Name: Chocolate & Vanilla Swirled Macarons
Prep time: 1 h 30 min
Cook time: 12 min
Total time: 1 h 42 min
Yield: 26 macarons
Cuisine: American
Ingredients: 2 cups powdered sugar; 2 cups almond flour; 0.09 cup cocoa powder; 5 egg whites; 1.25 cups granulated sugar; 0.5 tsp salt; 0.75 cup unsalted butter; 2 teaspoons vanilla paste; 0.33 cup chocolate

These chocolate & vanilla swirled macarons are for all the swirled soft serve lovers out there! These swirled shells are filled with an incredible chocolate & vanilla swirled swiss meringue buttercream. I promise, it's much easier to achieve that perfect swirled look than you think!

Dessert

1 h 42 m

American

Sloane’s Table

March 13, 2026

Atsloanestable.com

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Chocolate & Vanilla Swirled Macarons

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Prepare a macaron template by using a large piping tip or small round cookie cutter of about 1 ½" in size to trace circles about 2 inches apart on one sheet of parchment paper. You will place this under another piece of parchment paper when ready to pipe the macaron shells.

In one medium bowl, sift 65g of powdered sugar and 60g of almond flour twice. Set aside.

In a separate medium bowl, sift 65g of powdered sugar, 60g of almond flour, and 8g of cocoa powder twice. Set aside.

Next, heat the egg whites and granulated sugar over a double boiler until the sugar has dissolved or until the temperature is about 120 degrees F.

Transfer the egg white mixture to a large bowl or a bowl of a stand mixer fitted with a whisk attachment. Whisk until the meringue reaches soft peaks. At this point, you can add the vanilla paste.

Continue whisking the meringue until stiff peaks form. The best way to test if it is ready is by turning the bowl upside down. If the meringue does not fall or move at all, then it is ready.

Weigh your meringue, then divide in two separate bowls. You should get about 100g of meringue per flavor.

For each flavor: Start the macaronage by folding in ⅓ of the dry ingredients. Mix carefully with a silicone spatula by scraping aroung the sides of the bowl, then through the middle of the batter. Do this a few times until it is mostly combined.

Add the remainder of the dry ingredients, folding with the same gentle method. Once the dry ingredients are fully incorporated, begin spreading the batter along the sides of the bowl to deflate it slightly. I find that this mixing method ensures that the shells do not bake up hollow. Continue scraping around the sides of the bowl and through the middle. The mixture is ready when you can draw several figure eights without the batter breaking.

Transfer the mixtures to a piping bag with a small round piping tip (I used Ateco 802). Start with the vanilla flavor and spread it on one side of the piping bag, then spread the chocolate on the other side. Try to spread the batters as evenly as you can, careful to not let one flavor slide to the bottom as you add in the other.

Place your macaron template under another piece of parchment paper on a baking sheet and pipe perpendicular to fill in each circle. Carefully remove the template and tap the baking sheet on the on counter a few times in order to release any air bubbles. It also helps to bang on the bottom of the baking sheet with your hand.

Let the macarons rest for about 30-40 minutes, or until they are dry and no batter comes away when you touch them. Toward the end of the resting time, preheat the oven to 300 degrees F.

Bake the macarons for about 8-12 minutes. Allow to cool completely before removing them from the baking sheet.

In a double boiler, heat the egg whites, sugar, and salt, whisking frequently until it reaches 160 degrees F or until the sugar is completely dissolved and the egg whites do not feel grainy.

Transfer the egg white mixture into a bowl of a stand mixer with a whisk attachment. Whisk on high speed until stiff peaks form. Turn the mixer down to low speed, and wait until the meringue cools down to at least 85 degrees F.

Cut the butter into cubes and add to the meringue one piece at a time, allowing each piece to fully incorporate before adding the next. Once all of the butter is added, it will likely look curdled, but keep beating for a few more minutes and it will come together.

Once the buttercream has mostly come together, change the whisk attachment to the paddle and keep mixing on low speed until homogenous and smooth.

Add the vanilla paste, then weigh the buttercream and take out half.

Add the melted & cooled chocolate to remaining half of the buttercream and mix until fully combined.

Transfer the buttercream to a piping bag fitted with a small piping tip (I used Ateco 863). Spread the vanilla one side first, then the chocolate on the other side.

Pair the macaron shells up and pipe the buttercream onto the bottom shell, then place the paired shell on top, pressing down slightly to ensure they stick together.

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