Adorable, easy chocolate dumpling macarons! This design is very easy for beginner character macaron bakers since only one colored batter is made. Post-bake, the dumplings are decorated with melted chocolates and edible markers.
Disclaimer: This post contains affiliate links. This design was for a paid partnership with Paramount+ about their movie, Love in Taipei!
*If this is your first time making macarons, check out my more in-depth post on how to make macarons. You can find more pictures, GIFS, and macaron templates on that page! I also recommend reading Mimi’s macaron post.
About these chocolate dumpling macarons
When Paramount+ reached out to me to make food based off their movie, Love in Taipei, I was ECSTATIC! It’s an AAPI rom-com with a plot that hits home for many Asian Americans. This is because it has to do with choosing a career that may or may not align with your passions, which many children of immigrants can relate to, including me!
In the movie, the main character, Ever Wong, goes to Taiwan to attend a summer cultural immersion program. There, she learns Chinese calligraphy, how to make dumplings, eats lots of new foods, struggles with the career decision of medicine vs dancing, AND is stuck in the middle of a love triangle.
When watching this movie, I saw myself in Ever. A lot of moments hit home for me as I reflected back on my early 20’s. And if you’re interested in knowing why, you can check out my reel!
So, when brainstorming what to make for this movie, I wrote down the different foods Ever tried. Out of the tomato + plum skewers, stinky tofu, taro balls, and more, I decided to go with dumplings. I’ve been wanting to make them for quite some time, so this was the perfect opportunity.
These chocolate dumplings are super easy to make, especially if you are a beginner macaron baker. This design only requires white batter, since the designs are added post-bake with melted chocolate and black edible marker. PLUS, the filling can be made right in the microwave, making this a super simple macaron recipe.
Whether you decide to just use the dumpling template, the filling recipe, or both, I hope you have lots of fun! Happy baking!
Dumpling macaron template (2.5 W x 2.1 H inches)Dumpling-Macarons
Tips for baking and decorating
Use a kitchen scale
Macarons are incredibly finicky. A kitchen scale allows you to measure all the ingredients correctly and helps you create consistent, full, sturdy shells. AND, if you use a cute kitchen scale like this heart-shaped one, it’ll increase your overall happiness by at least 10%.
Decorating with melted chocolate
You can use a piping bag, cookie scribe, or toothpick to add on the details. I used a piping bag for these guys.
For the white chocolate, you’ll want to use oil-based food coloring or the chocolate will seize up and become lumpy. However, if you don’t have oil-based food coloring, you can try mixing in a tsp of neutral oil (canola, vegetable) at a time! The chocolate should come back together. Maaagic.
Storing the cute dumplings
Store the chocolate ganache macarons in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 1 month. Eat at room temp.
Other cute macaron recipes
Check out this link for peanut butter dogs, chocolate bunnies, Thai tea bears, strawberry cheesecake Kirbys, Oreo bears, lemon duckies, chocolate pigs, and more!
Chocolate Dumpling Macarons (French method)
For the French macaron shells:
- 50 g egg whites, room temperature
- 40 g granulated sugar
- 60 g almond flour, sifted
- 50 g powdered sugar, sifted
- gel food coloring (purple)
For the chocolate ganache:
- 40 g milk chocolate
- 40 g heavy cream
- pinch of salt
For the decorations:
- 1 tbsp milk or dark chocolate, melted
- 1 tbsp white chocolate, melted
- oil-based food coloring, see steps (pink or red)
- black edible marker
- Put printed dumpling macaron templates on baking trays. Place silicone baking mats or parchment paper on top of templates.
- Set up one large piping bag with a medium round tip. If you do not have a round tip, you can just snip the end of the bag before piping.
For the French macaron shells:
- In a medium bowl, mix the sifted almond flour and powdered sugar.
- Pour the egg whites into the bowl of a stand mixer. Set up a stopwatch to time how long to whip the meringue. (These times are listed to help beginner macaron makers. With practice, you can go by eye.)0:00 – 4:00 minutes: Use a toothpick to add a very small amount of purple food coloring. This will later offset the yellowness of the almond flour, yielding white batter. Mix on medium-low for 4 minutes (Kitchenaid speed 4).4:00 – 9:30 minutes: Turn the mixer to medium speed (Kitchenaid speed 6). Add a third of the granulated sugar. After 30 seconds, add another third. After another 30 seconds, add the last of the granulated sugar. Keep mixing at medium speed until you have reached a total of 9:30 minutes. The meringue should be balled up onto the whisk, very thick, glossy, and have stiff peaks. If not, keep mixing at 30-second intervals at Kitchenaid speed 8 until it is.
- Add all of the powdered sugar, almond flour to the meringue. Gently fold the macaron batter, often scraping the sides and bottom of the bowl. Continue folding, adding food coloring as needed.
- Fold the batter until it reaches a thick, glossy consistency and flows off the rubber spatula into ribbons. To test if it is ready, allow the batter to flow off the spatula and into the batter. If the ribbons do not melt into the rest of the batter after 30 seconds, continue folding. Be careful not to over mix. When it passes this test, transfer the batter to your piping bag.
- Use the templates as a guide to pipe the macaron design. I recommend piping 1-2 shells at a time, then using a toothpick or cookie scribe to move the batter to your liking.
- Allow the macarons to sit out at room temperature to dry for at least one hour. They will be ready to bake once the surface of the macaron is matte and dry to the touch. If it is a really humid day, it can sometimes take 2 hours for them to dry.
- Preheat the oven to 310F. Place an empty baking sheet upside-down on the middle rack.
- Place the baking sheet with the macarons on top of the upside-down baking sheet. The upside-down sheet will help the macarons bake more evenly, decreasing the chances of cracking. Bake for 8 minutes, drop the temperature to 290*F, and rotate the tray. This will help prevent the macarons from browning too much.Bake for another 8-14 minutes. To test if they are done baking, gently push the side of one shell. If it wiggles on the sheet, they need to be baked longer.
- Remove the macarons and place them on a wire rack. Bake any remaining macaron shells.
- Allow macarons to fully cool before peeling them off the parchment paper or silicone mats.
For the whipped ganache:
- Add milk chocolate, salt, and heavy cream to a microwave-safe bowl.
- Microwave for 45 seconds, then mix. If the chocolate is not fully melted, microwave at 10-second intervals and mix until it is smooth.
- Place bowl into the fridge and stir it every 10 minutes until the ganache is cool and thick, about 40-60 minutes.
- Transfer ganache to a medium-sized bowl. Whip on medium speed until fluffy, about 2-3 minutes.
- Match the macaron shells, lining up each pair on your work surface.
- For the details, you can use a toothpick, cookie scribe, or piping bag.
- Use melted milk or dark chocolate for the eyes.
- Use melted white chocolate for the whites of the eyes.
- Add pink or red oil-based food coloring to the remaining white chocolate. If you don't have oil-based coloring, your chocolate will seize and become lumpy. To counter this, add in a tsp of neutral oil (canola, vegetable), and mix until it comes back together. Use this for the blush.
- Draw on smile and lines on the top of the dumpling face using black edible marker.
- Pipe the whipped ganache on the bottom shell, then add the matching shell on top.
- Leave macarons in an airtight container in the fridge for at least 24 hours before eating. This allows them to mature, making them softer, chewier, and more flavorful. Eat at room temperature.