This chocolate macaron recipe gives you crisp, shiny chocolate shells with chewy centers and puffy feet, sandwiched with silky chocolate ganache. They're built on my no-fail French macaron recipe with natural cocoa powder folded right into the shells.
I love that first bite that cracks through the crisp outer shell before you sink your teeth into the chewy middle. Macarons have a reputation for being fussy, and honestly, they are. But it's way more about how you make them than the ingredients, so follow the steps closely, weigh everything, and you'll get there. My little helper Ezra is in the video for this one with me. If you want the full deep dive on aged egg whites, my how to age egg whites post walks through every detail.
Quick Glance at the Recipe: Chocolate Macarons
- Recipe Name: Chocolate Macaron Recipe
- Why You'll Love It: Crisp, shiny chocolate shells with chewy centers, real feet, and a rich chocolate ganache filling. Bakery macarons at home.
- Time and Difficulty: Intermediate. 20 minutes prep, 30 minutes to 2 hours drying, 14 to 15 minutes baking, plus an overnight rest in the fridge.
- Main Ingredients: Almond flour, powdered sugar, natural cocoa powder, aged egg whites, granulated sugar, cream of tartar, chocolate, heavy cream.
- Method: French meringue folded into sifted almond flour, powdered sugar and cocoa, piped, dried until a skin forms, baked at 320º F, filled with ganache and rested overnight.
- Texture and Flavor: Crisp outside, fudgy and chewy inside, with deep chocolate flavor.
- Quick Tip: Wipe your bowl and whisk with white vinegar before you start. Any trace of grease keeps the meringue from whipping.
Jump to:
- Quick Glance at the Recipe: Chocolate Macarons
- What Makes This Chocolate Macaron Recipe Different⭐⭐⭐⭐⭐
- Which Cocoa Powder Should You Use?
- Chocolate Macaron Ingredients
- Before You Begin
- How To Make Chocolate Macarons Step-By-Step
- Common Chocolate Macaron Problems To Avoid
- Final Thoughts
- Make This Recipe Your Own
- Chocolate Macaron FAQs
- More Macaron Recipes To Try
- Leave Me A Review⭐️⭐️⭐️⭐️⭐️
- Recipe
What Makes This Chocolate Macaron Recipe Different
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These chocolate macarons use the same proven method as my vanilla macarons, with a few changes that make the chocolate version work.
- A simple chocolate ganache filling. Just chocolate and cream, and it softens the shells as they rest so the centers turn fudgy.
- A trip through the food processor. Pulsing the sifted dry ingredients makes them extra fine, which is what gives you smooth, shiny tops.
- Aged egg whites. One night in the fridge makes a stronger meringue that holds up while you fold.
- An overnight rest. Filled macarons rest in the fridge for at least 8 hours, which is what gives them that chewy, bakery texture.
Which Cocoa Powder Should You Use?
Cocoa powder isn't all the same, and the fat content makes a real difference in macarons. High-fat artisan cocoa powders can make the tops wrinkly and the shells fragile, so stick with a natural unsweetened cocoa powder with no more than 1 gram of fat per Tablespoon (check the nutrition label). Not sure what you have? Here's the difference between Dutch process and natural cocoa powder.
- Hershey's Natural Unsweetened. My top pick. It's easy to find and gives you smooth, crisp shells. The color is a lighter brown, so if you want darker shells, add a couple of drops of brown gel food coloring.
- Ghirardelli Unsweetened. Another reliable, easy-to-find natural cocoa.
- Skip the high-fat artisan cocoa. Anything over 1 gram of fat per Tablespoon is great for brownies, but not for macaron shells.
Chocolate Macaron Ingredients
Making chocolate macarons is more about technique than ingredients, but every ingredient here does a job, so don't swap anything. I always recommend weighing your ingredients with a digital kitchen scale for the most accurate results, and for macarons it isn't optional.
- Almond flour. Gives the shells their structure and smooth tops. Use superfine blanched almond flour, not almond meal, or make your own.
- Powdered sugar. Sweetens the shells and helps give them a smooth, shiny surface.
- Natural cocoa powder. Unsweetened natural cocoa like Hershey's or Ghirardelli. See the cocoa guide above.
- Egg whites, aged and room temperature. They're what the whole meringue is built on, so crack fresh eggs yourself.
- Cream of tartar. Stabilizes the meringue so it whips up strong and doesn't break.
- Granulated sugar. Whipped into the egg whites to build the meringue.
- Vanilla extract. Rounds out the chocolate flavor in both the shells and the ganache.
- Salt. A pinch makes the chocolate taste more chocolatey.
- Chocolate. Semisweet, milk, or dark chocolate for the chocolate ganache filling.
- Heavy cream. Melts the chocolate into a smooth ganache that sets up as it cools.
Before You Begin
- Make the ganache the day before so it has time to set up at room temperature.
- Age your egg whites overnight and bring them to room temperature before you start. Forgot? Set the whole eggs in a bowl of warm water for 5 minutes.
- Wipe your mixer bowl and whisk with white vinegar and dry them completely. Never use a plastic bowl for meringue.
- Print my free macaron template on regular printer paper and slide it under your parchment paper.
- Weigh everything and have your piping bag ready before you start the meringue.
How To Make Chocolate Macarons Step-By-Step
Preheat your oven to 320º F and line a half sheet pan with parchment paper over your macaron template. Refer to the recipe card for exact amounts and timing, since this is the high-level version.
- Make the chocolate ganache the day before. Put your chopped chocolate, heavy cream, vanilla, and salt in a heatproof bowl and microwave for 1 minute. Let it sit for 5 minutes without stirring, then whisk until smooth. If there are still lumps, microwave for 15 more seconds and whisk again. My chocolate ganache recipe has all the details.
- Let the ganache set at room temperature. Press plastic wrap right on the surface and let it sit at room temperature for about 4 hours or overnight, until it's about as thick as peanut butter. Don't put it in the fridge, chilling can make it grainy.
- Sift the dry ingredients. Sift your almond flour, powdered sugar, cocoa powder, and salt together twice. Toss any big almond pieces that won't go through.
- Pulse in the food processor. Pulse the sifted mix in your food processor 8 to 10 times so it's very fine and evenly mixed. This is what gives you smooth, shiny tops.
- Whip the egg whites until frothy. Whip your room temperature egg whites on low with the whisk attachment until foamy.
- Add the sugar slowly. Sprinkle in the granulated sugar in thirds while mixing on low. Once the whites turn white and you can see lines in the meringue, add the cream of tartar.
- Whip to soft peaks, then add the vanilla. Whip on medium until you have soft, glossy peaks, then add your vanilla.
- Whip to stiff peaks. Turn the mixer up to medium-high and whip until the meringue is stiff and glossy and starts gathering inside the whisk.
PRO TIP: Stiff and glossy is what you want. If the meringue looks dry or clumpy, it's over-whipped. If your piped shells won't form a skin later, under-whipped meringue is usually the reason.
- Fold in the first third. Add a third of the almond flour mixture and fold by running your spatula around the edge of the bowl and cutting through the center until you don't see any dry spots.
- Fold to the ribbon stage. Add the rest of the dry ingredients and keep folding until the batter falls off the spatula like slow lava. Draw a figure 8 with the ribbon. If it doesn't break and melts back in after 10 to 20 seconds, it's ready.
- Fill your piping bag. Set a piping bag fitted with a #802 round tip in a tall cup so it's easy to scoop every bit of batter in.
- Pipe your macarons. Hold the tip straight up about ¼ inch above the paper in the center of each circle. Squeeze until the batter fills about ¾ of the circle, then lift straight up.
- Drop the pan and pop the bubbles. Drop the pan from about 5 inches above the counter 3 to 5 times, then pop any surface bubbles with a toothpick.
- Dry until a skin forms. Let the shells sit uncovered until they're dry to the touch and not sticky, 30 minutes to 2 hours depending on your kitchen. Slide the template out from under the parchment before baking.
PRO TIP: If your kitchen is humid, set a space heater near the pan (not blowing right on it) to help the shells dry.
- Bake. Bake at 320º F for 14 to 15 minutes, until the shells have risen and don't wiggle when you gently touch the top. Slide the parchment onto a wire rack and let them cool completely before you peel them off.
- Fill and rest overnight. Pair the shells by size, pipe ganache on half of them, and sandwich. Refrigerate in an airtight container for at least 8 hours, ideally 24, then take them out 15 to 30 minutes before serving.
Common Chocolate Macaron Problems To Avoid
- Cracked tops. The shells didn't dry long enough to form a skin, or the batter was under-mixed. Wait until the tops aren't sticky at all before baking.
- Flat, hollow shells with no feet. The batter was over-mixed. Fold just until the figure 8 holds, then stop.
- A pointy tip in the center. The batter was under-mixed and still too stiff. Fold a few more times next batch.
- Lumpy or rough tops. The batter was under-mixed, or the almond flour wasn't superfine. Sift and pulse the dry ingredients every time.
- Oily blotches. Over-folding pushed oil out of the almond flour. Fold more gently.
- Wrinkly, fragile shells. High-fat cocoa powder. Use natural unsweetened cocoa.
- Shells that won't form a skin. Usually under-whipped meringue or a humid kitchen. Whip to stiff peaks and use a space heater on humid days.
- Shells stuck to the parchment. They're underbaked or still warm. Give them another minute in the oven and let them cool completely before peeling them off.
Final Thoughts
Chocolate macarons are one of my favorite cookies to make, and they look so fancy for something that's really just egg whites, sugar, and almond flour. Your first batch might not be perfect, and that's okay, they'll still taste amazing. Weigh everything, take your time folding, and don't rush the drying.
Make This Recipe Your Own
- Swap the filling. Store-bought chocolate frosting works in a pinch, or try my best chocolate buttercream or chocolate Swiss meringue buttercream.
- Add a fruity center. Pipe a ring of ganache around the edge of each shell and fill the middle with raspberry filling.
- Change the ganache chocolate. Use milk chocolate for a sweeter filling or dark chocolate for a richer one.
- Go vanilla. Leave out the cocoa and make my classic vanilla French macarons instead.
Chocolate Macaron FAQs
Can I make macarons with cups instead of grams?
No. Macarons need precise measurements, and cups aren't accurate enough. Even a few grams of difference can cause cracks, hollow shells, or no feet, so you really need a kitchen scale for this recipe.
Do I have to age the egg whites?
Overnight in the fridge is all this recipe needs. Separate the whites the night before, leave them loosely covered in the fridge, and bring them to room temperature before you whip them.
Can I use boxed egg whites?
I don't recommend them. Boxed pasteurized egg whites don't whip into as strong a meringue, and macarons really need that structure. Crack fresh eggs yourself.
Why is my ganache too runny or too hard?
Ganache thickens as it cools, so if it's runny it just needs more time. Leave it covered at room temperature for about 4 hours or overnight. If it gets too firm, warm it in the microwave in 15-second bursts and whisk until it's smooth and about as thick as peanut butter.
Can I use a different flour instead of almond flour?
No. Macarons are very finicky, and all-purpose flour or other nut flours won't give you the same result. Stick with superfine almond flour unless you already have a lot of macaron experience.
Leave Me A Review
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If you tried this Chocolate Macaron Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the comments. I love hearing from you!
Recipe
Equipment
- Digital food scale
- Stand mixer with whisk attachment
- Sifter or fine mesh sieve
- Macaron template
- Parchment Paper
- Piping Bag
- 802 Round Piping Tip
- Food processor
Ingredients
- 50 grams almond flour
- 114 grams powdered sugar
- 7 grams cocoa powder
- 57 grams egg whites aged overnight in the fridge and brought to room temperature
- ⅛ teaspoon cream of tartar
- 28 grams granulated sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
Chocolate Ganache
- 2 ounces heavy cream
- 2 ounces chocolate semisweet, milk or dark
- ½ teaspoon vanilla
- ⅛ teaspoon salt
Instructions
Before you Begin
- Make the chocolate ganache the day before and let it set at room temperature. Age your egg whites the night before by separating them and leaving them loosely covered in the fridge overnight. The day of baking, bring the egg whites to room temperature before starting. Have all ingredients measured, a macaron template under your parchment paper, and your piping bag set up before you start the meringue.
For the Macaron Shells
- Preheat oven to 320º F. Line a half sheet pan with the macaron template underneath parchment paper.
- Sift together the almond flour, powdered sugar, cocoa powder, and salt, twice. Discard large almond pieces that don't pass through the sieve.
- Pulse the sifted mixture in a food processor 8 to 10 times to create a very fine, uniform texture. Set aside.
- Wipe the stand mixer bowl and whisk with 1 teaspoon of white vinegar to remove any grease. Dry completely.
- Whip the egg whites on low until frothy. Slowly add the granulated sugar in thirds while mixing on low. Once white and leaving lines, add the cream of tartar and continue whipping on medium to soft glossy peaks. Add vanilla. Increase to medium-high and whip to stiff, glossy peaks.
- Add ⅓ of the almond mixture to the meringue and fold until no dry spots remain. Add the rest and continue folding until batter reaches ribbon stage: it falls from the spatula like thick lava and a figure eight drawn with the ribbon holds for 10 to 20 seconds before dissolving.
- Transfer batter to piping bag fitted with a #802 round tip. Hold tip straight up about ¼ inch from the paper. Pipe 1-inch rounds. Drop the pan firmly from 5 inches above the counter 3 to 5 times to release air bubbles. Pop surface bubbles with a toothpick.
- Let dry at room temperature uncovered until the tops feel completely dry to the touch, 30 minutes to 2 hours.
- Remove the template from under the parchment. Bake at 320º F for 14 to 15 minutes, until the shells have risen and no longer wiggle when you gently touch the top. Slide the parchment onto a wire rack and let the shells cool completely before removing them.
For the Chocolate Ganache
- Combine chopped chocolate, heavy cream, vanilla, and salt in a heatproof bowl. Microwave for 1 minute. Let stand 5 minutes without stirring, then whisk until smooth. If not fully melted, microwave another 15 seconds and whisk again.
- Press plastic wrap directly on the surface and let it sit at room temperature for about 4 hours or overnight, until it's about as thick as peanut butter. Don't refrigerate it, chilling can make the ganache grainy.
To Assemble
- Pair shells by size. Pipe or spread a generous amount of ganache on the flat side of half the shells. Sandwich with the remaining shells.
- Place in an airtight container and refrigerate for a minimum of 8 hours, preferably 24 hours to mature.
- Remove from fridge 15 to 30 minutes before serving.
Video
Notes
- Do not use a plastic bowl for the meringue.
- Do not skip wiping the bowl with vinegar.
- Do not rush the skin-forming step before baking.
- Do not use high-fat artisan cocoa powder.
- Do not eat immediately after filling; always mature first.
Lily says
We watched your video and then printed the recipe - I expected my first attempt to fail as I've heard making macarons is a hard product to make. I'm not a baker by any means but my daughter has been adamant in making them (she's 7). To our surprise - the macs were both flat, chewy and delish. Thanks for taking the time and effort to make the video and writing detailed instructions.
Liz Marek says
I love that you and your daughter made them together! Great job on your first try.
Tammy says
Can I please ask why you don't recommend pasteurised egg whites? Thank you for sharing your recipe
Liz Marek says
Boxed pasteurized egg whites don't whip into as strong a meringue, and macarons really need that structure. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Jamie says
Can I add 1/4 tsp espresso powder to the recipe without making it unstable? Thank you!
Elizabeth Marek says
I don't know, haven't tried that, but it I think it would be fine.
Island Baker Girl says
I still have problems with your plain/vanilla macarons (hit or miss), but these chocolate beauties came out perfect on the first try! Filling them with ganache and coconut buttercream. Now I just have to wait for them to "set". 🤤
Heather says
My son is allergic to almonds so I'm wondering if a different nut flour would work in place of the almond flour? Not sure if you've experimented with other nut flours and I know how finiky these cookies are but desperately want to try making them for my son. Thanks for any advice you can share!
Elizabeth Marek says
These are very very finicky cookies, I would not attempt to use another nut flour unless you are already familiar with making macarons to be honest
Meike says
Hi, I haven’t made the recipe yet, since I was a bit confused about the oven time. I don’t know if I am just overlooking it but it isn’t in the written recipe. I had to watch the video where it is mentioned. Thanks 🙂
Liz Marek says
Thanks for pointing that out! The bake time has been added to the recipe card: 320º F for 14 to 15 minutes.
5th grader says
This recipe really is great. It was my third baking project and it worked well. I absolutely love this.
Oriana D says
Hey! This was my second time making macarons and they came out beautifully. My 6 year old is going to make them with me again today! It has been raining/snowing here SO much and I think I could have left them out a bit longer (darn humidity) to develop better skin but otherwise your video and clear directions were so helpful in guiding me to make beautiful macarons. Thank you for developing this recipe for us and I’m so excited to make more!
Francine says
I have finally made macarons! Your recipe is the best. Thank you so much😊
Annette says
This was my second time making macarons. My daughter absolutely loved a Chocolate Macaron with ganache & raspberry center from Disney. I made these adding the raspberry center and she loved them just as much. Amazing flavor the cocoa adds so much depth to the almond flour. A definite keeper in my recipe to go to. The ganache was creamy rich and absolutely perfect. Thanks for sharing
Heather Breslin says
What a fantastic recipe! Thank you for being so precise with your instructions. This is only the second batch of macarons I've made, and they came out perfectly. My family devoured them. I'm using up left over egg whites and I still have a lot left. I think there's more in future tomorrow!
Tonya says
If sifting, are the ingredient weights presumably post sifting? Just to confirm, if using food processor, there’s no need to sift?
Liz Marek says
Weigh everything first, then sift. I sift and then pulse in the food processor for the finest texture. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Chloe says
The macaron recipe worked well but I found the filling mixture was sooo runny it just fell out! I did everything right so I don’t know what happened!
Sugar Geek Show says
Hi Chloe, you just have to wait for the ganache to set up. That will take a few hours. Here is my ganache blog post for more information: https://sugargeekshow.com/ganache/
Kk says
Should i grease the parchment paper?
Sugar Geek Show says
no need!
Diana says
I have two questions if I'm using a silicon mat do I need to spray it so they don't stick and my other question is, 320 to high of a temp to make them my cook book says I should bake them at 300
Liz Marek says
No need to grease it. I bake these at 320ºF, but every oven is different, so check yours with an oven thermometer. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Johanna says
After many failed attempts, this recipe finally resulted in proper macaroons! Thank you!!!
Heather says
First time making Macaroons. One of those daunting recipes that you will someday get and give it a go.
Well I’m so glad I did. Turned out perfect. They look so pretty.
Thank you for a very informative video, extremely clear and understandable.
Caroline says
hello! nothing happens when i want to convert the recipe into the metric system. update needed!
Liz Marek says
The Metric button is working now, and these macarons are already written in grams. If you have more questions, come ask me in the Sugar Geeks community: https://community.raptive.com/sugargeeks
Adam says
I love the detail and precision of this recipe. The video was also very helpful. My first attempt at macarons, and they turned out great!
Enessa says
Amazing. Works perfect every time!
Liz Marek says
Thank you!