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Chocolate Macaron Filling | Brownie Batter

Macaron filling recipe: Brownie Batter
Course Dessert
Cuisine American, French
Keyword beginner french macaron recipe, brownie batter macarons, chocolate macaron filling, chocolate macarons, french macaron recipe step by step
Prep Time 45 minutes
Cook Time 18 minutes
Resting Time (Approximately) 1 hour
Total Time 2 hours 3 minutes
Servings 45 macarons

Ingredients

Macaron Shells

  • 250 grams finely ground almond flour (blanched)
  • 25 grams unsweetened cocoa powder
  • 250 grams powdered sugar
  • 210 grams egg whites (from about 6-8 eggs)
  • 210 grams granulated sugar
  • pinch of cream of tartar

Macaron Filling

  • 1 stick unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 4 tablespoon heavy cream
  • 4 tablespoon unsweetened cocoa powder
  • 3/4 cup hot chocolate mix Swiss Miss
  • 2 teaspoon pure vanilla extract
  • pinch salt
  • 1/2 cup semi sweet chocolate chips coarsely ground

Macaron Toppings

  • 1/4 cup semi sweet chocolate chips finely ground

Instructions

Making the Macaron Shells

  • Prepare baking sheets with silicon baking mats or line with parchment paper
  • Put the almond flour, cocoa powder, and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
  • Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
  • Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula
  • Put the batter in a pastry bag with a ½ inch plain round tip
  • Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Sprinkle the ground chocolate chips onto the macarons. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
  • Bake 1 sheet at a time for 18 minutes, rotating halfway through
  • While macaron shells are cooling, make the filling

Making the Filling

  • Beat the butter, powdered sugar, and heavy cream until combined
  • Add the cocoa powder, hot chocolate mix, vanilla extract, and pinch of salt then turn it up to high speed and beat until very fluffy
  • Add the ground chocolate chips and beat until incorporated

Best Storage

  • For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying