- About 3 Egg Whites (90 ml)
- 1/3 cup + 1 tsp (76 g) C&H® Granulated Sugar Easy Baking Tub
- 1 ¼ Cup (150 g) C&H® Powdered Sugar – Unsifted
- 1 Tbsp (10 g) Cocoa Powder
- ¾ Cup & 1 Tbsp (80g) Blanched Almond Flour
- ½ cup (113 g) Unsalted butter, room temperature
- 1 cup (120 g) C&H® Powdered Sugar
- ¼ cup (32 g) Malted Milk Powder
- 1 teaspoon (5 ml) Vanilla Extract
- ½ cup (113 g) Melted Milk Chocolate
- Pinch Salt
Chocolate Macarons Shells
For the Malted Chocolate Buttercream
Chocolate Macaron Instructions
Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use a small, round piping tip.
Pour your egg whites into the bowl of a stand mixer and start whisking on medium speed. Once they start to foam, slowly add your C&H® Granulated Pure Cane Sugar and bring up your speed to medium for about three to four minutes.
While your meringue is whisking away, grind together your measured C&H® Powdered Sugar, cocoa powder and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside.
Your meringue is complete when it holds stiff peaks – add desired food coloring and gently whisk for a few additional seconds to incorporate.
Now it’s time for the ever so important Macronage! This is the act of mixing your dry ingredients into your French meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the mixture the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells.
Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch, they are ready to bake! Place the macaron tray onto the stovetop of your preheating oven to help dry the tops of your shells.
Place your macarons in your oven that has been preheated to 310°F. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes.
You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.
Malted Chocolate Buttercream
In a mixing bowl, beat the butter on medium speed until smooth.
Add approximately half of the C&H® Powdered Sugar and beat again. Scrape the sides of the bowl and add the rest of the C&H® Powdered Sugar and malted milk powder. Continue beating for about a minute, scraping the sides as needed, until the mixture is smooth and creamy.
Finally add the vanilla extract, chocolate and salt - continue beating until the frosting is thick and fluffy.
Pipe in a circle on one half of your macaron, before topping with the second half.
Technically, allowing your completed macarons to sit overnight in the fridge allows for the best texture for consuming! If you have the patience, place your macarons in the fridge overnight and enjoy the following day. Macaron shells can be stored in the freezer in an airtight container for a month and still taste as good as new! Take the frozen macarons out of the freezer and let them sit for 10-15 minutes before enjoying, In the fridge, filled macarons should be stored in an airtight container for no more than 3 days.
Emily Laurae is a pastry chef based in Los Angeles where she is constantly inspired by its local flavors and sustainability practices! She has dedicated most of her time to baking, teaching, dreaming, and traveling all over the world. On her blog, you'll find a collection of her developed recipes, available baking classes, and plenty of tips and tricks to help you create beautiful and delicious baked goods in your own kitchen!
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