Well, I decided to take a stab at chocolate macarons. I did not take into account the extra oil it would introduce into the batter and I absolutely used way too much cocoa powder. The result was wrinkly macarons.
Had I not gone crazy with the cocoa powder, I think they may have turned out better. The batter was extremely thick as well, I thought for sure that they wouldn’t bake up. At least they still had feet.
I made a cream cheese buttercream for the filling. They tasted delicious, like tiny little brownies.
I love the colors brown and blue together, so I used sky blue icing gel dye by Wilton. The beauty of a messed up French macaron is that they’re still delicious so no wasted cookies!