I was convinced these would fail.
It was a wild idea – mixing actual crushed up potato chips into an already finicky macaron batter. I envisioned melting puddles and greasy shells and Lindsay sobbing in the corner and Taylor washing mounds of dishes and wondering why on earth I’d try such an absurd thing.
But you know what?
They worked. Beautifully in fact. On the first try.
(I’m sure Taylor is relieved).
And because chocolate covered potato chips are a thing (a wonderful, addictive, evil thing) I decided that my potato chip macarons would be chocolate covered too. With a whipped milk chocolate ganache filling. And more crumbled potato chips on top.
My work here is done.
I should just stop now. Throw in the towel, give up, because I’m not sure if I’ll ever be able to top these. Although, my mind has already begun the what-else-can-I-crush-and-put-into-macarons slippery slope of obsession. So I know I won’t be able to stop. Won’t be able to keep these wild ideas from invading my mind, forcing me to try them no matter how absurd or how ripe for failure they may be.
I’ll keep putting myself in sticky situations if means that something like THIS comes out of it every once in a while.
Now, if you’ll excuse me, I just so happen to be craving cookies, chocolate, and potato chips right now. And lucky for me there are still a few of these babies left. The ultimate junk food satisfaction, wrapped up in one sweet sandwich cookie.
Chocolate Covered Potato Chip Macarons with Whipped Milk Chocolate Ganache
Basic shell recipe adapted from Cookie recipe from I Love Macarons.
- 85 grams almond flour or finely ground almonds
- 150 grams powdered sugar
- 20 grams potato chips
- 90 grams egg whites (from about 3 large eggs), room temperature
- 50 grams superfine or granulated sugar
- 3 drops yellow gel food coloring (optional)
For Whipped Milk Chocolate Ganache:
- 4 ounces milk chocolate, very finely chopped
- 1/2 cup heavy cream
For Dipping (optional):
- 4 ounces chocolate candy coating
- crushed potato chips, for garnish
- In a food processor, combine almond flour and powdered sugar; pulse for 20 to 30 seconds until evenly distributed. Sift at least once through a fine mesh sieve, discarding any larger particles. Pulse potato chips until finely ground. Depending on how fine your food processor goes you may need to crush them further if you want a smoother textured cookie, or accept the rough texture with larger pieces. Stir into almond flour.
- Place egg whites in a clean metal mixing bowl or the bowl of a stand mixer. Mix on medium speed until frothy, then slowly add superfine sugar, a little bit at a time with the mixer on medium speed, scraping down the side of the bowl periodically. When all the sugar has been added, increase speed to medium high and whip until meringue is firm and glossy and forms medium-stiff peaks.
- Pour half of the almond flour mixture into the meringue and stir, folding and scraping a few times until no dry flour remains. Add food coloring (if desired) and the remaining flour and mix, folding and spreading the batter against the sides of the bowl about 15 to 20 times or just until the meringue and flour are incorporated and the batter falls off the spatula in thick ribbons. Do not overmix.
- Transfer the batter to a large piping bag fitted with a 1/2-inch-round tip, twisting the end of the bag to prevent the batter from leaking. Pipe small circles onto a parchment or silicone-mat-lined baking sheet, leaving about 1-inch of space between them.
- Rap the baking sheet firmly on the counter, then smack the bottom of the baking sheet multiple times with your hand to remove any remaining air bubbles. If any pointy ‘tips’ still remain, you can gently press them down with a lightly moistened fingertip. Set aside to dry for about 15 minutes.
- Preheat oven to 350 degrees F. When macarons are dry (you should be able to just barely touch the surface of the cookies with a dry finger without them sticking), stack the baking sheet on top of another empty baking sheet (this will help them bake more evenly). Bake for about 15 minutes minutes, keeping an eye on them to make sure they do not brown. Remove from oven and let cool completely on a wire rack, then remove from baking sheets.
- For ganache filling, place chocolate in a heat-proof bowl and set aside. Heat cream in a small saucepan over medium heat until it starts to steam. Remove from heat and pour over chopped chocolate; let sit for 30 seconds, then whisk until chocolate is melted and smooth.
- Let cool to room temperature, stirring occasionally, then refrigerate until slightly thickened, about 30 minutes. If it is thick enough to be pipeable you can use it as is, or beat with an electric mixer on medium high speed for about 1 minute or until thick like buttercream.
- Transfer ganache to a piping bag fitted with a round tip. Pipe dollops of ganache onto half of cookies, then top with remaining cookies and press to adhere.
- To dip, gently melt candy coating in the microwave (according to package directions) or in a double boiler set over a pot of gently simmering water. With candy coating, as with chocolate, you don’t want to overheat it or it will thicken and seize. Once melted and smooth, dip macarons as desired. Arrange on a parchment-lined baking sheet. While coating is still wet, sprinkle with a pinch of crumbled potato chips. Coating should harden in a matter of minutes, or you can refrigerate the cookies briefly to expedite the process.
- Macarons will keep in an airtight container for up to a 3 days. The unfilled/undipped shells can also be frozen for up to 1 month.
Did you make this recipe?
Let us know what you think!
Leave a Comment below or share a photo and tag me on Instagram with the hashtag #loveandoliveoil.
We need to be friends…I love the way you think! These look amazing and I cannot wait to try them!
So I just made these, and you are officially a genius. They came out perfectly! Easily my new favourite recipe. And I’m entering my efforts in a bake-off competition at work today, so let’s hope everyone else loves them as much as I do! Love your blog, keep it up! :)
Hi, can you please convert the list of ingredients….I don’t know how to measure in grams lol thanks!
You’ll need a kitchen scale for this recipe. Macarons require super precise quantities of ingredients which is why it is written that way.
These may just be the best macarons EVER!!
Found this recipe last night and right away went out to the store to get the last couple of things I needed. LOVED THEM. I could seriously eat 5 in one sitting.. Or 10. I actually couldn’t believe they came out with everything that happened. Used cartooned egg whites which I later read on it should not have been used for meringues, my batter was super thin, I had to use a star tip because I couldn’t find my plain tips and I forgot I was out of parchment so I had to use wax paper in its place. All that and they still came out AWESOME. Is this a magic recipe or what?!
I need to learn how to make macrons. Where terrible hard?
Oh Lindsay! These are just beautiful!!
These look so beautiful. Perfect job!
this takes salty sweet to a whole new level sista, and I’m obsessed that you did it so elegantly with macaroons! love love love!
So glad that these worked out. They are AMAZING! And gorgeous!
These are amazing…. Looks so yummy and delectable.
Are these shippable at all? hehe serious genius!
You just gave me an awesome excuse to buy potato chips. Those macarons look so exquisite.
WOW. These macarons look just fantastic! I will even admit that I usually am not so into macarons–they’re too entirely sweet for me–but with salt? and potato? YES. Several thumbs up!
These are perfect! Love em!!
These should be on the cover of a magazine! Flawless!
I have a huge weakness for chocolate and potato chips, Lindsay. These macarons are beautiful and reading that they worked out for you on the FIRST try is so impressive! I am always so intimidated to try them. I think I’d start with this version though. Mmm!
I’m impressed these worked on the first try! You must have magic macaron skills.
Do you think Soy creamer and dairy free chocolate would work for the filing if I’m trying to make these dairy free? My neighbor is gluten and dairy free but still loves sweets and I want to make her something amazing for her birthday.
Sure, the filling is totally flexible, you can use whatever dairy-free recipe you like best!
I love that your wild idea worked!! These are SO cute, and they look SO delicious!! Macarons are next on my list of recipes to conquer…you have inspired me!!
you are so brave – combining something so fragile with macarons! I applaud your efforts AND out come. Congrats!
Lindsay, WHOA, now those are some incredibly original macarons!
Wow Lindsay I’m so impressed….and they even have little feet. Who would have guessed you would have been able to do that with Macarons and have they turn out perfect. Way to go girl! They look yummy, especially with the added chocolate on them.
Whoaaaaa. These are amazing and so creative!
Dying!! These are perfection!
This is such a wonderful idea. You made potato chips look fancy and pretty. :)
Ok, I’m kinda jealous. Here you are shoving potato chips into macaron batter and getting it to work BEAUTIFULLY while I still can’t perfect the stupid base macaron! These are gorgeous and sound amazing!
I think it’s a matter of finding a recipe that works for you. After multiple failures I finally found the recipe in this book: http://amzn.to/1bFjoew, and it has worked well for me. Probably a lot of factors in which recipe will work best for you, weather, etc. God forbid I ever move I’ll probably have to start over again! haha.
Thanks so much for sharing the recipe, so pressed, very beautiful Macarons : )
These look exquisite. A must try!
These are gorgeous. I haven’t tried my hand at macaroons yet. I’m not going to lie, they scare the bejeezus out of me. Mmm, salty with my sweet. Pinned.
I spotted these on Instagram and have been dreaming about them ever since… Salted chocolate is one of my lifelong obsessions so, needless to say, I am very pleased with this recipe and cannot wait to make it! The question is – do I need an excuse? Or is afternoon tea on a Monday a good enough reason for chocolate covered potato chip macaroons???
Thank you for sharing such a gorgeous recipe!
These are GORGEOUS! I have never made macarons before, but, there’s POTATO CHIPS! I am so 200% in on these babies.
These are so cute…and chocolate…and chips.
I cannot believe you got these to work – and on the FIRST TRY! I love potato chip cookies (or in bars or in brownies) – the salty/sweet and the texture always hooks me. I can only imagine how good these are! And the filling, the choc dipping, and then more chips – oh yes! pinned