German Chocolate Macarons Recipe

Course: cookie, Dessert

Cuisine: French

Prep Time: 20

Cook Time: 30

Rest: 30

Total Time: 1 20

Servings: macarons

Calories: 161kcal

Author: Becky Hardin - Easy Dessert Recipes

German Chocolate Macarons are the ultimate delicacy! If you follow my foolproof steps, you'll have the most perfect macarons every time. The shells are crunchy on the outside and chewy on the inside, while the filling is smooth and rich with chocolate flavor!

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Equipment

Baking Sheet
Silpat Mat Optional
Piping Tip Set
Kitchen Scale Optional, but recommended!
Stand Mixer
Oven Thermometer Optional, but recommended!

Ingredients

For the Shell

3 large egg whites 90 grams
½ cup granulated sugar 90 grams
⅘ cup powdered sugar 95 grams
1 cup almond flour 95 grams

For the Filling

½ cup unsalted butter 113 grams, softened (1 stick)
2 cups powdered sugar 226 grams
¼ cup chocolate chips 43 grams, melted and cooled
½ cup unsweetened shredded coconut 57 grams, toasted
¼ cup finely chopped pecans 29 grams
1 tablespoon caramel sauce 20 grams

Instructions

For the Shell

Line 2 large sheet pans with Silpat mats or parchment paper. Fit a piping bag with a small, round tip (I like a Wilton #10 or 12) and set aside.
Heat a small saucepan of water over medium-low heat. Place a heatproof bowl over the pot, making sure it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl. Whisk them together continuously until the sugar has fully dissolved, about 4-5 minutes.
3 large egg whites, ½ cup granulated sugar
Transfer the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed (Kitchenaid #6-8) until they form a stiff peak.
Sift the powdered sugar and almond flour through a fine-mesh sieve into the egg whites. Fold in the powdered sugar and almond flour gently, making sure not to deflate the egg whites yet. Make sure to scrape all the way to the bottom of the bowl while you fold.
⅘ cup powdered sugar, 1 cup almond flour
Smush the batter against the sides of the bowl and fold it back together until the meringue flows smoothly. When the meringue is ready to pipe, you should be able to draw a figure 8 without the stream breaking.
Transfer the meringue to the piping bag fitted with the round tip. Pipe 1-inch macarons about 2 inches apart on the Silpat-lined baking sheet.
Immediately when you’ve finished piping a tray, hold the tray 6 inches off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until it appears that any large air bubbles have popped.
Allow the macarons to sit at room temperature until they have formed a skin, about 30 minutes. While the macarons rest, preheat your oven to 325°F.
Bake the macarons one tray at a time for 14 minutes, turning the tray half way through cooking. Repeat with the second tray.
Allow the macarons to cool fully before removing them from the tray.

For the Filling

Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 1-2 minutes.
½ cup unsalted butter
With the mixer on low, slowly add the powdered sugar. Once all of the powdered sugar has been added, add the chocolate and mix to combine. Scrape down the sides of the bowl and turn the mixer to medium-high speed and beat until the buttercream is light and airy, about 2 minutes. Transfer the mixture to a piping bag fitted with your choice of tip.
2 cups powdered sugar, ¼ cup chocolate chips
In a small bowl, combine the coconut, pecans, and caramel and set aside until ready to use.
½ cup unsweetened shredded coconut, ¼ cup finely chopped pecans, 1 tablespoon caramel sauce

Assembly and Aging

Place the macarons in similar-sized pairs. Pipe a small ring of chocolate buttercream onto the flat size of one of the macarons. Fill the center with about ½ teaspoon of the coconut-pecan mixture and gently press another macaron on top, just until the icing reaches the edges. Transfer the macarons to an airtight container and place them in the fridge to age overnight. Bring to room temperature before serving.

Notes

Storage: Store any leftover macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Temperature: Your oven must be at 325°F. Use an oven thermometer!
Shape: To get evenly round macarons, hold the piping bag perpendicular to the tray while you pipe the shells. Don’t try to draw a circle!
Macaronage: The process of folding the dry ingredients into the meringue is one of the most important steps when making macarons. You should be able to draw a figure 8 with the meringue without the stream breaking. There are lots of great videos online if you aren’t 100% sure what the meringue should look like.
I recommend using a kitchen scale and gram measurements for this recipe since macarons are a pretty specific recipe.

Nutrition