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Chocolate Macarons

Happy Galentine’s Day! Or maybe, Happy Valentine’s Day Eve! However you’re saying it this year, I hope you have a lovely day! For me, it’s Galentine’s Day! I have actually never celebrated a Galentine’s Day before, and because of this, I am so stinkin’ excited! I am spending the night with my closest friends/cousins! We’re celebrating with tacos and margaritas! I can’t wait to get my taco on!

Obviously, you can’t have any form of Valentine’s Day celebration without chocolate! I have already made a chocolate mousse earlier in the week to share with my family. Since it’s Galentine’s Day though, I wanted to step it up a notch for my gals! That’s when these chocolate macarons come into play! I mean, how amazing does that sound?! Chocolate. Macarons. I could literally eat the whole batch. I’m actually not going to fess up to the amount I ate while actually making them. That number stays between me and the macarons.

To me, macarons are the ultimate level of fanciness. I remember the first time I had them at this fancy little French market. I immediately fell in love. Alas, this love of mine didn’t last, since the French bakery was quite far away and the price of these sweet cookies was a little bit too much for my wallet. I tried to do some research in the past, but after reading countless posts about the tricky process of making macarons, I had given up on our relationship. However, a couple of months ago, I had a free weekend (crazy, right?!) and I decided to test out making macarons. Ironically enough, my first batch was way more successful than my second batch.

Here’s what I learned: I will eat any macaron, despite how it looks on the outside. The tricky part about making macarons is when you fold the egg whites into the almond flour mixture. The folding part of this recipe is what creates that perfect, crisp shell that macarons are supposed to have. I have made them when the shell comes out perfect, and I have made them when the shell is paper-thin and breaks when you look at it.

When you go to make these, just remember that even though we eat with our eyes first, these will be delicious, despite what they may look like. It might take a while for you to figure out that perfect Goldilocks consistency. I still struggle with it. But, either way, you will have a French macaron, and you should always be happy that you did it!

The filling is totally up to you! For these chocolate macarons, I wanted to do a simple chocolate hazelnut spread that I got from the store, just to make it easy on me. However, you could sub in a ganache filling, or even a whipped ganache, if you really wanted to make it fancy! The filling is totally up to personal preference! I’ve also made a super delicious buttercream filling for my almond macarons that is one of my favorites! I’m sure that the recipe will pop up soon!

Let’s get to it!


1 cup of powdered sugar

1/2 cup of almond flour

3 tablespoons of cocoa powder

2 large egg whites, at room temperature

1/4 cup of granulated sugar

Chocolate Hazelnut spread, for filling

Start by putting the egg whites into the bowl of a stand mixer, and begin to whip on medium-high speed. Next, add the powdered sugar, almond flour, and cocoa powder into a sifter. Sift through three times! You really want this mixture to be nice and light. By this time, the egg whites should be almost to the soft peak stage, add in the granulated sugar. Whip together until the egg whites are glossy with stiff peaks.

Add the egg whites to the almond flour mixture. You want to gently fold together to combine. You want the batter to run slightly but not be too runny. I tend to think of ketchup, where the mixture moves but not at a quick pace. This is probably going to be the hardest part of making macarons. You can think of ketchup or lava! Whatever gives you a better image!

Once combined, put into a piping bag and pipe about 1-inch circles onto a silicone lined baking sheet. Let them sit for about 30-45 minutes. At this point, you’re waiting for a skin to form on top of the macarons. This is crucial to getting that macaron you see in the store.

Bake ina 325-degree oven for about 10-15 minutes. Be sure to rotate halfway through, once the feet have formed.

Let the macarons cool completely before adding their filling! Pipe a small little dollop of the chocolate-hazelnut spread into the middle of one macaron, and add the top macaron, pressing down lightly.

This silicone mat with the macaron circles has seriously changed my life! I definitely suggest making circles to help guide you!
Tap the pan on the counter a few times to help the tips to settle down into the macarons!
I tried to take a picture after the macarons had formed their skin but you couldn’t really tell the difference! However, they will be slightly more dull in color, and their tops will be slightly firm.
Fresh out of the oven! Let them cool before adding the filling!
Can you see how the filled in the outer circle of the mat? Seriously, I could marry this silicone mat…

Stand back and admire your macarons! You did it!

Remember, regardless if they look like store-bought ones, I am fairly positive that they will still taste delicious! This can be a tricky recipe to test out, so feel free to make it a couple of times to really get the feel for the consistency of the batter. You’ve got this!

-Holly Michelle

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