Macarons are my new favorite cookie. They are crispy on the outside, gooey on the inside and light and airy all around. It wasn’t until a year ago that I ever tasted a macaron. Reason for that is like many others, I kept thinking it was the same thing as a “macaroon” and I don’t love coconut. I couldn’t have been more wrong. French macarons are made with almond flour and egg whites. If you never had a macaron, I urge you to try this recipe. It won’t disappoint.
To make these cookies, three recipes are needed. A thin mint wafer recipe, chocolate filling, and the macarons themselves.
Before you gather the ingredients, gather the equipment first. Macarons can be made in any shape but I thought with Valentine’s Day coming up, why not make them heart shaped. Whether you make them round, heart or square be sure you have a cookie cutter a little smaller than the projected size of the macaron for the mint wafer. You don’t want to see the thin mint protruding from the sides of the macaron.
I used the Wilton nesting heart cutters. For the thin mint I used the second smallest size which is about 1 inch by 1 1/2 inch. If you’re going to make them round then use a 1 1/2 inch cutter.
You will also need a kitchen scale. Macarons can be tricky and one reason they don’t turn out right is the inaccuracy of the measured ingredients. See here Measuring Ingredients for more about that.
Chocolate Mint Wafer
1/2 cup sugar
1/4 cup unsalted butter (room temperature)
1 tsp peppermint extract
1/4 cup cocoa powder
3/4 cup all purpose flour
1 tsp baking powder
pinch of salt
In a medium bowl whisk the sugar and butter (room temperature) together until pale and fluffy. Add the whole egg and continue whisking until it has completely absorbed into the butter and sugar. Then add the extract. Sift together the cocoa powder, all purpose flour, baking soda, and fold it into the butter mixture until it becomes one solid mass.
Take the cookie dough out of the bowl and roll it out to about ⅛ of an inch thick. Cut desired shapes out of the dough and place them onto a baking tray lined with parchment paper or a silpat. Bake in a 300°F oven for 15 minutes. Take them out of the oven and allow to cool before use.
Here is my recipe for Chocolate Macarons
To make them heart shaped, I traced the hearts with a dark pencil onto parchment paper using a cookie cutter one size larger than the wafers.
If you don’t have a silicone liner, turn the parchment paper upside down (so the penciled writing is facing down) and pipe the hearts. I placed my silicone liner on top of the parchment paper and piped hearts.
While they are cooling make chocolate filling. I used my Clean Eating Chocolate Fudge
To assemble, pipe a little bit of chocolate fudge on the flat side of the macaron. Place a mint wafer on top and pipe some more chocolate fudge on top of the wafer. Then another macaron, flat side, on top.