Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sugar 2 large eggs, beaten 1 cup milk 2 tablespoons butter, melted and cooled 1 1/2 cups semisweet chocolate chips, divided Directions: Preheat oven to 350 degrees F. Grease a 9-inch pie plate with butter. Sift together flour, baking powder and salt; set aside. In a medium bowl, whisk together sugar and eggs; set aside. In a separate bowl, whisk together milk and butter until smooth. Pour mixture into the dry ingredients; stir until well combined. Stir in chocolate chips. Pour batter into prepared pie plate; bake for 25 minutes or until golden brown.
German Chocolate Macarons Recipe
I’m a sucker for homemade German Chocolate Cake, but these macarons might be even better! After all, regular chocolate cake doesn’t have the perfectly baked macaron shells that this cake has, and that makes all the difference. It can be pretty easy to mess up a batch of macarons – we’ve all been there before, and the frustration itself is daunting! However, don’t let a past failure prevent you from trying your hand at homemade macarons again. This recipe is simple, yet super effective at making the best macarons. I’ve included tons of tips and tricks that always help me bake the most perfect macaron every time. The shells are perfectly light and airy, while still having their wonderfully chewy center and crunchy exterior. And the German chocolate filling made with toasted coconut and pecans? It’s almost too good for words!
How to Make German Chocolate Macarons
Start off by making the shells –
Prepare the sheet pans. Heat a saucepan over water and place a heatproof bowl over the pot. Add the egg whites and granulated sugar to the bowl. Whisk until fully dissolved. Beat the egg whites and sugar mixture with an electric mixer until stiff peaks form. Sift the powdered sugar and almond flour into the mixture. Fold everything together gently so as to not deflate the egg whites. Smush and fold the mixture until you have a meringue. Transfer the meringue to a piping bag. Pipe the shells onto the prepared sheets. Hold the tray above the counter and drop it to release any air bubbles. Do this several times. Allow the macarons to rest and form a skin. While you wait, preheat the oven. Bake the macarons. Allow the macarons to cool, then remove them from the tray.
To make the filling, here’s what you need to do –
Beat the butter until it’s light and fluffy. Mix in the powdered sugar. Add the chocolate and mix to combine. Beat the mixture until it’s light and airy. Transfer the filling to a piping bag. Combine the coconut, pecans, and caramel in a bowl.
Assemble and age –
Pipe a small ring of chocolate buttercream onto the flat side of a macaron. Then, fill the center with the coconut-pecan mixture. Gently press another macaron on top of the filled one. Transfer the macarons to an airtight container and place them in the fridge to age overnight. Bring to room temperature before serving, and enjoy!
Who needs cake when you can have these delectable German chocolate macarons?! If you make this recipe be sure to leave us a comment or rating. Enjoy!
