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Brigadeiro Macarons

Brigadeiro Macarons

These Brigadeiro Macarons have a chocolate macaron shell, and a fudgy chocolatey brigadeiro filling.
Course Dessert
Cuisine brazilian, French
Keyword brigadeiros, macarons
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 26 macarons
Calories 80 kcal


Chocolate Macaron Shells

  • 3 egg whites 100 grams, 3.5 oz
  • 1/2 cup white sugar 100 grams, 3.5 oz
  • 1 cup almond flour 96 grams, 3.4 oz
  • 1/2 cup plus 2 tablespoons powdered sugar 75 grams, 2.64 oz
  • 2 1/2 tablespoons cocoa powder 14 grams, 0.8 oz


  • 1 can condensed milk
  • 100 grams good quality chocolate dark, semi-sweet, milk, whatever fancies you (3.5 oz, or about 1/2 cup chocolate chips)
  • 1 tablespoon unsalted butter 0.5 oz, 14 grams


Chocolate Macaron Shells

  1. Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
  2. Line two baking sheets with parchment paper or silicon mat.
  3. Under my parchment, I put a layout with circles that measure about 1 1/2 inches each. That’s how big I like to pipe my macarons.
  4. Measure out all of your ingredients.
  5. Sift powdered sugar, almond flour, and cocoa powder together. Set aside.
  6. Now you can finally start.
  7. Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes.
  8. Make sure the bottom of the bowl isn’t touching the simmering water.
  9. Transfer mixture to the bowl of a stand mixer. (I use my kitchenAid bowl when doing this, because it makes it easier)
  10. With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.
  11. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
  12. You don’t want to overbeat the mixture at this point, because you don’t want to add too much air to it. Just whisk until stiff peaks have formed.
  13. Pour powdered sugar and almond flour into stiff whites.
  14. Start folding gently forming a letter J with a spatula.
  15. It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.

  16. First, I pick up some batter with my spatula and try to form a figure 8. If the 8 forms without the batter breaking up, that’s one indication that it might be ready.
  17. Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
  18. If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
  19. Test again.
  20. Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
  21. You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
  22. Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each.

  23. Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
  24. Pre-heat the oven to 325F.
  25. Bake one tray at a time.
  26. I bake the macarons for about 6 minutes, and then rotate the tray in the oven to bake evenly on all sides. I bake each tray for a total of 15 to 20 minutes.

  27. When baked, the macarons will have a deeper color and formed feet.
  28. Remove from the oven and bake the other tray.
  29. Let the macarons cool down before proceeding with the filling.


  1. Place condensed milk, chopped chocolate of preference, and butter in a medium saucepan.
  2. Over medium-high heat, cook the mixture, constantly stirring. Seriously, don't stop stirring.
  3. You are going to cook this mixture for approximately 15-20 minutes.
  4. Depending on what you're using your brigadeiro for, you might want it to be softer or firmer. Since we are using it to make fudge balls, and then to frost the cupcakes, we want the consistency to be on the firm side.
  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. If you place the brigadeiro in the fridge to continue with the filling later, just make sure you bring it back to room temperature for a couple of hours before using it to pipe the filling on the macaron shells.

To assemble

  1. Place brigadeiro in a piping bag and pipe on top of half of the macarons. Top with another macaron.


  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
Nutrition Facts
Brigadeiro Macarons
Amount Per Serving
Calories 80
* Percent Daily Values are based on a 2000 calorie diet.