Ingredients

• For the macarons:

  • 1 egg white

  • 2 tbsp granulated sugar 

  • ⅛ tsp cream of tartar 

  • ⅓ cup + 2 tbsp almond flour 

  • ⅓ cup powdered sugar 

  • ¼ cup mini chocolate chips 

  • 1 tsp vanilla extract 

  For the filling: 

  • ¼ cup salted butter; softened 

  • ½ cup all purpose flour  

  • ¼ cup brown sugar 

  • 1 tsp vanilla extract  

  For the rim:   

  • ¼ cup mini chocolate chips

Instructions

1. Preheat the oven to 300 degrees F. 

2. In a bowl, sift together the almond flour and powdered sugar.

3. In the bowl of an electric mixer, beat the egg whites and the cream of tartar until soft peaks form. Gradually add the granulated sugar until fully incorporated. Add the vanilla extract and continue to beat until stiff peaks form.

4. Add a third of the flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. Fold in the mini chocolate chips.

5. Fill a piping bag fit with a 1 inch circle tip with the batter. 

6. On a parchment paper lined baking sheet, pipe equal sized circles that are 2 inches in diameter, 1 inch apart. Bang the sheet on the counter a couple of times to remove any air bubbles. 

7. Let the piped macarons sit for 45 minutes at room temperature until you can lightly touch the top of them without any batter sticking to your finger. 

8. Bake for 15 minutes. Remove from the oven and cool for 15 minutes before removing from the pan. Cool on a cooling rack for an additional 20 minutes. 

9. In the bowl of an electric mixer, beat the butter until creamy. Add the flour, brown sugar, and vanilla. Mix on medium-low speed until the ingredients are thoroughly combined and a dough forms. 

10.  Fill a piping bag fit with a 1 inch circle tip with the filling. 

11. Pipe about 1 tbsp of filling onto one macaron half and place another on top. 

12. Place the mini chocolate chips in a bowl. Roll the rim of the sandwiched macarons in the mini chocolate chips.