Milk Chocolate Macarons
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These milk chocolate macarons are my go to when I want to impress someone without spending all day in the kitchen. With just 45 minutes total, they're surprisingly quick to make. The almond flour here isn't just delicious, it's packed with vitamin E and healthy fats that actually make these treats a bit more nutritious than your typical cookie. I love how simple the process is, and honestly, the homemade chocolate ganache filling beats anything store bought. Once you nail the technique, you'll be making these constantly for friends and family.
Ella x
Ingredients
- 400 galmond flour
- 200 ggranulated sugar
- 4 eggegg whites
- 120 mlmilk
- 100 gbutter
- 60 gcocoa powder
- 10 gsalt
- 400 gmilk chocolate
Detail level
Instructions
- 1
Preheat the oven to 160°C (320°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, sift together almond flour, granulated sugar, and cocoa powder.
- 3
In a separate bowl, whip the egg whites until stiff peaks form. Set aside.
- 4
Melt the butter and milk in a small saucepan over low heat. Remove from heat and whisk until combined.
- 5
Add the egg whites to the butter mixture and whisk until stiff peaks form.
- 6
Add the sifted almond mixture to the egg mixture and fold until combined.
- 7
Transfer the mixture to a piping bag fitted with a round tip. Pipe small, round circles onto the prepared baking sheet.
- 8
Tap the baking sheet to remove any air bubbles. Allow the macarons to sit at room temperature for 30 minutes to form a skin.
- 9
Bake for 15-20 minutes, or until the tops are firm and the edges are lightly golden.
- 10
Allow the macarons to cool completely on the baking sheet.
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