Is there anything better than combining two treats into one? I’d say not! These ding-dong macarons are the perfect mix between the classic Ding Dong that you got as a kid and the smooth crunch of a macaron.
In order to make these beautiful chocolate shells, there are a modifications from our original shell recipe. Instead of the original, use these amounts:
195 grams almond flour
246 powdered sugar
then add in 10 grams (natural unsweetened) Hershey’s Cocoa Powder
Pipe and bake as per the recipe, then let them cool.
For this recipe, please make each of the three following parts:
Thick Glaze Icing
1 cup powdered sugar
¼ tsp milk
Note: You want this pretty thick so when you create your swirls, it doesn’t run or flatten out.
Using one cup of our buttercream recipe, add 1 Tbsp. cocoa powder and stir until completely combined.
Ding Dong Filling
5 tbsp. all-purpose flour
1 cup whole milk
1 tsp. vanilla
1 cup (2 sticks or 226g) butter
1 cup (200g) granulated sugar
- Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.
- Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.
- Remove from heat, stir in vanilla and let cool completely.
- Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.
- Add in the milk mixture and beat again until mixture resembles a whipped cream.
(Filling adapted from iambaker.net)
First, practice making the typical “cursive-L” shaped loop by drawing with a pencil on a paper. Once you feel comfortable with that, grab your piping bag and fill it with the Thick Glaze Icing. Pipe a series of “cursive-L” shapes on the tops of your macarons. Once your tops have the signature hostess rings and your buttercream is turned into a chocolate paradise you will be ready to assemble.
Pipe a chocolate circle on the bottom of the macaron shell. Fill with delicious creamy ding dong filling. Place the top on. Store in airtight container, one week in the fridge or if longer in the freezer.