Chocolate French Macaroons Recipes

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

CHOCOLATE MACARONS RECIPE

Steps:

• 01 - Prepare 3 oven trays covered with baking paper.02 - Into a large bowl mix well the Almond Meal, Icing Sugar and Cocoa. 03 - Pour 1 portion of Egg Whites, Coffee and Vanilla over the Almond Meal mixture without mixing and set aside. 04 - In a saucepan, put the Caster Sugar and Water and stir well. Place over a medium heat. When the Sugar reacher 120C / 248F turn off the heat. 05 - Very quickly, using another bowl and an electric mixer, mix the remaining portion of Egg Whites at high speed until they form very soft peaks. 06 - While the Egg Whites are being beaten at high speed, pour the sugar syrup in, very slowly and continue to beat until the mixture cools. 07 - Now, fold this mixture into the Almond Meal mixture until well incorporated and smooth. 08 - Spoon everything into a piping bag fitted with medium round nozzle and pipe small 3cm / 1in rounds of mixture onto the lined trays, allowing a little room for spreading. And start squeezing the Macarons on the tray. 09- Set the trays of macarons aside for about 30 minutes so they can develop a thin skin. 10 - Preheat the oven to 180C / 350F.

CHOCOLATE MACAROONS - NO BAKE

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

CHOCOLATE MACARON RECIPE

Steps:

• Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
• Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.
• Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
• Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.
• Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
• Add the vanilla to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.
• Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
• Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
• Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
• Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed
• Drop the pan onto the table 5-6 times from about 5" above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
• Allow to dry, uncovered until a crust forms on the surface. About 30 minutes - 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
• Bake at 320ºF for about 14-15 minutes or until lightly browned. If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
• Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container.
• Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.

CHOCOLATE FRENCH MACARONS WITH RASPBERRY FILLING

Steps:

• Preheat your oven to 325F. Use an oven thermometer to be sure your oven temperature is exact. Slight variances will cause large changes in your results.
• In a medium bowl, mix together the powdered sugar, almond flour, and cocoa powder. Set aside.
• In a large bowl, beat the egg whites until foamy with an electric hand mixer fitted with wire whipping beaters and set to medium high speed. (You're looking for the consistency of bath tub bubbles.)
• Add the cream of tartar and beat for a few seconds more.
• While beating, slowly add the granulated sugar. Continue to beat until you have nearly stiff peaks, 1-2 minutes. (To tell if you have nearly stiff peaks, stop beating, and lightly dip the beaters into the meringue. When you pull the beaters out of the meringue, the peaks that form should stand up, with the tips folding over only slightly.)
• Sift half of the almond flour mixture into the bowl with the meringue. Gently fold the dry ingredients into the meringue for a few strokes, using a circular motion around the bowl and under the batter. Sift in the remaining almond flour mixture and continue to fold, until the dry ingredients are completely incorporated into the meringue. The batter should be smooth and glossy. It should slowly shift if you tip the bowl, but it should not be too runny or liquidy.
• Fill a large pastry bag fitted with a ½ inch tip with the batter. (If you don't have a pastry bag, you can use a quart Ziploc bag with one corner snipped to create a ½ inch hole.)
• Gently pipe the batter into 2 inch circles spaced 1 inch apart onto a cookie sheet lined with parchment paper. To pipe, hover your tip a 1/2 inch above the cookie sheet and squeeze the bag gently. The meringue should flow in an even circle outward from your tip. Stop piping when you have a 2 inch diameter circle. Gently lift your tip. The batter should flatten into itself after a few seconds, but if it forms a small beak, that's ok. We'll take care of those in a minute.
• After piping your cookies, if they still have a small beak, dip your finger in a bowl of cool water to slightly dampen it. Gently pat the piped meringue to flatten the beaks and create a smooth top.
• Let the piped cookies rest until a dry film forms on the macaron, the batter should lose its shininess and become dull in color. You should be able to lightly touch the cookies and the batter shouldn't stick to your finger. This could take anywhere from 20-40 minutes, depending on the batter and the moisture level of your kitchen.
• Bake the rested macarons at 325F for 14-15 minutes until crisp on the outside and dry to the touch. (The foot should not squish or wiggle when you lightly touch them.)
• Remove the macarons form the oven and let them cool on the baking sheet for 15-20 minutes before gently removing them from the parchment paper to cool on a wire rack completely before filling.
• While the cookies are cooling, make the filing. Beat butter and jam with an electric hand mixer fitted with wire whisk beaters on medium speed until the butter is fluffy and the two are combined. Slowly add the powdered sugar until a thick and fluffy frosting forms. It should be spreadable but firm.
• When cookies are completely cool, spread about 1 tsp of filling on the bottom of one cookie. Gently sandwich the filling with a second cookie, pressing until the filling nearly reaches the edges of the cookies.
• Store the filled macarons in a sealed container on the counter for up to a week or in the refrigerator for up to two weeks.
• We recommend filling the sandwiches no more than 1 day before you plan to serve them. If you want to make your cookies ahead of time, keep the cookies, unfilled, in a sealed, dry container, until you are ready to fill them.

FRENCH MACARONS

Steps:

• Place the almond flour and 1-1/2 cups plus 3 Tbsp. confectioners' sugar in a food processor; pulse until thoroughly mixed to ensure almond flour is very fine. Pass almond flour mixture through a fine-mesh sieve; discard any large pieces that remain. , Place egg whites in a very clean bowl of a stand mixer fitted with whisk attachment; whisk on medium-low speed until frothy. Slowly add superfine sugar; whisk until dissolved, 1-2 minutes. Slowly add remaining confectioners' sugar; increase speed to high and whip until meringue is glossy and stiff peaks form, 2-3 minutes. , Gently fold one-third of the almond flour mixture into meringue; gently fold in remaining almond flour in 2 additions. Using side of spatula, smooth batter up sides of bowl several times to remove air bubbles and ensure there are no lumps; do not overmix. Run spatula down the center of the bowl; the line in the batter should remain visible for a moment before mixture runs back into itself., Position rack in upper third of oven; preheat oven to 300°. Transfer batter into a pastry bag fitted with a #7 or #10 round tip. Pipe 1-3/8-in. rounds onto parchment about 1 in. apart. Tap tray against counter 2-3 times to remove excess air bubbles. Let macarons rest until no longer wet or sticky to the touch, 30-60 minutes. Bake, 1 tray at a time, until cookies rise about 1/8-in. to form "feet," 14-16 minutes, rotating tray halfway through baking. Remove tray and let macarons cool completely; repeat with remaining trays. Once macarons have cooled completely, remove from parchment. , To make filling, cream butter in a stand mixer fitted with whisk attachment; slowly add powdered sugar until incorporated. Add heavy cream, vanilla and salt; mix until smooth. Pour frosting into a pastry bag fitted with a small round tip; pipe buttercream onto half the macarons. Top with remaining macaron shells. Refrigerate, covered, until ready to serve. , Peppermint Variation: For macaron shells: Add green gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate: If desired, top macaron shells with crushed candy canes just after they have been piped and before skin has formed. For filling: Add 1/4 to 1/2 teaspoon peppermint extract to mixed frosting. Assemble as directed. , Cranberry Variation: For macaron shells: Add red gel food coloring (do not use liquid food coloring) to whipped meringue until desired color is reached. To decorate macaron shells: Place white candy melts or white chocolate in a microwave-safe bowl and microwave at 30-second intervals, stirring frequently, until melted and smooth. Place chocolate in a piping bag fitted with a fine round decorating tip; drizzle over macaron shells. Immediately sprinkle with red, green and white assorted sprinkles. For filling: If desired, add 2-3 drops cranberry flavoring to frosting. Pipe a circle of frosting onto bottoms of half the macaron shells. Place 1/4 teaspoon canned cranberry sauce in center of frosting circle. Top with remaining macaron shells. , Hot Chocolate Variation: For macaron shells: Add 2 tablespoons dark cocoa powder to almond flour and confectioners' sugar before sifting. To decorate: Using stiff royal frosting, pipe snowflake designs onto half of the cooled macaron shells. For filling: If desired, using marshmallow fluff instead of frosting, pipe a circle onto bottoms of half the macaron shells. Place 1/2 cup chocolate chips and and 2 tablespoons heavy cream in a microwave-safe bowl; microwave at 30-second intervals, stirring frequently, until melted and smooth. Place 1/4 teaspoon chocolate mixture in the center of marshmallow circle; top with remaining macaron shells.

CHOCOLATE MACARONS (EASY STEP BY STEP)

Steps:

• In a bowl of a standing electric mixer, beat the egg whites with granulated sugar until they begin to rise and hold their shape.
• Sift powdered sugar, cocoa and almond flour to get rid of any lumps.
• Stir in dry ingredients into egg whites. Be sure not to over mix the ingredients.
• Place plastic bag or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag.
• Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
• Bake macarons at 350 °F for 13-15 minutes, depending on your oven. I would suggest checking them after 13 minutes or so.
• Place butter together with chocolate chips in a glass bowl.
• Microwave chocolate with butter in 30-second increments. Stir to combine it together every 30 seconds to ensure that the mixture is perfectly creamy. Let the mixture cool down to room temperature.
• Place spoonful of the cream on a flat side of the macaron and cover it with another macaron.

CHOCOLATE CHERRY FRENCH MACARONS

Steps:

• Line 3 baking sheets with baking mats or parchment paper.
• Make the cookie base: Using a fine mesh strainer, sift together the powdered sugar and almond flour. (This may take some time - I use a spatula to try to work out any large clumps or pieces. If there are bits of the almond flour that won't go through the strainer, you can put the mixture in a food processor and pulse a few times. Make sure to just pulse so you don't turn it into butter.)
• Add the 65g of egg whites and stir until the mixture is moistened.
• Make the Italian meringue: Place the 185g of sugar in a small saucepan. Add about 2 tablespoons of water and stir with your finger until the sugar is moistened. Wet your finger and wipe down the sides of the pan to remove any sugar on the sides of the pan.
• Place the pan over medium heat and bring to a boil.
• Meanwhile, place the egg whites in the bowl of a mixer fitted with the whisk attachment. Add the remaining 1 tablespoon of sugar and the cream of tartar. Turn the mixer on to medium-low.
• Once the sugar has dissolved in the saucepan, take a pastry brush dipped in water and wash down the sides of the pan. Once the mixture is at a roiling boil, turn the mixer up to medium high.
• Cook the mixture until it reaches 244ºF on a thermometer.
• When the egg whites have volume but are still soft, turn the mixture to low and slowly drizzle the sugar mixture into the egg whites, between the side of the bowl and the outer reach of the whisk. Turn the speed up to medium and continue to whip until the outside of the bowl has cooled off and the whites are firm and glossy but not dry, about 5 minutes.
• Add a small amount of the meringue to the cookie base and stir it in with a spatula. This will lighten up the mixture. Add in a few drops of red food coloring. Add the remaining meringue in 3 batches, folding them gently into the mixture. When the meringue is completely incorporated, continue to fold the mixture over until the mixture forms a ribbon that settles slowly into the mixture. If the ribbon rests on top of the mixture, stir another 4 or 5 times and test again. You don't want to stir it too much to liquify the mixture, or the cookies will not hold their shape.
• Preheat the oven to 350ºF.
• Transfer the mixture to a piping bag fitted with a large round tip (I used Ateco #804). Pipe the mixture onto the prepared baking sheets in quarter sized rounds.
• Let the cookies stand at room temperature for 10-15 minutes. The cookies should be dry to the touch and will form a "shell" on the surface.
• Bake the pans for 8-10 minutes each, until they are risen and set, but not browned. Remove from the oven and let them cool on the pan.
• Beat the butter in a medium bowl until light and fluffy. Slowly add in the powdered sugar and the cocoa and continue to beat until smooth. Add in 1 tablespoon of milk and the cherry extract. Continue to beat until combined. Add an additional tablespoon of milk, if needed, to achieve a consistency that is easy for piping. Transfer the mixture to a piping bag fitted with a medium round tip.
• To assemble the macarons, turn half of the macaron shells upside down. Cut the maraschino cherries in half or into thirds, and place one piece in the middle of each of the cookies that are upside down. Pipe the buttercream around the cherry. Place another macaron shell on top, flat side down. Press down lightly.
• Store the cookies in a covered container in the refrigerator. Bring to room temperature before serving.

CHOCOLATE MACARONS

Steps:

• Preheat oven to 350º F (180º C).
• Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
• Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough.
• In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
• Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).
• Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
• Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

RASPBERRY CHOCOLATE FRENCH MACAROONS

Steps:

• Make macaroons:
• Line 2 baking sheets with parchment paper.
• Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
• Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
• Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
• Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
• Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
• Make ganache while macaroons bake:
• Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
• Assemble cookies:
• Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.