Chocolate Chip French Macaroons

Cuisinart original

These delicate meringue cookies are not the macaroons that you’re used to. They make a beautiful presentation on any cookie platter.


Makes 40 filled cookies, or 80 plain


Macaroons ⅔ cup almond meal 1 cup confectioners’ sugar 4 large egg whites pinch sea or kosher salt ¼ cup granulated sugar ¼ teaspoon pure vanilla extract 1 ounce bittersweet or semisweet chocolate, very finely chopped (about ¼ cup chopped) Chocolate Ganache Filling (optional): ⅔ cup bittersweet or semisweet chocolate, chopped 3 tablespoons unsalted butter, cut into ½-inch cubes pinch sea or kosher salt ½ cup heavy cream

Nutritional information

Calories 50 (49% from fat) • carb. 6g • pro. 1g • fat 3g • sat. fat 2g • chol. 5mg • sod. 15mg • calc. 4mg • fiber 0g


Preheat oven to 325°F. Line two baking sheets with parchment paper. Insert the blade assembly into the prep bowl. Add the almond meal and confectioners’ sugar. Process until ingredients are combined, about 10 seconds. Reserve. Place egg whites and salt in a large mixing bowl. Using the Cuisinart® Cordless Hand Blender fitted with the Chef’s Whisk, whip whites for about 1 to 2 minutes, or until the whites are beginning to thicken and froth. Gradually add the granulated sugar and vanilla and continue to whip whites until they reach medium-firm peaks, about 3 to 4 minutes. Very gently fold the almond/sugar mixture and the chopped chocolate into the egg whites, taking care not to deflate the meringue. Pour the batter into a piping bag fitted with a small-medium plain tip*. Pipe nickel-size mounds onto the prepared pans. Allow the piped macaroons to sit for 40 to 60 minutes before baking (this ensures a smooth top to the baked cookies and a better-tasting final product). Bake the rested macaroons for 12 to 14 minutes, or until the edges just begin to brown. Let the macaroons cool completely before removing from the parchment. If using, make the ganache filling while macaroons are cooling. In a small mixing bowl, combine the chocolate, butter and salt. In a heavy bottomed small saucepan, bring the cream to just a boil. Pour the hot cream over the chocolate mixture. Let sit for about 5 minutes, and then, using the Cuisinart® Cordless Hand Blender fitted with the Chef’s Whisk, gently whisk together to fully combine. Let ganache come to room temperature, and then refrigerate for about 20 to 30 minutes until just thickened. Once the ganache has thickened, either pipe or spoon the filling onto the flat side of half of the macaroons (about ½ teaspoon per macaroon). Top with a plain macaroon. *If you do not have a piping bag, you can spoon the batter onto the pans instead.