Chocolate Macaron Recipe

How to make crispy, crunchy, chewy chocolate macarons! Delicate little cookies filled with chocolate ganache. Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems.
↓ Recipe ↓ Video Print Recipe
Total Time: 1 hr 8 mins
Serves: 18 filled cookies
closeup of chocolate macarons in metal bowl

Chewy chocolate macarons with a crispy outer shell and chocolate ganache filling

Chocolate macarons are such a tasty treat. I love that first bite that cracks through the crisp outer layer before you sink your teeth into that chewy goodness in the middle. These chocolate macarons are based on my super-viral, no-fail French macaron recipe. Follow my tips and tricks in this blog post to make the perfect chocolate macarons. 

closeup of chocolate macarons in metal bowl

Why are chocolate macarons so hard to make?

There are a lot of things that can go wrong with such a simple cookie if you don’t know what to look out for. Make sure you follow each step as close as you can to avoid these problems.

I find that a lot of people don’t really follow a recipe when they are trying something new. They read the ingredients and tend to skim the instructions (I am totally guilty of this too) but this is not one of those recipes you can get away with doing that. 

close up of three chocolate macarons with ganache filling

Making chocolate macarons is more about the way you make them and less about the actual ingredients. If you want to watch my vanilla macaron video, you can watch it here

Chocolate Macaron Ingredients

Almond Flour – Provides structure, flavor and texture to the macarons. I prefer using Bob’s Red Mill super fine almond flour or you can make your own.
Powdered Sugar – Gives the cookie a little bit of sweetness 
Cocoa Powder – Can’t have chocolate macarons without chocolate!
Aged Egg Whites – Provides structure and texture that is iconic to the French Macaron
Vanilla Extract – Enhances the flavor of the macaron. You can use other flavors too!
Granulated Sugar – Helps the egg whites whip up properly
Salt – Enhances the flavor of the chocolate

Chocolate Macaron Ingredients

Chocolate Macaron Recipe Step By Step

  1. Sift together the powdered sugar, cocoa powder, salt and almond meal. This is important so you can remove any hard lumps that might be in the mixture which will ruin the shiny surface of your cookie later. sifted chocolate macaron ingredients
  2. Place the almond flour mixture into a food processor and pulse 8-10 times to make the mixture finer in texture and to get it mixed together really well. closeup of almond flour and cocoa powder in food processor
  3. Whip your egg whites until frothy with the whisk attachment then slowly add in your granulated sugar while mixing on low. frothy egg whites
  4. Continue mixing until the egg whites become white and you can see some lines being made in the meringue. Add in your cream of tartar. Whipping egg whites
  5. Whip until soft glossy peaks form. Now add in your extract and food coloring if you are coloring your macarons. egg whites at soft peaks
  6. Continue whipping on medium-high until the meringue is at stiff peaks. The meringue will feel dense and will start gathering on the inside of the whisk. meringue at stiff peaks
  7. Add in 1/3 of your almond mixture and fold by taking your spatula and going around the edge of the bowl just under the batter, then cut through the center. Repeat this until you don’t see any dry spots. folding almond flour mixture into egg white mixture
  8. Add in the rest of your dry ingredients and continue folding almond flour mixture folded into egg whites
  9. Place your spatula flat on top of the batter and turn the bowl to knock out some of the air from the batter. You want the batter to fall from the spatula like a ribbon and move similar to lava. 
  10. Once your batter falls from the spatula in a ribbon, try and draw a figure 8. If the batter doesn’t break, it’s ready. You will also notice the edges of the batter begin to turn glossy and the mixture oozes very slowly. The ribbon should dissolve back into the batter after about 20 seconds. chocolate macaron batter at ribbon stage
  11. Place the piping bag into a cup while you pour in the batter. The cup helps hold up the bag so you can scoop every last drop of that batter into the bag. preparing the macaron batter in a piping bag inside a cup
  12. Now you can pipe your macarons onto your parchment paper and bake! I use a #802 round piping tip and a template. Hold your tip straight up in the center of the circle, about 1/4″ away from the paper and squeeze until the batter fills the circle 3/4 of the way then lift straight up quickly to break the batter off. piping chocolate macarons
  13. Lift your tray up about 5 inches and drop onto the table to pop any bubbles that are under the surface of your macaron and the batter should spread to the edge of the circle. popping bubbles in chocolate macaron batter
  14. Let your macaron sit at room temperature until a crust forms over the surface. Depending on your room, it can take from 30 minutes to 2 hours. You should be able to touch the top lightly and it doesn’t feel sticky. chocolate macarons that are dry to the touch

Tips for success:

  • Use room temperature egg whites (if you forget to bring them to room temp, put your eggs in a bowl of warm water for 5 minutes)
  • Age your egg whites overnight by putting them in a bowl in the fridge. This allows some of the moisture to evaporate and experts say, produce a stronger meringue. 
  • Sift your ingredients
  • Weigh all your ingredients in grams for the best and most accurate results
  • Make sure you use fresh egg whites that have been aged overnight. 
  • Wipe the inside of your bowl and attachments well to make sure they are grease-free
  • Don’t over-whip your egg whites, make sure they are at the firm peak stage but still glossy and moist
  • If your room is very humid, put a space heater next to the macarons to help dry them out

drying macarons on a humid day with a space heater

filling chocolate macarons with chocolate ganache

Troubleshooting macaron problems

Perfecting your macaron recipe will take time. After your first try you might notice some problems. These are the most common and how you can fix them.

  • Over-mixing your batter will produce very flat macarons that will be hollow in the center and won’t have any feet
  • Oily blotches on the surface of your macaron is from over-mixing and causing the oil from the almond flour to release into the batter. Try folding more gently.
  • Macarons that have a raised nipple in the center after baking. This is caused by under-mixing and the batter is still too stiff.
  • Under-mixing your batter or not using super fine almond flour will make lumpy/rough textured macarons.
  • Cracked macarons are from not letting them sit at room temp for long enough so they haven’t had time to develop a shell or they were not mixed enough.
  • Macarons won’t be round when you don’t hold your piping tip directly in the center of the template or your parchment isn’t flat.
  • Hollow shells can be from not popping the bubbles in the surface of the macarons before baking or from the meringue being under whipped.

chocolate macaron recipe

chocolate macaron with bite taken out of it to show the inside

••Download the template to make perfectly-sized macaronsFrench Macaron Template

Want more macarons? Try these recipes!

Strawberry Macaron Recipe
French Macaron Recipe 
Cream Tart 

Did You Make This Recipe?Leave a rating and tell me how it went!
closeup of chocolate macarons in metal bowl

Chocolate Macaron Recipe

How to make crispy, crunchy, chewy chocolate macarons! Delicate little cookies filled with chocolate ganache. Follow this recipe for tips on how to properly fold macaron batter, avoid hollow shells and other problems.
4.94 from 16 votes
Print Rate
Prep Time: 20 mins
Cook Time: 15 mins
resting time: 20 mins
Total Time: 1 hr 8 mins
Serves: 18 filled cookies
Calories: 81kcal

Ingredients

  • 50 grams (50 g) almond flour
  • 114 grams (114 g) powdered sugar
  • 7 grams (7 g) cocoa powder
  • 57 grams (57 g) egg whites aged overnight in the fridge and brought to room temperature
  • 1/8 teaspoon (1/8 tsp) cream of tartar
  • 28 grams (28 g) granulated sugar
  • 1/2 teaspoon (1/2 tsp) vanilla extract
  • 1 pinch salt

Chocolate Ganache

  • 2 ounces heavy cream
  • 2.5 ounces chocolate semisweet, milk or dark
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt

Equipment

  • Food Scale
  • Stand Mixer
  • Sifter
  • Parchment Paper
  • Piping Bag
  • 802 Round Piping Tip
  • Food processor

Instructions

For The Chocolate Macarons

  • Preheat oven to 320ºF and line a 1/2 baking sheet with the macaron template and parchment paper
  • Sift together the powdered sugar, cocoa powder, salt, and almond flour, twice if not blended.
  • Pulse the mixture in a food processor 8-10 times to make the almond flour mixture even finer and texture and to blend the ingredients together.
  • Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds.
  • Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form.
  • Add the vanilla to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk.
  • Add 1/3 of your almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until homogenous. (see video)
  • Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava.
  • Your meringue is ready when it forms a ribbon off the spatula and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line. 
  • Place parchment paper onto your sheet pan. Pipe small rounds about 1" in diameter. Use a template if needed
  • Drop the pan onto the table 5-6 times from about 5" above the table to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots.
  • Allow to dry, uncovered until a crust forms on the surface. About 30 minutes - 2 hours or until a dry film develops over the surface of the cookie. For humid areas put a space heater nearby to help dry the cookies faster.
  • Bake at 320ºF for about 14-15 minutes or until lightly browned. If not quite brown baked, bake for an additional 1 minute. Cooled cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough.
  • Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container.

For the ganache

  • Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth. It should be the texture of peanut butter.

Nutrition

Serving: 1cookie | Calories: 81kcal (4%) | Carbohydrates: 11g (4%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 2g (10%) | Cholesterol: 4mg (1%) | Sodium: 40mg (2%) | Potassium: 29mg (1%) | Fiber: 1g (4%) | Sugar: 10g (11%) | Vitamin A: 46IU (1%) | Calcium: 10mg (1%) | Iron: 1mg (6%)

 

 

65 comments on “Chocolate Macaron Recipe

  1. I’m planning on trying these tomorrow. But can you please explain how you put the template beneath the parchment? Is it another piece of parchment with the circles drawn on? Or paper from the printer? Thank you.

  2. Unsure why step 1 asks to put the oven on given that the tray of raw product needs to sit our for between 30-2 hours.

    1. Preheating the oven is important for even baking. It takes at least 30 minutes for an oven to reach the proper temperature.

  3. 5 stars
    I made these last night, it was my first time making macarons and they turned out perfectly thank you! If I wanted to make them again but as just vanilla do I need to add any additional almond flour or sugar for the Cocoa that I leave out?

  4. I’m planing on making these tomorrow, can I use all purpose flour instead of almond flour?

  5. I am mixing the egg white sugar and cream of tartar with the vanilla but it’s not making stiff peaks for some reason. Can you help?

    1. How long have you been mixing for? It can take a while. If you have been mixing for a while then perhaps you got some egg yolk or some other oil in your bowl which will stop your meringue from developing

  6. Well, they turned out fine, no cracks, but they were kind of crunchy.

    1. Thats great 🙂 What texture were you expecting? I have heard some people put their macarons in the fridge for a couple days to improve the texture. Maybe try that?

  7. 5 stars
    This recipe is fantastic! The first and second times, I played the video while making the recipe, which really helped! While in coronavirus lockdown, I’ve made chocolate, almond, raspberry and blueberry macarons. They’ve been a big hit! Thanks for the meticulously detailed instructions and video!

  8. Hi! Why does it say 18 tsp then (1/4 tsp) for cream of tartar?

    1. One egg whites = 1 ounce. Trust me, you definitely need a scale for this recipe. It needs super exact measurements for it to turn out and follow the directions/video carefully 🙂

  9. 5 stars
    First time making macarons was a big success. Next time I’d use milk chocolate as the ganache + the shells was VERY rich.

    We used this recipe exactly then made a second batch substituting 10 grams of strawberry powder and made strawberry buttercream.

    Both We’re delicious. Follow the directions and you won’t go wrong!

  10. 5 stars
    Superb! Tried it yesterday and my kids are very satisfied.

  11. 5 stars
    Absolutely worth perfecting this recipe. A few mishaps and oven adjustments as well as mixing fails make for great stories and they’re still delicious.
    This time at home has given our entire family a xhance to see who has the magic macron touch and whos ganache or buttercream filling are best with the macrons. Its just wonderful!
    I really wish i could leave a pick of the very first batch to now. Theyve improved greatly with this easy recipe.

  12. If i want to make two times this amount can I just double the ingredients or should I mix it out two times?

  13. 5 stars
    First time making this and it was perfect! My girls love it! Thanks for sharing your recipe!

  14. 5 stars
    PERFECT! I have tried a few different recipes that didn’t quite work out but this is the most perfectly baked batch I’ve made. This is the first I’ve heard about aged egg whites and the measurements are very different than other recipes so I’m sure that made a big difference. I’m so excited to have found one that works for me! Thank you so much Liz!

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