Vanilla Dark Chocolate Macarons

Vanilla Dark Chocolate Macarons
Today calls for some fancy treats because several of my bloggin’ friends and I are celebrating something pretty cool!

I’ve seen many, many bloggers get together to celebrate things like baby showers and weddings for other bloggers, and I’ve always thought that was kind of neat. Most of us have never met each other, but when we all comment on each others blogs and promote each other on social media, we form a little community.

I didn’t realize that these communities existed until I’d been blogging for a couple of years, and I wasn’t part of one until about 8 or 9 months ago. I couldn’t believe I had gone so long without having blog friends! Really, it’s made a huge difference.

So today we’re all coming together to celebrate Nora of A Clean Bake. Cause she’s getting married, y’all!

Vanilla Dark Chocolate Macarons
As you can see, we’ve got a Great Gatsby theme going on. I realize macarons and polka dots aren’t very 1920s, and that I don’t know that much about the 1920s, but I think this is such a great theme for a wedding reception!

I have been dying to make some macarons. I first made some back in May with my friends Meredith and Molly, and we kept saying we were going to make some again. They’ve just really been on my mind for whatever reason, so I decided to try ’em.

I wanted to do something black and white and then use gold decorations, so I went with vanilla cookies and dark chocolate frosting. It wasn’t until I was literally piping out the batter that I decided to try polka dots. I’m definitely a macaron novice, so I wasn’t sure it would work, but I realized I was going to have way more cookies than I needed.

Vanilla Dark Chocolate Macarons
The thing about the polka dots is that you’ve got to work really fast. Macarons sit for about 30 minutes before they go into the oven so they can form a “skin,” which creates that crisp outer shell after they’ve baked.

I measured out about 1/4 – 1/3 cup of batter and tinted it black with food coloring. After that I put it in a squeeze bottle so it would be easier to pipe. So, working very quickly, pipe out a few circles of batter, maybe around 5. Then pipe the dots. Keep working by piping batches and dots before the skin forms.

The other thing about the polka dots is that it can be hard to actually get them all to line up in a nice little pattern. Mine ended up being different sizes and a little scattered, but I’m surprised it actually worked at all.

Vanilla Dark Chocolate Macarons
To make these tiny little sandwich cookies, I used this recipe from Food Network. Meredith, Molly, and I used this recipe when we made macarons the first time, and they turned out really well, so I just stuck with it. If it ain’t broke, don’t fix it, am I right? Especially when it’s already pretty easy to break macarons in the first place.

For the dark chocolate frosting, you can buy store-bought, or use this easy recipe:

1/2 cup butter, softened
1/4 cup Hershey’s Dark Cocoa Powder
1/2 tsp vanilla
1 1/2 cups powdered sugar

Beat butter on medium-high speed in the bowl of a stand mixer (or a bowl with an electric hand-held mixer) until smooth and creamy. Add the cocoa powder and vanilla, and then mix until combined. Then add the powdered sugar, mixing on low speed until mostly combined, then on medium speed until completely combined and fluffy. Transfer frosting to a piping bag with a small round tip (like Wilton #12).

Vanilla Dark Chocolate Macarons
It’s kind of hard to see in the photos, but I topped some of these macarons with tiny fondant roses. This is a little time consuming, but I actually made some decent fondant roses recently and wanted to actually make some for the blog.

Use the small end of the same #12 Wilton tip to cut out some small circles. I then rolled out the circles a little bit because they were a bit too thick, but if you roll out your fondant thin enough in the first place, you don’t have to worry about rolling them out again.

To make the roses, fold one petal in half or into a circle, then wrap the petals around it one at a time. Bend the petals out slightly as you go. Let them dry and stiffen for a few minutes so you’ll be able to attach them to the macarons without squishing them. Pipe a small dot of white frosting in the center of a macaron and place a rose on top.

Vanilla Dark Chocolate Macarons
Someone wanted some macarons. She licked one. It’s okay, I didn’t serve these to anybody.

Also, to my parents, this is why I didn’t want to get rid of my old box of dress-up clothes. I knew I would be participating in a 1920’s inspired virtual wedding shower one day. Totally called it.

But I guess what I’d really like to say to Nora is, Congratulations!! I’m so glad we are part of the same little blogging community and that I was able to come across your blog. For those of you who don’t know, Nora used to blog at Buttercream Fanatic, but then had to eliminate refined sugar, wheat, and dairy from her diet. I am always so impressed by people who know how to bake without these things that I take for granted, and still manage to make them look just as delicious and indulgent as anything else out there. I find that so inspiring! So I hope you have a wonderful wedding, Nora, and the best of luck to you both!


Don’t forget to check out the rest of the fabulous ladies participating in this virtual wedding shower!

Paleo Lemon Cupcakes with Coconut Whipped Cream from Culinary Couture
Chocolate Peanut Butter Cookies from Pass The Cocoa
Mini Almond Butter & Jam Layer Cakes from The Pancake Princess
Pumpkin Maple Crème Brulee from Blahnik Baker
{Gluten and Dairy Free} Mocha Almond Cookie Cups from The Sweet Tooth Life
Pavlova Petit Fours {Gluten and Dairy Free) from Club Narwhal
Toasted Almond Granola Bars from Chez Catey Lou
Best Granola Recipe for Fall and GF, DF, Apple “Pie” from Baking A Moment
Vanilla Dark Chocolate Macarons from Bethcakes
Vegan Oatmeal Cookie Milkshakes from ImmaEatThat
Chocolate Coconut Macaroons from Gotta Get Baked

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