These German Chocolate Macarons are so delicious! We’re talking… next level delicious. If you’re a fan of chocolate, toasted coconut, and pecans then these macarons are going to be your new favorite dessert! The shell is perfectly crisp and chewy, the buttercream is chocolatey (and not too sweet), and the filling is an amazing combination of sweet and salty. Trust me, you’re going to love them!
how to make German Chocolate macarons?
Once you’ve mastered the macaron shell, you can turn it into practically any flavor. To make these German Chocolate Macarons, we’re going to make a classic vanilla shell and then pair it with a chocolate buttercream and easy pecan-coconut filling. If you haven’t totally mastered the macaron shell yet (trust me, I’ve been there), I recommend reading through my Red, White, and Blue Macaron post. It goes over all of the details to ensure you get great macarons every time! We’ll be using a slightly different method for this recipe but all the FAQ and step-by-step photos are still the same!
Step One: Make the Shell
Step one for any great macaron is to make the shell. We’ll start by cooking together egg whites and granulated sugar until the sugar has melted. Then we’ll transfer the mixture to a mixer and beat it until it forms stiff peaks. We’ll sift in the dry ingredients and fold them together (gently!) until they start to flow like lava. When you can draw a figure 8 with the meringue, it’s ready to pipe! Once the shells have been piped, we’ll drop them on the counter a few times to release any air bubbles. Then we’ll let them sit until they develop a skin. Once you can touch them without the meringue sticking to your finger, they’re ready to bake!
Step two: Make the Chocolate Buttercream
This chocolate buttercream is super easy! We’ll whip some butter in a mixer until it’s light and smooth. Then slowly add some powdered sugar and finally some melted and cooled chocolate. Let it mix for a few minutes, and there you have it! The easiest, most delicious chocolate buttercream ever.
Step Three: Make the filling
If you thought the butter cream was easy, wait until you hear this one: to make the filling… just mix it all together. Caramel sauce, toasted coconut, and chopped pecans all go into a bowl and get mixed until combined. I told you it was easy!
Step Three: Put it all together
You’re so close to the end now! Once you’ve made all of the components, it’s time to put them all together. Place the macarons in similar sized pairs, pipe a small ring of buttercream around the edge, fill with the caramel topping, and place the other macaron shell on top. You can dig in or wait overnight and they’ll be even better!
Frequently Asked questions
Q: Can I change/reduce any of the sugar in this recipe?
A: Unforutnely not! The ingredients for these macarons need to be measured exactly to ensure that they’ll turn out correctly.
Q: Do I have to cook the egg whites and sugar in a double broiler?
A: Absolutely! You want to introduce the egg whites to a very low, gentle heat. Please don’t put them directly into a pan over low heat– they need the extra insulation from the water.
Q: How do I know if my macarons have formed a skin?
A: If you can gently touch the macarons without the batter sticking to your hands, they’re ready to bake. If they stick to your finger when tapped, they aren’t ready. On humid days, this could take up to 90 minutes.
Q: My macaron shells didn’t turn out well. What happened?
A: There are lots of reasons that macaron shells fail but the two most common are improper meringue consistency (not reaching the figure 8 stage) and improper oven temperature (use a thermometer, don’t trust what your oven says). For more step by step troubleshooting, check out this guide.
Check out the Other macaron recipes
If you’re in the mood for some more macaron recipes, check out my Cookie Butter Macarons, Red White and Blue Macarons, or Strawberry Cheesecake French Macarons!
German Chocolate Macarons
For the Shell
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams powdered sugar
- 95 grams almond flour
For the Filling
- 1 stick butter softened
- 2 cups powdered sugar
- ¼ cup chocolate chips or chopped chocolate melted and cooled
- ½ cup shredded coconut toasted
- ¼ cup finely chopped pecans
- 1 tablespoon caramel sauce
For the Shell
- Line two large sheet pans with a silpat mat or parchment paper. Fit a piping bag with a small, round tip (I like a Wilton #10 or 12) and set aside.
- Heat a small saucepan of water over medium-low heat. Place a heatproof bowl over the pot, making sure it doesn’t touch the water.
- Add the egg whites and granulated sugar to the bowl. Whisk them together continuously until the sugar has fully dissolved– about 4-5 minutes.
- Transfer the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed (Kitchenaid #6-8) until they form a stiff peak.
- Sift the powdered sugar and almond flour through a fine mesh sieve into the egg whites. Fold in the powdered sugar and almond flour gently, making sure not to deflate the egg whites yet. Make sure to scrape all the way to the bottom of the bowl while you fold.
- Smush the batter against the sides of the bowl and fold it back together until the meringue flows smoothly. When the meringue is ready to pipe, you should be able to draw a figure 8 without the stream breaking.
- Transfer the meringue to the piping bag fitted with the round tip. Pipe 1” macarons about 2” apart on the silpat lined baking sheet.
- Immediately when you’ve finished piping a tray, hold the tray 6” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until it appears that any large air bubbles have popped.
- Allow the macarons to sit at room temperature until they have formed a skin– about 30 minutes. While the macarons rest, preheat your oven to 325F.
- Bake the macarons one tray at a time for 14 minutes, turning the tray half way through cooking. Repeat with the second tray.
- Allow the macarons to cool fully before removing them from the tray.
For the Filling
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 1-2 minutes, or until the butter is light and fluffy.
- With the mixer on low, slowly add the powdered sugar. Once all of the powdered sugar has been added, add the chocolate and mix to combine. Scrape down the sides of the bowl and turn turn the mixer to medium-high speed and beat until the buttercream is light and airy— about 2 minutes. Transfer the mixture to a piping bag fitted with your choice of tip.
- In a small bowl, combine the coconut, pecans, and caramel and set aside until ready to use.
Assembly and Aging
- Place the macarons in similar sized pairs. Pipe a small ring of chocolate buttercream onto the flat size of one of the macarons. Fill the center with the coconut-pecan mixture and gently press another macaron on top, just until the icing reaches the edges. Transfer the macarons to an airtight container and place them in the fridge to age overnight. Bring to room temperature before serving.
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