valentine’s macaroons


Between the chocolates, flowers, and balloons, Valentine’s Day has become a sweet-filled holiday that celebrates the relationships we treasure. From family, to friends, to significant others, Valentine’s Day is a great way to express our affection through little unique details to brighten up their day. One of these wonderful surprises are French macaroons, a ganache filled pastry surrounded by two almond biscuits. Sweet, colorful, and elegant, macaroons are a great gift for anyone and a delicious treat to make.

As beautiful as they are, macaroons are also notoriously tricky as the ingredients and cooking time need to balance out perfectly. Fortunately for me, I was able to attend a Sur La Table macaroon cooking class last weekend and (to my surprise) make a perfect batch of macaroons. As I previously mentioned here, Sur La Table is one of my favorite stores because 1) they have every solution for your cooking needs and 2) their classes are so fun and informative (and best of all you don’t need to clean up after your baking).

So without further ado, I hope you enjoy Sur La Table’s recipe for Chocolate filled Macarons (French Spelling) below, and feel free to contact me if you have any questions or tips.


Cookie Meringue:

  • 2½ large egg whites or 2 jumbo egg whites, room temperature
  • 2 cups powdered sugar
  • 1 1/8 cup almond meal
  • 2 tbsp. granulated sugar


  • 3 ½-oz. 70% dark chocolate, chopped
  • ⅓ cup heavy cream


1. Sift almond meal and sugar together


2. Whip egg whites in a mixer until they become foamy and thick enough to remain in the bowl if turned upside down. Add a pinch of salt to help stabilize the mixture.


3. Gradually add granulated sugar to egg whites until the mixture is glossy


4. Fold the almond/powdered sugar mix into the egg white/granulated sugar mix. Do not over-stir. The thickness of the mixture should finally look like this:   (similar to a very thick pancake batter)



5. Pour your batter into a piping bag. A good way to this is by having a long and wide container to hold the piping bag together. 


6. Line even cookie sheets (or if you have a macaroon kit follow its instructions) with parchment paper. At our class, we used templates to create perfectly even cookies. 



7. Use piping bags to dispense little round drops of batter over the template.



8. Preheat oven to 320 degrees. Before placing the tray in the oven, let the batter sit for 20 minutes or to the point in which you will touch the uncooked batter and it will not leave residue on your finger.



9. Bake for 6 minutes on one side, then flip and bake for an additional 6 minutes on the other side. The cookies should be set but not browned. Cool completely.


10. Make the filling. For the chocolate ganache, place chocolate in a bowl. Bring cream to a boil and pour over chocolate. Let it sit for a few seconds, then whisk until chocolate is melted. Let it cool. Other great fillings to try out are Champagne Buttercream (pictured) and Sea Salt Caramel.



11. Cool ganache until its is spreadable. Place a dollop between the cookies and serve.



If you are giving these out as a gift, you can also find lovely boxes such as these to fill and decorate. Happy Valentine’s Day and I hope you enjoy your macaroons!



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