Tonka & Chili Chocolate Macarons Recipe on Food52


Tonka & Chili Chocolate Macarons

August 20, 2019
0 Ratings
Author Notes

Who does not love a good soft, but chewy macaron?
My recipe combines a chewy chocolate shell with a rich chocolate ganache enfused with chili and tonka bean.
Tonka has a unique taste, and is said to have vanilla, marzipan and roased notes. Chili only appears as an afterthought, a slight burning sensation on the tongue.
A lovely, quaint cookie. Full of texture and flavor. —marie-poirier

  • Makes 30
  • Macaron shell
  • 4.2 ounces powdered sugar
  • 2.5 ounces ground almonds
  • 1 tablespoon cocoa
  • 2 ounces egg whites
  • Spiced Ganache
  • 6.3 ounces heavy cream
  • 2 tablespoons light corn syrup
  • 5.6 ounces chocolate
  • 1 pinch salt
  • 1 tablespoon butter
  • 3 dried chilis
  • 1 tonka bean, ground
In This Recipe
  1. Make the macarons: it is important that the egg whites are room temperature, so take them out a few hours prior to whipping!
  2. Grind your almonds together with the powdered sugar and the cocoa in a kitchen machine to a flour-like consistency. Then sieve, to get out any bigger pieces. This is important, so you have a completely smooth top. Then whip your egg whites until they are quite stiff. In three steps, fold in your almond mix. Do not be shy at this step - the egg whites will collapse somewhat, that's okay. What is not good, is if you whip all the air out of them, you do not want a runny mass! On a prepared baking sheet, pipe the macarons in round circles (around 4 cm in diameter). When your sheet is full, tap it heartily to achieve a smooth surface on the macarons.
  3. Let dry for at least half an hour. Bake at 165 degrees for 13-15 minutes, or until the shell does not break when pocked at slightly. Let cool completely, the best is even overnight, before you remove the macarons from the baking sheet and fill them.
  4. To make the chocolate ganache: chop the chocolate roughly and put in a separate bowl. Bring cream, glucose, the chilis and the ground tonka bean with the pinch of salt to a boil. Let stand for 15 minutes. Reboil, then pour over the chocolate through a sieve. Wait one minute before stirring. Start stirring from the middle, working yourself outwards. When you have a thick, smooth mixture, add the butter in pieces and stir in well. Let cool.
  5. You might have to warm up the ganache a bit before you pipe it into your macarons. Put together your halves with the ganache.
Contest Entries

See what other Food52ers are saying.

  • marie-poirier
  • Lizthechef
  • Bevi
  • LeBec Fin
    LeBec Fin
  • SKK

    16 Reviews

    Author Comment
    marie-poirier February 13, 2012
    thanks! and of course you may add all other kinds of spices to the ganache - orange and chocolate are also quite the combination!
    Lizthechef February 12, 2012
    I'd give anything to be able to make these.
    Bevi February 12, 2012
    LeBec F. February 12, 2012
    well marie, if that isn't THE chic photo! and the recipe is beautiful. May I please have orange zest in my ganache?!!
    Author Comment
    marie-poirier February 12, 2012
    thanks so much for your feedback!!
    Author Comment
    marie-poirier February 12, 2012
    thanks so much for your feedback!
    whoa, i had no idea that they are illegal in the U.S.! such a shame - i mean, you're not going to eat like tons of this spice.... one bean weighs next to nothing, and if you sieve the actual bean out again (like in my recipe) you only have the flavor and the aroma.
    i hope you do get your hands on these little beans though, they are a great addition to all kinds of pastry stuff!
    SKK February 12, 2012
    I found the tonka beans on e-bay of all places and will be making this recipe as soon as they arrive. Arrival time won't be until 20 Feb. Thank you again for sharing this recipe and turning us on to Tonka Beans.
    SKK February 16, 2012
    Marie, the tonka beans arrived today and will be making these macaroons in the next couple of days. I must say their scent is amazing and beyond my powers to describe them.
    SKK February 11, 2012
    OK, this recipe looks amazing. And I have not heard of Tonka Beans and am looking for where to purchase them. Where did you purchase yours?

    SKK February 11, 2012
    Just realized you are in Germany. Tonka Beans are illegal in the U.S. (so silly)

    I will prevail on friends traveling to Europe to bring some back.
    mrslarkin February 11, 2012
    oh my gosh, that stinks! but i still want some tonka beans.
    SKK February 11, 2012
    Me too, even more knowing the absurdity of the situation. In the Atlantic article, the author said he purchased some in Seattle. Since I live in Seattle I will look around. Also will ask friends in Vancouver, BC to look for me. Now I am on the hunt and will let you know if I find any.
    SKK February 11, 2012
    Just purchased some from E-Bay
    CookingMomTR February 18, 2012
    You can also buy them from the Silk Road Spice Company in Calgary, Alberta Canada...they have a website with tons of stuff and they sell them whole.
    SKK February 18, 2012
    Thanks for the information. Living in the US not sure what the customs charge will be. And I did get the beans whole, just delivered today.
    mrslarkin February 11, 2012
    These look gorgeous! I'll be on the lookout for tonka beans now. Your blog and photos are beautiful, too!