German Chocolate Macarons have a chocolate macaron shell, filled with a coconut fudge filling. The top shell is dipped in chocolate and sprinkled with coconut flakes.
Whisk until stiff peaks have formed. When you pull your whip up, the peak should be shooting straight up, it shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
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.
The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
Once you’ve piped as many circles as you could, bang the trays against the counter a few times each.
Bake for 6 minutes, rotate tray.
I bake each tray for a total of 18-20 minutes.
*If you have to make the filling beforehand, go ahead and place it in the fridge. However, you won’t be able to pipe the filling, because it will be too hard and most likely will rip your piping bag as you try to squeeze it out. Instead of piping the filling, use a spoon to scoop some of the fudge and roll it between your hands (helps if you grease your hands), and then flatten the ball out to a disk, the same diameter of the macaron shells. Place it in between two macaron shells.
**You will have some fudge filling leftovers. This is so delicious, you will want to eat it with a spoon, or you can simply roll it into balls and coat it in coconut flakes to make delicious fudge treats. This will also freeze really well for up to 3 months, and up to 15 days in the fridge.
Food coloring: Make sure to use gel food coloring. I use Wilton Color Right Performance Food Coloring Set. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Storage: This is the Storage Container I use to store my macarons.