Ceremonial Cacao Macarons
Product: Anãra Raw Cacao Solids
Ceremonial Cacao Macarons: 20-22 macarons (40-44 shells)
Ingredients:
For the shells:
100g almond flour, super fine
20g ceremonial cacao powder (make your solids to powder in a grinder) + extra for dusting
160g powdered sugar (or 100g coconut powdered sugar + 60g classic for stability)
100g egg whites, aged overnight in fridge then room temp - divided 50g / 50g
100g granulated sugar or coconut sugar
35g water
Pinch of sea salt
For the ceremonial cacao ganache center:
120g ceremonial cacao, chopped
100ml coconut cream (full fat) or oat cream
20g maple syrup or date syrup
15g coconut oil
Pinch of sea salt + pinch of vanilla powder
Optional: 1 tsp coconut sugar for extra caramel note
Method
1. The Ganache (do first):
Heat coconut cream until just steaming, not boiling. Pour over chopped ceremonial cacao paste. Let sit 2 min. Add coconut oil, maple, salt, vanilla. Whisk until glossy and thick. If it splits, whisk in 1 tsp warm water.
Chill 1-2 hours until pipeable, like thick Nutella.
2. The Shells:
Sift almond flour, cacao powder, powdered sugar together twice. Discard big bits. This is key for smooth tops.
Mix dry with 50g egg whites to form a thick paste.
In a small pan, heat 100g sugar + 35g water to 118°C (soft ball). When it hits 115°C, start whipping the other 50g egg whites with salt to soft peaks.
Stream hot syrup into whipping whites. Whip to glossy, stiff meringue. Should be 50-52°C and hold a sharp peak.
Fold meringue into cacao-almond paste in 3 parts. Macaronage: fold and press against bowl until batter flows like slow lava and forms a figure 8 without breaking. 40-50 folds usually. Pipe 3.5cm rounds on parchment. Tap tray hard 3x to release air. Dust very lightly with ceremonial cacao powder.
Rest 35-50 min until skin forms — touch it, it shouldn't stick.
Bake 14-16 min at 145°C / 285°F (fan 135°C). They should have little feet and not wobble.
Cool completely before peeling.
3. Assemble:
Pipe a generous dot of ganache on one shell, sandwich with another.
Pro tips for function + flavor:
When using 100% ceremonial grade cacao — that's where the theobromine glow comes from.
Don't overbake — Cacao shells dry fast. They should stay a little fudgy inside.
Store 24h in fridge — they get even better and chewier.
A moment of indulgence
The problem with making something that beautiful, Now you want one after another. Take your time.
