Dubai Chocolate Macarons
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Have you heard about Dubai Chocolate? Dubai Chocolate is a chunky chocolate bar filled with pistachios and shredded pastry dough known as kataifi. I wanted to make macarons with this viral filling. These Dubai Chocolate Macarons taste delicious and are easy to make.
Table of Contents
Why I Love This Recipe
- I had to make macarons with this viral filling.
- Dubai Chocolate Macarons taste delicious. Try also Mimosa or Aperol Macarons.
- Crunchy pistachio filling inside of macarons makes them special. Check also Pistachio or Hazelnut Macarons.
- If you want to try viral Dubai Chocolate in macarons form, then this recipe is for you. Try also Macarons with Cookies, Meringue or Meringoron.
Ingredients
- Almond flour: Make sure to use almond flour and not almond meal.
- Sugar: Powdered sugar and white granulated sugar. Any brand will work.
- Egg whites: Room temperature egg whites.
- Cocoa powder: Use alkalized for better results.
- Chocolate: Use good quality chocolate. I used Valrhona Manjari 64% Dark Chocolate.
- Heavy cream: Do not substitute with milk or half and half.
- Glucose syrup: It can be substituted with inverted sugar or honey.
- Butter: Unsalted butter.
- Salt: Gives taste to the ganache.
- Pistachio paste: Use Homemade or store-bought paste.
- Kataifi: This is a crunchy and crispy ingredient made from shredded phyllo dough. Kataifi is usually served with honey and nuts. It’s a very popular dessert in Greece and the Middle East.
How to Make This Recipe
Step One: Make Dark Chocolate Ganache. You can also make Milk Chocolate Ganache. Semimelt dark chocolate in the microwave or using the double boil method. In the small saucepan, bring to boil, but do not boil, heavy cream and glucose syrup. Add the hot mixture over melted dark chocolate in 3 parts, mixing with the spatula. Add salt and butter. Emulsify with an immersion blender. After that, transfer it into a flat container and cover it with plastic wrap “to contact.” Refrigerate the ganache before filling the macarons.
Step Two: Bake Chocolate Macaron Shells. Regular macaron shells will also work. I would not go over all the instructions, check my separate blog post with all the tips on how to make Chocolate Macaron Shells.
Step Three: Prepare pistachios with kataifi filling. This is the main filling for Dubai Chocolate Macarons. Do not skip or change any ingredients. I would recommend not to transfer this filling into a pastry bag for filling. I used two teaspoons to fill the center of the ganache.
Step Four: Assemble macarons. When you have everything ready, only then assemble the macarons. Transfer the ganache into a pastry bag with a round pipping tip. Place macaron shells on the table or baking tray. For the decor, I mixed gel food coloring with a few tablespoons of vodka and drizzled over macarons. I also added some edible gold, which I wanted to look like this viral Dubai Chocolate.
Pipe chocolate ganache on one flat side of the chocolate macaron shell.
Using two teaspoons, place kataifi filling in the center of the ganache.
Mix food coloring with vodka in a small cup or bowl. I used yellow and green gel food colors.
Using a brush, sprinkle food coloring mixture over macarons and decorate with edible gold.
Expert Tips
- Read the recipe and instructions a few times. If you are new to making macarons, I would recommend watching videos on my YouTube Channel.
- Measure all ingredients correctly, using a digital kitchen scale.
- Macaron shells and ganache can be made a day ahead of assembling macarons.
- Decorate macarons with food coloring mixture you can do right after assembling or after maturing macarons in the fridge.
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Recipe FAQs
Store Dubai Chocolate Macarons in an airtight container for 2-3 days in the fridge.
Yes, freeze macarons in an airtight container for a few months.
There are many reasons for this. The most common are unstable meringue and incorrect oven temperature.
This happens if macaron shells do not rest enough before baking.
More Recipes You’ll Love
If you make these Dubai Chocolate Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Dubai Chocolate Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 silicon baking mat
- 2 baking sheet pan
- 1 small saucepan
- 1 immersion blender
- 1 frying pan
Ingredients
Chocolate Macaron Shells
- 140 gr almond flour
- 125 gr powdered sugar
- 15 gr cocoa powder
- 100 gr egg whites room temperature
- 105 gr white granulated sugar
Dark Chocolate Ganache
- 200 gr dark chocolate
- 200 gr heavy cream
- 15 gr glucose syrup
- 40 gr unsalted butter
- 2 gr salt
Pistachios with Kataifi Filling
- 50 gr kataifi
- 20 gr unsalted butter
- 50 gr pistachio paste
Instructions
How to Make Chocolate Macaron Shells
- Line two baking sheet pans with a silicon mat or parchment paper.
- In the clean and dry mixing bowl of a stand mixer add egg whites. Whisk on low speed.
- Start adding sugar in a few parts. After that change speed in the mixer to medium and set up the timer for 15 minutes.
- Meanwhile, in the other mixing bowl sift together almond flour, powdered sugar, and cocoa powder.
- When you have five minuts left on the timer, change the speed in the mixer to medium-high and continue whipping.
- Add sifted dry ingredients to the French meringue and start folding the batter using a spatula. Do not overfold! Check the batter every 5 folds.
- The batter is ready when it flows fast from the spatula.
- Transfer the batter to the pipping bag with a round tip.
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start pipping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bobbles. Use a toothpick or baking needle to remove the bobbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.
- Meanwhile, preheat oven to 300oF (150oC).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- Pair macaron shells with similar sizes before filling them.
How to Make Dark Chocolate Ganache
- Semimelt dark chocolate in the microwave using 10-15-second intervals.
- In the small saucepan add heavy cream and glucose syrup. Over medium heat ring to a boil, but do not boil!
- Add the hot mixture to the chocolate in 3 parts, mixing with the spatula.
- Add salt and butter.
- Emulsify the ganache with an immersion blender.
- Transfer the ganache into a flat container and cover it with the plastic wrap "to contact".
- Refrigerate the ganache for a few hours, and check for pipping consistency before filling macarons.
How to Make Pistachios with Kataifi filling
- In the pan add kataifi and butter. Over medium heat, fry for about 5 minutes. Kataifi should change color to light brown.
- Transfer fried kataifi to a small mixing bowl. Add pistachio paste and mix with the spatula or spoon.
- Use right away to fill macarons.
How to Assemble Dubai Chocolate Macarons
- Place paired macaron shells on the table or baking tray.
- Pipe ring of dark chocolate on one flat side of the macaron shell.
- Using a spoon, fill the center of the ring with pistachio filling.
- Sandwich macaron with another macaron shell, lightly pressing. Make sure there is no ganache coming out from the sides of the macaron. Repeat with other cookies.
- Place filled macarons in an airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them. Happy Baking!
Hi Marina, how did you decorate the Dubai macarons. You did not specified in the instructions. How did you make the colour small dots on the macarons.
Thank you my dear.
I mixed gel food coloring with vodka and sprinkled over macarons. In my video on YouTube, you can see how I did.