Have you seen the Viral Dubai Chocolate all over social media? If not then search for it and see it ASAP! It has been all over my Tiktok and social media. It was invented by Fix Dessert Chocolatier in Dubai and now people all over the internet are creating this at home using a silicone mold for that same effect. The bar itself is around $40 !!! and it is definitely much cheaper to make it at home.
Why Viral Dubai Chocolate Macarons?
When I see trends like these, my mind always goes to the macarons first, it naturally comes to me. So I had to make the viral Dubai Chocolate into Macarons. The filling is the same with kadafi that I bought from Amazon along with the pistachio cream as well.
Links for the Kadafi and Pistachio cream:
The kadafi brand is here and the pistachio cream brand is linked as well.
Best ingredients and products for best results!
The macaron shells are made in my standard way where I use Bob’s Red mill as THE choice of almond flour for best results. It has to be the Super Fine Almond Flour.
I use the macaron silpat for best results, where the feet come out clean and all the macarons come out even! I have 4 of these and my results are the same every single time.
I use the Dutch Processed Cocoa Powder from Rodelle that is made in France and is truly a wonderful product.
I know macarons are finicky to make. I would always suggest reading the TIPS section for the BEST macarons. It is important to read through the entire blog post and recipe a few times, especially if it is your first time making macarons. You can overmix and you can undermix, but making mistakes and learning through those mistakes and troubleshooting will make you a better macaron maker. I made several mistakes when I first started making macarons, but through practice, lots of practice I got them right! And I understood the science behind it.
MY BIGGEST TIP:
Make the batter, and understand your oven and understand your batter. Pipe 3 to 4 macaron shells, and use that as a test to test out your oven temperature, time it takes for the macarons to bake, and if your batter consistency is correct. I know that the process is tedious but you need to go through it to learn your kitchen setting and your batter.
Key ingredients for the Chocolate Macaron shells for the Viral Dubai Macarons
Macaron Shells are made with basically few ingredients:
- Almond Flour: Use Bob’s Red Mill Super Fine Almond Flour for best results!
- Confectioner’s Sugar: Almond flour and confectioner’s sugar are ground together as the first step always.
- Egg Whites: I have seen recipes that use cold egg whites, however I have always used room temperature egg whites.
- Cream of Tartar: This is used to stabilize the meringue.
- Granulated Sugar: This is used to make the meringue as well, in conjunction with the egg whites.
- Vanilla Extract: I use a tad bit to add flavor to the shells.
TIPS for the BEST macarons:
- Always ensure that you sift the almond flour and the confectioner’s sugar, atleast 4-5 times, and discard the bigger pieces that are left behind in the sifting process.
- Whip the egg whites, cream of tartar and sugar for about 5 minutes in total, and ensure that when you turn the whisk, there are stiff peaks formed for the meringue. Do not over whip.
- Bang the tray atleast 15 times for the macs to settle, and no bubbles to form on the top.
- Always let it set for atleast 40 minutes. If you are in a cold climate, it requires a longer rest time – about an hour.
- If you are not decorating the macs on the same day, lay them on the tray and cover with a plastic wrap, so no air goes into the macs and hardens them. This will ensure that the center remains chewy.
Key ingredients for chocolate ganache
The chocolate ganache key ingredients are:
- Dark or milk chocolate: it is your preference. I love 72% dark chocolate. Use the chocolate of your choice as in chocolate chips, or a chocolate bar like Lindt to make the ganache.
- Heavy cream: This helps to make the ganache the right consistency.
- Corn syrup: Provides the smoothness and sweetness to the ganache.
- Butter: unsalted or salted is Ok but I use unsalted. Butter makes the ganache silky in texture.
- Vanilla extract: elevates the ganache in taste.
The ganache comes together very quickly. Once you use the hot cream to melt the chocolate, add the butter and vanilla extract for additional taste and texture. Whipping with an immersion blender is crucial for its silky smooth texture. I use this immersion blender and I love it. It needs to sit in the fridge for less than an hour and then put into a piping bag until ready to pipe.
Pistachio Kadafi
This is really easy to make. It is essentially melting butter in a saucepan, and then sauteing the kadafi until it is light golden brown in color. Then the pistachio cream is added to the mixture and mixed until it is a nice texture. It should be sort of loose and not dry.
Assembly of the Viral Dubai Chocolate Macaron
It is essential to pair the macarons so that they are the same size.
Feel free to decorate the macaron by brushing it with yellow and green edible food gel that has been mixed with vodka, so that it is a more watery consistency. You can also simply spray it by using an unused tooth brush – keep it separate for both the colors. Yellow and green colors are on the Dubai chocolate but you do you! IF you want to use different colors, do that!
The chocolate ganache is piped around the periphery of the macaron, and filled with the pistachio kadafi and then sealed with the other macaron shell.
Curing of Macarons
The macarons should be cured for 24 hours, as in set aside in an airtight container (leave it outside if cold and put it in the fridge if in a warm climate), before they are ready to eat. That is when the macarons develop their chewiness and are delicious!
These macarons were enjoyed by the entire family and I will be making them again and again!
Other macaron recipes from my blog are below:
If you do try these macarons, please do not forget to tag #thejamlab on Instagram and/or leave a comment on this blog post!
XO
Amisha
Print
Viral Dubai Chocolate Macarons
Chocolate Ganache Filling
- 150 grams milk chocolate or 72% dark chocolate (personal preference)
- 150 grams heavy cream
- 1 tablespoon corn syrup
- ½ teaspoon vanilla extract
- 2 tablespoons unsalted butter
Chocolate Macaron Shell:
- 7 ounces confectioner’s sugar
- 5 ounces almond flour
- 2 tablespoons dark cocoa powder
- 4 large(4 ounces) egg whites, room temperature
- Pinch of cream of tartar
- 4 ounces granulated sugar
- 1/2 teaspoon vanilla extract
- 3–4 drops of dark chocolate Americolor food gel
16 inch piping bag
Wilton #803 piping tip
Pistachio Kadafi mixture:
- 1½ tablespoons unsalted butter
- 1 cup kadafi
- 3 tablespoons pistachio butter
2 x 12 inch piping bags
Wilton #802 for ganache
Get Recipe Ingredients
Method:
Chocolate Ganache Filling:
- Put the chopped chocolate in a bowl. Heat the heavy cream and corn syrup in a small saucepan till it just begins to boil. Add it to the chocolate and stir until all the chocolate melts. Add the vanilla extract and soft butter and mix till silky smooth.
- Add the ganache into a tall jar. Using a hand blender, blend the chocolate mixture until silky smooth, about 1-2 minutes. The mixture will look smooth and homogeneous.
- Let cool in the fridge for atleast 30-40 minutes. Add the ganache into a 12 inch pastry bag fitted with the Wilton #802 piping tip. Set aside until ready to use.
FOR THE CHOCOLATE MACARON SHELLS:
- Preheat the oven to 310 degrees. Line baking sheets with the paper templates, and top with the parchment paper, or better yet, use silpat.
- In a bowl of a food processor fitted with a metal blade, pulse the confectioner’s sugar, almond flour and cocoa powder until a fine powder is formed. Transfer mixture to a mixing bowl fitted with a medium sieve. Sift mixture. Repeat the process 3 more times. Set aside.
- To make the meringue: In a bowl of a stand mixer fitted with a whisk attachment, whip whites and cream of tartar on medium speed until foamy. Gradually add granulated sugar. Once all the sugar is incorporated and the mixture is thick, scrape down the sides of the bowl, add the vanilla extract and the food coloring and increase the speed to high, whipping until stiff, firm, glossy peaks form for a total of 5 to 6 minutes. You can remove and turn the whisk and the meringue should hold a stiff peak.
- To complete the macaronnage step: Add the almond flour mixture, one-third at a time, over the egg white mixture, and fold in one direction only using a large spatula until the mixture is smooth and shiny. Once all the almond flour mixture is incorporated, check for the correct consistency, the batter should be firm, have a glossy shine and drip smoothly from the spatula. Make sure that the entire almond mixture is incorporated. Take the batter with your spatula in a circular motion and press it against the bowl in the same motion to remove the air from the batter. This step is very important. If you over whip the batter will be too runny so do not over whip. It should flow like lava, slowly but form ribbons.
- Transfer the batter to the bag carefully, by placing the bag in a tall glass. Seal the top and pipe 1 1/3 inch rounds on the baking sheets, by placing the bag at 90 degrees above the sheet, and gently pressing on the piping bag. Tap or bang each sheet on the work surface to release trapped air. Do this step atleast 15 times. If they have a tip on the top, gently pat it down with your wet finger. Let stand at room temperature for 40 minutes atleast. Check for a slight crust to form on the macaron. The macarons should not stick to your finger when lightly touched.
- Bake one sheet at a time, on the lower middle rack of the oven, rotating halfway through, until macarons are crisp and firm, about 16 minutes.
- Allow macarons to cool on the baking sheets for 30 minutes and transfer to a wire rack to cool completely before filling.
Pistachio Kadafi mixture:
- In a medium saucepan, on medium heat, add butter, melt completely. Add the kadafi, and saute continuously for about 4 to 5 minutes, or until the mixture is evenly light brown in color.
- Remove into a bowl. Add the pistachio cream and mix well with a rubber spatula to combine completely. Set aside.
Assembly:
- Pair the macaron shells, such that the pair is the same size.
- On the flat size of one macaron, gently pipe a ring of ganache around the rim, leaving a tiny towards the outside of the macaron.
- Add a dollop of pistachio kadafi in the middle. Cover with another macaron, of the pair. Gently press to seal.
- Repeat for all other macarons.
- Store in an airtight container outside if cold, and in the fridge if you are in a hot climate, for upto a week.
Notes
Links for the Kadafi and Pistachio cream:
The kadafi brand is here and the pistachio cream brand is linked as well.
Best ingredients and products for best results!
The macaron shells are made in my standard way where I use Bob’s Red mill as THE choice of almond flour for best results. It has to be the Super Fine Almond Flour.
I use the macaron silpat for best results, where the feet come out clean and all the macarons come out even! I have 4 of these and my results are the same every single time.
I use the Dutch Processed Cocoa Powder from Rodelle that is made in France and is truly a wonderful product.
TIPS for the BEST macarons:
- Always ensure that you sift the almond flour and the confectioner’s sugar, atleast 4-5 times, and discard the bigger pieces that are left behind in the sifting process.
- Whip the egg whites, cream of tartar and sugar for about 5 minutes in total, and ensure that when you turn the whisk, there are stiff peaks formed for the meringue. Do not over whip.
- Bang the tray atleast 15 times for the macs to settle, and no bubbles to form on the top.
- Always let it set for atleast 40 minutes. If you are in a cold climate, it requires a longer rest time – about an hour.
- If you are not decorating the macs on the same day, lay them on the tray and cover with a plastic wrap, so no air goes into the macs and hardens them. This will ensure that the center remains chewy.
How long can I store the macarons?
- Store in an airtight container outside if cold, and in the fridge if you are in a hot climate, for upto a week.
- Macarons can be frozen as well, in an airtight container. Thaw them completely before consumption.
