chocolate macarons

This Oreo Macarons recipe gives you rich, chocolatey macaron shells sandwiched together with a simple vanilla cream filling that tastes just like the classic cookie we know and love! It&#39;s a delicious treat that&#39;s perfect to enjoy any time of the year!

Oreo Macarons

Almond Flour (sifted)

Powdered Sugar (sifted)

tbsp Black Cocoa Powder (sifted)

Egg Whites (room temperature)

Sugar

Salt

tsp Vanilla Extract

Black Gel Food Coloring

Unsalted Butter (room temperature)

Vegetable Shortening (room temperature)

tsp Vanilla Extract (can also use clear imitation vanilla)

Prep your work area by cleaning your mixing bowls, whisks, and any other baking tools that will be used for making the macarons. Use a little white vinegar on a paper towel will help remove any grease left behind.

Line 2 baking sheets with either macaron silicone mats (my preference) or parchment paper with circles drawn on the opposite side. Fit a large piping bag with a round decorating tip (like the Wilton 2A). Set to the side.

In a medium bowl, sift the almond flour, powdered sugar, and black cocoa powder together twice, removing any bits left behind from the sifter. Then whisk to fully blend together (or use a food processor).

Using a double boiler, heat the granulated sugar and egg whites over 1 - 1.5 inches of simmering water, continually whisking until the sugar has fully dissolved and the mixture is frothy in appearance (about 5-6 minutes). Test the mixture by rubbing a little of it between your pointer finger and thumb to make sure all sugar granules have dissolved.

Carefully transfer the mixture to a mixing bowl of a stand mixer fitted with the whisk attachment and set the speed to high. When the mixture initially reaches the soft peaks stage, add in the salt and vanilla extract. Continue to mix at high speed right until stiff peaks form (about 10 minutes). The meringue should look glossy and be able to hold its shape when you invert the whisk attachment.

Using a spatula, gently fold in the sifted dry ingredients with the stiff meringue. As you continue to fold, press the batter against the side of the bowl. Midway through folding, add anywhere from 4-10 drops of black gel food coloring (optional). Keep folding until the batter is the consistency of lava. If the batter falls easily off the spatula in ribbons (or can make a figure 8 pattern) with no breaking, it&#39;s time to pipe! If not, fold 2-3 more times, then test again.

When ready, carefully scoop the batter into the piping bag. Holding your bag perpendicular to the silicone mat (or parchment paper), pipe out a circles close to 1.5 inches in diameter. When you tap/bang the baking sheets on the counter after piping they should spread out just a little.

Gently bang your baking sheets on the counter 3-4 times to release the air bubbles. Use a toothpick or needle scriber tool to carefully remove them.

Set the trays of oreo macaron shells to the side, somewhere cool and dry, where they can rest/dry for 35-45 minutes. The oreo macarons are ready to be baked when the tops are dry to the touch and no longer sticky. Use a ceiling fan to help dry them, if you have one. Drying times will vary based on where you live. The higher the humidity, the longer the rest time.

When you're close to the end of the resting time, preheat your oven to 300ºF and place your oven rack on the 2nd level mark (just above the center).

Bake only 1 tray of the oreo macarons at a time for 16 minutes at 300ºF, rotating the baking sheet at the 8-minute mark. Do not skip this step!

When done, remove from the oven and allow to cool completely before trying to remove them from the mats. If your shells are still a little sticky after this time frame, you can pop them in the freezer for 15-20 minutes.

If not making/piping the frosting until the next day, keep the macaron shells stored in an airtight container either in the refrigerator or freezer.

oreo macaron shells

Using your hand mixer or stand mixer fitted with a paddle attachment, mix together the unsalted butter, vegetable shortening, sifted powdered sugar, and vanilla extract on low speed until fully blended and smooth. Use a spatula to scrape down the sides of the bowl as needed.

vanilla cream filling

Fit a medium-size piping bag with a coupler and open or round decorating tip (like the Wilton 10), then fill the bag with the frosting.

In a circular motion, starting from the center, pipe the vanilla cream filling onto a macaron shell, then gently press another macaron shell on top. Repeat until you have used all the macaron shells. Store any leftover filling in the refrigerator for up to 1 week. It will need to be brought to room temperature for piping.

Keep the oreo macarons stored in an airtight container in the refrigerator. Macarons taste their very best after 2-3 days of sitting in the refrigerator. They taste like a thicker, fancier version of the classic Oreo. YUM!

assembling the oreo macarons

Ultimate chocolate macarons recipe with deep dive information on what cocoa powder works the best, specific tips to consider for making chocolate macarons and more!

Chocolate Macarons

g almond flour (Note 1)

g sugar (Note 2)

cocoa powder (Note 3)

g egg whites (at room temperature)

¼ teaspoon cream of tartar (Note 4)

¼ teaspoon coarse kosher salt

75 g fine granulated sugar (Note 5)

Chocolate ganache (1/3 of the linked recipe)

Chocolate Swiss meringue buttercream (1/2 of the linked recipe)

Salted caramel (for the center)

To make chocolate macaron shells, line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat. (TIP 1: For even air circulation, flip the baking sheets upside down.)

To prepare dry ingredients, sift together almond flour, powdered sugar and cocoa powder twice. Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don&#039;t have to replace it. Simply discard those chunky bits.

To make meringue, in a clean mixing bowl with a whisk attachment, beat the egg whites on medium low speed until foamy. (I set it to speed 2 or 4 on my KitchenAid Artisan 5qt stand mixer.)

When egg whites are foamy, add cream of tartar and salt and continue to whisk.

Then slowly add sugar one tablespoon at a time, while mixer is still running. Allow the sugar to dissolve after each addition.

Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs. (See pictures above or watch this meringue video for more information.)

To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)

To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 2A tip.)Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: I made a perfect macaron template for you. Simply pipe the batter to fill inner circle.)

Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.

Let the macarons sit out on the counter for at least 15-30 minutes, maybe up to couple hours, depending on humidity. When you lightly touch the macarons and the batter does not stick to your finger, then it’s ready to go into the oven.

Meanwhile, preheat the oven to 300°F (150°C). Note: I don&#039;t use convection settings. I set my oven to heat from top and bottom.

To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. (TIP: To prevent browning, place an empty baking sheet on top rack to shield the heat.) Bake for about 15-18 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP: It’s always better to slightly over-bake macarons than under-bake them!)

Cool the macarons completely on the baking sheets. Then gently peel them off the parchment paper, or baking mats.

To assemble macarons, pair the colled macaron shells by size and arrange them on a wire rack.  Line them up so that bottom shells are upside down.

Pipe a dollop of desired filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.

Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature, which allows the filling to soften and flavor the shells.

To serve, bring the macarons out about 30 minutes prior to serving.

These indulgent Chocolate Macarons are filled with dark chocolate ganache and I promise they are easier to make than you would think! Don&#x27;t be intimidated by this classic French dessert. Follow my tips for the best chocolate macarons that not only taste as good (if not better) than the ones from a high-end bakery, but also don&#x27;t cost an arm and a leg!

almond flour ((100 grams))

sugar ((100 grams))

Tablespoons cocoa powder ((10 grams))

semisweet chocolate chips

heavy cream

Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-1/2&quot; circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.

Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.

In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.

Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.

Add the sifted almond/cocoa powder mixture to the stiff egg whites and begin to fold them in by mixing with a spatula from the bottom of the bowl and lifting it up to drop onto the top of the mixture. Continue to pull the spatula through the mixture by hand, lifting and dropping in a j-shaped folding motion until the mixture begins to loosen and reaches a consistency similar to flowing lava. If you lift a spatula fill of batter from the bowl, it should drizzle off in a thick ribbon and melt in on itself within about 10 seconds. If it falls off in blobs, rather than a ribbon, keep mixing the batter. You should be able to make 1 or 2 figure-eight patterns with the ribbon of batter. If the mixture immediately melts in on itself like honey or shampoo, then you have probably mixed a bit too far.

Transfer the macaron batter to a pastry bag fitted with a large round piping tip. Or use a large heavy-duty ziploc bag with one corner cut off. Pipe the macarons into 1 1/2&quot; circles on the prepared parchment or silicone-lined baking sheets, spacing them a couple inches apart. When the trays are filled, rap them a few times on the counter to help remove air bubbles from the shells, then let them sit out for 30-60 minutes until the tops are dry to the touch and don't stick to your finger.

Preheat oven to 300 degrees F. Bake one tray of shells at a time for 16-18 minutes. Let them cool completely before removing the shells from the parchment paper or silicone mats.

Meanwhile, make the ganache by combining the chocolate chips and cream in a medium microwave-safe bowl. Heat for 30 seconds, then stir well. Heat again in another 30 second burst, then stir, repeating until the mixture is smooth if necessary.

Transfer the ganache to the fridge and let it cool completely. Transfer to a piping bag fitted with a medium round tip, then pip onto the bottom-side of half the macaron shells. Match up with top shells to finish the macarons. You can eat them right away, although macarons are best the next day.

Chocolate Macaron Filling | Brownie Batter

almond flour (blanched)

unsweetened cocoa powder

powdered sugar

egg whites (from about 6-8 eggs)

granulated sugar

cream of tartar

unsalted butter (room temperature)

sugar

cocoa powder

chocolate mix (Swiss Miss)

vanilla extract

salt

chocolate

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

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

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

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

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

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

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

While macaron shells are cooling, make the filling

Making the Macaron Shells

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

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

Add the ground chocolate chips and beat until incorporated

Making the Filling

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

Best Storage

Delicious chocolate macarons filled with chocolate French buttercream and topped with melted chocolate and a pinch of sea salt!

Chocolate Macarons Recipe

(100 grams) granulated sugar

(30 milliliters) water

unsalted butter

tsp vanilla extract

(20 grams) cocoa powder, spooned and leveled

(90 grams) almond flour, spooned and leveled

(90 grams) powdered sugar, spooned and leveled

grams) egg whites, room temperature

(2 oz) chocolate, melted

sea salt flakes

Sift together the almond flour, powdered sugar, and...

Sift together the almond flour, powdered sugar, and cocoa powder and set them aside.

Heat up a small pot of water on...

Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and granulated sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy (about 120F/49C)

Remove the mixture from the heat and use...

Remove the mixture from the heat and use the whisk attachment, on high speed, to beat the egg whites and sugar just until stiff peaks form, about 2 minutes.

Use a firm spatula to fold the dry...

Use a firm spatula to fold the dry ingredients into the meringue. This may take a while, just keep folding and pressing the batter against the wall of the bowl until the mixture is able to ribbon off and form a complete figure '8' without breaking. Don't over-mix.

Using a piping bag with a small circle...

Using a piping bag with a small circle tip, pipe out 1 1/2 inch size circles onto a lined cookie sheet about 2 inches apart.

Rap tray on the counter a few times...

Rap tray on the counter a few times to remove any air bubbles from within the batter (use a toothpick to remove any air bubbles that are visible and won’t come out).

Allow the cookies to rest while preheating the...

Allow the cookies to rest while preheating the oven to 300F (149C) conventional (no fan). Bake one pan at a time in the center of the oven for 13 minutes.

Remove the pan from the oven and allow...

Remove the pan from the oven and allow the cookies to cool completely on the pan.

Place the sugar and water in a medium...

Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water.

Place the saucepan over medium heat until the...

Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer. Reduce the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes.

Meanwhile, place the egg yolks in the bowl...

Meanwhile, place the egg yolks in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is done cooking.

Use a candy thermometer to see when the...

Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy egg yolks, while they are whipping.

Turn the mixer back up to high speed...

Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the yolk mixture is very pale and fluffy and is no longer warm.

Turn the mixer back down to medium speed...

Turn the mixer back down to medium speed and add in the butter, 2 Tbsp of butter at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy.

Scrape the sides and bottom of the bowl,...

Scrape the sides and bottom of the bowl, add in the vanilla, cocoa powder and salt and turn the mixer up to high speed for 1-2 minutes.

Pipe the buttercream on half of the cookies,...

Pipe the buttercream on half of the cookies, leaving some room on the edge.

Sandwich with the top cookies and drizzle the...

Sandwich with the top cookies and drizzle the melted chocolate on top.

Add a pinch of sea salt flakes and...

Add a pinch of sea salt flakes and allow them to set in the refrigerator for a couple hours before serving. Enjoy!

These chocolate macarons are filled with Nutella buttercream and topped with drizzled dark chocolate and chopped hazelnuts.

Chocolate Macarons with Nutella Buttercream

egg whites (room temperature)

almond flour (sifted)

powdered sugar (sifted)

unsweetened cocoa powder (sifted)

Nutella

kosher salt

milk (as needed)

dark chocolate (melted)

hazelnuts

Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside. 

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).

Once all the sugar is added, turn the mixer to the highest setting and whisk until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, cream the butter until smooth then add in the Nutella and beat until fully incorporated.

Add in the powdered sugar 1/4 cup at a time until fully combined and smooth.

Add in milk 1 teaspoon at a time until desired consistency is reached.

Match up your shells before piping, and then turn one side over. Fill the center with the Nutella buttercream, leaving a bit of room around the sides. Add a sprinkle of chopped hazelnuts over the buttercream.

Top each macaron and then drizzle with melted dark chocolate and chopped hazelnuts if desired.

Put the assembled chocolate hazelnut macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Nutella Buttercream

These chocolate raspberry macarons are filled homemade  dark chocolate ganache and a tart raspberry compote flavored with Chambord.

Chocolate Raspberry Macarons with Chambord

raspberries (fresh

Chambord (optional)

dark chocolate (chopped)

pink or red gel food coloring (optional)

I recommend making the compote the night before you want to make the macarons so that it has time to fully cool.

Add all of the compote ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 15-20 minutes, stirring frequently until thickened.

Transfer the raspberry compote to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.

Raspberry Compote

The ganache calls for 226 grams (8 ounces) of dark chocolate which is about two chocolate bars. So I like to set aside 1 square to melt to drizzle on the macaron tops. The tiny amount of chocolate won&#39;t affect the consistency of the ganache, and it keeps you from having to break into a whole new chocolate bar!

Finely chop the dark chocolate and place into a large bowl.

Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Pour over the chopped chocolate and let sit for about two minutes.

Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Then add in the Chambord and mix until combined.

Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.

Dark Chocolate Ganache

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