I have been STRUGGLING to find a chocolate macaron recipe I can get consistent results with. One batch – perfection, the next – major fail. I need more predictable results. I use the Ghirardelli cocoa pictured. Does anyone else use this with success ? If so I’d love to have your recipe
by Jhami0328
4 Comments
Saving this as chocolate shells are challenging for me. Or at least making them look good – they’re always delicious.
Have you tried cacao powder instead?
I have added melted Griradelli chocolate bars to buttercream for the filling and that’s delicious.
I use Ghirardelli Sunrise Dutch Cocoa for mine and have never had an issue!
I’ve seen this and have been curious to try! I just use Hershey’s cocoa powder and they come out delicious. I do have to add a minute or two to the baking time and sometimes knock 5 degrees off the temp, but that makes sense to me given the oils the cocoa powder adds.
I use Droste.