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Bear Shaped Chocolate Macarons

Bear Shaped Chocolate Macarons

Imagine biting into a cute bear-shaped macaron that's not just adorable, but also packed with rich chocolate flavor! These French delicacies are the perfect blend of whimsy and gourmet elegance, transforming the classic macaron into an Instagram-worthy dessert that will make your followers swoon. Whether you're a baking enthusiast or a sweet treat lover, these bear-shaped chocolate macarons promise to be a showstopping delicacy that's as fun to make as they are to eat!

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: French
Serves: 12 macarons

Ingredients

  1. 1 cup almond flour
  2. 1 3/4 cup powdered sugar
  3. 3 egg whites
  4. 1/4 cup granulated sugar
  5. 1/2 cup cocoa powder
  6. 4 oz chocolate ganache (for filling)

Instructions

  1. Sift together almond flour, powdered sugar, and cocoa powder in a large bowl to remove any lumps and create a smooth, fine mixture.
  2. In a separate clean, dry mixing bowl, begin whipping egg whites using an electric mixer on medium speed until they become foamy and soft peaks start to form.
  3. Gradually add granulated sugar while continuing to whip the egg whites, increasing the mixer speed to high. Whip until stiff, glossy peaks form and the meringue looks smooth and voluminous.
  4. Gently fold the dry ingredient mixture into the meringue using a spatula, using a careful macaronage technique. Mix until the batter flows like slow-moving lava and creates a ribbon effect when lifted.
  5. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe bear-shaped outlines onto parchment-lined baking sheets, using a template underneath for guidance.
  6. Tap the baking sheets firmly against the counter to release air bubbles. Let the piped macarons rest at room temperature for 30-45 minutes to develop a skin.
  7. Preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, rotating the tray halfway through to ensure even cooking.
  8. Allow macarons to cool completely on the baking sheet. Prepare chocolate ganache by heating cream and pouring over chopped chocolate, stirring until smooth.
  9. Once cooled, carefully remove macarons from the parchment. Pipe chocolate ganache between two bear-shaped shells to create sandwiched macarons.
  10. Refrigerate assembled macarons for 24 hours to allow flavors to meld and texture to soften. Bring to room temperature before serving.

Tips

  1. Precision is key: Use a kitchen scale for exact measurements to ensure macaron success.
  2. Room temperature ingredients are crucial - let eggs sit out for 30 minutes before starting.
  3. When folding the dry ingredients, use a gentle "J" motion to maintain the meringue's airiness.
  4. A bear-shaped template under parchment paper helps create consistent, adorable shapes.
  5. Allow macarons to form a skin before baking - this creates the signature smooth, crisp shell.
  6. Use a digital oven thermometer to ensure accurate temperature during baking.
  7. Patience is essential - letting macarons rest 24 hours after filling enhances their texture and flavor.
  8. Store in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Calories: 120kcal

Carbohydrates: 15g

Protein: 3g

Fat: 7g

Saturated Fat: 2g

Cholesterol: 5mg

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