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Chocolate Macarons

Chocolate Macarons are delicate and delicious little bites of heaven. Use dark cocoa powder in the macaron shells then sandwich the cookies with Milk Chocolate Ganache to create layers of chocolatey goodness.

Have you been afraid to make French macarons? You can do it!

Follow my recipe exactly, read through the tips and look at all the process photos. You’ll be on your way to macaron success!

Scroll through the process photos to see how to make Chocolate Macarons:

one bowl with sugar and cocoa, second bowl whisking cocoa into sugar and almond flour third bowl with sifted almond, cocoa sugar mix.
Combine the almond flour with the sugar and cocoa. After processing, sift the almond mixture to remove large bits.
whipped eggs whites on a whisk and two bowls with whipped egg whites and almond/cocoa mix
Whip the egg whites to full peak then fold the almond/cocoa mixture into the whites.
A bowl with rough macaron batter and a second bowl showing smooth batter after mixing
Fold the batter until it is smooth, shiny and flows off the spatula to form a “ribbon” on the surface.
two photos showing piped macarons on a sheet pan
Pipe the batter into discs and set the pan aside to dry the tops of the cookies.
two rows of macaron shells, one row had ganache piped on them.
Pair the cookies up by size and pipe milk chocolate ganache onto one side of each cookie.

 Tips for making Great Chocolate Macarons:

After making literally thousands of macarons I’ve keyed in on the steps that are necessary for the most perfect cookies.

  • Age the egg whites. I’ve tried making macaron shells with freshly separated egg whites and I got cookies with ugly, lumpy shells. Remember, macarons are all about that perfectly smooth and satiny shell.
  • Weigh your ingredients. Volume measures are not precise enough for this recipe.
  • Sift the nut flour and sugar after processing it. This will eliminate any lumps of sugar or large bits of nut that might mar the texture of the cookies. You may have to grind and sift up to 3 times to get the nuts ground fine enough. You can stop when you have just a tablespoon of so of coarse nuts left over.
  • Fold the batter until it’s smooth and shiny. Either under or over folding the batter will result in wonky shells. I’ve found it’s easier to under fold than over fold. See the process photos for the correct batter texture.
  • Let the shells dry for 30 minutes before baking. This will set the top and help create the iconic “foot” of a perfect macaron.
  • Refrigerate the assembled cookies before serving. A night in a covered container in the refrigerator will help the cookies absorb some moisture from the filling and let the flavors meld.
  • You can freeze macarons for several weeks after they’re assembled, making them the perfect make-ahead dessert or gift.

If you love French Macarons (and I know you do) here are some other lovely flavors to try:

Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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5 from 1 review

Chocolate Macarons

Chocolate Macarons are delicate and delicious little bites of heaven. Use dark cocoa powder in the macaron shells then sandwich the cookies with Milk Chocolate Ganache to create layers of chocolatey goodness.
Prep Time1 hr
Bake Time13 mins
Drying/Cooling Time1 hr
Total Time2 hrs 13 mins
24 sandwich cookies

Ingredients

  • 4.5 oz almond Flour
  • 1.5 oz granulated sugar
  • 5.5 oz confectioner sugar
  • .5 oz cocoa powder
  • 1/8 teaspoon salt
  • 3 each egg whites (aged overnight in the refrigerator)
  • 1.5 oz confectioner sugar
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla

Filling

Instructions

  • Use a biscuit cutter or glass to draw twenty-four 2" circles on a 1/2 sheet of parchment paper. Line 2 baking sheets with parchment paper and put the paper with the circles underneath the parchment on one of the pans. This will be your piping guide.
  • Pulse the almond flour, granulated sugar, confectioner's sugar, cocoa and salt in a food processor to combine. Move the mixture to a sieve and sift into a bowl and set aside.
    4.5 oz almond Flour, 1.5 oz granulated sugar, 5.5 oz confectioner sugar, .5 oz cocoa powder, 1/8 teaspoon salt
  • Place the egg whites and cream of tartar in a mixing bowl. Whip the whites to soft peak. With the mixer running add the 1.5 oz of confectioner's sugar and whip to full peak then whisk in the vanilla.
    3 each egg whites, 1.5 oz confectioner sugar, 1/8 teaspoon cream of tartar, 1 teaspoon vanilla
  • With a spatula, gently fold the almond/cocoa mixture into the whites in two batches. Continue folding until it becomes soft and shiny, but not thin and runny. When you lift the spatula, the batter should leave a trail on the surface that slowly fades.
  • Scoop the batter into a pastry bag fitted with a round tip (or cut the tip of a disposable bag). Pipe the batter into discs that are 1/4" from the edges of the circles you've drawn. The cookies will continue to spread a little to fill in the circle. Set the pan aside to allow the cookies to dry for about 30 minutes. Meanwhile, preheat the oven to 350°F.
  • Touch the top of a cookie to make sure it's dry to the touch, it can be a bit tacky but shouldn't stick to your finger. Bake for 7 minutes then turn and flip the trays. Bake for another 7-8 until the shells are dry and the centers are soft. Usually, if the shells are baked they'll release easily from the parchment paper. Be careful handling the shells, it's very easy to crack the surface.
  • Scoop the ganache into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag.
    8 oz milk chocolate ganache
  • Pair up the cooled shells by size. Flip over half the shells and pipe a dollop of ganache. Sandwich the cookies gently, handling the cookies by the edges and not the tops.
  • The finished cookies should be refrigerated in a covered container for 1 day before serving. The cookies can also be frozen for several weeks.

Equipment

My Book
Parchment Sheets
Half Sheet Pans
KA Stand Mixer
Food Processor
Decorating Icing Tips
Disposable Decorating Bags
Sieve

Video

Nutrition

Serving: 1each | Calories: 71kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 12mg | Fiber: 1g | Sugar: 10g | Calcium: 12mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
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