Easy Choco­late Mac­a­roons
Serv­ings Prep Time
15mini mac­a­roons 15min­utes
Cook Time Pas­sive Time
30min­utes 30min­utes
Serv­ings Prep Time
15mini mac­a­roons 15min­utes
Cook Time Pas­sive Time
30min­utes 30min­utes
Ingre­di­ents
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.
  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.
  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.
  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!

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Sum­ma­ry
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Recipe Name
Easy Choco­late Macaroons
Author Name
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