When a recipe does not work out, I usually give up. But not so with macarons. I was very determined to make a perfect macaron, just like the ones we have at the Le Panier bakery, Seattle Pikes Market.
PS: If you happen to be in the Pikes Market area, I would highly recommend visiting Le Panier bakery. Their coffee is amazing and baked goods are endless.
Other Macarons to Try
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- 4 oz Semi-sweet Chocolate Chips
- 3 tbsp Butter
- In a bowl of a standing electric mixer, beat the egg whites with granulated sugar until they begin to rise and hold their shape.
- Shift powdered sugar, cacao and almond flour to get rid of any lumps.
- Stir in dry ingredients into egg whites. Be sure not to over mix the ingredients.
- Place plastic bag or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag it may not be a round shape. In this case, I wasn’t going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag.
- Remove from the cup and twist to hold the batter in the inside.
- Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
- Bake macarons at 350F for 13-20 minutes, depending on your oven. I would suggest checking them after 13 minutes or so.
Macaron Chocolate Cream
- Combine butter together with chocolate chips in a pot.
- Warm up the ingredients on a medium heat, until all butter and chocolate chips are melted. Let the mixture cool down to the room temperature.