Chocolate Dumpling Macarons (French method)

5 from 1 vote

Chocolate Dumpling Macarons (French method)

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.

Prep Time1 30

Cook Time20

Maturation Time1

Total Time1 1 50

Course: Dessert

Cuisine: American, Asian, French

Servings: macarons

Calories: 101kcal

Author: Bianca Fernandez

Ingredients

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 tablespoon milk or dark chocolate, melted
1 tablespoon white chocolate, melted
oil-based food coloring, see steps (pink or red)
black edible marker

Get Recipe Ingredients

Instructions

Preparation:

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.

Assembly:

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.

Notes

Store the macarons in an airtight container. They can last in the fridge for up to 5 days,. You can also freeze them for up to one month! Eat at room temperature.

This recipe can easily be doubled, tripled, etc.

Nutrition