Dark Chocolate Trail Blazer Macarons

Let me be completely honest by how much I struggled with making the macaron shells yesterday. One tray came out perfectly, the next all looked like volcanoes erupting and another ended up lopsided. These were all made from the exact same batch of meringue and were baked on the same shelf, at the same temperature, for the same amount of time.

Macarons are fickle. I’m trying to figure out my oven’s sweet spot for baking these bad boys – temperature, rack location, baking time. Maybe I need a new recipe, one that produces a more consistent result, even if they do look lopsided or like they’re exploding 😂

These do taste good though and they celebrate my beloved Portland Trail Blazers so I’m gonna say the kitchen struggle was worth it.

Another disclaimer for you guys: these were originally all supposed to have red shells, but I ran out of red food coloring, so… I told you yesterday was a struggle. Someone on my instagram page even said they looked like a pokeball. I didn’t know what that was so I had to look it up, but they were right, the white and red is very pokeball-esque!

In much more positive news, the Blazers are in the playoffs for the fourth year in a row! It wasn’t looking great for my guys up until the all-star break in February when we traded one of our players for Jusuf Nurkic. The change in our team was dramatic and they basically played like a completely different team when he joined. It was incredible.

So now we’re in the playoff and playing Golden State. We lost the first game on Sunday but the game was a lot closer than the score indicates. We were all tied up at the end of the third quarter, then some good defense was played by our opponents and that was that. Game two is tomorrow so I’m looking forward to that. Especially because I have these macarons to enjoy while I watch it!

Dark Chocolate Trail Blazer Macarons

Yield: About 20 macarons


  • 200g almond flour
  • 200g powdered sugar
  • 2 1/2 fl. oz. water
  • 200g sugar
  • 160g egg whites, separated (80g)
  • Food colouring (optional)
    Dark Chocolate Ganache:
  • 250g dark chocolate (chips or chopped)
  • 7 fl. oz. heavy whipping cream
  • 15g sugar
  • 50g unsalted butter


  1. Place almond flour and powdered in a food processor and process until fine. Sift and set aside.
  2. In a saucepan, bring water a sugar to a boil (do not stir). Make sure the syrup doesn't go above 240°F.
  3. In a mixer, gently beat 80g egg whites to soft peaks. When the syrup passes 220°F, increase the beater speed. When syrup reaches 240°F remove from heat and pour in a thing stream into beaten egg whites. Beat for a further 10 minutes to cool down the meringue.
  4. While beating, combine the sifted ingredients and the remaining 80g egg whites, making a smooth paste. {If adding food colouring, add it to the paste now}
  5. With a flexible spatula, incorporate 1/3 of the meringue into the almond paste. Then add the remaining meringue, carefully working the batter.
  6. Fit a piping bag with a tip and fill with batter. Pipe onto silicone or parchment-lined baking sheets. Lightly tap the bottoms and let rest for at least 30 minutes.
  7. Preheat oven to 300°F. Bake for 14 minutes.
    Dark Chocolate Ganache:
  1. Put chocolate pieces/chips into a mixing bowl.
  2. Heat cream and sugar over medium heat until hot. Pour cream over chocolate and gently combine.
  3. Incorporate butter until smooth. Cool to room temp. and refrigerate 1 hr. before using.
  1. Match up shells of the same size. On one half of each pair, pipe/spread the ganache, then place the other shell on top and sandwich together.

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