For the shells:

  • 100 grams almond flour
  • 100 grams powdered sugar
  • 10 grams black cocoa powder (you can also use regular cocoa powder, they just won't be as dark) 
  • 100 grams egg whites
  • 100 grams granulated sugar

For the filling:

  • 1/4 cup unsalted butter
  • 1/3 cup brown sugar
  • 1/2 tsp. vanilla
  • 1/2 cup flour
  • 2 tbsp. milk
  • pinch of salt
  • 2 tbsp.  finely chopped chocolate chips


  1. Line 2 baking sheets with non-stick baking mats and set aside. 
  2. Sift the flour, powdered sugar and cocoa powder into a bowl, set aside. In the bowl of a stand mixer, whisk together the egg whites and granulated sugar. Place the mixing bowl over a pot of simmering water and heat, whisking constantly, until the sugar is melted and the mixture is warm to the touch. Return the bowl to your stand mixer, fitted with the whisk attachment. Turn the mixer to high and whisk the egg mixture until it forms stiff peaks. 
  3. Sift the dry ingredients into the mixing bowl on top of the egg whites. Don't skip this double sifting step, it's super important! Turn the mixer to medium and mix for about 10 seconds, until the dry ingredients are just incorporated. At this point, take a spatula and scrape down any unincorporated meringue from the sides of the bowl. Also run the spatula around the bottom once to get any bits that didn't get mixed in. You don't want to just let the mixer run until this stuff is mixed in or the batter will be overmixed. Drop the whisk back down into the batter and lift it up, if the batter runs down in a steady stream, it is ready. If it breaks as it runs down, continue to mix for a few seconds at a time just until it no longer breaks. 

COOKIE DOUGH MACARONS Rating: 4.5 Diposkan Oleh: First House