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Mexican Chocolate Macarons
Prep Time
1 hr 30 mins
Cook Time
15 mins
Total Time
1 hr 45 mins
Spiced Chocolate Ganache Sandwiched Between Pillowy Chocolate Almond Meringue Shells
Cuisine: Macarons
Servings: 4
Calories: 555 kcal
  1. Chop the chocolate.
  2. Place the cream in a small saucepot and bring to a simmer.
  3. Pour the cream over the chopped chocolate. Add the cinnamon and cayenne.
  4. Stir to combine.
  5. Sift the almond flour, powdered sugar, and cocoa powder together.
  6. Whip the egg whites until foamy. Gradually add the superfine sugar, while whipping. Continue to whip until the meringue is stiff and glossy.
  7. Fold the almond flour mixture into the meringue.
  8. Pipe 2-inch diameter rounds of the batter onto a parchment lined baking sheet.
  9. Preheat the oven to 375 degrees and let the piped shells sit out, uncovered, for approx. 30 minutes or until a thin, dry membrane has formed on the surface.
  10. Drop the oven temperature down to 325 degrees and bake for 15 minutes.
  11. Cool on the baking sheet.
  12. Pipe about a tablespoon of cooled ganache onto half of the shells, and sandwich.
  13. Makes about 16 pastries. Can keep in an airtight container for up to 3 days.
Nutrition Facts
Mexican Chocolate Macarons
Amount Per Serving
Calories 555 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 10g63%
Cholesterol 20mg7%
Sodium 44mg2%
Carbohydrates 78g26%
Fiber 5g21%
Sugar 69g77%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.