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Sea Salt Chocolate Macarons Recipe

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4.2 from 7 reviews

Delight in these elegant Sea Salt Chocolate Macarons, featuring delicate cocoa-infused almond meringue shells paired with a creamy, rich chocolate cream cheese frosting, finished with a sprinkle of sea salt for a perfect balance of sweet and savory.

  • Total Time: 1 hour 5 minutes
  • Yield: 30 macarons

Ingredients

Macaron Shells

  • 2 large egg whites (at room temperature)
  • 1 cup plus 1 tablespoon powdered sugar
  • 3/4 cup almond flour
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon cream of tartar
  • 1/4 cup granulated sugar

Cream Cheese Frosting

  • 4 ounces cream cheese (room temperature)
  • 2 tablespoons unsalted butter (room temperature)
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon espresso powder (optional)
  • Sea salt, for sprinkling

Instructions

  1. Prepare The Cookies: Line two sheet pans with parchment paper, ensuring the paper lies flat to help achieve perfect circles.
  2. Sift Dry Ingredients: Sift together the powdered sugar, almond flour, and cocoa powder; discard any large lumps. Alternatively, pulse them briefly in a food processor.
  3. Beat Egg Whites: In a stand mixer bowl, beat egg whites on medium-low until foamy. Add cream of tartar.
  4. Add Granulated Sugar: With mixer on medium-high, gradually add granulated sugar, about one tablespoon every 5 seconds, then whip to stiff peaks.
  5. Fold Dry Ingredients: Add half the dry mixture to egg whites and gently fold. Then add remaining dry mixture and fold until uniform, about 15-20 folds per addition.
  6. Achieve Lava Stage: Deflate the batter by smushing it along the bowl sides and folding. When the batter smoothly flows like lava, perform the figure-8 test; it should reincorporate in 10-15 seconds.
  7. Pipe Macarons: Transfer batter to a piping bag fitted with a #12 round tip or use a large ziploc bag with the end cut off. Pipe 1-inch circles spaced 2 inches apart onto parchment-lined trays.
  8. Drop Trays: After piping each tray, hold it about 6 inches above the counter and firmly drop it down 10 times to release air bubbles.
  9. Preheat Oven: Preheat oven to 285°F (140°C).
  10. Form Skins: Allow macarons to rest at room temperature for at least 20 minutes until they develop a dry skin and do not stick to the touch; extend resting if needed.
  11. Bake Macarons: Bake one tray at a time on the middle shelf for 18-20 minutes. Macarons are done when they slide easily on parchment paper.
  12. Cool Shells: Remove and cool completely on the tray.
  13. Prepare Frosting: Whisk softened butter and cream cheese until smooth. Add vanilla extract and heavy cream, then whisk in powdered sugar, cocoa powder, and espresso powder until thick enough to pipe. Add more powdered sugar if needed.
  14. Assemble Macarons: Pair cooled shells by size. Pipe a small circle of frosting onto one shell, sprinkle lightly with sea salt, and sandwich with another shell.
  15. Mature Macarons: Refrigerate assembled macarons in an airtight container overnight to age and develop flavor. Bring to room temperature before serving.

Notes

  • Ensure egg whites are at room temperature for better volume.
  • Macarons need the drying time before baking; do not skip this step for crack-free shells.
  • Use a small drop of sea salt to contrast the sweetness and enhance chocolate flavor.
  • Store macarons in the fridge for up to 3 days; they improve in flavor after aging overnight.
  • You can omit espresso powder if desired, but it enhances chocolate depth.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://dishiary.com/sea-salt-chocolate-macarons-recipe/