Holiday Dark Chocolate Macarons

7. 10. 2025

The eye-pleasing green macaroons with Christmas sprinkles filled with a creamy and rich dark chocolate filling will be loved by your whole family and will become a hit this holiday season!

What you will need

For the shells:

• 1 1/2 cup almond flour
• 1 1/2 cup powdered sugar
• 1/3 cup egg whites (divided into two portions)
• 3/4 cup granulated sugar
• 1,5oz water
• 10 drops green gel food coloring (optional)
• colorful Christmas sprinkles

For the filling:

• 1 cup dark chocolate, finely chopped
• 1 cup whipping cream
• 1/2 tablespoon butter, softened

Method

Shells:

• Line 2-3 trays with baking paper.
• Sift the almond flour and granulated sugar into a large bowl, discarding any large granules remaining in the sieve.
• Whisk to combine.
• If there are a lot of large pieces left, put all the flour and sugar into a food processor and blend for a minute, then sift again.
•  Fold half the egg whites into the dry ingredients using a spatula to form a thick paste.
• Add the granulated sugar and water to a small saucepan and heat over medium-high heat until it reads 240°F with a candy thermometer.
• While the sugar is cooking, beat another half of the egg whites until they are foamy and form small, firm bubbles.
• Once the sugar syrup has reached the desired temperature, reduce the speed of the mixer and carefully add the hot syrup to the egg whites.
• Let it run in a slow stream down the side of the mixing bowl.
• Once all the syrup has been added, increase the speed to high and beat for 3-4 minutes until soft peaks form.
• Stop the blender and add the gel food coloring.
• Continue beating the egg whites for a few more minutes until they are thick and glossy and form stiff peaks.
• Let the meringues cool to room temperature.
• Take part of the meringue with a spatula and add it to the almond sugar paste.
• Fold using the macaronage technique; see recipes above.
• Add the remaining meringue and continue folding the dough until the dough is thin enough to make a figure eight with a spatula.
• Transfer the dough to a piping bag fitted with a medium round tip.
• Secure the end of the bag with a clip or rubber band.
• Spread the dough onto the prepared baking sheet in even circles with a diameter of about 1 1/2 inches.
• Tap the baking sheet on the counter a few times to release air bubbles from the macaroons.
• Pierce the remaining air bubbles with a toothpick.
• Sprinkle the sprinkles over the macaroons.
• Let the macaroons sit for 30-60 minutes to dry.
• Preheat the oven to 325°F.
• Bake one sheet at a time for 12-14 minutes.
• The macaroons are ready when the tops are firm and give little or no wiggle when tapped lightly.
• Allow to cool completely before removing from the tin.

Filling:

• Place the finely chopped chocolate in a medium bowl.
• Heat the cream in the microwave for 30-45 seconds until hot.
• Pour the hot cream over the chocolate and let it sit for a few minutes.
• Stir until all the chocolate has melted.
• If necessary, place back in the microwave for 15 seconds until the chocolate is completely melted.
• Stir in the butter.
• Let sit at room temperature (or in the fridge) until the filling thickens.
• After it has hardened, beat the filling using a hand mixer to a fluffy consistency.
• Put the whipped filling into a small piping bag with a small round tip.
• Place circles of filling on the flat side of one macaroon and cover with another.
• Enjoy your meal!

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