i was born in san antonio, texas.
shortly thereafter we moved away and never returned for good… just holiday trips to visit family members over the years.
but now, 45 years later, san antonio is home. it’s funny how life has brought me full circle… and i couldn’t be happier about it.
this texan feels right at home.
for the first time in ages, i not only live in town with extended family and college friends, but my immediate family is also just a short road trip away. 11 moves in 16 years of marriage. and finally i feel that sense of connection in my own town. i love that my kids can see family more. and that i can see family more and reconnect with aunts, uncles, and cousins i haven’t been around in decades.
so this post for mexican chocolate macarons is in honor of my return to the ultimate tex-mex city, my birthplace, and now my home… san antonio.
Aw she’s every girl I’ve ever known”
This Mexican Chocolate Macarons recipe is a sweet, chocolatey celebration of returning to where I came from and my new hometown. Click To Tweet
Mexican Chocolate Macarons
- 125 grams almond flour
- 225 grams powdered sugar
- 3 teaspoons cocoa powder
- 2 teaspoons ground cinnamon
- 4 large egg whites
- 110 grams sugar
For Chocolate Ganache:
- 4 ounces heavy cream
- 8 ounces dark chocolate*
- 1/2 teaspoon ground cinnamon*
To make Macarons:
- Pulse almond flour, powdered sugar, cocoa powder, and cinnamon in a food processor or blender to combine well.
- Beat egg whites in a clean bowl of a stand mixer until foamy. While mixer is running, slowly add 110 grams regular sugar to eggs. Beat egg white mixture to stiff peaks.
- Remove bowl from stand mixer and fold in almond flour mixture in three batches. Continue to stir mixture with spatula, pressing mixture against the sides of the bowl to deflate egg whites a bit. Batter is ready when if you make a figure 8 in batter, it slumps slowly back together and flows a bit like lava.
- Transfer mixture to a piping bag fitted with a large round tip. Pipe round circles of batter onto a baking sheet lined with parchment paper. Try to make them the same size. (there are templates you can place under your parchment to make sure they're the right size and spaced out far enough from each other... as i too often do with too many things, i just eyeballed it.)
- Once the tray is full, take out any aggression by banging the tray on the counter a few times to knock out bubbles and flatten batter circles. Allow trays to sit for 30 minutes or until batter is dry to the touch. This forms a skin on the surface of the macarons. Meanwhile, preheat your oven to 330°.
- Bake macarons at 330° for 11-13 minutes. Allow them to cool completely.
To make Dark Chocolate Ganache:
- Heat cream on the stove in a medium pan until just simmering. Remove from heat and pour over a bowl of dark chocolate chips. Allow to sit for 2-3 minutes. Stir to combine completely. Stir in cinnamon.
- Transfer to a piping bag and pipe ganache onto a macaron half; top with another macaron half to make a sandwich.
- To decorate, if desired, combine more instant coffee granules with a little bit of water. Paint a pretty stripe across the top of each macaron. Store in fridge for a few days or in the freezer for even longer.