It seems that macarons have taken over the world. I admit, while I am fairly adventurous in my taste testing of baked goods, I had not had macarons until maybe a year and a half ago. It wasn’t until a french patisserie opened in my town that I tried those little vividly colored jewels.
They were delicious! I now understood why the whole world was consumed by macarons. Really, though…couldn’t you make your own? While I love popping into the bakery and picking something up, these tiny little sandwich cookies are like $2.50 each. I knew I could make these. So, I turned to Pinterest to find a macaron recipe. That is how these gluten free Chocolate Toffee macarons were born.
There are some things that will make making macarons a much more enjoyable experience. May be affiliate links. Oh, and because we’re using almond flour, these macarons are gluten free, too. You’re welcome.
- Macaron Kit – Includes the silicone sheet that helps make perfect circles, a dispenser, and a recipe book.
- Macaron Silicone Sheet – Perfect for lining your baking sheet and getting great results.
- Macaron Tea Towel – Because it’s so super cute!
- Almond Flour
Chocolate Toffee Macaron Recipe
Make the classically French delicate sandwich cookie at home, with ease.
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 cups powdered sugar
- 1 cup almond flour or almond meal
- 3 tablespoons natural unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 3 large egg whites, at room temperature
- Pinch cream of tartar
- 3 tablespoons granulated sugar
- For the Ganache
- 4 ounces bittersweet chocolate chips ( we used Toll house dark chips)
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into
- Melted chocolate for dipping
- 1/4 c. crushed toffee bits
- Place the dark chocolate chips in a large bowl.
- Warm the cream in a small saucepan over medium heat until it just starts
- to boil.
- Stir the warm cream into the chocolate without creating bubbles.
- Let sit for 1 minute. Add the butter and stir until smooth.
- Chill in the refrigerator until thickened but still spreadable, about 30
- For macaroons
- Preheat oven to 350°F.
- Line 2 large baking sheets with parchment paper.
- Place the powdered sugar, almond flour, cocoa powder, and salt in a food
- processor fitted with a blade attachment and pulse several times. Process
- until fine and combined, about 30 seconds.
- Sift through a flour sifter into a large bowl; set aside.
- Meringue recipe - place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Add a pinch of Cream of Tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
- Continue to beat,* slowly* adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
- Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
- Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes pull the pan put and then rotate and bake for another 7 minutes.
- Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
- Arrange 1 macaron, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie. Top with second macaroon, flat side down. Press lightly to adhere, making sandwich. Repeat with remaining macarons and filling. Arrange macarons on platter. Cover; chill at least 2 hours and up to 1 day.
- Melt chocolate to dip macarons. Dip one side of macaron in melted chocolate and dip in crushed toffee pieces. Let set.
- Serve cold.
For more fun Pinterest Remakes, here are a few of my favorite bloggers:
- Halloween Bloody Eyeballs by Confessions of an Overworked Mom
- Halloween Hand Soap by Homemaking Hacks
- Sausage, Potatoes & Eggs Breakfast Skillet Recipe by A Mom’s Take
- Pepperoni Pizza Puffs by Jennifer Sikora
- High Fiber Pumpkin Spice Energy Bites Recipe by Sweep Tight
- Chewy Cinnamon Raisin Granola Bars by Better in Bulk
- DIY Wooden Pumpkins by Mom Does it All
- Browned Butter Sugar Cookies by Upstate Ramblings
- Slow Cooker Pumpkin Spice Applesauce Recipe by Mom Always Finds Out
- Repurpose Project: Men’s Sweater into a Boy’s Sweater by Our Homemade Life
- Cookie Hacks by The Guavalicious Life