Macaron Flour Brownies
Hello friends, today I will show you how to make Macaron Flour Brownies. These brownies are made out of crushed macaron shells. This is a great way to use up any failed macaron shells instead of wasting them.
Watch the video on this page or on YouTube to see how easy it is to make these brownies.
Learning how to make macarons can be a daunting task at times, you will certainly find yourself with a few (or a lot) failed batches of shells that didn’t work out.
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In the process of trying to learn what went wrong, I can offer you some help with my troubleshooting guides:
These guides should be super helpful, and also all the other articles on Macaron School. Macaron School is a place where I gather all the information you need to know to make macarons, from troubleshooting guides, to tips for beginners, science behind macarons, and much more!
What to do with failed macaron shells?
First option would be to eat them. However, we already have lots and lots of sweets at home, and we have eaten our share of plain macaron shells.
So if gifting something to our neighbors or friends, I’d rather gift them a dessert than a cracked macaron shell.
Because of that reason, I’ve been creating a few recipes to make with failed macaron shells, such as these Macaron Flour Brownies.
I’ve made Macaron Flour Cookies and Macaron Flour Pie Crust. These are all super easy recipes, that will certainly make your failed macarons not seem like such a waste.
And you definitely shouldn’t see your failed shells as a waste. They are very important in the process of learning macarons.
Learning how to make macarons is an acquired skill that takes time and practice, and each batch you make, you get closer to the perfect results you are searching for.
And when nothing works out and the shells come out lopsided, or with the feet spread out, or super hollow, it’s totally ok, because you can make the best of it, and turn the undesired outcome into a sweet treat!
It took me six attempts to achieve the results with these brownies. First attempt was a thin little layer of hard and bitter brownie. It lacked sugar.
Then I added sugar, but still wasn’t enough.
Once I nailed the sugar amount, the tops weren’t crackly enough the way I wanted, so I added eggs. And I’ve experimented adding less macaron flour, more cocoa powder, less chocolate. At the sixth attempt, finally I had it!
I am super proud of these Macaron Flour Brownies. I seriously think they are the best thing you can do with your failed macaron shells!
For all of my Macaron recipes click here.
I hope you’ve enjoyed today’s recipe. If you make these brownies leave a comment below or tag me on instagram I love seeing what you make!
Macaron Flour Brownies
Ingredients
Brownies
- 10 tbsp unsalted butter 141 grams
- 1 cup chocolate chips or chopped chocolate (160 grams)
- 1 cup granulated sugar 200 grams
- 3 large eggs room temperature
- 2/3 cup macaron flour 66 grams
- 3 tbsp cocoa powder
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chocolate chips or chopped chocolate (80 grams)
Instructions
Brownie Batter
- Add the butter and the chocolate to a bowl. Microwave the mixture for 15 second intervals, stirring in between until the chocolate and butter have completely melted together.
- Add the sugar and whisk to combine.
- Add the eggs and mix.
- Then add the vanilla and mix until incorporated.
- Add the macaron flour, the cocoa powder, the salt and stir with a spatula until the batter is smooth.
- Lastly add the chocolate chips or chopped chocolate to the bowl.
- Pour the batter in a 9×9 or 8×8” pan lined with parchment paper.
- Bake in the pre-heated 350ºF oven for about 25 minutes. To test if the brownies are done baking touch the top gently and if it doesn’t feel jiggly, remove it from the oven.
- Let the brownies cool down before slicing and serving.
Storage
- Store the brownies at room temperature in an air tight container for up to 3 days, or in the fridge for up to a week. They will get harder in the fridge, but I like to heat them up in the microwave and serve with ice cream, or let them sit at room temperature for 30 minutes before eating.
Você é muito talentosa Ca, esses brownies ficaram maravilhosos!!!!!
ah obrigada pai 🥰🥰
La harina de macarrón es la harina de almendras?
no, it’s the crushed macarons.
Loved this recipe so much – made this same brownie 4 times with a huge batch of ruined macarons. I got a shiny crust, a fudgy texture and an absolutely delicious taste. Thank you so much for this!
That’s wonderful to hear!!!
Hey Camila I love all your macarons pics and recipes. Can you tell me a replacement for eggs in this recipe? Would love to try this out with my ruined vegan macarons. Thanks
It won’t work without eggs, I haven’t made one for vegan brownies yet sorry!!
Hi Camila! Any kind of failed macaron can be used on this recipe? If The macaron shell is not very dry does it work the same ?
Loooove your pictures and recipes. Thank you !
Yes it will work fine 🙂
Just wanted to leave a comment for those who wanna try this in the future – they are actually really good! I was a little apprehensive when making them since, you know, it was my first time turning failed macarons into flour, but I’m so glad I gave it a go! I brought them in for my coworkers and they were promptly devoured. They taste just like any other brownie, and they are suuuuper fudgy! So give it a go! You won’t regret it!
Delicious as described!
Would I be able to bake two trays at once? I have a lot of bad shells to go through & these brownies are delicious! 🤩
yes you sure can!!!
Amazing!! Probably the most delicious brownies ever. My very much not gluten free husband specifically asked me to make them again!! Do yourself a favor and make these!
Awesome thank you so much!!!
Adorei essa receita, Camila! Parabéns!!👏👏👏👏
My brownies did not turn out good 😔. They took forever to bake and were swimming in a pool of butter. Where did I go wrong? I did double the recipe and used a 9×13. I used Italian style macarons shell flour.
did you weigh the ingredients? maybe you measured it wrong.
Hey I’ve had these brownies and they were delicious. Is there a way to make them without making failed macarons? Like sub almond flour for macaron flour? Or what would work? Thanks!
sorry i developed this recipe specifically for macaron shells. I tried adapting regular brownie recipes to use the shells but none of them worked. which is why i created this one
OMG, delicious!
These are the best brownies ever! So gooey and fudgy. The best my family has ever had, we all love them. I used some failed mint shells along with part mint chips and part milk chocolate and they were amazing.
that sounds amazing!!!! mint brownies for the win!!!
Hey there.. I had a question .. The macaron flour is just the macaron shells proceeded in the grinder or we need to add all purpose flour as well.. If yes.. Then what the ratio for the same.. I really wanna try this recipe.. Please lemme know .. Thank You.
it’s simply macaron shells powdered in the food processor
Hi! I tried the recipe and it’s delicious! My family loved it.
I have a doubt, can I sub the macaron flour for plain almond flour? Or do I have to make a mixture of meringue powder with almond flour?
Im not sure how well it will work with plain almond flour, but it’s worth a try
Que delícia 😋 😋 😋 😋 😋 receita maravilhosa!!
I’m curious if anyone has tried this with melted white chocolate and white chocolate chips? I have failed lemon and strawberry shells and I think the flavors would suit white chocolate better. Of course, I’d have to leave out the cocoa powder all together.
great question! I want to try myself
I wanted to follow up after trying the recipe with white chocolate chips. For me, it was a total failure.
That said, there were a few reasons this could be and I think I’ll try again when I have more failed macaron shells.
I made two batches: one with Ghirardelli’s dark chocolate chips and one with Ghirardelli’s white chocolate chips. In the white batch I removed the cocoa powder and increased the macaron flour by the same amount.
Where I think I went wrong was, for both batches I subbed 2 of the 10 Tablespoons of butter with cannabis infused liquid coconut oil (I’m an adult and it’s legal where I live)
I believe the liquid oil is what resulted in the oil soup brownies I ended up with. The cocoa batch is in my fridge attempting to set up, the white chocolate batch went into the garbage straight away.
The other issue might have been that I used lemon and strawberry macaron shells and they had quite a bit of moisture in them after defrosting and the oil from the lemon zest might have also played a part.
I’m not a professional, so I can’t say for sure these things made a difference, but something tragic happened to both batches.
Hi! Any idea on if I’d need to reduce the cocoa powder if I made chocolate macaron shells? For reference, the shell recipe used 10g cocoa powder for a batch of 40ish shells.
Reduce it for what reason?
I have made this recipe a couple times, and always a hit (though always questions about why there are brightly colored flakes in there 🙂 ). I’m wondering if you think you can make these into brownie-cookies, or do they spread too much and need the full pan?