I’m absolutely in love with this Turtle French Macaron Cookie Recipe. So easy–but one of my very favorite flavor combinations in the whole world. So good, I can’t wait to make another batch!
So, the other day, I’m sitting around (haha! as if) and my kids said they wanted a cookie.
I didn’t want to make a typical old fashioned cookie…no, I wanted to go over the top.
Because that’s how I am.
So I came up with this insanely good Turtle French Macaron Cookie Recipe.
It’s amazingly simple, but has that complex flavor combination that is my absolute favorite type of candy–it’s a match made in heaven.
To show you just how easy it is to make this Turtle French Macaron Cookie Recipe, I put together this quick video.
Just a couple of minutes and you’ll see–it’s totally worth the few minutes in the kitchen…
[adthrive-in-post-video-player video-id=”I08CE5t0″ upload-date=”2019-05-20T14:47:43.000Z” name=”Turtle French Macaron Cookies” description=”Simple french macaron cookie recipe made with Bob’s Redmill Almond Flour, egg whites, chocolate chips, heavy whipping cream, pecans, and caramel.”]
This Turtle French Macaron Cookie Recipe is so something you can do!
What are you waiting for?!
What Do You Need To Make French Macaron Cookies
You really don’t have to have any special tools to make these Turtle Macarons, not really. But one thing that’s a total must is the food scale–no just for turtle macarons, but for ANY french macaron cookie-making adventure.
Yeah, I didn’t have one, either, until I started making macarons–then I found out that I really had to have one in order to get the cookies to work right. So I snagged this really simple, flat digital scale–it’s easy to use and I like it, so there’s that.
And then you need a template so you know about how much to put out on your silicone mat–and thus how big your french macaron cookies will be.
So, no real tools, just a couple of thing and it really is simple to whip up a big batch of Turtle Macarons.
Oh, and don’t forget to look over these 12 Tips for Perfect Macarons–because, you know, preparedness is key before you rush off to make any French Macarons, not just these Turtle Macarons.
So, are you ready?
Oh, you’re all out of almond flour?
Just pin this to your favorite desserts board on Pinterest so you can find it quick when you get back from the store!
And don’t forget to drop a 5-star rating on the recipe, below, so that I know you want to see more deliciousness like this!
Turtle French Macaron Cookie Recipe
Turtle French Macaron Cookie Recipe
I'm absolutely in love with this Turtle French Macaron Cookie Recipe. So easy--but one of my very favorite flavor combinations in the whole world. So good, I can't wait to make another batch!
- 4 oz. confectioners sugar minus 2 tbsp
- 2 oz. almond flour I recommend Bob’s Red Mill
- 2 tbsp cocoa powder
- 1 oz granulated sugar
- 2 egg whites at room temperature
- 1/4 tsp salt
- 1 cup chocolate chips
- ½ cup heavy whipping cream
- Caramel sauce
- Place the chocolate and heavy cream in a microwave safe bowl and heat for 30 second increments until completely melted.
- Stir until nice and smooth.
- Allow the ganache to set at room temperature for 4 hours or in the fridge for 2.
- Before piping, whip with a whisk attachment for 4-5 minutes.
- Weigh out all your ingredients.
- Next, sift your powdered sugar on a scale, and remove 2 level tbsp. Add in two tablespoons of cocoa powder, then add in your sifted almond flour. Give all of these ingredients a quick whisk to make sure there are no lumps.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
- After the egg whites are the right consistency, add about ½ of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriouslto remove all air bubbles. Use a toothpick or something sharp to pop them. Top the shells with crushed pecans
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
- To assemble the macarons. Place the ganache frosting into a piping bag or large ziplock bag with a star tip. Pipe a generous amount of ganache on half of the shells in a circle leaving a small opening in the middle. Place about ¼ tsp of caramel sauce in the middle of the ganache and top with pecans. Top with the remaining shells.
- Allow to “mature” in the refrigerator for 24-48 hours and enjoy!!