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A close-up of perfectly baked chocolate macarons with a smooth, shiny surface and rich chocolate ganache filling, arranged on a dark tray. #ChocolateMacarons #FrenchDesserts #HomemadeTreats
Max Dennison

Chocolate Macaron Recipe

This Chocolate Macaron Recipe is our go-to for whipping up those fancy French treats without the fuss. We’ve kept it simple: crisp almond shells packed with rich cocoa flavor, sandwiching a silky chocolate ganache that’s basically happiness in spreadable form. It’s beginner-friendly with clear steps and a few trusty tips—think perfect feet and no cracks. Whether you’re impressing guests or just treating yourself, these macarons deliver big on taste and that “I made this!” pride. Ready to bake some magic? Let’s do this!
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Prep Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 10
Course: Dessert
Cuisine: French cuisine
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the macarons:
  • 1 Cup Almond flour
  • 1 3/4 Cups Powdered sugar
  • 3 Tbsp Unsweetened cocoa powder
  • 3 Large egg white (at room temperature)
  • 1/4 Cup Granulated sugar
  • 1/2 Tsp Cream of tartar
For the chocolate ganache:
  • 1/2 Cup Heavy cream
  • 4 Oz Semi-sweet chocolate, finely chopped
  • 1 Tbsp Unsalted butter (room temperature)

Equipment

  • Kitchen Scale: For precise measurements (crucial for macarons).
  • Sifter or Fine Mesh Strainer: To sift almond flour, powdered sugar, and cocoa powder.
  • Electric Hand Mixer or Stand Mixer: For whipping the egg whites to stiff peaks.
  • Mixing Bowls: At least two for dry and wet ingredients.
  • Rubber Spatula: For folding the macaron batter correctly (macaronage).
  • Piping Bag with Round Tip (1/2 inch or 12mm): To pipe even macaron shells.
  • Baking Sheet(s): Large, flat baking trays for even heat distribution.
  • Silicone Baking Mat or Parchment Paper: Prevents sticking and ensures smooth bottoms.
  • Toothpick: To remove air bubbles after piping.
  • Oven Thermometer: To ensure the oven is at the correct temperature (macarons are sensitive to heat).
  • Heatproof Bowl: To melt chocolate and mix the ganache.
  • Small Saucepan: For heating the cream.
  • Macaron Template: Printable guides under parchment paper for uniform sizing.
  • Cooling Rack: Helps the macarons cool evenly.
  • Food Processor: If your almond flour isn’t finely ground, this helps refine it.

Method
 

  1. Prepare the Dry Ingredients:
    Sift the almond flour, powdered sugar, and cocoa powder together into a large bowl. This ensures that your macaron shells will be smooth and free of lumps.
  2. Beat the Egg Whites:
    In a separate bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
    Gradually add the granulated sugar, one tablespoon at a time, and beat on high speed until stiff peaks form. This should take about 5-7 minutes. The meringue should be glossy and hold its shape.
  3. Combine Ingredients:
    Gently fold the dry ingredients into the meringue using a spatula. Be careful not to overmix; the batter should flow like lava and form a ribbon when lifted with a spatula.
  4. Pipe the Macarons:
    Transfer the batter into a piping bag fitted with a round tip. Pipe small circles (about 1 inch in diameter) onto a baking sheet lined with parchment paper. Tap the baking sheet firmly on the counter a few times to release any air bubbles.
  5. Rest the Macarons:
    Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface. This step is crucial for achieving the classic macaron "feet."
  6. Bake:
    Preheat your oven to 300°F (150°C). Bake the macarons for 15-18 minutes, rotating the baking sheet halfway through. The macarons are done when they are set and can be lifted from the parchment paper without sticking.
  7. Prepare the Ganache:
    While the macarons are cooling, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes. Stir until the chocolate is completely melted and smooth. Add the butter and mix until well combined. Allow the ganache to cool and thicken.
  8. Assemble the Macarons:
    Once the macarons are completely cool, pair them by size. Pipe a small amount of ganache onto the flat side of one macaron and gently press the other shell on top to create a sandwich.

Notes

Make-Ahead Instructions:

Chocolate macarons are perfect for making ahead because their texture improves after resting!
  • Macaron Shells: You can bake the shells 1-2 days in advance and store them in an airtight container at room temperature.
  • Chocolate Ganache Filling: The ganache can be made up to 5 days in advance and stored in the refrigerator. Let it sit at room temperature before piping.
  • Assembled Macarons: Once filled, macarons should rest in the fridge for at least 24 hours to develop the perfect chewy texture.

Storage Instructions:

✅ Refrigerator (Best for Freshness):
  • Store filled macarons in an airtight container in the fridge for 3-5 days.
  • Let them sit at room temperature for 15-30 minutes before serving for the best texture.
✅ Freezer (For Longer Storage):
  • Unfilled shells: Store in an airtight container or zip-top bag and freeze for up to 3 months.
  • Assembled macarons: Freeze in a single layer, then transfer to an airtight container with parchment paper between layers. They last up to 2 months.
  • To thaw, place them in the fridge overnight, then let them come to room temperature before enjoying.
💡 Pro Tip: Always store macarons in a single layer or with parchment paper between them to prevent sticking and cracking.