Brownie Batter Macarons
Recipe type: Dessert
For the Macarons:
  • 165 grams almond flour
  • 165 grams powdered sugar
  • ⅛ teaspoon fine sea salt
  • 150 grams granulated sugar
  • ¼ cup water
  • 115 grams aged egg whites (approximately from 3 to 4 large eggs)
  • ½ teaspoon cream of tartar
  • food gel coloring
For the Brownie Batter Filling:
  • ½ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • 2 cups powdered sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick, 4 ounces) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ⅓ cup heavy cream
To make the Macarons:
  1. Line baking sheets with parchment paper set aside. Fit a piping bag with a #3 or #5 tip place it in a tall glass, set aside.
  2. In a food processor combine the almond flour, powdered sugar, and salt and pulse for 4 to 8 seconds, 3 times. To ensure consistent texture, scrape down the sides and bottom of the food processor's bowl. Sift these dry ingredients TWICE into a large bowl. Set aside.
  3. Combine the granulated sugar and water in a small sauce pan over a medium-high heat. Clip on a candy thermometer to monitor the temperature. Stir the mixture gently around to dissolve the sugar.
  4. While the sugar syrup is heating up, start whipping the egg whites and cream of tartar in a stand mixer fitted with a whisk attachment. Whip on a medium speed until medium peaks form, about 2 to 3 minutes. If the syrup isn't ready, lower the mixer's speed to keep the egg whites aerated.
  5. When the candy thermometer reads 230 degrees F, add your food coloring. Cook until the thermometer reads 235 degrees F. Remove from heat.
  6. Turn the mixer speed back to medium. Place the saucepan on the very edge of the mixing bowl's side. You do not want the hot syrup to come in contact with the actual moving whisk (you'll have hot syrup fly everywhere). Slowly and steadily stream the hot syrup mixture into the egg whites. Raise the speed to medium-high and whip until stiff peaks form and the meringue is glossy and lukewarm in temperature, about 4 to 5 minutes.
  7. In the bowl of the dry ingredients, form a well in the center of the bowl. Spoon ⅓rd of the meringue into the center and briskly stir the meringue into the dry ingredients with a rubber spatula moving in a circular motion. Once the dry ingredients are mostly wet, add the rest of the meringue, folding it with a stroking motion as if you were folding egg whites into a cake batter. The consistency of the batter should be the consistency of lava.
  8. Put into the already set up piping bag. Using a template or free-form, pipe the shells evenly onto the parchment lined baking sheets. Once piped lift and 'tap' or 'drop' the baking sheets onto the counter, leasing the air bubbles. Do this 3 to 4 sets each 3 to 4 times, rotating the pan each time.
  9. Let the macaron batter set so it is not sticky to the touch, about 10 to 15 minutes.
  10. Preheat oven to 200 degrees F.
  11. Bake macarons to dry the shells for 15 minutes, rotating halfway.
  12. With the macarons in the oven, raise the temperature to 350 and bake the shells until feet develop and they're able to lift off of the parchment, about 9 to 10 minutes.
  13. Remove from the oven, let it rest for 5 minutes before transferring the macarons to a wire rack to cool completely.
To make the Brownie Batter Filling:
  1. Combine the flour, cocoa powder, sugars, and salt in a bowl. Whisk in the melted butter, vanilla, and heavy cream, switching to a rubber spatula at the end. If the mixture is too thick, heat it up on a double boiler until smooth and spreadable.
Macaron recipe from Les Petites Macarons, Filling by Layer Cake Parade
Recipe by Layer Cake Parade at