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Black & White Macarons

Black and White Macarons are made from one vanilla cookie, one chocolate cookie, and a strawberry filling!
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 30 minutes
Ingredients Method

Ingredients
  

Vanilla Macaron
  • 4 Eggs Whites
  • ¼ Teaspoon Salt
  • ½ Teaspoon Cream of Tartar
  • 1 Teaspoon Vanilla Extract
  • ⅓ Cup Granulated Sugar
  • 1 ½ Cup Almond Flour
  • 2 ½ Cup Powdered Sugar
Chocolate Macaron
  • 4 Egg Whites
  • ¼ Teaspoon Salt
  • ½ Teaspoon Cream of Tartar
  • ¼ Teaspoon Vanilla Extract
  • ⅓ Cup Granulated Sugar
  • 1 Cup Almond Flour
  • 2 ¼ Cup Powdered Sugar
  • ¼ Cup Powdered Sugar
Strawberry Filling
  • 2 ½ Cup Powdered Sugar
  • ¼ Cup Canola Oil
  • ½ Cup Light Corn Syrup
  • ½ Cup Strawberry Puree
Decorations Optional
  • ½ Cup Milk Chocolate Almond Bark
  • ½ Cup White Chocolate Almond Bark

Method
 

Vanilla Macaron
  1. Whisk egg whites, salt, cream of tartar, and vanilla extract until foamy and starting to reach soft peaks. Add sugar, one tablespoon at a time, and beat until stiff peaks and glossy.
  2. Sift together flour and powdered sugar in a separate bowl.
  3. Fold 1/3 of the flour mixture into the meringue (egg mixture). Repeat until all the flour mixture has been incorporated.
  4. Pipe 1-inch mounds onto a baking sheet. Tap the baking sheet against the counters to remove any air bubbles. Let rest for 45-60 minutes (the dough should develop a film on the top which makes it look dull or not shiny).
  5. Pre-heat the oven to 300° Fahrenheit.
  6. Bake 1 tray at a time for 16-18 minutes. Let cool on the tray before removing.
Chocolate Macaron
  1. Whisk egg whites, salt, cream of tartar, and vanilla extract until foamy and starting to reach soft peaks. Add sugar, one tablespoon at a time, and beat until stiff peaks and glossy.
  2. Sift together flour, powdered sugar, and cocoa powder in a separate bowl.
  3. Fold 1/3 of the flour mixture into the meringue (egg mixture). Repeat until all the flour mixture has been incorporated.
  4. Pipe 1-inch mounds onto a baking sheet. Tap the baking sheet against the counters to remove any air bubbles. Let rest for 45-60 minutes (the dough should develop a film on the top which makes it look dull or not shiny).
  5. Pre-heat the oven to 300° Fahrenheit.
  6. Bake 1 tray at a time for 16-18 minutes. Let cool on the tray before removing.
Strawberry Filling
  1. In a large bowl, whisk together powdered sugar, canola oil, corn syrup, and strawberry puree. Mixture should be dry enough to roll out and cut out circles. If the mixture is too runny, add more powdered sugar.
  2. Roll out mixture on a flat surface. Use a 1-inch cutter to stamp out circles.
Assembly
  1. Optional. Melt white chocolate bark and place in a piping bag or squeeze bottle. Pipe over chocolate macarons. Melt milk chocolate bark and place in piping bag or squeeze bottle. Pipe over vanilla macarons.
  2. Take one vanilla macaron, place a strawberry filling disc, and then sandwich with a chocolate macaron. Repeat to make all the cookies!