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It doesn’t matter if you’ve only just started learning how to make macarons, or you’ve been making them for years. The fact of the matter is, you’re going to have a bad batch. So what’s a baker to do? Make Macawrong Brownies. Yep, you can use those macaron mistakes to whip up gorgeous brownies instead!

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Macaron Madness

Macarons are sentient creatures from the plant Mac sent to Earth to mess with bakers. They wait until you feel confident with the macaron process, then change everything you know.

Okay, okay. My macaron fanfic is still a work in process, but these are, without a doubt, the most fickle cookies you’ll ever meet. It’s impossible to avoid a bad batch forever. I hate waste, so I decided to turn a recent blunder into Macawrong Brownies.

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Make Macawrong Brownies

“Macawrong” is a cute name for those shells that come out all sorts of messed up. You certainly can’t turn them into macarons, and it would be a waste to chuck them. Instead, we’re going to grind some of them up into a powder. Just pop them in your food processor and pulse until they are crunched up pretty fine.

This powder is mostly sugar with some egg whites and almond flour. All great ingredients to throw into Macawrong Brownies. Even better, we’re going to use up those egg yolks you have leftover from making the macarons. If you don’t have 4 oz of bad macarons (go you!), sub the rest with granulated sugar.

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Adapting a Recipe

This recipe for Macawrong Brownies is based off of a gluten free brownie recipe that you can find in my Alternative Baking Mini Cookbook. It’s one of the freebies in my Resource Library that all of my subscribers have access to.

I’ve scaled back the quantity and I’m using the “macawrong” powder instead of sugar. Luckily, it’s still a gluten free recipe since we’re not adding any flour besides the almond flour already in the shells.

How Do They Taste?

Like a brownie! Seriously, I used some matcha macaron shells and these beauties still came out looking like a rich, fudgy chocolate brownie. You could use any flavor of macaron shells here and it would taste great. There was a hint of earthy matcha in this batch, but mostly it just tasted like yummy chocolate.

These Macawrong Brownies made a darn fine brownie. After Ben and I finished digging into our sample brownie, I realized I could have topped them off with a drizzle of chocolate and more ground up “macawrongs”, but maybe that’s just me being extra again.

Related Reading: Strawberry, Champagne, & Rose Macarons

Let Me Show You

Making these brownies is so easy. Heck, it’s almost too easy. But I still decided to make you a video so you can see for yourself.

Ben had a great idea to make strawberry Macawrong Brownies next time. I’m thinking strawberry shells, white chocolate, and a bit of strawberry emulsion. This kid might just be onto something…

Enjoy!

Look, ending up with “macawrongs” is never going to be fun, but now you’ve got a great recipe up your sleeve that can turn your frown upside down. Macaron blunders now mean Macawrong Brownies. And that’s nothing to be upset about.

Get out there and make macarons with confidence. If you have a blunder, I’ve got you covered. Make sure to pin this recipe for any future flops (not that I don’t have total confidence in you though).

Macawrong Brownies

Use ugly macaron shells and your extra egg yolks to make these easy, gluten free brownies!

Pin this Recipe!

Course Dessert

Cuisine American

Keyword almond, Brownies, Chocolate, Gluten Free, Macarons

Prep Time 15

Cook Time 15

Total Time 30

Servings 9 Brownies

Calories 147kcal

Author Colleen

Ingredients

170 g semi- sweet chocolate, chopped 6 oz
6 eggs yolks
114 g macaron powder* 4 oz
1 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder

Instructions

Preheat the oven to 350°F. Spray an 8x8 baking pan baking spray. Line with parchment paper and set aside.
Melt the chocolate over a double boiler until smooth. Set aside to cool slightly. Add the egg yolks to a medium bowl and beat on low for about 30 seconds to break up the yolks.
Add the macaron powder to the bowl one spoonful at a time, beating between additions. Beat on medium- high for 3- 4 minutes. The mixture will double or triple in volume.
Drop the mixer to low and add the vanilla, salt, and baking powder. Beat at a medium speed to combine, about 20 seconds.
Add the melted chocolate to the bowl. Beat on low until mostly combined, then scrape the bowl down.. Bump the speed up to medium and beat until well combined.
Pour the brownie batter into the prepared pan and use an offset spatula or a rubber spatula to smooth the batter into all four corners.
Bake for 15- 18 minutes, or until the center is set and a toothpick comes out clean. Allow brownies to cool completely before slicing and serving.

Notes

To make the macaron powder, measure your macarons out, thenplace in a food processor. Pulse until finely ground. Some larger chunks are fine.
I used about 18 macaron shells. You may need more or less depending on the size of your shells.

Macawrong Brownies Make Blunders Better

Macaron Madness