I’m macaron obsessed.. so I figured I’d try out chocolate macarons! The very first time I ever made macarons I tried making chocolate.. and let’s just say it wasn’t a successful first. These came out much better, but I’m still working out a few kinks!
-1 cup powdered sugar
-1/2 cup almond flour
-3 tbsp unsweetened dutch process cocoa powder
-2 egg whites, at room temperature
-5 tbsp granulated sugar
-1 cup semisweet chocolate chips
Directions for cookies:
Sift confectioners’ sugar, cocoa powder and almond flour until combined in a large bowl. In a separate bowl, whisk whites with a mixer on low speed until foamy (speed 3 on kitchenaid mixer for about 3 minutes). Add sugar while Increasing speed to medium and whisk until soft peaks form (speed 7 on kitchenaid mixer for about 3 minutes). Continue to mix on medium/high for about 3 minutes until stiff peaks form. Add the egg whites into the dry mixture and fold until mixture is incorporated. Make sure not to over or under mix. The mixture should be thick enough to hold form but also should be well mixed.
Transfer batter to a pastry bag and pipe 3/4-inch rounds, 1 inch apart on parchment-lined baking sheets. Once piped, tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15-20 minutes. When you touch the cookies, they shouldn’t stick to your finger.
Preheat oven to 350 degrees F.
Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack to cool.
Once cooled, sandwich 2 same-size macarons with 1 tsp of piped chocolate buttercream.
Chocolate Buttercream recipe: