Best 5 Chocolate Filled Almond Macarons Recipes

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Indulge in a delightful culinary journey with our exquisite chocolate-filled almond macarons. These delectable treats are a harmonious blend of delicate almond meringue shells and a rich, velvety chocolate ganache filling, creating a symphony of flavors that will tantalize your taste buds. Each bite offers a textural contrast between the crisp outer shell and the smooth, creamy filling, making these macarons an irresistible indulgence. With our easy-to-follow recipe and step-by-step instructions, you can recreate these gourmet macarons in the comfort of your own kitchen. Additionally, we have included variations for different fillings and decorations, allowing you to customize these macarons to your liking. Whether you prefer a classic chocolate ganache or a fruity raspberry filling, these versatile macarons can be tailored to suit any palate. Get ready to impress your friends and family with these elegant and delicious chocolate-filled almond macarons.

Recipes included in the article:

* Classic Chocolate Ganache Filling: A timeless combination of dark chocolate and heavy cream, this ganache is rich, decadent, and pairs perfectly with the almond macaron shells.

* Raspberry Filling: For a fruity twist, this filling uses fresh raspberries, sugar, and lemon juice to create a vibrant and tangy filling that complements the almond macarons beautifully.

* Matcha Ganache Filling: This unique filling incorporates matcha powder into the ganache, resulting in a vibrant green color and a subtle, earthy flavor that adds a sophisticated touch to the macarons.

* Chocolate-Dipped Macarons: Take your macarons to the next level by dipping them in melted chocolate. This adds an extra layer of richness and creates a visually stunning treat.

* Decorated Macarons: Unleash your creativity and decorate your macarons with a variety of toppings, such as sprinkles, chopped nuts, or edible glitter. These decorations add a personal touch and make the macarons perfect for special occasions.

Here are our top 5 tried and tested recipes!

CHOCOLATE-FILLED ALMOND MACAROONS RECIPE



Chocolate-Filled Almond Macaroons Recipe image

These light-as-air almond macaroons are a perfect dessert for special occasions. The recipe comes from John Barricelli's "SoNo Baking Company Cookbook."Photo credit: Ben Fink

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 36 cookies

Number Of Ingredients 6

1 3/4 cups Ganache for Almond Macaroons
1 (8-ounce) can almond paste (1 cup)
6 tablespoons sugar, plus extra for sprinkling
1 teaspoon almond extract
1/2 teaspoon coarse salt
2 large egg whites, lightly beaten, room temperature

Steps:

  • Line two baking sheets with parchment paper or nonstick baking mats; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together almond paste and sugar on medium-high until almond paste breaks down and mixture is well combined, 3 to 5 minutes. Scrape down sides of bowl. Add almond extract and salt; beat until well combined.
  • With the mixer running, add egg whites, 1 teaspoon at a time, beating well and scraping down the sides of the bowl after each addition. The batter should be smooth and thick enough to pipe.
  • Preheat oven to 325 degrees.
  • Transfer batter to a pastry bag fitted with a No. 4 (1/2-inch) pastry tip. Holding pastry tip about 3/4 inch above the parchment paper on prepared baking sheet, pipe a quarter-size round of batter onto parchment paper. Lift the bag off the batter a slight sideways jerking motion of your hand, producing a flat, rather than pointy, top on the cookie. Continue piping cookies about 1 inch apart, trying to finish with as small a peak as possible to leave tops rounded and smooth. Wet a finger with warm water to smooth out any remaining peaked tops; sprinkle generously with sugar. Let stand at room temperature 15 to 20 minutes so that a thin, crisp crust develops on outside of each cookie.
  • Transfer baking sheets to oven and bake, rotating baking sheets top to bottom and back to front two-thirds through, until set but not browned and still gooey in the centers, 18 to 20 minutes. Transfer baking sheet to a wire rack; let cookies cool on baking sheets for 10 minutes. Transfer cookies to wire rack to cool completely.
  • To fill cookies, place 1 teaspoon ganache on the bottom of one cookie, sandwich with the flat side of a second cookie. Repeat process with remaining ganache and cookies.

FRENCH ALMOND MACARONS



French Almond Macarons image

These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 8

1 1/4 cups confectioners' sugar
1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
All-purpose flour, for dipping
3 large egg whites
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
1/2 recipe Swiss Meringue Buttercream for French Almond Macarons

Steps:

  • Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
  • Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
  • Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool completely.
  • Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

CHOCOLATE CARAMEL MACARONS



Chocolate Caramel Macarons image

There are American macaroons, usually generously sized, coconut-based confections. And then there are French macarons, diminutive and almond imbued. This recipe skews French, but with a twist. Instead of the typical buttercream or ganache filling, there's a crunchy caramel candy layer in between the cocoa layers. These are fudgy little confections more like candy than cookies. They also happen to be both gluten-free and can be kosher for Passover, if you use kosher-for-Passover confectioners' sugar. You can make the macarons five days ahead, but don't fill them more than a day ahead. Or serve them without the caramel for something slightly less sweet, but just as intense.

Provided by Melissa Clark

Categories     dessert

Time 1h45m

Yield About 2 1/2 dozen filled macarons

Number Of Ingredients 7

180 grams confectioners' sugar (1 3/4 cups), see note
95 grams almond flour or ground almonds (1 cup)
30 grams natural unsweetened cocoa powder (5 tablespoons)
1/4 teaspoon fine salt
3 large egg whites, at room temperature
255 grams granulated sugar (1 cup plus 3 tablespoons)
57 grams bittersweet chocolate (2 ounces), chopped

Steps:

  • Line two or three baking sheets with parchment or nonstick baking mats.
  • In a bowl, whisk together confectioners' sugar, almond flour, cocoa powder and salt.
  • Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium speed until egg whites are white in color and hold onto the bottom of the whisk, 2 to 3 minutes. Continue to beat, slowly adding 40 grams (3 tablespoons) granulated sugar until peaks are stiff, about 1 minute.
  • Using a rubber spatula, gently fold almond mixture into egg whites in 4 batches, until there are no traces of egg whites.
  • Spoon batter into a pastry bag or a heavy-duty plastic bag, cutting a small hole in a corner of the plastic bag. Pipe 1-inch rounds of batter, an inch apart from one another, onto the baking sheets.. (Alternatively, use a 1/2 teaspoon measure to form the rounds.) Pick up baking sheets and bang them against work surface. Let sheets sit at room temperature for 30 minutes to dry tops. (Don't skip this step; it helps the macarons rise nicely.)
  • Heat oven to 350 degrees. Bake macarons until puffed and firm, 10 to 12 minutes, rotating the sheets halfway through baking. Transfer sheets to rack to cool completely, then overturn cookies on the baking sheets so that flat bottoms are facing up.
  • To make the caramel, combine the remaining 215 grams (1 cup) granulated sugar with 1/4 cup water in a clean, dry skillet over medium heat. Cook, swirling the pan occasionally to help distribute the sugar until it completely melts and turns a rich reddish brown (imagine the color of an Irish setter), about 15 minutes.
  • Working quickly, spoon caramel over half the overturned cookies; immediately sandwich with remaining, unfilled cookies. If the caramel hardens before you're done, gently melt it over low heat and continue filling cookies.
  • Fill a small saucepan with water and bring to a simmer. Place chocolate in a heatproof bowl and place over pot. Heat, stirring frequently, until melted. (Or melt chocolate in the microwave.) Using a fork, drizzle cookies with melted chocolate. Let the caramel and chocolate set at room temperature or in the refrigerator. The caramel should harden to the texture of hard candy.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 26 milligrams, Sugar 16 grams

CHOCOLATE ALMOND MACAROONS



Chocolate Almond Macaroons image

If you are a chocolate lover, then you will love these, there much more interesting then plain macaroon cookies!

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 32m

Yield 40 cookies (approx)

Number Of Ingredients 6

3 egg whites
1/4 teaspoon salt
1 cup sugar
1/2 cup finely ground almonds
1/2 teaspoon vanilla
1 cup semi-sweet chocolate chips, melted and cooled

Steps:

  • Set oven to 350 degrees.
  • Butter generously a large cookie sheet.
  • Beat egg whites and salt until stiff, but not dry.
  • Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
  • Fold in almonds, vanilla and melted chocolate.
  • Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
  • Bake for 12-15 minutes.
  • Careful not to overbake, as the cookies will lose their texture.

CHOCOLATE-ALMOND MACAROONS



Chocolate-Almond Macaroons image

Ground almonds and chocolate put a new spin on an old favorite.

Provided by Laria Tabul

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

2 cups almonds
1 cup white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 eggs
½ teaspoon almond extract
¾ cup chopped semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  • Finely grind the almonds, sugar, cinnamon and salt in a food processor.
  • Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
  • Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
  • Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g

Tips:

  • Mise en Place: Before starting, measure and prepare all ingredients. This will ensure smooth and efficient baking.
  • Almond Flour: Use finely ground almond flour for a smooth texture. If using whole almonds, grind them in a food processor until fine.
  • Egg Whites: Use room temperature egg whites for better volume and stability.
  • Macaronage: Be patient and mix the almond mixture and meringue together until the batter flows like lava and falls off the spatula in a ribbon.
  • Piping: Use a piping bag fitted with a round tip to create uniform macaron shells.
  • Drying: Allow the macaron shells to dry for at least 30 minutes before baking. This will help prevent cracking.
  • Baking: Bake the macarons at a low temperature for a longer time to prevent over-browning and ensure a chewy texture.
  • Filling: Ganache is a classic filling for macarons. You can also try other fillings like buttercream, jam, or Nutella.

Conclusion:

Chocolate-filled almond macarons are a delicious and elegant treat that is perfect for any occasion. With careful attention to detail and a bit of practice, you can create these delightful pastries at home. Remember to follow the tips and techniques outlined in this article to achieve the best results. Enjoy the sweet satisfaction of homemade macarons!

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