Frédéric Bau

Cocoa Macaron Batter

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Preparation info
  • Makes about

    40

    individual macarons
    • Difficulty

      Medium

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Chocolate macarons include a small amount of cocoa powder. Whichever recipe you use, stick to the proportions and always weigh the eggs carefully.

Ingredients

  • 1½ cups (4 ½ oz./125 g) blanched* ground almonds

Method

Preheat the oven to 300°F (140°C). If your oven has smaller Fahrenheit increments, heat it to 285°F.

Combine the ground almonds with the confectioners’ sugar and cocoa powder, but mix only briefly so that the oil in the almonds does not come out.

To prepare an Italian m