Strawberry, Chilly Chocolate Macaroons

3.50 from 2 votes

MACARONS are a French classic dessert made with eggs, almond flour as main constituents so here is a little different take in that in terms of flavour.
Prep Time 1 hour
Cook Time 16 minutes
Total Time 1 hour 16 minutes
Served AsDesserts, Snacks
Servings 10


  • Almond flour - 100 gm
  • Icing sugar - 180 gm
  • Egg whites room temperature - 100 gm
  • Cream of tartar - 1/4 th tsp use salt if not available
  • Castor sugar - 40 gm
  • Vanilla extract - 1/4 th tsp optional
  • Strawberry extract - 1/2 tsp
  • Red food colour I have used gel color - 2 dips of a toothpick
  • Filling : Unsalted Butter room temperature - 1/2 cup
  • Icing sugar - 2 cups
  • Vanilla extract - 1/2 tsp
  • Dark chocolate - 1/4 th cup
  • Chilly powder - 1/4 th tsp
  • Milk - 2 tsp


  • Sift the almonds flour, and icing sugar together. Keep aside.
  • Now whisk the egg whites, add the cream of tartar and whisk to form a foam.
  • Slowly add the Castor sugar into the above while whisking till it forms stiff peaks like meringue.
  • Now fold the almond flour+ icing sugar mixture in 3 parts into the egg white mixture. Add the vanilla extract and the strawberry extract.
  • Pour the mixture into piping bag. Add the food colour into the mixture.
  • I had lined the baking tray with butter paper. I also made markings of circles using smallest round cookie cutter. Then I piped tiny dollops of mixture into the cavities of each circle.
  • Tap the tray containing the mat. Let it sit for 1 hour till there is an outer coat formed.
  • Preheat the oven to 160 degree Celsius and bake these for 14-16 minutes. Let it cool down and the remove the shells
    Strawberry, Chilly Chocolate Macaroons - Plattershare - Recipes, food stories and food lovers
  • For the filling : Melt the chocolate using a double boiler and keep aside.
  • Whisk the butter until fluffy. Add the icing sugar and whisk.
  • Add the chilly powder, vanilla extract and whisk further. Add the milk and whisk.
  • Finally add the melted chocolate into the frosting and whisk until piping consistency is achieved.
  • Pour this into a piping bag and pipe a dollop on a macarons shell and cover with the other.

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3.50 from 2 votes

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Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

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