Chocolate and Vanilla Macarons

Make Perfectly Sized and Evenly Spaced Macarons with Ease

Suggested Cookware
Make Perfectly Sized and Evenly Spaced Macarons with Ease

Chocolate and Vanilla Macarons Recipe

Chocolate and vanilla macarons are a delectable French treat suitable for any occasion. These delicate cookies are filled with a rich chocolate and creamy vanilla filling and make an excellent dessert for parties or afternoon tea. Make your own chocolate and vanilla macarons with this simple recipe.

Ingredients

1/4 cup unsalted butter
- 1/4 cup heavy cream
- 100g dark chocolate for the chocolate filling
- 1/2 teaspoon vanilla extract
- 100g almond flour for the macarons
- 180g powdered sugar
- 50g granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon cocoa powder
3 large egg whites
1 cup powdered sugar

Time Needed

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Instructions

To make the Macarons: Preheat the oven to 300°F (150°C) and prepare a baking sheet with parchment paper.
Combine almond flour and powdered sugar in a food processor and process until fine.
Beat egg whites until foamy in a large mixing bowl, then gradually add granulated sugar and continue beating until stiff peaks form.
Fold in the almond flour mixture, vanilla extract, and cocoa powder until the mixture is smooth and shiny.
Fill a piping bag with the mixture and pipe small circles onto the prepared baking sheet.
Allow the macarons to rest for 15-20 minutes before baking for 15 minutes, or until firm to the touch.
Allow to cool completely on the baking sheet before removing.
Melt dark chocolate in a double boiler or microwave until smooth.
In a separate saucepan, bring heavy cream to a boil.
Remove from the heat and smooth in the melted chocolate.
Allow the mixture to cool until thickened before transferring to a piping bag.
Pipe half of the macarons with chocolate filling and top with the remaining macarons.
To make the Vanilla Filling, cream unsalted butter in a mixing bowl until creamy.
Beat in the powdered sugar and vanilla extract gradually until the mixture is smooth and creamy.
Fill a piping bag halfway with the mixture and pipe it onto half of the remaining macarons.
Gently press together the remaining macarons.
Serve right away or keep in an airtight container for up to 3 days.