Chocolate Chip Buttercream Macarons
Chocolate Chip Buttercream Macarons are delicate French sandwich cookies with crisp shells, chewy centers, and a smooth, creamy filling.
Chocolate Chip Buttercream Macarons
These Chocolate Chip Buttercream Macarons are delicate French sandwich cookies with smooth, crisp shells and soft, chewy centers. Made with finely ground almonds and filled with a creamy buttercream dotted with mini chocolate chips, they offer the perfect balance of texture and sweetness. These elegant cookies are ideal for special occasions, gifting, or adding a bakery style touch to your dessert table, yet approachable enough to make at home with a little care and patience. Find more ideas 👉Cookies, Biscuits and snack bars, brownies.
FAQ’s and Tips
What is the difference between macarons and macaroons?
Macarons are delicate French sandwich cookies made with almond flour and a smooth filling. Macaroons are typically coconut-based cookies with a denser texture.
Why are my macaron shells hollow?
Hollow shells can happen due to over-mixed batter, under-mixed batter, or oven temperature issues. Proper resting time and consistent heat help improve structure.
Do I need to use almond flour for macarons?
Yes, almond flour is essential for classic French macarons. It gives the shells their smooth texture and signature chewy interior.
Can I make macarons ahead of time?
Yes. Macarons actually improve after resting once filled. This allows the shells to soften slightly and the flavors to develop.
Why didn’t my macarons develop feet?
Lack of feet is often caused by skipping the resting period, overly wet batter, or incorrect oven temperature.
Are macarons gluten-free?
Traditional macarons made with almond flour are naturally gluten-free, but always check ingredients to avoid cross-contamination.
Ingredients for Chocolate Chip Buttercream Macarons
- confectioners sugar
- almond flour
- granulated sugar
- tsp salt
- egg whites 🥚
- vanilla optional or you can use your favorite extract
For the full ingredients required with the amounts for the cookies and the filling, and easy step by step instructions, even beginners can follow. Get the recipe attached. Download or print it and even use online. 😉AI does not give a download or print option.
How To make Chocolate Chip Buttercream Macarons
- Chocolate Chip Buttercream Macarons are a classic French style dessert known for their delicate texture and elegant appearance. The macaron shells are made with almond flour, giving them their signature light, crisp exterior and soft, chewy center. When baked correctly, they develop smooth tops and the characteristic “feet” along the edges.
- The filling is a rich buttercream enhanced with mini chocolate chips, adding a subtle crunch and extra sweetness that pairs beautifully with the tender shells. This combination creates a balanced dessert that isn’t overly sweet, making these macarons enjoyable for both special occasions and everyday treats.
- Macarons are often associated with patisserie-style baking, but they can be made at home with a bit of patience and attention to detail. Factors like properly aged egg whites, accurate measurements, and gentle handling of the batter all contribute to a successful result. Taking your time during preparation helps achieve uniform shells and a smooth finish.
- These Chocolate Chip Buttercream Macarons are perfect for celebrations, gifting, or serving alongside coffee or tea. Once assembled, allowing them to rest enhances their texture and flavor, making each bite soft, flavorful, and perfectly filled.
Storage Tips
- Avoid moisture: Keep macarons away from humidity, as excess moisture can affect their texture and appearance.
- Refrigeration: Store filled macarons in an airtight container in the refrigerator to keep them fresh and prevent the shells from drying out.
- Bring to room temperature: Before serving, allow macarons to sit at room temperature for about 15–20 minutes for the best texture and flavor.
- Freezing: Macarons freeze well, either filled or unfilled. Place them in a freezer-safe, airtight container and freeze for longer storage.
- Thawing: Thaw frozen macarons slowly in the refrigerator, then bring them to room temperature before serving.
If you loved these Chocolate Chip Buttercream Macarons, be sure to explore more sweet inspiration on the site. From a delicious selection of cake recipes and cookies, biscuits, snack bars, and brownies to classic pies, tarts, pastry, and pavlova recipes, there’s something for every occasion. You’ll also find easy no-bake desserts and comforting oven baked puddings, perfect for entertaining, celebrating, or simply treating yourself.
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PrintChocolate Chip Buttercream Macarons
Chocolate Chip Buttercream Macarons are delicate French sandwich cookies with crisp shells, chewy centers, and a smooth, creamy filling.
- Prep Time: 10 min, rest time 30-60min
- Cook Time: 15 min
- Total Time: 1 hr 25 min
- Yield: 12 1x
- Category: Dessert
- Method: oven cook and bake
Ingredients
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
Cookie Dough Frosting
- 1 stick softened butter
- 1 cup powdered sugar
- 1/4 cup brown sugar
- 1/4 cup flour
- 1 tsp vanilla extract
- 1 1/2 tsp heavy whipping cream
- 1/4 cup mini chocolate chips
Instructions
1. First, weigh out all of your ingredients.
2. Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
3. Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
4. Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
5. After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
6. Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
7. Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
8. Place the macaron template under a silicon mat on a baking sheet.
9. Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
10. After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
11. Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
12. preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
13. Allow them to cool COMPLETELY before taking them off the baking sheet.
To make the buttercream
1. Cream the butter in the bowl of a stand mixer or using a hand mixer. Add in the powdered sugar slowly with the mixer on a low speed and mix until completely combined. Add in flour and brown sugar and mix until combined. Add vanilla and cream and mix until light and fluffy about 2-3 minutes. Finally add in the mini chocolate chips.
2. Place the frosting in a piping bag with no tip. Place a generous amount on half of the macaron shells.
3. Sandwich them with the remaining macaron shells. Add mini chocolate chips to the outside of the buttercream if you wish.
4. Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
5. Enjoy!
Notes
Storage Tips
-
Refrigeration: Store filled macarons in an airtight container in the refrigerator to keep them fresh and prevent the shells from drying out.
-
Bring to room temperature: Before serving, allow macarons to sit at room temperature for about 15–20 minutes for the best texture and flavor.
-
Freezing: Macarons freeze well, either filled or unfilled. Place them in a freezer-safe, airtight container and freeze for longer storage.
-
Thawing: Thaw frozen macarons slowly in the refrigerator, then bring them to room temperature before serving.
-
Avoid moisture: Keep macarons away from humidity, as excess moisture can affect their texture and appearance.
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