Learn how to make the perfect French macarons with this easy chocolate macaron recipe. Made with chocolate macaron shells and a creamy dark chocolate ganache.

Chocolate Macarons

French macaron recipe

Oh the art of a macaron. Not to be mistaken with coconut macaroons, macarons are delicate cookies that are crisp on the outside and sweet and tender on the inside, usually sandwiched with ganache, icing or jam. 

Somehow, I lived in Europe for two years and never tasted one of these. As I’ve been trying to expand my French culinary skills, I don’t understand how I missed this dainty sweet.

When baking, I use metric weights in my recipes instead of measuring cups, especially with delicate desserts like this. It’s very important to be precise. I truly recommend you purchase a digital scale if you don’t already have one.

The most challenging part of this recipe was making the almond flour from scratch. I ground my almonds in a mini chopper and a coffee grinder to get them small enough to force through a sieve. Next time, I’ll look for ground almond flour in the store. 

Also, it took a very long time for my ganache to thicken. You want it to be the consistency of peanut butter so that it pipes onto the sandwiches without pouring over the edges. I recommend you make the ganache first and chill it for 1-2 hours.

Because this recipe is a little tricky, please watch Canadian chocolatier Christophe Morel as he demonstrates his recipe and technique. I have put time stamps within the recipe so you know what point of the video it is referring to.

If you want to discover how to make the perfect chocolate macarons, this is the recipe for you. I’ll show you some basic macaron techniques so you can get perfect macarons every time.

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Chocolate Macaron Recipe

Make authentic French chocolate macarons with this chocolate macaron recipe.
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 48 macaron sandwiches

Ingredients 

  • 450 grams powdered sugar
  • 250 grams powdered almonds
  • 40 grams cocoa powder
  • 7 egg whites
  • Juice of 1/2 of lemon
  • 50 grams granulated sugar

Ganache

  • 200 grams chocolate chips
  • 250 grams heavy cream
  • 35 grams butter

Instructions 

  • Mix: In a large bowl, mix together the powdered sugar, powdered almonds and cocoa powder. Then, sift it into another bowl, using a sieve.
  • Mix: Place the egg whites in stand mixer, and add the lemon juice. Stir for about 1 minute. Add 25 grams of sugar, and mix on medium-high for about 2 minutes. Add 25 more grams of sugar and increase speed to high.
  • Whisk: Using the whisk attachment, whisk until the eggs are very stiff, about 5 minutes. (To see the consistency, go to 2:50 on the video)
  • Fold: Sprinkle 1/3 of the almond mixture into the eggs and fold gently. Continue adding the almond mixture to the eggs a third at a time, until incorporated. (3:20 on the video)
  • Spoon: Spoon the mixture back into the large mixing bowl. With a paddle spatula, work the mixture around to the right and then flat toward you. Continue until the texture is smooth and shiny, but still soft so it falls into itself. (4:05 on the video)
  • Pipe: Spoon into a piping bag or large Ziploc bag with a round tip. Pipe one-inch circles onto silicone-lined pan from a vertical angle. (5:35 on video)
  • Rest: Tap the bottom of the pan, to remove bubbles. (6:10 on the video) Allow to rest for 20 minutes. You should be able to touch the top of the macarons. (8:35 on the video)
  • Bake: Bake at 300 degrees for 25 minutes. Let rest until cool.

Ganache

  • Pour: Heat cream in a pan. Remove it from the heat as soon as small bubbles form around the edges; do not let it boil. Place the chocolate chips in a tall plastic container. Pour the warm cream over chocolate and emulsify or whisk until smooth. (7:40 on the video)
  • Pipe: Add the butter and mix again with the emulsifier or whisk. Place the ganache in a piping bag or Ziploc bag, but do not cut the tip yet. Allow the ganache to cool. It should be the consistency of peanut butter. Then, cut a small tip off of the bag, and pipe the ganache onto macarons and sandwich together. (10:15 on video)

Notes

TIP: The secret to a Parisian macaron is that you must store the macaron sandwiches in the refrigerator uncovered for 24-48 hours. When you first remove the macaron from the oven, it will be hard. Once you refrigerate it, the humidity will soften the macaron and give it that traditional tender consistency.

Nutrition

Serving: 1gCalories: 119kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 7mgSodium: 14mgPotassium: 75mgFiber: 1gSugar: 13gVitamin A: 95IUVitamin C: 0.03mgCalcium: 22mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: French
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous
chocolate macarons.

Ingredients for this chocolate macaron recipe

  • Powdered sugar: Adds a hint of sweetness. 
  • Powdered almonds: I ground up whole almonds into a fine almond meal, but you can use almond flour. 
  • Cocoa powder: Use unsweetened regular cocoa powder. 
  • Egg whites: Make sure you separate the egg yolks from the eggs instead of buying egg whites in a carton. They aren’t pasteurized and won’t form stiff peaks. 
  • Juice of lemon
  • Granulated sugar
  • Ganache
  • Chocolate chips: Use dark chocolate chips. 
  • Heavy cream: Creates a creamy consistency. 
  • Butter

See the full recipe card for servings and a full list of ingredients.

How to make this chocolate macaron recipe

  1. Mix: In a large bowl, mix together the powdered sugar, powdered almonds and cocoa powder. Then, sift it into another bowl, using a sieve.
  2. Mix: Place the egg whites in the bowl of a stand mixer, and add the lemon juice. Mix on low speed for about 1 minute. Add 25 grams of sugar and mix on medium-high speed for about 2 minutes. Add 25 more grams of sugar and increase speed to high. 
  3. Whisk: Using the whisk attachment, whisk the eggs to form stiff peaks, about 5 minutes. (To see the consistency, go to 2:50 on the video)
  4. Fold: Sprinkle 1/3 of the almond mixture into the whipped egg whites and fold gently. Continue adding the almond flour mixture to the eggs a third at a time until incorporated. (3:20 on the video)
  5. Spoon: Spoon the mixture back into the large mixing bowl. With a rubber spatula, work the mixture around to the right and then flat toward you. Continue until the texture is smooth and shiny but still soft, so it falls into itself. (4:05 on the video)
  6. Pipe: Spoon the macaron batter into a large piping bag or large Ziploc bag with a round tip. Pipe the batter in a circular motion onto a silicone-lined baking sheet from a vertical angle. Aim for one-inch circles. (5:35 on video)
  7. Rest: Tap the bottom of the pan to remove bubbles. (6:10 on the video) Allow the chocolate shells to rest for 20 minutes. You should be able to touch the top of the macarons. (8:35 on the video)
  8. Bake: Bake at 300 degrees for 25 minutes. Let rest until cool.

Ganache

  1. Pour: Heat cream in a pan. Remove it from the heat as soon as small air bubbles form around the edges; do not let it boil. Place the chocolate chips in a tall plastic container. Pour the warm cream over the chocolate and emulsify or whisk until smooth. (7:40 on the video)
  2. Pipe: Add the butter and mix again with the emulsifier or whisk. Place the chocolate ganache filling in a piping bag or Ziploc bag, but do not cut the tip yet. Allow the ganache to cool. It should be the consistency of peanut butter. Then, cut a small tip off of the bag and pipe the ganache onto macarons and sandwich together. (10:15 on video)

✔️ PRO TIP

The secret to a Parisian macaron is that you must store the macaron sandwiches in the refrigerator uncovered for 24-48 hours. When you first remove the macaron from the oven, it will be hard. Once you refrigerate it, the humidity will soften the macaron and give it that traditional tender consistency.

chocolate macarons

How to serve chocolate macarons

Serve with a cup of coffee for a classic French treat.

Storage

Leftover chocolate macarons can be stored in an airtight container in the refrigerator for 1-2 days. If you don’t eat them after 48 hours, freeze them. When you’re ready to eat them, let them thaw for 10 minutes.

Frequently Asked Questions

Does this recipe work for different flavors or only the chocolate version?

​This recipe is for the chocolate version of macarons, but the process for making different flavors is very similar. 

What if I don’t have a stand mixer?

Use a hand mixer instead. 

​Can I make a second batch and freeze them?

Absolutely. Just double the ingredients and make the recipe as instructed. 

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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