Brigadeiro Macarons

Hello friends, today I am showing you how to make Brigadeiro Macarons.

These Brigadeiro Macarons have a chocolate macaron shell, and a fudgy brigadeiro filling. This filling is shelf stable for at least a couple of days and compliant with cottage food laws from most states.

Make sure to watch the video on YouTube or on this page to see how to make these beautiful Brigadeiro Macarons.

Brigadeiros are a very popular treat in Brazil. It’s basically fudge made out of sweetened condensed milk. It usually gets rolled into truffles and dredged in sprinkles. And can be made into many different flavors, the options are really endless.

The traditional flavor is chocolate, and it’s made by cooking sweetened condensed milk, chocolate chips (or cocoa powder), and butter in a saucepan over medium heat, while stirring non-stop, until the proper consistency is achieved.

The biggest trick when making brigadeiro to fill macarons, is to get the consistency right, because if you over cook the brigadeiro it will become too hard to pipe. And it can even break your piping bag when you are trying to pipe it if you cook it too long.

Besides being absolutely delicious, the biggest advantage of this brigadeiro filling for macarons is the fact that it’s shelf stable for a couple of days.

The brigadeiro won’t melt during hot weather, it will actually hold up pretty well.

If you wanted to ship macarons to anyone, brigadeiro would be a wonderful filling to do that because of the shelf life, and because it doesn’t melt easily.

Also, brigadeiro is compliant with the cottage food laws from most, if not all states in the United States, so if you have a home bakery and sell your macarons, this is a wonderful filling to have in your menu.

Brigadeiro Macarons freeze extremely well, for 1 to 2 months, and the filling doesn’t make the shells soggy either.

Brigadeiro itself also freezes wonderfully. If you roll the brigadeiro truffles and place them in the freezer, they will last quite a long time, and they won’t harden all the way in the freezer, so they don’t even have to thaw for long before serving, just about 30 minutes sitting at room temperature straight from the freezer should do it.

Tips for making Brigadeiro Macarons

• Don’t over cook the brigadeiro, because it will be super hard, almost impossible to pipe. If the brigadeiro becomes too hard to pipe, simply make a new batch, and cook a bit less time. But never ever toss brigadeiro, you can roll into truffles, or eat with a spoon, which is my favorite way.
• Avoid placing the brigadeiro in the fridge before piping in the macarons, as it will become too hard to pipe.
• Brigadeiro stays wonderful at room temperature for up to 1 or even 2 days.
• Brigadeiro is compliant with cottage food laws in most states, and it has a wonderful shelf-life.
• Use a pan with a heavy bottom to cook brigadeiros, it will prevent the mixture from sticking, and it will prevent scorching.
• Once the brigadeiro is falling into chunks off the spatula and coming off the bottom of the pan, it might be time to stop cooking.
• I recommend you watch the video to easily be able to identify the proper consistency for the brigadeiro.

If you like this recipe, here are some posts for you to check out:

• Brigadeiro Recipe
• Coconut Brigadeiro
• Dulce de Leche Brigadeiro (churros brigadeiros)
• Brigadeiro Macaron Cake
• Key Lime Pie Macarons (filled with key lime pie brigadeiro)
• Coconut Fudge Macarons
• Key Lime Brigadeiros
• Pumpkin Brigadeiros
• Brazilian Carrot Cupcakes with Brigadeiro Frosting

I hope you enjoyed today’s recipe!

5 from 3 votes

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Brigadeiro Macarons

These Brigadeiro Macarons have a chocolate macaron shell, and a fudgy brigadeiro filling. This filling is shelf stable for at least a couple of days and compliant with cottage food laws from most states.

Course

Dessert

Cuisine

brazilian, French

Keyword

brigadeiros, macarons

Prep Time 1 hour

Cook Time 40 minutes

Total Time 1 hour 40 minutes

Servings 22 macarons

Calories 80 kcal

Author camila

Ingredients

Chocolate Macaron Shells

• 1
  recipe for Chocolate Macaron Shells
  click here for the recipe

Brigadeiros

• 1
  14 oz.
  can condensed milk
  396 grams
• 1/4
  cup
  chocolate chips or chopped chocolate
  42 grams (see notes)
• 1
  tablespoon
  unsalted butter
  14 grams

Instructions

1. Start by making a batch of chocolate macaron shells. You can find the recipe on my blog or on my YouTube channel, showing you exactly how to make the chocolate macaron shells. I also piped mini shells, because they are super cute and I always love making them.

Brigadeiro

1. Place the sweetened condensed milk, chocolate, and butter in a medium saucepan with a heavy bottom. The heavy bottom is important because it prevents the brigadeiro from burning and sticking to the bottom of the pan.

2. Over medium heat, cook the mixture, constantly stirring. The chocolate will start to melt, and the mixture will start to get fudgy and thick. Don't stop stirring at any point, or the brigadeiro will stick to the bottom of the pan and burn.

3. Cook until the brigadeiro is thick, falling into chunks off the spatula, and when you run the spatula through the middle, you can see the bottom of the pan.

4. It should take about 10 to 15 minutes to cook a single batch, if you double the batch it can take a bit longer to cook. Time cooking will depend on how high the heat is.

5. You will know that the brigadeiro is ready to go when you tilt the pan over and all of the brigadeiro comes out from the bottom of the pan easily.

6. Remove brigadeiro to a heat proof bowl. Let it cool down. You want to pipe the brigadeiro when it’s a room temperature.

7. If you put it in the fridge, it will get too hard to pipe, so I don’t recommend doing that. The brigadeiro can stay fine at room temperature for a day or so.

8. Please notice that if the filling is hard to pipe, it’s probably because you over cooked the brigadeiro. It’s best to make a fresh batch, but don’t toss this one out, you can roll it into brigadeiro truffles, they are absolutely delicious. Brigadeiro also freezes wonderful so you can store it in the freezer for a couple of months if you don’t want to use it right now.

To assemble

1. Once the brigadeiro is at room temperature, put it in a piping bag fitted with the tip of choice, I used a tip 1M, and also a round tip to pipe the filling on the macarons from the pictures above.

2. Pipe on the bottom macaron shells. Top with another macaron.

3. I rolled the sides of some of the filled macarons in sprinkles. Others, I have dipped half of the filled macarons in melted chocolate, and then dipped it in sprinkles, used my hands to pat the sprinkles down so they would stick well. And for my third decoration technique, I just drizzled chocolate on top of the shells and topped with sprinkles while the chocolate was still wet.

Storage

1. Keep it in the fridge for up to 4 days, and in the freezer for up to 1 month. Make sure to package macarons really well in an air tight container to place it in the fridge

Recipe Notes

Chocolate Macaron Shells: click here for the chocolate macaron shell recipe.

Chocolate: for the chocolate used in the brigadeiros, you can use chopped chocolate, chocolate chips, or even cocoa powder (same amount, 1/4 cup). If you use dark chocolate, it will help offset the sweetness. I prefer milk or semi-sweet chocolate for my brigadeiros, but dark chocolate tends to be very popular as well.

Troubleshooting the brigadeiro: Please notice that if the filling is hard to pipe, it’s probably because you over cooked the brigadeiro. It’s best to make a fresh batch, but don’t toss this one out, you can roll it into brigadeiro truffles, they are absolutely delicious. Brigadeiro also freezes wonderful so you can store it in the freezer for a couple of months if you don’t want to use it right now.

Nutrition Facts

Brigadeiro Macarons

Amount Per Serving (1 macaron)

Calories 80

* Percent Daily Values are based on a 2000 calorie diet.