Dubai Chocolate Macarons

5 from 1 vote

Dubai Chocolate Macarons filled with pistachios and shredded pastry dough known as kataifi. These Macarons are so delicious and easy to make.

Prep Time2

Cook Time30

Total Time2 30

Course: Dessert

Cuisine: French

Servings: macarons

Calories: 147kcal

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 300^oF (150^oC).
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.

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.

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.

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!

Measure all ingredients correctly, using a digital kitchen scale.

Do not overfold the batter.

Baking time and temperature may be different, depending on your oven.