(*This post was sponsored by AMERICAN HERITAGE® Chocolate as part of an Influencer Campaign for Influence Central and all opinions expressed in my post are my own.)
This post is for all of my fellow chocolate fanatics. These gluten-free chocolate macarons are light and slightly crispy on the outside and soft on the inside…and they are so full of delicious chocolate flavor! Filled with a special chocolate filling, you can taste exotic flavors like anise, nutmeg, and cinnamon.
If you love chocolate as much as we do, you will want to check out all of my delicious gluten-free chocolate recipes.
We have been craving French macarons ever since we made these French Raspberry Macarons a couple of months ago. They were so good, I knew I needed to create a recipe to make a chocolate version. What perfect timing that AMERICAN HERITAGE® Chocolate reached out to me to try their finely grated chocolate. I knew I had to say yes!!
AMERICAN HERITAGE® Chocolates (Available on Amazon!) are an artisanal 57% cocoa and have no preservatives. Even better, they are certified by the Rainforest Alliance so their chocolate comes from farms that the ingredients are sourced from farms that comply with the standards of the Sustainable Agriculture Network.
Wait until you try this chocolate friend, it is more than just chocolate. This high-quality ground chocolate has a hint of anise, nutmeg, and cinnamon. These flavors combined with dark chocolate are what make these chocolate macarons so special. It’s this unique taste that elevates this chocolate macarons recipe to a whole new level of yum!
The macaroons are naturally gluten-free, which makes them a wonderful “anytime” dessert.
Your family is going to love the flavor of these gluten-free chocolate macarons. Are you ready to make these?
How to make gluten-free chocolate macarons:
The secret of making macarons is to sift your ingredients. Powdered sugar and almond flour have chunks and those chunks are what can cause texture troubles when making macarons. Sift your powdered sugar into a bowl.
Here are the almond flour and powdered sugar after sifting out the lumps and chunks. Sift cocoa and a dash of salt in next and whisk to blend.
Add your egg whites and cream of tartar into a standing mixer. Slowly add the granulated sugar as the egg whites are whipping.
You want your egg whites to form stiff peaks.
How long does it take to whip the egg whites?
It takes about 5-8 minutes on a high-speed setting for your egg whites to whip to form stiff peaks.
Gently fold your dry ingredients into your egg whites. Be careful not to over-mix or you will deflate the macaron batter.
Add your chocolate macaron batter to a piping bag and pipe the batter in small circles on a silicon macaron mat.
How to pipe macarons if you don’t have a macaron mat:
Grab a piece of parchment paper and place it onto a cookie sheet. Use a small glass to trace circles on the parchment paper. Flip the paper upside down (so you don’t get ink on your macarons) and then pipe the macaron batter into each circle.
Allow your macarons to rest for 15 minutes. While they are resting, preheat your oven to 300F degrees.
Bake the macarons for 15 minutes and remove them from the oven. Now it is time to make the filling with the AMERICAN HERITAGE Chocolate.
This is what AMERICAN HERITAGE Chocolate looks like up close. It is such a timesaver that this chocolate is already ground and that the spices are already infused into the chocolate!
Grating chocolate for recipes can be hard which is why I LOVE using the AMERICAN HERITAGE® Chocolate. Use it 1 to 1 instead of melting chocolate in your recipes!! Add your ground chocolate to a bowl and melt. You can melt your chocolate in a double boiler or in the microwave.
How do you microwave chocolate so it doesn’t burn?
The best way to melt chocolate in the microwave is to do it in short intervals. I like to microwave at 20 seconds at a time. It took 4 intervals of 20 seconds for my chocolate to melt.
Next, add powdered sugar and stir. You will want your mixture to have the consistency of frosting. You will be piping this in a frosting bag. Pipe the chocolate mixture onto a macaron and then add a second macaron on top to form the sandwich.
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 1/3 cup unsweetened cocoa
- 1/4 cream of tartar
- pinch of salt
- 3 egg whites
- 1 cup American Heritage melting chocolate
- 1/2 cup powdered sugar
- Preheat the oven to 300 degrees F.
- Sift together the almond flour, cocoa, and powdered sugar into a large bowl. This removes all lumps and thicker pieces so you have very smooth macarons.
- In a standing mixer, add egg whites, a pinch of salt, and cream of tartar. Whip quickly until foamy.
- Add in powdered sugar and whip until it forms stiff peaks.
- Gently fold in half of the almond flour/powdered sugar mixture. Fold in the remaining almond flour and powdered sugar mixture.
- Add the macaron batter to a piping bag and pipe the macaron batter onto the macaron mat, filling each circle with the batter.
- Let the macarons sit on the counter to rest for 10-15 minutes on the counter.
- Bake for 15 minutes.
- Allow the macarons to cool completely.
- In a microwave-safe bowl, melt your chocolate. I recommend microwaving for 20 seconds, stir, and repeat until your chocolate is melted. If you cook it for too long in the microwave, you will burn the chocolate.
- Add the powdered sugar and mix gently.
- Put the chocolate mixture into a piping bag and pipe onto the macarons. Use a plain macaron half to cover the frosting.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 24mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 3g