Chocolate Macaron 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 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 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 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 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.