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If using block chocolate instead of callets/chips, chop up the chocolate and place in a heat safe bowl.
Heat up the heavy cream in a small sauce pan on low heat, watch it closely so that it doesn’t over boil.
Once it comes to a light simmer with steam and small bubbles forming on the sides, immediately pour it over the chopped chocolate. Let it sit for one minute.
Gently blend with a spatula until fully incorporated. Add the room temperature butter, stir to incorporate together.
Add 1/2 tsp vanilla extract or to taste. Blend to incorporate.
Place it in the fridge and let it firm up to a pipeable consistency before piping. Remember to check on it every 15 minutes and gently stir it each time. Take it out of the fridge and pipe it as soon as its ready, about 30 min – 1 hr. Alternatively, if time allows, just let it sit at room temperature to set.
Once piped, place the assembled macarons in the fridge to mature for 24 hours. Refer to post on how to freeze filling for future use. Enjoy!