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  • Megan

chocolate macaron tartlets w/ cream cheese whipped cream & raspberries

Updated: Jul 4

I love macarons, but the piping and filling of dozens of little dessert sandwiches requires more tedium than I care for. My shortcut? Pipe pancake-sized cookies and bake them into chewy crusts for fun-size tartlets.

Once the macarons are baked and cooled, pour hot cream over dark chocolate to whip up a ganache, and spread a thin layer of it over the cooled macaron base.

Last, whip up a cream cheese whipped cream to pipe over the ganache. Top your tartlets with raspberries and a dusting of powdered sugar.

This is a sweet little treat to share with a loved one. But it can also be a personal dessert that you pick up in one hand and stuff in your mouth like a rich, indulgent bagel. The choice is years; do what makes you happy.

chocolate macaron tarts w/ cream cheese whipped cream & raspberries

makes 8–10 tartlets


1 cup almond flour

1 1/4 cups powdered sugar, divided, plus more for dusting

1/4 cup cocoa powder

3 egg whites

1/2 teaspoon kosher salt 6 tablespoons granulated sugar 5 ounces semisweet or dark chocolate 1 1/2 cups heavy cream, divided 1 tablespoon butter

1 1/2 teaspoons vanilla, divided

4 ounces cream cheese

Chocolate Macarons

  1. Sift together 1 cup almond flour, 1 cup powdered sugar, and 1/4 cup cocoa powder into a bowl.

  2. Whip 3 egg whites with 1/2 teaspoon kosher salt until foamy. Then gradually add in 6 tablespoons granulated sugar. Continue whipping on medium high speed until the meringue holds firm peaks.

  3. Use a spatula to fold half the dry mix into the meringue until it is fully incorporated. Then fold in the rest of the dry mix until the mixture is somewhat deflated, glossy, and flowing like lava.

  4. Pipe (or simply scoop and spread with an offset spatula) the batter into pancake-size macarons on a parchment-lined baking sheet.

  5. Tap the baking sheet flat against your work surface to pop bubbles in the batter; use a toothpick to pop and fill in any remaining bubbles.

  6. Let the macaron batter set for 1 hour. Then bake one pan at a time on the center rack of a 300°F oven for 18–20 minutes.

  7. Let the macarons cool before peeling them off the parchment paper and assembling the tarts.

Chocolate Ganache

  1. Place 5 ounces semisweet or dark chocolate into a heatproof bowl.

  2. Heat 1/2 cup heavy cream in a pan on the stove, whisking frequently, just until it starts to simmer. Then pour the cream over the chocolate.

  3. Let the chocolate melt in the cream for a few minutes before gently whisking the two together. When you reach a smooth ganache, whisk in 1 tablespoon butter and 1/2 teaspoon vanilla.

  4. Spread a thin layer of the ganache over the macaron bases. Let the ganache set in the refrigerator for 20–30 minutes.

Cream Cheese Whipped Cream

  1. Whip together 4 ounces cream cheese and 1/4 cup powdered sugar until smooth and creamy. 

  2. Add 1 teaspoon vanilla along with a quarter portion of 1 cup heavy cream (so about 1/4 cup) and whip on low speed until the liquid is incorporated. Turn up the mixer to medium high and slowly drizzle in the remaining 3/4 cup heavy cream. Then continue whipping until you have firm peaks.

  3. Pipe or spread the whipped cream onto the ganache-covered macarons. Top with raspberries and a dusting of powdered sugar.


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