Healthy Chocolate French Macarons
Happy Valentine’s Day! Let’s be real, the only way to celebrate this day is with LOADS of chocolate, amirite? 😉 Whether you’re single or taken, chocolate is an absolute necessity on February 14th! A craving for macarons hit me hard the other day, so why not just give in and make a batch? I thought about making my Raspberry Macarons again, since they’re pink and all, but chocolate sounded way, way better. These Chocolate French Macarons turned out perfectly!
These Chocolate French Macarons are a little taste of Paris in the comfort of your own home!
They’re sweet, they’re chocolatey, they’re perfectly chewy! One bite and I was shot straight into heaven. I could FOR. SURE. eat 12 in a row. Without hesitation. No doubt, no doubt. These Chocolate Macarons will satisfy even the hangriest sweet tooth!
Oh, and did I mention they’re made without the bleached sugar and artificial flavors, which are typical ingredients in store-bought/bakery-bought macarons?? Oh yes.
These Chocolate French Macarons are an all natural, gluten free treat.
Healthy Chocolate French Macarons
- 200 g Organic Evaporated Cane Juice (powdered in a high-speed blender; measure after grinding)
- 120 g Almond Meal
- 12 g Unsweetened Dark Cocoa Powder
- 100 g Egg Whites (fresh, not cartoned)
- ¼ tsp Salt
- 50 g Organic Evaporated Cane Juice
- 1 tsp Vanilla Extract
- Line 3 cookie sheets with silicone baking mats or parchment paper. Prepare a piping bag with round tip (#804).
- In a small bowl, add the powdered evaporated cane juice, almond meal, and cocoa powder. Set aside.
- In an electric stand mixer bowl fitted with a whisk attachment, add the egg whites and salt. Turn the stand mixer on high speed and start a timer. Slowly sprinkle in the 50g of granulated evaporated cane juice. Whip this mixture for 5 minutes. Mixture should form stiff peaks.
- Add the vanilla extract and whip for 1 more minute. Turn off the mixer and scrape the fluff off the whisk attachment and back into the mixer bowl.
- Sift the dry ingredients into the stand mixer bowl and fold in by hand with a silicone spatula until fully incorporated. Do not under mix and do not over mix!! Mixture should be in between “plopping” off the spatula and “flowing” like a thick ribbon.
- Scoop the batter into the prepared piping bag and pipe 1” buttons onto the prepared cookie sheets, each about 2” apart. Tap the pans on the counter HARD a few times to deflate any air pockets.
- Preheat the oven to 350 degrees Fahrenheit. Let the piped macarons sit at room temperature for ~45 minutes. Shells should form on the surface of the macarons (when you can tap the surface, it shouldn’t stick to your finger). Bake one tray at a time for ~9 minutes each, or until the fluffy “feet” form and the surfaces of the macarons are firm when tapped. Let cool completely on the cookie sheets.
- Pipe your frosting of choice onto half of the macaron shells, then sandwich the remaining shells on top. Serve immediately.
For the frosting, I used the Chocolate Frosting recipe from my Naughty or Nice Cookbook. I also have a ton of frosting recipes on the blog that would be great too! Did someone say, RED VELVET FROSTING? Or maybe something a little more playful is in order… if so, try this Peanut Butter Frosting!
Either way, this is pure comfort in a chewy, yet airy, sandwich cookie!
With love and good eats,