Easy Chocolate Macaroons

Have you ever want­ed to make French mac­a­roons, but thought they were too dif­fi­cult to make? Then try this easy choco­late mac­a­roons recipe! I have always want­ed to make mac­a­roons, but friends and fam­i­ly warned me that they were very dif­fi­cult to make. I want­ed to try any­way, so I went on a hunt for an easy way to make mac­a­roons. I have come up with an easy recipe for choco­late mac­a­roons, which is the per­fect recipe for begin­ners who are just start­ing to make mac­a­roons.

Chocolate Macaroons

I chose to make choco­late mac­a­roons because, unlike oth­er fla­vors, you do not need to add any food col­or­ing for the out­side shells. You can just use cocoa pow­der. This makes it eas­i­er. Also, choco­late is usu­al­ly a fla­vor that every­body likes.

A few tips:

While mak­ing these mac­a­roons, I learned that there are two very impor­tant steps that you have to fol­low to make good mac­a­roons. The first one, is that you have to make sure your egg whites are VERY stiff. If they aren’t stiff enough, you will not be able to make the out­side shells. It is very impor­tant to real­ly spend a good 5 min­utes get­ting your egg whites as stiff as you pos­si­bly can.

The oth­er essen­tial step is to sift the almond flour, con­fec­tion­ers sug­ar and cocoa pow­der, as much as you pos­si­bly can. If you skip this step, your out­er shells will be uneven, and they will not look good. It is real­ly impor­tant to spend the time sift­ing these dry ingre­di­ents, so they become a pow­der-like mix­ture. If you mas­ter these two impor­tant steps, you will make good-look­ing mac­a­roons very eas­i­ly!

I also found that buy­ing a “mac­a­roon kit” made the process a lot eas­i­er for me, since it sim­pli­fies the process of mak­ing small disks for the out­er shells. It comes with a bak­ing sheet with already-per­fect-size discs, that you just need to fill with the bat­ter, and a very easy-to-use bat­ter dis­penser. You might not need this, if you already know how to make disks using a reg­u­lar dec­o­rat­ing bag with tip, but for me, the mac­a­roon kit was very help­ful. 

Recipe:

Chocolate Macaroons
Easy Choco­late Mac­a­roons
Print Recipe
Serv­ings Prep Time
15 mini mac­a­roons 15 min­utes
Cook Time Pas­sive Time
30 min­utes 30 min­utes
Serv­ings Prep Time
15 mini mac­a­roons 15 min­utes
Cook Time Pas­sive Time
30 min­utes 30 min­utes
Chocolate Macaroons
Easy Choco­late Mac­a­roons
Print Recipe
Serv­ings Prep Time
15 mini mac­a­roons 15 min­utes
Cook Time Pas­sive Time
30 min­utes 30 min­utes
Serv­ings Prep Time
15 mini mac­a­roons 15 min­utes
Cook Time Pas­sive Time
30 min­utes 30 min­utes
Ingre­di­ents
Serv­ings: mini mac­a­roons
Instruc­tions
  1. First, make the choco­late fill­ing. Warm up your whip­ping cream in a pot on the stove. Once it is a hot, take it off the stove and add the bak­ing choco­late bar in small pieces and mix. The choco­late should eas­i­ly melt and mix with the cream. Then add the but­ter (at room tem­per­a­ture), and mix. Place your choco­late fill­ing in a cov­ered bowl in the fridge.
  2. Next, work on mak­ing the out­er shells of the mac­a­roons. First, beat your egg whites until they are VERY stiff. This should take at least 5 min­utes (put your timer on, and make sure you are beat­ing your eggs for 5 min­utes). Then, add 1 tbsp gran­u­lat­ed sug­ar, and beat your egg whites again. Add anoth­er tbsp of gran­u­lat­ed sug­ar, and beat your egg whites again. Set aside. Tip: to beat the egg whites prop­er­ly, add a pinch of salt to the egg whites, and always beat them in the same direc­tion, so you do not break them.
    egg whites for macaroons
  3. Now, in a sep­a­rate bowl, pre­pare the dry mix­ture for the out­er shells of your mac­a­roons. Sift the con­fec­tion­ers sug­ar, almond flour, and cocoa pow­der, and mix them. It is impor­tant that you sift these dry ingre­di­ents as much as pos­si­ble. You might need to sift them twice. The result should be pow­der-like.
  4. Once you have a pow­der-like mix­ture of con­fec­tion­ers sug­ar, almond flour and cocoa pow­der, add it grad­u­al­ly to the egg whites. Incor­po­rate the dry mix­ture into the egg whites with a spat­u­la, turn­ing the spat­u­la care­ful­ly, always in the same direc­tion, until you get a smooth shiny mix­ture (see pic­ture). This is the bat­ter you will use to make the out­er shells of your mac­a­roons.
    batter for outer shells of macaroons
  5. Using your bat­ter dis­penser (or a dec­o­rat­ing bag with a tip), make discs with the bat­ter on a bak­ing sheet. Try to make discs of equal size because you will need 2 discs for each mac­a­roon (one for the bot­tom, and one for the top) so you want them to be the same size.
    macaroon discs
  6. Let your discs dry at room tem­per­a­ture for 30 min­utes. Do not skip this step, the discs need to dry before you bake them. In the mean­time, pre­heat your oven to 300 degrees Fahren­heit.
  7. Bake the mac­a­roon discs for 30 min­utes. Once they are baked, take them out of the oven and let them cool down. Then, care­ful­ly remove them from the bak­ing sheet with a spat­u­la or knife, so as to not break them. Take your choco­late fill­ing out of the fridge. With a knife, cov­er the flat side of one disc with choco­late fill­ing, and place anoth­er disc on top of the fill­ing, so as to make your mac­a­roon. Repeat the process for each mac­a­roon. Enjoy!
    Chocolate Macaroons
Share this Recipe

 

Bon Appétit!

French Mom

Pri­va­cy Pol­i­cy and Dis­clo­sures

 

 

 

Sum­ma­ry
recipe image
Recipe Name
Easy Choco­late Mac­a­roons
Author Name
Pub­lished On

3 thoughts on “Easy Chocolate Macaroons

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.