Chocolate French Macarons

Light, crisp chocolate French macarons with soft, chewy centers and sweet raspberry buttercream—an elegant and irresistible confection for any celebration.

Recipe Information

Total Time:

Yield:

about 20 sandwich cookies

Ingredients

2 cups powdered sugar

1¼ cups almond meal

3 tablespoons unsweetened cocoa powder

4 large egg whites, at room temperature

1 teaspoon meringue powder

3 tablespoons granulated sugar

Confetti sprinkles, for garnish

1 recipe Raspberry Buttercream Filling

Directions

Line a cookie sheet with parchment paper; set aside. In a medium bowl sift together powdered sugar, almond meal and cocoa powder; set aside.
In a large mixing bowl beat egg whites, meringue powder and salt with an electric mixer on high until soft peaks form (tips curl). Beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form (tips stand straight). Fold half of the almond meal mixture into egg white mixture; fold in remaining almond meal mixture until smooth.
Spoon batter into a pastry bag fitted with a ¼-inch-round tip. Pipe 1-inch rounds 1 inch apart on prepared cookie sheet. Sprinkle with confetti sprinkles. Let stand for 20 to 30 minutes or until tops are no longer sticky.
Position oven rack in center of oven. Preheat oven to 275°F. Bake for 20 to 30 minutes or until bottoms just begin to brown. Cool on cookie sheet for 2 minutes. Using a spatula, transfer cookies to a wire rack; cool completely.
Spread or pipe about 1 teaspoon raspberry buttercream on the flat side of one cookie; sandwich with flat side of another cookie. Repeat with remaining cookies. Transfer to an airtight container and refrigerate overnight before serving.

Chocolate French Macarons

Recipe Information

Ingredients

Directions

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Chocolate French Macarons

Recipe Information

Ingredients

Directions

More Recipes

Related Categories