These cute little triple chocolate donut macarons may be just what you need with your morning coffee! They have a classic chocolate shell, a smooth chocolate ganache filling, are dipped in chocolate, and topped with sprinkles! The donut shapes are not too hard to nail down - all you have to do is pipe them in a circular motion, leaving a hole in center of each. Read my 6 Essential Macaron Rules below, and you'll be able to produce the perfect macarons!
Ingredients you'll need to make these triple chocolate donut macarons:
- White Vinegar: To ensure that your meringue remains stable, clean and wipe down all appliances with white vinegar.
- Powdered Sugar: You’ll need powdered sugar for the macaron shells.
- Almond Flour: Be sure to use extra fine almond flour to get those super smooth shells!
- Cocoa Powder: You’ll just need a touch of cocoa powder to give the shells color and flavor.
- Egg Whites: You’ll need about 3 egg whites. Don’t worry about bringing them to room temperature because you’ll just heat them up over a double boiler to make a swiss meringue!
- Granulated Sugar: The sugar is going to be added into the egg whites when making the swiss meringue. It will only take a couple minutes for the sugar to dissolve into the egg whites, so whisk frequently and watch carefully!
- Vanilla Extract: Add a touch of vanilla to the meringue before folding in the dry ingredients.
- Chocolate: You'll need enough chocolate for the ganache and to dip the shells.
- Heavy Cream: You'll need about ¼ cup for the ganache filling. Be careful of over-heating.
- Neutral Oil: Add just one teaspoon to the chocolate for dipping to give it a nice shine.
- Sprinkles: I used rainbow jimmie sprinkles, but you can use whatever you like!
How to make macarons with my 6 Essential Macaron Rules:
- Wipe down all bowls and appliances with white vinegar. This will ensure that everything is spotlessly clean and nothing will hinder the stability of the meringue.
- Beat the meringue until STIFF peaks form. The best way to test this is to turn the bowl upside down to make sure that the meringue is stable enough and does not move at all.
- SIFT SIFT SIFT! You need to sift the powdered sugar and almond flour to get those smooth macaron shells!
- Mix the batter with a silicone spatula by circling around and straight through the middle. Once all of the dry ingredients are incorporated, deflate the macaron batter by spreading it against the sides of the bowl. This will ensure that the shells do not come out hollow.
- Test the consistency of the batter frequently by drawing a figure eight with the silicone spatula. You should be able to draw a figure eight a few times in a row without the batter breaking. This is how you know the batter is ready to be piped onto a baking sheet.
- Allow the macarons to rest long enough before going into the oven. I would recommend 30-40 minutes of rest time before baking. As they rest, a skin forms on the surface, which is what forces the macarons to bake upwards and grow feet!
A few other tips to make these donut macarons:
- To pipe the macarons into donut shapes, I used my usual macaron template, but piped a ring, leaving the a hole in the center. Pipe over each circle twice in a quick motion. It took me a little while to get the motion down, so don't stress if some of them come out a little funny looking! The chocolate and sprinkles will cover up any imperfections!
- The flavor of macaron shells develop more by the second day, so I recommend making them the day before and chilling them overnight, then assemble the next day.
- If you have trouble peeling the macarons off of the parchment once they have cooled, pop them into the freezer for a few minutes and they should come off easily.
Happy baking! xPrint
These cute little triple chocolate donut macarons have a classic chocolate shell, a smooth chocolate ganache filling, are dipped in chocolate, and topped with sprinkles!
For the Macaron Shells:
- 130g powdered sugar
- 120g almond flour
- 15g cocoa powder
- 105g egg whites (about 3)
- 100g granulated sugar
- 1 tsp vanilla extract
For the Chocolate Ganache Filling:
- 56g heavy cream
- 142g chocolate
To Dip the Macaron Shells:
- 100g chocolate
- 1 tsp neutral oil
For the Macaron Shells:
- Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½″ in size to trace circles about 2 inches a apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.
- In a medium bowl, sift the powdered sugar, almond flour, and cocoa powder, then give them a good whisk to fully combine.
- Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.
- Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk until the meringue reaches soft peaks. At this point, you can add the vanilla.
- Continue whisking the meringue until stiff peaks form. The best way to test if it is ready is by turning the bowl upside down. If the meringue does not fall or move at all, then it is ready.
- Start the macaronage by folding in ⅓ of the dry ingredients. Mix carefully with a silicone spatula by scraping aroung the sides of the bowl, then through the middle of the batter. Do this a few times until it is mostly combined.
- Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. I find that this mixing method ensures that the shells do not bake up hollow. The mixture is ready when you can draw several figure eights without the batter breaking.
- Transfer the mixtures to two piping bag with a small round piping tip (I used Ateco 802). Place your macaron template under another piece of parchment paper on a baking sheet and pipe around the lines of the circles, leaving a hole in the center. I found it easiest to pipe a ring, going over each of circles twice in a quick motion. Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles.
- Let the macarons rest for about 30-40 minutes, or until they are dry and no batter comes away when you touch them. Toward the end of the resting time, preheat the oven to 300 degrees F. Bake the macarons for about 8-12 minutes. Allow to cool completely before removing them from the baking sheet.
For the Chocolate Ganache Filling:
- Heat the heavy cream in the microwave for about 30 seconds or so. Pour over the chocolate and let sit for a minute.
- Stir the heavy cream and chocolate together. If there are still solid pieces of chocolate, melt in the microwave in 10 second intervals until completely smooth. Be careful of over heating the chocolate, this will make your ganache split.
- Place in the fridge until cool and viscous.
- Melt the bittersweet chocolate and oil over a double boiler or in the microwave in 20 second intervals.
- Pair the macarons up, and dip one for each pair in the chocolate and add sprinkles on top. Set aside to harden.
- Transfer the ganache to a piping bag fitted with a small round piping tip. Pipe the ganache on the bottom shell and place the other shell on top, pressing down slightly to ensure they stick together.