Description
This recipe features delicate chocolate macarons filled with a rich brownie batter-inspired filling. The almond-based macaron shells have a hint of cocoa, speckled with semi-sweet chocolate chips, and are paired with a luscious, fluffy chocolate filling made from butter, powdered sugar, cocoa powder, and hot chocolate mix. Perfect for dessert lovers who enjoy a refined treat with a decadent chocolate twist.
Ingredients
Scale
Macaron Shells
- 250 grams finely ground almond flour (blanched)
- 25 grams unsweetened cocoa powder
- 250 grams powdered sugar
- 210 grams egg whites (from about 6–8 eggs)
- 210 grams granulated sugar
- pinch of cream of tartar
- 1/2 cup semi sweet chocolate chips (coarsely ground)
Filling
- 1 stick unsalted butter (room temperature)
- 2 cups powdered sugar
- 4 tablespoons heavy cream
- 4 tablespoons unsweetened cocoa powder
- 3/4 cup hot chocolate mix (Swiss Miss)
- 2 teaspoons pure vanilla extract
- pinch salt
- 1/4 cup semi sweet chocolate chips (finely ground)
Instructions
- Prepare Baking Sheets: Line baking sheets with silicon mats or parchment paper to prevent sticking.
- Mix Dry Ingredients: Combine almond flour, cocoa powder, and powdered sugar in a food processor, pulse until mixed, then sift twice for smoothness.
- Whip Egg Whites: In a stand mixer, whisk egg whites on medium-low speed until foamy. Add cream of tartar and whisk at medium speed until soft peaks form.
- Add Sugar and Beat to Stiff Peaks: Lower speed to medium-low and gradually add granulated sugar. After 15 seconds, increase speed to high until stiff peaks form.
- Incorporate Dry Ingredients: Sift one-third of the dry mixture over the egg whites and gently fold. Repeat twice to fully combine, ensuring the batter ribbons down smoothly.
- Pipe Macarons: Transfer batter to a pastry bag fitted with a ½ inch plain round tip and pipe 2-inch circles on prepared sheets spaced 1 inch apart. Tap sheets twice on the counter to release air bubbles.
- Sprinkle Chocolate Chips: Lightly sprinkle coarsely ground semi-sweet chocolate chips on top of the piped batter.
- Let Dry: Allow piped macarons to sit at room temperature until their surface is dry to the touch, which is essential to form a smooth shell during baking.
- Bake Macarons: Preheat oven to 300°F (150°C). Bake one sheet at a time for 18 minutes, rotating the sheet halfway through for even baking.
- Cool Shelled Macarons: Remove macarons from oven and let cool completely on the baking sheet.
- Make Filling – Cream Butter Mixture: Beat room temperature butter with powdered sugar and heavy cream until the mixture is combined and creamy.
- Add Flavorings: Mix in cocoa powder, hot chocolate mix, vanilla extract, and a pinch of salt. Beat on high speed until very fluffy.
- Incorporate Chocolate Chips: Gently fold in the finely ground semi-sweet chocolate chips to the filling mixture until well distributed.
- Assemble Macarons: Pair cooled shells and pipe or spread filling generously between two shells.
- Storage for Best Results: Refrigerate assembled macarons for at least 24 hours to set the filling and develop flavors. Bring to room temperature before serving for optimal texture and taste.
Notes
- Drying the macaron shells before baking is crucial to creating the characteristic smooth shell and “feet.”
- Be sure the egg whites are at room temperature for better volume and stiffness.
- Use a silicone mat or parchment paper to avoid sticking and easy release.
- Adjust baking time slightly if your oven runs hot or cool; the shells should not brown.
- Refrigerate macarons for 24 hours to enhance flavor and texture; bring to room temperature before eating.
- Handle macarons gently after baking as they are delicate and can crack or break easily.
- Prep Time: 45 minutes
- Cook Time: 18 minutes per baking sheet (approx. 45 minutes total including multiple batches)
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Chocolate Macaron Filling, Brownie Batter Filling, Chocolate Macarons, French Macarons, Chocolate Dessert, Macaron Recipe
