Chocolate Macaron Filling | Brownie Batter

Step 1

Prepare baking sheets with silicon baking mats or line with parchment paper

Step 2

Put the almond flour, cocoa powder, and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times

Step 3

Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form

Step 4

Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula

Step 5

Put the batter in a pastry bag with a ½ inch plain round tip

Step 6

Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Sprinkle the ground chocolate chips onto the macarons. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch

Step 7

Bake 1 sheet at a time for 18 minutes, rotating halfway through

Step 8

While macaron shells are cooling, make the filling

Step 9

Beat the butter, powdered sugar, and heavy cream until combined

Step 10

Add the cocoa powder, hot chocolate mix, vanilla extract, and pinch of salt then turn it up to high speed and beat until very fluffy

Step 11

Add the ground chocolate chips and beat until incorporated

Step 12

For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying