I feel like milk chocolate is a really obvious flavour for macarons and I have no idea why it’s taken me so long to bring milk chocolate macarons here to the blog. The good news is, you don’t have to wait any longer because here I am (finally) with the recipe.
As milk chocolate is the star of the show for these, you’ll want to spring for some really good quality milk chocolate if you can. I used callebaut milk chocolate callets and I highly recommend using these. They melt beautifully and truly have the best milk chocolate flavour.
All you need to make ganache is some chocolate and heavy cream. I had to mess with the proportions a little to get it just right, but I finally got it. The key is using less cream than you think you’ll need. For this I used 8 oz of milk chocolate to 5 oz heavy cream. Any more cream than that and you’re ganache will be a runny mess. A delicious mess, but a mess all the same.
I don’t know about you, but I want my macarons to look pretty.
These macarons look pretty, they taste good, and as far as macarons go, they’re pretty easy to make. I want to give these to everyone I know. I’ve thought about including them in my cookie boxes this year, but macarons don’t travel well so I think I need to re-think that plan.
Anyway, grab some milk chocolate and make these macarons ASAP. I guarantee you’ll love them!
Milk Chocolate Macarons
Ingredients
- Macaron Shells:
- 275g almond flour
- 240g powdered sugar
- 10g dark cocoa powder
- 210g egg whites
- 210g sugar
- Milk Chocolate Ganache:
- 8oz. milk chocolate (chips, callets, or chopped)
- 5oz. heavy whipping cream
Directions
- Step 1 Macaron Shells:
- Step 2 To start, put the almond flour, powdered sugar, and cocoa powder in a food processor and blend thoroughly. Sift into a bowl to ensure there are no lumps.
- Step 3 In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. The mixture should form stiff peaks and you should be able to tip the bowl over your head with none of the mixture coming out.
- Step 4 With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
- Step 5 Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
- Step 6 While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone.
- Step 7 Put the milk chocolate in a heatproof bowl.
- Step 8 In a small saucepan, heat the cream until just simmering. Then, pour over the milk chocolate. Let it sit for 1 minute, then stir to combine. Allow the ganache to sit at room temperature until it reaches your desired consistency. If needed, you can refrigerate it.
- Step 9 Assembly:
- Step 10 Pair up the macaron shells. Pipe the ganache onto one half of each pair and sandwich together.
