-18 minutes.
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Let them cool completely before peeling off the parchment or mat.
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Make the ganache by heating the heavy cream and pouring it over chopped white chocolate. Stir until smooth. Let it cool until thick.
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Match macaron shells into pairs and pipe a generous dollop of ganache onto one shell. Press the other shell on top.
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Melt white chocolate and drizzle it over the tops for the mummy bandages. Add candy eyeballs while the chocolate is still wet.
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Place macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld.
how to serve Black Cocoa Mummy Macarons
Serve these macarons on a spooky-themed platter or set them up at a Halloween party. They are perfect for both kids and adults and can be enjoyed as a fun treat.
how to store Black Cocoa Mummy Macarons
Store the macarons in an airtight container in the refrigerator. They can last about a week, but they taste best after they have matured for at least 24 hours.
tips to make Black Cocoa Mummy Macarons
- Aging Egg Whites: Make sure to properly age your egg whites for better meringue stability.
- Sifting Dry Ingredients: Don’t skip the sifting step; it helps achieve smooth macarons.
- Monitor Oven Temperature: Use an oven thermometer to ensure the correct temperature for baking.
variation
You can switch up the flavor of the ganache if desired. Consider using dark chocolate or even flavored chocolates like raspberry or mint for a unique twist.
FAQs
1. Why did my macarons crack?
Cracks often occur if the macaron batter has too much air or if they weren’t rested long enough before baking.
2. Can I use regular cocoa powder instead of black cocoa?
Yes, but the color and flavor will differ. Black cocoa gives a darker color and a richer chocolate flavor.
3. How can I tell when my macarons are done baking?
Gently nudge the top of a macaron; if it wiggles from the feet, it needs more time. A firm top with no movement means they are done.