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I am in love with how these Chocolate Chip Macarons came out. I love Chocolate Chip cookies so I had some high standards when it came to how I wanted these Chocolate Chip Macarons to turn out.

The little tops of the macarons look like tiny Chocolate Chip cookies and they’re filled with a homemade Chocolate Chip Cookie Dough inspired buttercream.

What you need for these Chocolate Chip Macarons:

•  Dixie Crystals Confectioners Powdered Sugar
•  Fine almond flour
• Egg whites, room temperature
• Pinch of salt
• Dixie Crystals Extra Fine Granulated Sugar
• Brown gel food color
• Mini chocolate chips

Full amounts at link below since this recipe was made for Dixie Crystals 🙂

A Tip for the room temperature egg whites.

I normally take the eggs out of the fridge and place them in a bowl on the counter about 1-2 hours before I start making macaron batter. However, have no fear if you forget! If you are planning on making macaron and forgot to take the eggs out of the fridge just place them in a bowl of lukewarm (NOT HOT) water for about 15 minutes and they should be ready to go.

Making Macarons:

Of course I have the entire step by step recipe for y’all for these wonderful Chocolate Chip Macarons but I wanted to offer up a few tips for when you’re making them.

To start off, you’re going to want to whisk together the powdered sugar and almond flour until no lumps remain. I know a lot of people use sifters for this but I’ve found that using a fork to whisk the two together works great. I just whisk the mixture around until there are no more lumps.

Time for the Egg Mixing!

Macarons are pretty much made up of the almond flour/ sugar mixture and whipped egg whites (that also get a little sugar).

You’ll want to use an electric mixer for this step and it’ll be easier with a stand mixer. Just combine the room temperature egg whites and pinch of salt in the bowl of a mixer and whip them up for a few seconds until they become foamy.

Once the egg whites have turned white and look like foam, it’s time to add a bit of granulated sugar and increase speed to high.

Set a timer for 15 minutes and leave it alone. You’ll want to whip these egg whites and sugar on high until stiff peaks form.

Then if you want your Chocolate Chip Macarons to be brown, whip in a few drops brown gel food color.

Now it’s time to mix the macaron batter:

Using a rubber spatula gently fold almond flour/powdered sugar mixture into whipped egg whites.

Slowly fold and mix until the batter is smooth but not runny. You’ll know the batter is ready when it “melts” when drizzled on top of itself. I always think macaron batter looks like semi melted soft serve ice cream when it’s ready. 

Line a baking sheet with parchment paper or use a macaron baking mat. I have this Macaron Baking Mat and I love it! It makes sure the macarons around the same size and spaces them perfectly.

Fill a piping bag with the macaron batter and snip the end. If you have piping tips I’ve found that the #10 is great for piping macarons. 

Pipe 1-inch circles onto the baking sheet, leaving 1/2-inch space between each macaron. The macarons will spread just a bit after piping and you don’t want them to touch. 

Tap the baking sheet onto the counter to remove the air bubbles.

**Little tips at the top of each piped cookie? Dip your finger into a little water and pat the tip down on the cookie top.**

Sprinkle mini chocolate chips onto 1/2 of macaron shells which will be the tops and let the macarons to sit at room temperature 1 hour before baking.

Pre-heat oven to 350F and bake for about 12 minutes or until they are matte looking and dry to the touch. Test 1 macaron by lifting it gently from baking sheet. If bottom tears apart, bake for 3-5 more minutes and test again.

Remove from oven and allow the macarons to cool completely on baking sheet.

What you’ll need for the frosting:

• Butter
• Dixie Crystals Dark Brown Sugar
• Dixie Crystals Confectioners Powdered Sugar
• Vanilla extract
• Milk

Filling the Chocolate Chip Macarons

Once the macarons are cooled (I let mine sit overnight), it’s time to fill them!

For these Chocolate Chip Macarons I made a super easy Chocolate Chip Cookie Dough inspired buttercream frosting.

You could also fill these with a vanilla or chocolate ganache! That would be amazing!

Pipe filling onto the flat surfaces of macarons without chocolate chips.

Sandwich macarons bottoms with filling with macaron tops with chocolate chips.

 

Q&A:

• I’m allergic to almond flour, can I use something else?

I’ve only made macarons with almond flour. However, HonestCooking.com has a recipe that uses pumpkin seeds! 

• I made these and when I went to pull them off the sheet the bottoms were gooey and sticky. 

That sounds like the macarons are under baked. After baking always test 1 macaron by lifting it gently from baking sheet. If bottom tears apart, bake for 3-5 more minutes and test again.

• Need some more troubleshooting help with making macarons?

I love this macaron troubleshooting guide for figuring out what when wrong when making macarons. Macarons are wonderful little treats but they can be temperamental and sometimes slight errors can mess up the final results.

MORE Macarons Recipes that you’ll love:

• Robin Egg Macarons
• Blueberry Raspberry Macarons
• Jack Skellington Macarons

Chocolate Chip Macarons

 

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