My Dubai Chocolate Cake and Dubai Chocolate Mochi have been very well received on the blog. That rich combination of deep chocolate, nutty pistachio and crisp filo pastry creates something luxurious yet texturally exciting. The contrast between smooth ganache, creamy pistachio and delicate crunch is what makes Dubai chocolate flavours so special.
Since starting my macaron journey, I knew I wanted to adapt those flavours into Dubai Chocolate Macarons. After a few rounds of testing, I can honestly say this version captures everything I love about the original desserts but in elegant French patisserie form.
These Dubai Chocolate Macarons are indulgent, refined and full of contrast: crisp shells, chewy centres, silky ganache and pistachio cream mixed with chopped filo pastry.
If you love chocolate and pistachio together, this one is for you.
Each macaron offers layers of flavour and texture:
They look impressive but once you understand the technique, they are absolutely achievable.
To make these Dubai Chocolate Macarons, I use my standard Swiss method shell base, the same one I use in my Tiramisu Macarons and Macaron Cakes with minor flavour adjustments.
Place the egg whites and caster sugar into the metal bowl of your stand mixer. Set the bowl over a pan of gently simmering water.
Using the whisk attachment, stir continuously to prevent the egg whites from cooking. After about 1 minute, the mixture should reach roughly 45°C and the sugar should be fully dissolved. You can test this by rubbing a little mixture between your fingers. It should feel smooth, not grainy.
Remove the bowl from the heat immediately and place it onto the stand mixer:
Avoid whipping at very high speed, medium-high produces stronger, more stable meringue.
Fresh egg whites usually take 12-15 minutes. Bottled egg whites can take up to 20 minutes. Making macarons has definitely trained my patience.
A strong meringue is key to achieving shells with defined feet and structure without being crumbly.
Here is exactly what I look for:
Once you've reached this stage, you've truly won half of the battle.
While the meringue is whipping, blitz the almond flour briefly (around 10 pulses). I no longer sieve almond flour after blending, as I find it unnecessary if pulsed properly.
However, I always sieve the icing sugar directly into the almond flour. Icing sugar often contains lumps and sieving ensures even distribution, smoother shells, better coating of the almond particles.
Whisk the almond flour and icing sugar together thoroughly.
Divide both the meringue and dry ingredients into two equal portions if making both chocolate and pistachio shells from the same batch.
If you're new to macarons, I recommend making one colour at a time.
Work with one bowl at a time, covering the second bowl with a tea towel to prevent drying.
Add half of the dry mixture to the meringue and sieve in the cocoa powder. Using the paddle attachment:
Then finish by hand with a spatula.
You should only need a few additional folds. Stop as soon as the batter flows slowly like lava. Transfer to a piping bag fitted with a Wilton 10 or 12 nozzle. I prefer 1.25-inch macarons.
Pipe onto a silicone or teflon mat placed on the back of your baking tray. Tap the tray firmly to remove air bubbles.
I do not rest my shells. Bake at 145°C (fan off) on the lower shelf:
The gradual cooling helps prevent cracking from sudden temperature changes.
For pistachio shells:
Gently nudge the top of a shell. If it moves separately from the feet, bake 1-2 minutes longer. If it feels stable and does not wobble, they are done.
Allow shells to cool completely before removing from the mat.
If you have leftover batter, pipe strips of each colour onto cling film, roll into a log, insert into a piping bag and pipe as normal.
This creates a beautiful marbled effect, perfect for elevating your Dubai Chocolate Macarons visually.
For authentic flavour, I strongly recommend using homemade pistachio cream (as in my Dubai Chocolate Cake recipe). Shop-bought versions can taste mild and slightly artificial.
You will need:
You will likely only need half a batch of filling for this shell recipe.
For chocolate shells:
For pistachio shells
The contrast makes each bite rich and layered.
Like most macarons, Dubai Chocolate Macarons taste even better after 24 hours in the fridge. This allows the filling to slightly soften the shells for that perfect chewy texture.
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
Bringing my Dubai Chocolate flavours into macarons feels like a natural progression in my macaron baking journey. These Dubai Chocolate Macarons combine French patisserie with Middle Eastern-inspired flavours, creating something both elegant and indulgent.
If you've loved my Dubai Chocolate Cake and Mochi, this macaron version might just become your new favourite too.
And as always, I'd genuinely love to hear how you get on if you make them.
These Dubai Chocolate Macarons combine crisp cocoa and pistachio shells with silky chocolate ganache and homemade pistachio cream mixed with toasted filo pastry. Inspired by my popular Dubai Chocolate Cake and Mochi, this macaron version delivers layers of chocolate, nutty pistachio and delicate crunch in every bite. Refined, indulgent and perfect for special occasions.
