Description
These German Chocolate Macarons combine the delicate, crisp texture of classic macarons with rich, chocolatey flavors reminiscent of the iconic German chocolate cake.
Ingredients
Scale
- 3 egg whites (100 grams, 3.5 oz)
- 1/2 cup white sugar (100 grams, 3.5 oz)
- 1 cup almond flour (96 grams, 3.4 oz)
- 1/2 cup plus 2 tablespoons powdered sugar (75 grams, 2.64 oz)
- 2 1/2 tablespoons cocoa powder (14 grams, 0.8 oz)
- 1 (14 oz) can sweetened condensed milk
- 1 tablespoon unsalted butter
- 1/3 heaping cup coconut flakes
- 3 oz chocolate chips or candy melts (1/2 cup, 85 grams)
- 1/4 cup coconut flakes (for topping)
Instructions
- Gather all ingredients and prepare a large piping bag fitted with a large round tip. Line two baking sheets with parchment paper or silicone mats, preferably with a macaron template underneath.
- Sift powdered sugar, almond flour, and cocoa powder together and set aside to ensure the macaron shells will be smooth.
- Place egg whites and granulated sugar in a heatproof bowl or double boiler. Over simmering water, whisk until sugar is fully dissolved and the mixture is frothy, testing by rubbing between fingers for sugar granules. Ensure the bowl bottom doesn’t touch the water.
- Transfer mixture to a mixer bowl. Whisk on low for 30 seconds, gradually increase to medium for 1-2 minutes until white and fluffy, then whisk on high until stiff peaks form. Stiff peaks are glossy and hold a firm peak that curves slightly at the tip.
- Pour sifted dry ingredients into stiff egg whites and gently fold using a spatula in a letter J motion. Stop folding when the batter is glossy and flows thickly in a continuous ribbon when dripped.
- Use the figure 8 test by drawing an 8 with the batter from the spatula; it should hold without breaking. Alternatively, do the teaspoon test by spooning a small amount onto the baking mat and checking if it holds its shape without spreading.
- Once batter reaches the right consistency, pipe rounds onto prepared sheets using the piping bag. Tap baking sheets gently on the counter to release air bubbles.
- Allow piped shells to rest at room temperature for 30 to 60 minutes until a skin forms and they are no longer sticky to the touch.
- Preheat oven to 300°F (150°C). Bake shells for 15 to 18 minutes until they develop characteristic “feet” and can be lifted off the paper without sticking.
- In a saucepan, combine sweetened condensed milk, butter, and coconut flakes over medium heat. Stir continuously until heated through and slightly thickened. Remove from heat and fold in chocolate chips or candy melts until melted and smooth.
- Let shells and filling cool completely. Spread or pipe the coconut chocolate filling onto the flat side of one shell, then sandwich with another. Sprinkle additional coconut flakes on top if desired.
- Refrigerate assembled macarons for at least 1 hour to meld flavors before serving. Bring to room temperature before eating for best texture and flavor.
Notes
- Perfect for impressing guests or treating yourself to a sophisticated dessert.
- Ensure the egg whites are at room temperature for better results.
- Allow the macarons to rest properly before baking for the best texture.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 macaron
- Calories: 130
- Sugar: 12g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg