Chocolate Chip Macarons
Chocolate Chip Macarons made with chocolate macaron shells and filled with milk chocolate ganache. These macarons I wanted to look exactly like chocolate chip cookies. That is why I added mini chocolate chips on top of macaroon shells right after pipping. If you never baked macaron shells with chocolate chips, then you have to check this recipe.
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How to make Chocolate Chip Macarons
- Bake chocolate macaron shells. Use your favorite macaron shells recipe. I have online video lesson how to make macaron shells using No rest method. Saves a lot of time, specially around holiday season. If you prefer Italian meringue, recipe is also available. I make macarons in Thermomix too.
- Make Milk Chocolate ganache.
- Assemble macarons.
How to make chocolate macaron shells
To make chocolate macaron shells I used basic French meringue recipe. 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 macarons shells and topping the baking tray, add a few mini chocolate chips. Let shells to rest on the counter top until no batter sticks to the fingers when you touch. Bake in the preheated oven at to 275o F (134o C) for 12-14 minutes. Temperature and time may very, depending on your oven. Do not worry, chocolate chips will not melt. Let shells to 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 double boiler method. In the small saucepan over medium heat warm up heavy cream and glucose syrup. Do not boil! Pour hot heavy cream mixture over melted chocolate in 3 parts. Use spatula to mix fast and pressing down. Emulsify with hand blender. Add butter and salt. Emulsify again. Transfer into flat container and cover with plastic wrap “to contact”. Let ganache to set on the countertop for a few hours. Check ganache for piping consistency by pressing with your fingers. Check video on my You Tube Channel how to make ganache.
How to assemble Chocolate Chip Macarons
Transfer ganache into pipping bag with round pipping tip. Pipe ganache on one flat side of macaron shell. Sandwich macaron with another macaron shell, the one with chocolate chips on top. Make sure that ganache not coming out from the sides. Repeat with other shells. Place filled macarons into air tight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
How to store
Store Chocolate Chip Macarons in the fridge in air tight container for 2-3 days. These macarons you can also freeze in air tight container, which is great to make ahead of holiday times. Defrost macarons through the fridge. Chocolate Chips on top of the macarons are not melting and staying all the time.
Tips for making Chocolate Chips Macarons
- If you are using convection bake setting in the oven for macarons, I would recommend to place empty baking tray on top shell. This will help to prevent melting 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 pipping ganache.
- Chocolate macaron shells can be replaced with regular shells with brown food coloring.
If you make these Chocolate Chip Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Chocolate covered strawberries
- Dark Chocolate Raspberry Macarons
Chocolate Chip Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
- 1 spatula
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 stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Add mini chocolate chips on the pipped shells. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o 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 it cool on the baking mat with 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 double boiler method.
- In the small saucepan over medium heat warm up heavy cream and glucose syrup. Do not boil!
- Pour hot heavy cream mixture over melted chocolate in 3 parts. Use spatula to mix fast and pressing down.
- Emulsify with hand blender.
- Add butter and salt. Emulsify again.
- Transfer into flat container and cover with plastic wrap "to contact".
- Let ganache to set on the countertop for a few hours. Check ganache for piping consistency by pressing with your fingers.
How to assemble Chocolate Chip Macarons
- Transfer ganache into pipping bag with round pipping tip.
- Pipe ganache on one flat side of macaron shell.
- Sandwich macaron with another macaron shell, the one with chocolate chips on top. Make sure that ganache not coming out from the sides. Repeat with other shells.
- Place filled macarons into air tight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.