Macaroons are some of the most delicious cookies you’ll ever enjoy, with a rich creamy chocolate filling and a light coating they’re the perfect combination of textures. Chocolate Macaroon Day celebrates this delicious treat and encourages you to indulge in them!
History of Chocolate Macaroon Day
Macaroons have been a favorite treat in cultures all over the world, with each of them having their own variation (many including coconut!) and local style. Chocolate Macaroon Day was developed to celebrate their significance, with a special nod to chocolate and its ability to make everything better.
How to celebrate Chocolate Macaroon Day
This recipe for Chocolate Macaroons will make Chocolate Macaroon Day not only memorable but something your friends and family looks forward to every year!
The Indomitable Chocolate Macaroon recipe
- 1c almond flour
- 3/4c confectioner’s sugar
- 2T cocoa powder
- 2 Large Egg Whites
- 1/4t cream of tartar
- 1/4c granulated sugar
- 1t sea salt (coarse)
By sifting, mix the almond flour, cocoa powder, and confectioners sugar, and then repeat and set aside for later. Then, in a large mixing bowl, use a whisk at medium speed to beat the egg whites into a foam, and then add the cream of tartar while continuing to whisk. Add one tablespoon of sugar at a time and then increase the speed of the whisk until you form hard peaks.
At this point you will begin to slowly sift the dry mixture onto the egg whites while folding the mixture together until the mixture starts to thin, it’s crucial not to over-mix it at this point. When it’s ready, transfer it to a round-tipped pastry bag, and carefully pipe out 1.5-inch rounds approximately an inch apart on parchment paper. Make sure to get rid of any bubbles by tapping the baking sheets a few times on the counter! Once they’ve set, bake them for 18-20 minutes at 300F.
- 1/3c chocolate chips (Semi-Sweet)
- 3T Heavy Cream
- 2T Nutella
- 1T Kahlua Liquor
Using a microwave heat the heavy cream, about a minute should be sufficient. Then put the chips in a medium bowl and pour in the heated cream over it. Stir until smooth and carefully add the Nutella and Kahlua liquor, then set in the fridge to cool. Using another pastry bag fill the macaroons and enjoy!