Mexican Chocolate Macarons

Mexican Chocolate Macarons

Guys. Guys. GUYS!!!!!!!!!!!! I know I say certain recipes are my favorite, and I genuinely mean it, but I'm going to say it again. These Mexican Chocolate Macarons are my absolute new favorite. 


Mexican Chocolate Macarons

Inspired by Mexican Chocolate, these Mexican Chocolate Macarons have that classic crisp shell and chewy interior. Both the rich chocolate filling and the macaron shells are flavored with warm spices. Macarons are best when made the day before enjoying, which makes them perfect for dinner parties or giving. 


*this recipe was developed for my friends at Imperial Sugar.


Mexican Chocolate Macarons

Before you think that they're too fiddly and you can't make them, I'm here to tell you a secret. They're actually pretty EASY to make and not as tricky as everyone says. They take a lot less time than decorated cookies; I know that for sure! 


Oh, and don't let anyone tell you that you can't make macarons when it's humid outside (I live in muggy, damp, sauna-like, awful-for-curly-hair, humid Houston) or that your egg whites have to be aged for several days. Hogwash. Baloney. Don't be scared. 


Mexican Chocolate Macarons

First things first...

How do you pronounce "macaron?"


Y'all. It's not "mac-a-roon." It's "mac-a-rawn." Macaroons are those puffy coconut cookies. Macarons are French almond meringue cookies sandwich cookies. So, let's review. The proper pronunciation of macaron is "mac-a-rawn." Gold star! 


What is Mexican Chocolate? 

How to Make Mexican Chocolate Macarons

Because I was unsure how easy or difficult it would be to find Mexican chocolate, I made these with a nod to Mexican chocolate flavors. According to Fine Cooking, Mexican Chocolate is "made from ground roasted cacao nibs, sugar, and cinnamon, it has a slightly granular texture and a distinctive spiced flavor." It can also include ground nuts, chiles, and other spices like nutmeg or allspice.


For the macaron shells, I used cacao nibs, cinnamon, nutmeg, and cayenne, along with cocoa powder. 


Mexican Chocolate Macarons

The chocolate filling is also spiced with cinnamon and just a bit of cayenne. 


The small amount of cayenne doesn't make the cookies spicy but leaves a lingering sparkle on the tongue that makes you think...what WAS that magic?!? 


How to Make Mexican Chocolate Macarons


How to make Mexican Chocolate Macarons

You'll start by making a template for piping your mac using a 1 1/2" cookie cutter. Be sure to flip the parchment paper over before piping the batter. 


How to Make Mexican Chocolate Macarons

Everything but the eggs and granulated sugar gets a spin in the food processor and then sifted. 


How to Make Mexican Chocolate Macarons

You'll whip the eggs and sugar until stiff peaks form. Meaning, the mixture will look like Conan O'Brien's hair and won't lose its shape when wiggled. 


How to Make Mexican Chocolate Macarons

These two mixtures get folded together to make the batter. Pipe onto the prepared template. 


Here are two tricks for making perfect macarons:

  • Once the batter is piped, drop the cookie sheet straight down onto the counter from a height of a few inches. This should knock out any air bubbles. 
  • Let the piped cookies sit at room temperature for 30-60 minutes. Having them in a room with a ceiling fan or with an oscillating fan nearby will help them dry on top and develop those darling little macaron feet during the bake. 


Bake them up!

How can you tell when macarons are done? 

How to Make Mexican Chocolate Macarons, when are macarons done?

Perfectly baked macarons will have a crisp shell and will lift easily from the parchment right out of the oven. You'll want them to cool on the cookie sheet, but test to see if one or two will lift to ensure they're properly baked. 


Mexican Chocolate Macarons
Mexican Chocolate Macarons

Once cooled, you'll make them filling and, well, fill them. The filling is super easy to make, super luscious to eat, ganache of sorts made from bittersweet chocolate chips, cream, cinnamon, cayenne, salt, and vanilla.


Macarons taste best when they're made at least a day ahead of time and stored in the refrigerator. They'll keep well refrigerated for a week or so and can be frozen for up to 3 months. 


Mexican Chocolate Macarons

I'm sharing my recipe for Mexican Chocolate Macarons over on Imperial Sugar

Grab the recipe, make them, and tag me (@bridget350 and @imperial_sugar on Instagram)! We want to see your macs! 

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2 comments

  1. Absolutely need to give these a whirl. Thank you.

    ReplyDelete
  2. Honestly they are just perfect.⭐️And macaroooooon makes me cringe lol.

    ReplyDelete

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