Chocolate Chip Macarons
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Chocolate Chip Macarons are made with chocolate macaron shells and filled with milk chocolate ganache. I wanted these macarons to look exactly like chocolate chip cookies. I added mini chocolate chips on top of the macaron shells right after piping. If you have never baked macaron shells with chocolate chips, then you have to check this recipe.
Table of Contents
Why You’ll Love This Recipe
- If you like chocolate chip cookies, you will love these macarons. Check also Meringoron or Aperol Macarons.
- These are gluten-free cookies. Try also Strawberry or Blueberry Macarons.
- These macarons are for chocolate lovers. Check Chunky Chocolate Chip Cookies or Dubai Chocolate Macarons.
How to Make Chocolate Chip Macarons
- Bake chocolate macaron shells. I have a recipe for making macaron shells using the no-rest method. Saves a lot of time, especially around the holiday season. If you prefer Italian meringue, the recipe is also available. I make macarons in the Thermomix too.
- Make Milk Chocolate ganache.
- Assemble macarons.
How to Make Chocolate Macaron Shells
To make chocolate macaron shells, I used a Basic French meringue recipe. Pipe macaron shells on the baking mat.
For the texture and look of chocolate chip cookies, I added mini chocolate chips on top of the shells. I used Nestle Toll House Semi-Sweet Morsels. Right after piping macaron shells and topping the baking tray, add a few mini chocolate chips.
Let the shells rest on the countertop until no batter sticks to your fingers when you touch them. Bake in the preheated oven at 300°F (150°C) for 12-14 minutes. Temperature and time may vary, depending on your oven. Do not worry, chocolate chips will not melt. Let shells cool completely on the baking mat before filling with the ganache.
How to Make Milk Chocolate Ganache
Semi-melt chocolate in the microwave or using the double-boiler method. In the small saucepan over medium heat, warm up heavy cream and glucose syrup. Do not boil! Pour the hot heavy cream mixture over the melted chocolate in 3 parts. Use a spatula to mix quickly and press down. Emulsify with a hand blender. Add butter and salt. Emulsify again. Transfer into a flat container and cover with plastic wrap “to contact.” Let the ganache sit on the countertop for a few hours. Check the ganache for piping consistency by pressing with your fingers. Check the video on my YouTube Channel on how to make ganache.
How to Assemble
Transfer the ganache into a pastry bag with a round piping tip. Pipe ganache on one flat side of the macaron shell. Sandwich a macaron with another macaron shell, the one with chocolate chips on top. Make sure that the ganache is not coming out of the sides. Repeat with other shells. Place filled macarons into an airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
Expert Tips
- If you are using a convection bake setting in the oven for macarons, I would recommend placing the empty baking tray on the top shelf. This will help to prevent the melting of chocolate chips.
- Use mini chocolate chips for the topping. Large chips may affect macaron shells while baking.
- Add a few chocolate chips into the center after piping the ganache.
- Chocolate macaron shells can be replaced with regular shells with brown food coloring.
Recipe FAQs
Store Chocolate Chip Macarons in the fridge in an airtight container for 2-3 days.
You can freeze macarons with this filling in an airtight container, which is great for making ahead of holiday times. Defrost macarons in the fridge. Chocolate Chips on top of the macarons do not melt and stay intact all the time.
This happens if macaron shells do not rest enough before baking.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or the wrong oven temperature.
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Recipe
Chocolate Chip Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 spatula
- 2 pastry bag
- 2 baking sheet tray
Ingredients
Chocolate Macaron Shells
- 15 gr cocoa powder
- 125 gr almond flour (1 cup)
- 125 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 50 gr mini chocolate chips
Milk Chocolate Ganache
- 200 gr milk chocolate
- 100 ml heavy cream
- 20 gr glucose syrup
- 30 gr unsalted butter
- 5 gr salt
Instructions
How to Make Chocolate Macaron Shells
- In the mixing bowl, sift together cocoa powder, almond flour, and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Increase speed to medium-high and whip until stiff peaks form. This will take 10-15 minutes.
- Add dry ingredients and start folding in the butter. When the macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top a baking sheet pan with pipped macaron shells a few times. Add mini chocolate chips to the piped shells. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven at 300°F (150o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to Make Milk Chocolate Ganache
- Semi-melt chocolate in the microwave or using the double boiler method.
- In the small saucepan over medium heat, warm up heavy cream and glucose syrup. Do not boil!
- Pour the hot, heavy cream mixture over the melted chocolate in 3 parts. Use a spatula to mix quickly and press down.
- Emulsify with an immersion blender.
- Add butter and salt. Emulsify again.
- Transfer into a flat container and cover with plastic wrap "to contact".
- Let the ganache sit on the countertop for a few hours. Check the ganache for piping consistency by pressing it with your fingers.
How to Assemble Chocolate Chip Macarons
- Transfer the ganache into a pastry bag with a round pipping tip.
- Pipe ganache on one flat side of the macaron shell.
- Sandwich a macaron with another macaron shell, the one with chocolate chips on top. Make sure that the ganache is not coming out of the sides. Repeat with the other shells.
- Place filled macarons into an airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
