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