Chocolate Macarons with dōTERRA Black Pepper

Chocolate Macarons with dōTERRA Black Pepper


  • 1 cup powdered sugar
  • ½ cup fine almond flour
  • 2 tablespoons cocoa powder
  • 2 large egg whites (room temperature)
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • 5 tablespoons granulated sugar


  • ½ cup semi-sweet chocolate
  • ½ cup heavy cream
  • 2 drops Black Pepper oil


  1. Preheat oven to 375˚ F.
  2. Line baking sheet with parchment paper
  3. Sift together powdered sugar, almond flour and cocoa powder into large bowl, and discard any large pieces.
  4. Beat egg whites, salt, and cream of tartar until they form peaks. Add granulated sugar. Beat until stiff.
  5. Fold the dry ingredients into the egg whites.
  6. Hint: Using a rubber spatula, fold until smooth, not runny.
  7. Fill pastry bag and pipe batter into 1-inch circles.
  8. Tap baking sheet on the counter, until air bubbles come to the surface, and cookie mixture is flat.
  9. Let macarons sit for 30 minutes, then bake for 12 minutes.
  10. Combine ingredients for ganache. Microwave for 2 minutes, stirring every 30 seconds. Once combined, refrigerate for 20 minutes.
  11. Once cookies are cool, fill with ganache and refrigerate for 1 hour.

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  • Alex Chiriboga
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