Chocolate Flavored French Macaron Recipe

Chocolate Flavored French Macaron Recipe

Chocolate Flavored French Macaron with Cocoa Swiss Buttercream Recipe

To make chocolate flavored French macarons, simply add a small amount of brown food coloring and chocolate extract (and/or cocoa powder) to the macaron mix, add water, whip as instructed, pipe and bake per instruction on the box.

Ingredients:
Directions:
  • Watch related video here
  • Prepare three baking trays lined with Silicon Mat (we don’t recommend parchment paper).
  • Set oven to 280 ºF for convection bake settings or to 300 ºF for conventional bake.
  • Add cocoa powder and 2 oz warm water (122 ºF) to Macaron mix.  Mix at low speed for 1 minute, then medium speed for 3 minutes.  If using electric hand mixer, whip the mixture in a deep bowl for 3.5 minutes using the slowest settings.
  • Place a round pastry tip in a disposable pastry bag, cut the tip. Place it in a tall plastic jar or a glass, and fold over the edge. Pour batter into the pastry bag.
  • Using guides on your silicon mat, pipe the batter in 1 – 1.25 inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten cookie surface.  Cookies will expand to 1.75 inches when you tap the tray (they will fill the silicon mat guide when flattened).
  •  If oven is set to “bake”,  let cookies rest for at least 15 minutes or until the surface is dry to touch.  Bake for 15 minutes.
  • If using “convection bake” settings, there is no need to dry the batter as the hot air movement created by the convection fan dries the surface very quickly before batter starts to rise.  Bake for 20 minutes.
  • While shells are baking,  whip up the buttercream:
    • Add 2 oz hot water (160 ºF- same temp as when making tea or coffee) to the mix.
    • Whisk at high speed for 3-4 minutes until meringue is stiff.
    • Add brown food coloring, cocoa, and or chocolate flavoring (optional).
    • Gradually whip in 1.25 sticks of soft unsalted butter.  Avoid using cold butter.  Whip until the mixture is silky and smooth.
  • Remove trays from oven.  Let shells cool down completely before removing them from trays.
  • Garnish with buttercream and assemble.  Again, make sure shells are cool.

Flavoring note:  Some bakers prefer coloring the shells and simply flavor the buttercream only.  Feel free to experiment.  Chocolate and lavender or chocolate and mint are great combinations.  For instance chocolate shells with a mint flavored buttercream would make a great combination.

When adding dry content to the macaron mix (such as cocoa in this recipe), it is a good idea to remove the same amount of mix so the to total dry content remains the same.

 

Helpful hints

Helpful hints

What is the baking process?  

Each carton contains a package of  our single step macaron baking mix as well as a tasty Swiss buttercream filling mix. All you need is a stand or handheld electric mixer.   Simply add water, mix, pipe and bake to make the macaron cookie shells.  The buttercream is almost as simple:  add hot water, whip to make stiff meringue, fold in room temp unsalted butter and whip.   Food coloring and flavoring can be added at any time.   

Baking instructions for the shells:  

  • Empty cookie mix into mixer bowl & add food coloring.
  • Add 2 ounces (1/4 cup) water at 122°F (include any flavoring).
  • Mix at low speed for 1 minute, then 3 minutes at medium speed.
  • Pipe in 1 inch rounds. Recommend using silicone tray liner.
  • Tap tray to flatten (this step is optional)
  • Let rounds rest for 15 minutes, bake at 300°F for 15-16 minutes.
  • Let cookies rest and cool down completely before handling.

What is in the box? 

Buttercream mix and Macaron Baking mix.  Your macaron shells will be cream in color.  A variety of color and flavor variations are possible.  We recommend the Angel Bake powdered food coloring set for best results.  

How many cookies can I bake?   

 Twenty four 1.75-2 inch macrons.  Addition of food coloring and flavoring is not necessary.  Product tastes and looks great as is.

Is the product certified and tested to be gluten free? 

Yes.  Our factory maintains a gluten free process and production samples are tested by an independent lab.  We’ve avoided using chemical preservatives, fillers, anti clumping agents, flavorings or coloring.  This mix contains less sugar than most recipes call for, hence it is less crusty/brittle and definitely not as sweet as traditional recipes.

What equipment do I need?   

Stand mixer (recommended) with whisk attachment to make the buttercream, paddle attachment for the shells, pastry bag with a ¼ inch tip, two baking trays lined with double layered baking sheets or silicon mat.   Hand mixer instruction are on the box as well.

What is meant by “firm” peaks? 

Meringue can be whipped to a soft, firm or stiff consistency.  When soft, meringue barely holds its shape when whisk is lifted, a firm peak holds it’s shape but curls down when whisk is held upwards.  Stiff Meringue holds shape and doesn’t curl when whisk is lifted.

How do I measure water precisely?

Use a digital scale.  60 grams or 2 ounces.

How do I measure water temp and why does it need to be at 122°F? 

The best way to measure the water temp is to use a digital meat thermometer.   Measure temp while the water is being heated.  Stop at around 122.  The Angel Bake Macaron mix uses an “all in” mix approach.  As such, it contains egg whites and the best temp to hydrate powdered egg whites is 122°F 

Oven baking considerations

Heat oven to 330 and back down to 300 after loading in trays. 

Why did my shells crack or mushroom or crack on top? 

Batter was too moist and the surface hadn’t dried enough to be baked in a conventional oven.  This will not happen with convection oven as the circulating air will quickly dry out the surface.

Shelf life? 

The mix has a two year shelf life from the date of manufacturing.   Baked shells can be kept in a refrigerator for 10 days without changing taste and texture.  Shells can be frozen for several months.  Enjoy your macarons at room temp.  This can take 1-2 hours. 

Do I need to add any flavoring? 

The shells taste great without flavoring.  In general, buttercream flavoring filling is adequate. 

Can I bake multiple trays at once?

Yes,  two trays center and top shelf.  Swap tray positions partway through is a good idea.

First time bakers please watch our video instructions.

Common mistakes

  • Inaccurate water measurement.
  • Greasy bowl or tools.
  • Depositing shells too close to one another or directly on a tray without cookie sheets or silicone tray liner. 

Rose Flavored French Macaron Recipe

Rose Flavored French Macaron Recipe

Rose Flavored French Macaron Recipe:

To make rose flavored French macarons, simply add a small amount of red food coloring and Rose extract to the prepared meringue, fold in the almond flour, pipe and bake as usual.  You can optionally only add food coloring and add Rose extract flavoring to the buttercream.

Watch this video.

Ingredients:
Directions:
  • Watch related video here
  • Prepare three baking trays lined with Silicon Mat (we don’t recommend parchment paper).
  • Set oven to 280 ºF for convection bake settings or to 300 ºF for conventional bake.
  • Add rose extract, pink food coloring and 2 oz warm water (122 ºF) to Macaron mix.  Mix at low speed for 1 minute, then medium speed for 3 minutes.  If using electric hand mixer, whip the mixture in a deep bowl for 3.5 minutes using the slowest settings.
  • Place a round pastry tip in a disposable pastry bag, cut the tip. Place it in a tall plastic jar or a glass, and fold over the edge. Pour batter into the pastry bag.
  • Using guides on your silicon mat, pipe the batter in 1 – 1.25 inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten cookie surface.  Cookies will expand to 1.75 inches when you tap the tray (they will fill the silicon mat guide when flattened).
  •  If oven is set to “bake”,  let cookies rest for at least 15 minutes or until the surface is dry to touch.  Bake for 15 minutes.
  • If using “convection bake” settings, there is no need to dry the batter as the hot air movement created by the convection fan dries the surface very quickly before batter starts to rise.  Bake for 20 minutes.
  • While shells are baking,  whip up the buttercream:
    • Add 2 oz hot water (160 ºF- same temp as when making tea or coffee) to the mix.
    • Whisk at high speed for 3-4 minutes until meringue is stiff.
    • Add brown food coloring, cocoa, and or chocolate flavoring (optional).
    • Gradually whip in 1.25 sticks of soft unsalted butter.  Avoid using cold butter.  Whip until the mixture is silky and smooth.
  • Remove trays from oven.  Let shells cool down completely before removing them from trays.
  • Garnish with buttercream and assemble.  Again, make sure shells are cool.

Flavoring note:  Some bakers prefer coloring the shells and simply flavor the buttercream only.  Feel free to experiment.  Chocolate and lavender or chocolate and mint are great combinations.  For instance chocolate shells with a mint flavored buttercream would make a great combination.

Rose flavored buttercream:

Make the buttercream mix following this recipe.  You may add red food coloring and rose extract to the buttercream for more intense flavor.

Raspberry Flavored French Macaron Recipe

Raspberry Flavored French Macaron Recipe

Raspberry Flavored French Macaron Recipe:

Our Raspberry flavored French Macaron Recipe has by far been the most popular flavor amongst our costumers.  To make it, simply mix red food coloring with a dash of black food coloring and add it the macaron mix.  Add raspberry extract, mix pipe and bake.

Ingredients:
Directions:
  • Watch related video here
  • Prepare three baking trays lined with Silicon Mat (we don’t recommend parchment paper).
  • Set oven to 280 ºF for convection bake settings or to 300 ºF for conventional bake.
  • Add coloring powder and 1/4 cup (2 oz) warm water (122 ºF) to macaron mix.  Mix at low speed for 1 minute, then medium speed for 3 minutes.  If using electric hand mixer, whip the mixture in a deep bowl for 3.5 minutes using the slowest settings.
  • Place a round pastry tip in a disposable pastry bag, cut the tip. Place it in a tall plastic jar or a glass, and fold over the edge. Pour batter into the pastry bag.
  • Using guides on your silicon mat, pipe the batter in 1 – 1.25 inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten cookie surface.  Cookies will expand to 1.75 inches when you tap the tray (they will fill the silicon mat guide when flattened).
  •  If oven is set to “bake”,  let cookies rest for at least 15 minutes or until the surface is dry to touch.  Bake for 15 minutes.
  • If using “convection bake” settings, there is no need to dry the batter as the hot air movement created by the convection fan dries the surface very quickly before batter starts to rise.  Bake for 20 minutes.
  • While shells are baking,  whip up the buttercream:
    • Add 2 oz hot water (160 ºF- same temp as when making tea or coffee) to the mix.
    • Whisk at high speed for 3-4 minutes until meringue is stiff.
    • Add brown food coloring, cocoa, and or chocolate flavoring (optional).
    • Gradually whip in 1.25 sticks of soft unsalted butter.  Avoid using cold butter.  Whip until the mixture is silky and smooth.
  • Remove trays from oven.  Let shells cool down completely before removing them from trays.
  • Garnish with buttercream and assemble.  Again, make sure shells are cool.

Flavoring note:  Some bakers prefer coloring the shells and simply flavor the buttercream only.  

Raspberry flavored buttercream:

Make the buttercream mix following this recipe.  Add red food coloring and raspberry extract to the buttercream.

 

 

Peppermint French Macaron and Chocolate Genache Filling Recipe

Peppermint French Macaron and Chocolate Genache Filling Recipe

Peppermint French Macaron and Chocolate Ganache filling Recipe

To make this delightful and refreshing peppermint macarons add Peppermint extract along with a dash of green food coloring to the macaron mix, add water, mix, pipe and bake as instructed.

Ingredients:
Chocolate Ganache Ingredients:
  • Dark chocolate  – 5 oz. (150g)
  • Heavy cream    – 1/2 cup (110ml)
  • Light corn syrup or honey  – 2 Tablespoon (30ml)
  • Unsalted butter, cubed and at room temp – 2 Tablespoon (30g)
Directions:
  • Watch related video here
  • Prepare three baking trays lined with Silicon Mat (we don’t recommend parchment paper).
  • Set oven to 280 ºF for convection bake settings or to 300 ºF for conventional bake.
  • Add green food coloring and 1/4 cup (2 oz) warm water (122 ºF) to macaron mix.  Mix at low speed for 1 minute, then medium speed for 3 minutes.  If using electric hand mixer, whip the mixture in a deep bowl for 3.5 minutes using the slowest settings.
  • Place a round pastry tip in a disposable pastry bag, cut the tip. Place it in a tall plastic jar or a glass, and fold over the edge. Pour batter into the pastry bag.
  • Using guides on your silicon mat, pipe the batter in 1 – 1.25 inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten cookie surface.  Cookies will expand to 1.75 inches when you tap the tray (they will fill the silicon mat guide when flattened).
  •  If oven is set to “bake”,  let cookies rest for at least 15 minutes or until the surface is dry to touch.  Bake for 15 minutes.
  • If using “convection bake” settings, there is no need to dry the batter as the hot air movement created by the convection fan dries the surface very quickly before batter starts to rise.  Bake for 20 minutes.
  • While shells are baking,  whip up the buttercream:
    • Add 1/4 cup (2 oz) hot water (160 ºF- same temp as when making tea or coffee) to the mix.
    • Whisk at high speed for 3-4 minutes until meringue is stiff.
    • Add brown food coloring, cocoa, and or chocolate flavoring (optional).
    • Gradually whip in 1.25 sticks of soft unsalted butter.  Avoid using cold butter.  Whip until the mixture is silky and smooth.
  • Remove trays from oven.  Let shells cool down completely before removing them from trays.
  • Garnish with buttercream and assemble.  Again, make sure shells are cool.

Flavoring note:  Some bakers prefer coloring the shells and simply flavor the buttercream only.  Feel free to experiment.  Chocolate and lavender or chocolate and mint are great combinations.  

Ganache preparation:
  • Melt chocolate over a water-bath and warm up heavy cream with corn syrup.
  • Combine both mixtures and stir until completely smooth.
  • Add the cubed butter and continue stirring until smooth.
  • Chill ganache for 15-20 minutes in a refrigerator until ganache texture is similar to buttercream.
  • Fill the macarons with ganache.  Refrigerate for a day before serving.

Ganache can also be mixed with buttercream (2 parts buttercream to 1 part ganache).