Yes, I have finally made the epic macaron! And no, not that coconut macaroon that many people got confused with when I told them about these lol. Pictures of this vivid flawless cookie have always inspired me due to the allure of the simplicity of it. I have to admit, my first try at making macarons was an epic FAIL. Although macarons are just a cookie, the steps in making them are exact and there are many opportunities for one to make a minor but fatal mistake. In my case, I think that I overmixed the mixture and as a result the cookies turned out sticky and small at the end.
No Worries! I was pretty determined and for the next try invited some friends over and we attempted another go at these delicate beauties. Do not let fear discourage you from making these cookies. From what I realized, all it takes is patience and preciseness and you will be good to go. It’s really just like any other recipe if you think about it, just follow directions. As you can see from the pictures, our second try was a SUCCESS :)
Chocolate Macarons featuring :
Chocolate Chip Cookie Dough, Chocolate Espresso, and Chocolate Coconut Fillings
We used a scale to measure all our ingredients because the recipe is in grams and you do have to be precise. For the almond flour, which is shown in this picture, we blended sliced almonds in a food processor to make it.
Mixing the Chocolate Chip Cookie Dough Filling!
The circles are not shown but we drew about 12 on each cookie sheet and used a juice cap as a template. Each cookie should be 2 inches apart from each other and the circles were roughly around 1 inch in diameter but that can vary due to your choice. We let the batter rest on the cookie sheets for about 45 minutes before putting it in the oven.
The cookies rose this time!! It was also exciting to see those little “feet” that are so notorious of the macaron. They are very delicate by the way, so be extremely careful when lifting them off the cookie sheets.
Macarons Ready to Be Iced
Our Deeelish Macarons! The left row is the chocolate chip cookie dough filling, followed by the chocolate coconut filling, and finally the chocolate espresso filling.
- 110 grams Almond Flour
- 200 grams minus 2 Tbsp Powdered Sugar
- 50 grams Sugar
- 2 Tbsp Powdered Cocoa
- 100 grams of Egg Whites (3-3 1/2 eggs; various opinions about aging them but I didn’t and they turned fine)
- Line two baking sheets with parchment paper and draw the circles using a template such as a juice cap and space them 2 inches apart.
- If you don’t have the almond meal bought, then take almonds and pulse them in the food processor until fine.
- Measure all your ingredients that you will need using the scale and set aside for combining them later.
- Add the powdered sugar and cocoa powder to the food processor and pulse until well incorporated.
- Take the egg whites and beat them with an electric mixer in a large bowl for a few minutes until they are foamy. Slowly add the granulated sugar to the egg whites mixture and beat until stiff peaks form.
- Fold in the dry ingredients into the egg whites with a rubber spatula, about 50-60 strokes (you will know it is ready when the mixture flows like lava and makes a thick ribbon when lifted that will sink slowly)
- Fit a round tip onto your piping bag, fill with the macaron mixture, and pipe onto the predrawn circles.
- Let the batter rest for about 45 minutes.
- Preheat your oven to 300 F.
- Bake for about 12 minutes and let the macarons cool before you ice them.
Chocolate Chip Cookie Dough Icing recipe can be found here:
Chocolate Espresso and Chocolate Coconut Icings:
*this icing recipe can vary based on your tastes
-Simmer 1/2 cup of heavy cream and add it to about 2 oz of chocolate. Flavor it to your liking. We used espresso powder in one bowl and put sweetened coconut in the other. Simple amazing!!