Chocolate macarons are the ultimate indulgence, combining the classic French macaron recipe with a rich chocolate flavor that’s perfect for a big sweet tooth. There’s nothing quite like biting into a perfectly baked chocolate macaron with its crisp shell and chewy center filled with a rich, velvety ganache.
Perfect for sharing, gifting, or just indulging, these chocolate macarons will soon be a favorite.
Decadent Chocolate Macarons
While macarons are known for being finicky, this chocolate macaron recipe simplifies the process with a few key steps and helpful tips.
Table of contents
Perfect for a weekend baking project, these chocolate macarons deliver a deep cocoa flavor that’s enhanced by the creamy, chocolate ganache filling. Whether you’re making these for a special event or to enjoy with friends, this guide will help you create delicious, bakery-quality macarons in your own kitchen.
While baking chocolate macaron shells may seem challenging, the process becomes simpler with clear visual cues, a few key tools, and some practice.
Classic Decadent Chocolate Macarons with Ganache Recipe
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Kitchen Essentials
Ingredients
Chocolate Macaron Shells
- 1 Cup Almond Flour 100g
- 3/4 Cup Powdered Sugar 100g
- 2 Tablespoons Unsweetened Cocoa Powder 15g
- 3 Large Egg Whites room temperature (90g)
- 1/4 Teaspoon Cream of Tartar
- 1/2 Cup Granulated Sugar 90g
Chocolate Ganache Filling
- 3/4 Cup Dark Chocolate or semi-sweet chocolate, chopped (120g)
- 1/3 Cup Heavy Cream 80ml
- 1 Tablespoon Unsalted butter softened (15g)
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Instructions
- Prepare the Dry Ingredients. In a large bowl, sift together almond flour, powdered sugar, and cocoa powder using a fine mesh sieve. This ensures a smooth macaron batter with no lumps.1 Cup Almond Flour, 3/4 Cup Powdered Sugar, 2 Tablespoons Unsweetened Cocoa Powder
- Process the dry ingredients in a food processor for a few seconds if a finer texture is needed.
- Make the Meringue. In the bowl of a stand mixer, whip the egg whites on medium speed until frothy. Add the cream of tartar, then gradually increase the speed to medium-high.3 Large Egg Whites, 1/4 Teaspoon Cream of Tartar, 1/2 Cup Granulated Sugar
- Slowly add granulated sugar, a little at a time, until stiff peaks form and the meringue is shiny. This will take around 4–5 minutes.
- Stop once you have stiff peaks that hold their shape when you lift the whisk attachment.
- Fold in the Dry Ingredients. Add the almond flour mixture to the meringue. Using a rubber spatula, gently fold the ingredients together, scraping down the sides of the bowl.
- Fold until the macaron batter reaches a “lava-like” consistency, flowing smoothly when dropped from the spatula in a thick ribbon.
- Pipe the Macarons. Transfer the batter to a piping bag fitted with a round tip.
- Pipe small rounds (about 1.5 inches in diameter) onto a silicone mat or parchment-lined baking sheet, holding the piping bag at a 90-degree angle.
- Tap the baking sheet firmly on the counter a couple of times to release trapped air bubbles.
- Rest the Macarons. Let the piped macarons sit at room temperature for 30–60 minutes, or until they develop a skin. They should not stick to your finger when touched lightly.
- Bake the Macarons. Preheat the oven to 300°F (150°C), checking the temperature with an oven thermometer.
- Bake the macarons for 15–18 minutes, rotating the baking sheet halfway through. They’re done when they easily lift off the mat.
- Make the Ganache Filling
- While the macarons are cooling, heat the cream in a small saucepan over medium heat until it begins to simmer.
- Pour the hot cream over the chopped chocolate in a bowl. Let sit for 1–2 minutes, then add the butter and stir until smooth.3/4 Cup Dark Chocolate, 1/3 Cup Heavy Cream, 1 Tablespoon Unsalted butter
- Let the ganache cool to room temperature before piping.
- Assemble the Macarons
- Pair macaron shells of similar sizes. Pipe a small amount of ganache onto one shell, then gently sandwich with a second shell.
- Place the macarons in an airtight container and let them mature in the fridge for at least 24 hours to enhance the flavor.
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Recipe Tips for Success
Room Temperature Ingredients. Use room temperature egg whites for better volume when whipping the meringue.
Accurate Measurements. A kitchen scale ensures precise measurements, which is crucial for the delicate macaron batter.
Sift Thoroughly. Sifting the almond flour, powdered sugar, and cocoa powder removes lumps, resulting in smooth, crack-free shells.
Check Oven Temperature. Use an oven thermometer to maintain an accurate baking temperature, as even small fluctuations can affect macaron shells.
Avoid Overmixing. Fold the batter until it flows like lava and forms a ribbon; overmixing can make the batter too runny, leading to flat shells.
Monitor Your Bake Time Carefully. An oven thermometer is essential, as oven temperature can fluctuate. Aim for 300°F, and adjust slightly if your cookies bake too quickly or slowly. If the tops are cracking, open the oven door briefly to release any trapped steam.
Allow to Mature. Macarons taste best after maturing for 24–48 hours in the fridge, allowing the flavors to meld.
How to Fold Egg Whites or Whipped Cream Into Batter
Folding is a technique used to combine ingredients gently, preserving the airy texture of whipped egg whites or cream. It involves lifting, scooping, and turning the bowl in a careful motion to incorporate the ingredients without causing them to lose volume. There are several methods to fold:
Using a large rubber spatula, cut through the center of the batter, then sweep the bottom batter up to the top with a wave-like motion. Turn the bowl a quarter turn and repeat until there are no visible streaks of white remaining.
Scrape the side of the bowl with the spatula toward the center, lifting some of the batter from the bottom and gently flipping it over. Repeat, turning the bowl each time, until the mixture is fully combined and there are no white streaks left.
A large whisk can also be used for folding, but it’s important to use slow, gentle motions to avoid deflating the mixture.
This method ensures that you preserve the lightness and fluffiness of the whipped ingredients while achieving a smooth, well-mixed batter.
Storing Chocolate Macarons
Chocolate macarons can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze assembled macarons in a single layer for up to 1 month. Allow frozen macarons to come to room temperature for about 30 minutes before serving.
How to Pipe Chocolate Macarons
Piping is one of the most important steps in making perfect chocolate macarons. Proper technique ensures your macaron shells have smooth, uniform tops and the right shape. Follow these steps for piping success, whether you’re a first-time macaron maker or an experienced baker looking to refine your skills.
Prepare the Piping Bag
Use a large piping bag fitted with a round tip, such as a #10 or #12. These sizes are ideal for getting smooth, consistent rounds. For extra control, you can use a silicone pastry bag, but a regular disposable piping bag works just as well. Before you fill the bag, you can fold the top over a tall glass or a bowl to make it easier to fill. If you’re adding food coloring, add it to the macaron batter before transferring it to the piping bag.
Fill the Piping Bag
Once your chocolate macaron batter is at the right consistency (thick, yet smooth, flowing in a continuous stream), spoon it into the piping bag. Be sure not to overfill the bag, as this could make it harder to pipe evenly. Twist the top of the piping bag to secure the batter and remove any air pockets. Holding the piping bag at a 90-degree angle to your prepared baking sheets, you’re ready to pipe.
Pipe the Macaron Shells
When piping, use a steady, gentle pressure to create uniform circles. Hold the piping bag at a medium angle (about a 90-degree angle) above the lined baking sheet. Squeeze gently while you pipe in a circular motion to form small rounds, about 1.5 inches in diameter. Aim for an even, continuous stream of batter to avoid pointy tops. If you notice any peaks on the tops of the piped shells, use a damp paper towel or your finger to gently smooth them down.
Pro Tip. If you’re piping for the first time, practice with a piece of parchment paper or a silicone mat to get comfortable before you start piping the macaron batter. This allows you to perfect your technique without wasting ingredients.
Control the Size and Spacing
Keep the piped rounds about 1 inch apart. Remember, macaron shells will spread slightly as they bake. If you want to ensure uniform size, you can lightly trace circles on the back of your parchment paper before piping. This is a great visual cue to help you pipe evenly sized shells.
Avoid Trapped Air Bubbles
After piping the batter, tap the prepared baking sheet firmly on the counter a couple of times. This helps remove trapped air bubbles that could cause cracks in the macarons during baking. If any large air bubbles remain, you can use a toothpick to gently pop them.
Rest the Macaron Shells
Once you’ve piped the batter, allow it to rest at room temperature for 30 to 60 minutes. This rest time forms a skin on the surface of the shells, which is critical for achieving the smooth tops that are characteristic of perfectly piped chocolate macarons. You’ll know they’re ready for baking when you can lightly touch the tops without the batter sticking to your finger.
With these tips and steps, you’ll be able to master this chocolate macaron recipe and enjoy delightful, chocolatey treats that rival those from a macaron shop!
Whether this is your first time or your second time making macarons, these tips will help you achieve a beautiful, smooth shell and a thick ribbon of batter, resulting in perfect chocolate macarons every time.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.
delicious and worth the extra effort.