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.
These Gluten Free Chocolate French Macarons are perfectly sweet and chewy, thanks to the almond meal and dark cocoa powder. These macs taste bakery-worthy, yet they're made without the bleached white sugar and artificial flavors!
- 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.
Recipe adapted from: Black Velvet French Macarons
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,