sweets

Flaky and Chewy Chocolate Macarons with Rice Flour

IMAGE

The secret for making beautiful macarons is to incorporate a French technique called macaronage, where the batter is folded in to make the macaron shells smooth and shiny. Another secret is to pipe the batter evenly thin. This recipe uses rice flour instead of traditional almond flour.

Tips:
  • Rice flour is white and does not have much flavor on its own, which makes it an ideal ingredient when working with different elements and adding color, such as vegetable powders.

  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.

Yield:

16 pieces

IMAGE

Ingredients

For the batter

1½ (60g) egg whites

⅓ cup (60g) sugar

½ cup (60g) powdered sugar

⅓ cup (60g) rice flour

1½ tablespoons (10g) cocoa powder

For the ganache

¾ cup (200ml) heavy whipping cream

1¼ cups (180g) chocolate chip

Directions

  1. For the batter

    In a clean and dry bowl, beat egg whites and sugar until soft peaks form.

  2. Sift the powdered sugar, rice flour, and cocoa powder. Fold them into the egg whites.

  3. Using a rubber spatula, gently mix the batter by pushing out the air on the side of the bowl. When this macronage process is done successfully, the batter becomes glossy, smooth, and slightly sticky.

  4. Fill the batter into a pastry bag with a tip. Line baking sheets with silicon baking mats. Pipe the batter into 1 1/4 inch (3cm) circles, leaving 1 inch (2.5cm) space in between the macaron pieces.

  5. Let them sit at room temperature for 45 minutes or until the surface is dry to the touch.

  6. Preheat the oven to 350°F (180°C).

  7. For the ganache

    In a saucepan, bring heavy cream to simmering but not boiling. Remove from heat and add chocolate. Mix until the chocolate melts and the ganache becomes smooth and shiny. Let it cool and settle slightly while working with the macarons. Once cool enough, transfer to a pastry bag with a tip. Set aside.

  8. When the macarons are dry, bake them at 350°F (180°C) for 2 minutes, then at 300°F (150°C) for 13 minutes.

  9. When cooled, pipe the ganache and assemble the macarons. Serve.

Note

  • This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
  • The cooking time using microwave oven in this recipe is based on 1,000W in the US.
  • The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
  • All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.