Chocolate Chip Macarons

5 from 1 vote

Chocolate Chip Macarons are made with chocolate macaron shells and filled with milk chocolate ganache.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 90kcal

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 a 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 it into a pastry bag with a round tip.
Pipe macaron shells on the baking mat.
Top baking sheet pan with pipped macaron shells a few times. Add mini chocolate chips to the pipped shells. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275^oF (134^oC) 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.

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 hot heavy cream mixture over the melted chocolate in 3 parts. Use a spatula to mix fast 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 with your fingers.

Transfer the ganache into a pastry bag with a round pipping tip.
Pipe ganache on one flat side of the 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 an airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.

Get all ingredients and tools ready before baking.

Unsalted butter for the ganache should be at room temperature.