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Chocolate Expresso Macaron

Hi guys! Now that I have explained what a macaron is, I would like to share one of my favorite recipes, and a tutorial on how to make them -- chocolate expresso macarons!

To start, gather all your ingredients for the shells and filling:
Shells:

70 grams almond flour
116 grams confectioners sugar (powdered sugar)
1.5 tablespoons cocoa powder
2 large egg whites
52 grams granulated sugar
( Most macaron measurements are made by weight, like grams. This is so that the measurements are more exact!)
Filling:
2 sticks of softened butter
4 cups of confectioners sugar (powdered sugar)
1 teaspoon vanilla extract
2 tablespoons expresso paste dissolved in a bit of water.

For the shells:
1. Put both your almond flour and confectioners sugar through a sifter and combine in a large bowl. Let sit for now.

2. Start by adding your egg whites into your stand mixer, or a bowl with a handheld mixer. I prefer a stand mixer because it will be quicker, and you arm will not get tired! Start whipping the egg whites on medium high setting. Once frothy and bubbly, add in your granulated sugar slowly. You want your egg whites to turn thick, white, and fluffy. You want them to have stiff peaks, so you can put a spoon in and do a quick dip, and if the meringue stands up like a mountain, then it is done!

3. Pour a third of your almond flour confectioners sugar mixture into the meringue. Now, you have to mix a certain way, and it is called macaronage. You fold the batter in on itself with a spatula instead of just mixing in circles like you would a brownie batter. Once it looks mixed, add in another third of your dry mixture and mix, and so on until all is added and looks thoroughly mixed. To tell when you are done mixing, it should have the movement of lava -- slow moving. You can also lift up your spatula, let the batter run off, and see if it slowly falls off together.

4. Now it is time to pipe! Line your baking sheets with either parchment paper, or silicone mats. Next, add your batter to a piping bag and pipe your batter into circles, all you have to do is hover your bag right above your tray and squeeze your piping bag until the batter is the size of circle you want! Once all your batter is piped into circles, you need to get all the air out of them. To do this, you are going to bang your trays on your countertop really hard! I know, this is kind of scary, but it is actually fun! This gets all the air that is trapped inside the batter out and smooths the top of the batter.

5. Set your oven to 325 degrees. Now the shells have to sit on the tray for at least 45 minutes so that they stiffen up. You should be able to lightly brush your finger over the top without any getting on you. The times they have to sit may very. Once they are ready to go in, put them in for 15 minutes.
6. Once the time is up, take them out and let them sit for a couple minutes before removing from tray. They should pop off easily and not stick to the pan.

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For the filling:
1. Add your butter to your mixer and cream until light and fluffy. Then gradually add your powdered sugar until all is combined in.
2. Next, add in your vanilla and expresso paste. Mix until thoroughly combined.

Time to combine:
Grab two shells that are the same size. Pipe a bit of frosting onto the one shell, then place the other shell on top, like a sandwich. The amount of frosting you would like to put in is up to you!

Once you have filled all your macarons, it is time to eat! These macarons are great if you need to bring a desert to a party or function. All of your friends will be in love with them! They are too good to not love

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