Dutch Chocolate French Macarons

I've read and read all the scrumptious macaron (not macaroon, yes, there is a difference) posts that Tartelette writes about and finally decided to give it a go.  They are surprisingly not too hard to bake!  The key is not to over 'fold' the batter.  Instead of chocolate macarons I wanted to make Tartelette's red berry macarons, but I unfortunately didn't have any powdered food dye handy.  (And our craft and kitchen supply stores don't carry it either.)  Hmmmmm, guess I'll be perusing the net for some powdered food dye.


Macaron Batter:
1 cup powdered sugar
1/2 cup powdered almonds, pulverized
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, sat overnight
5 tablespoons granulated sugar

Chocolate Filling:
1/2 cup heavy cream
2 teaspoons light corn syrup
4 ounces bittersweet chocolate, finely ground
1 tablespoon butter, cut into little pieces

Preheat oven to 300 degrees

Line two baking sheets with parchment paper and have a pastry bag with a Ateco 808 ( you could also use a 807 or 809) tip ready.

Grind together the powdered sugar with the almond powder and cocoa until there are no lumps; use a small food processor.  Pour the sugar mixture through a sieve and throw away the larger almond chunks.

In a bowl of a standing 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.

Pipe the batter on the parchment-lined baking sheets in 1-in circles, evenly spaced 1-in apart.  Let sit on the counter for 45 minutes.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 10-15 minutes.  Let cool completely then remove from baking sheet.

Chocolate Filling:
Heat the cream in a small saucepan with the corn syrup.  When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate.  Let sit one minute, then stir until smooth.  Stir in the pieces of butter.  Let cool completely before using.

Spread a bit of batter  evenly on the inside of the macarons with your finger then sandwich them together.

Store in an airtight container for up to 5 days, or freeze.  If you freeze, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.

Recipe adapted from David Lebovitz


  1. OMG I am totally obsessed with this pic! Those look amazing, save me one? ;)

  2. Noms! These look so yummy!

    I've mentioned you in my Easter reads =D Totally trying this recipe next time I make macarons.


  3. Yummy! Chocolate + chocolate = heaven! They look great!

  4. These looks so scrumptious! What a lovely blog you have. I am now an official follower and will keep an eye out for more of your wonderful recipes:)

    You can visit me @ www.simplequintessentialcuisine

  5. These are gorgeous and look so delicious! :)

  6. These are adorable, and look really tasty. I had no idea macarons were (or could be) that small...I'm thinking maybe I should take a stab at them myself :)

  7. These look amazing! Question, it says to set the egg whites overnight. This might be a dumb question but don't they go bad? Or do you let them sit in the fridge?

  8. Mrs. Dohpaz- Since the yolks are separated from the egg whites before leaving them out (not in the fridge) they actually stay good! I know seems weird but it really helps with getting the macarons right :)

  9. Hi Katie,
    I have been busy downloading your recipes - they look great, cant wait to try them. Thanks for sharing!!

  10. hello! they are amazing!!!!--------i have been told that macaroons taste better if they are 3 or 4 days of age is that true i would be thankful if you reply as soon as you can because i have just made some but they canceled the event i was taking them to and i want to know if it woould be better if i meke more.


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