Chocolate macarons are the perfect blend of elegance and indulgence, with their delicate, crisp shells and rich, velvety filling. Each bite offers a symphony of textures, from the smooth ganache to the airy, slightly chewy meringue. These little treats are surprisingly simple to make, with just 50 minutes of prep and a quick 10-minute bake, though a 30-minute rest ensures they develop their signature “feet.”
Packed with deep cocoa flavor and a hint of sweetness, these macarons are as delightful to eat as they are to present. At just 167 calories per macaron, they’re a guilt-free way to satisfy your chocolate cravings. Perfect for sharing or savoring solo, they’re sure to impress at any gathering.
Ingredients for Chocolate Macarons
- 145 grams (1 ¼ cup) almond flour (see note for substitutions)
- 145 grams (1 ¼ scant cup) powdered sugar
- 10 grams (2 Tablespoons) Special Dark cocoa powder (see note for alternatives)
- 110 grams (110 ml) aged egg whites, room temperature (about 3 egg whites/just under ½ cup)
- 95 grams (scant ½ cup) granulated sugar
- ⅛ teaspoon cream of tartar (optional)
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
Chocolate Ganache
- 8 oz (226 g) semisweet chocolate chips, couverture chocolate, or chopped chocolate bar
- 1 cup (236 ml) heavy cream
- 2 Tablespoons (28 g) unsalted butter
- ⅛ heaping teaspoon salt
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Prepare Equipment: Ensure all equipment is clean, dry, and grease-free. Avoid using rubber, silicone, or plastic when whipping egg whites. Line 2-3 cookie sheets with parchment paper.
- Mix Dry Ingredients: Sift almond flour, powdered sugar, and cocoa powder into a medium bowl. Whisk to combine and set aside.
- Whip Egg Whites: In a large bowl, beat egg whites on medium speed until foamy (about 30 seconds). Add cream of tartar and beat for another 30 seconds.
- Add Sugar Gradually: While mixing, add granulated sugar 1 Tablespoon at a time, waiting 30 seconds between additions. Once all sugar is added, mix in vanilla extract and salt. Beat until stiff peaks form (the mixture should hold its shape when lifted).
- Fold in Dry Ingredients: Add ⅓ of the cocoa mixture to the meringue and fold gently. Repeat with the remaining mixture in two additions. Fold until the batter flows smoothly and forms a ribbon (you should barely be able to make a figure-8).
- Pipe Macarons: Transfer batter to a piping bag fitted with a round tip. Pipe 1 ½” circles onto prepared sheets, spacing them 1 ½” apart. Firmly rap each pan 4-5 times on the counter to release air bubbles.
- Rest and Preheat: Let macarons rest until a skin forms (about 25 minutes). Preheat oven to 325°F (160°C).
- Bake: Bake one tray at a time on the center rack for 10-11 minutes, rotating halfway. Macarons are done when the feet look dry and the tops don’t give when pressed lightly.
- Cool: Allow macaron shells to cool completely before filling.
Chocolate Ganache
- Melt Chocolate: Place chocolate in a heatproof bowl. Heat cream in a saucepan until steaming, then pour over chocolate. Cover with foil and let sit for 5 minutes.
- Whisk Smooth: Remove foil and whisk until smooth. Add butter, salt, and vanilla extract, stirring until butter is melted and the mixture is smooth.
- Set and Pipe: Let ganache firm up at room temperature, then transfer to a piping bag. Pipe onto cooled macaron shells and sandwich with another shell.
Perfect Pairings: Sauce and Topping Ideas
While the chocolate ganache is a classic filling, you can elevate your macarons with other delicious options. Try a raspberry jam for a fruity twist or a salted caramel for a sweet and salty contrast. For a richer experience, drizzle melted white chocolate over the finished macarons or sprinkle with crushed pistachios for added texture.
Storage Secrets: Keeping Macarons Fresh
Store your macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Let them come to room temperature before serving to restore their delicate texture.
Time-Saving Tips for Busy Bakers
To streamline the process, pre-measure all ingredients before starting. Use a kitchen scale for accuracy and efficiency. If you’re short on time, skip the resting step by using a fan to gently dry the macaron shells for about 10 minutes—just ensure they’re not sticky before baking.
Equipment Essentials for Macaron Success
Invest in a good quality piping bag and a round tip (like Ateco 804) for even macaron shells. A silicone baking mat with pre-drawn circles can help with consistent sizing. Ensure your mixing bowls and beaters are completely grease-free to achieve the perfect meringue.
Common Questions Answered
Why do my macarons crack?
This often happens if the batter is overmixed or the shells aren’t rested long enough.
Can I use regular cocoa powder?
Yes, but Special Dark cocoa gives a richer flavor.
How do I know when the meringue is ready?
It should form stiff peaks that hold their shape when you lift the beaters.
Chocolate Macarons
Ingredients
- 145 grams almond flour see note (1 ¼ cup)
- 145 grams powdered sugar 1 ¼ scant cup
- 10 grams Special Dark cocoa powder 2 Tablespoons (see note)
- 110 grams aged egg whites room temperature (about 3 egg whites/just under ½ cup) (see note)
- 95 grams granulated sugar scant ½ cup
- ⅛ teaspoon cream of tartar optional
- ⅛ teaspoon table salt
- 1 teaspoon vanilla extract
CHOCOLATE GANACHE
- 8 oz semisweet chocolate chips couverture chocolate, or chopped chocolate bar
- 1 cup heavy cream
- 2 Tablespoons unsalted butter
- ⅛ heaping teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Before beginning: If you are a beginner, first read through the post and watch the video. Ensure all of your equipment (bowls, spatulas, beaters, etc.) are completely clean, dry, and grease free. Avoid using rubber, silicone, and plastic when whipping egg whites.
- Line two or three cookie sheets with parchment paper and set aside.
- Sift almond flour, powdered sugar, and cocoa powder into a medium-sized mixing bowl and whisk to combine. Set aside.
- To a separate, large mixing bowl, add egg whites and, using an electric mixer, beat on medium speed until foamy (about 30 seconds).
- Add cream of tartar and stir again (medium speed) for 30 seconds.
- While mixing, add about 1 Tablespoon of granulated sugar and beat for about 30 seconds before adding the next Tablespoon. Repeat, waiting 30 seconds between additions, until all sugar has been added.
- Once all sugar has been added, add vanilla extract, salt, (if using brown food coloring, add this here, too). Continue to beat on medium to medium-high speed until mixture reaches thick, fluffy, stiff peaks, meaning if you lift the beaters from the bowl, the peak that forms should hold its shape and not fold or shrink back in on itself.
- Add approximately a third of the cocoa powder mixture to the meringue and use a spatula to fold until combined. Repeat with the next third of the mixture, then the last.
- Continue to fold the batter, moving your spatula in sweeping motions, scraping down the sides and bottom of the bowl and cutting through the middle of the batter and turning your bowl as you go. Use your spatula to smoosh the mixture against the side of the bowl periodically to help deflate it. Continue to fold until the batter flows smoothly and falls from the spatula in a smooth ribbon. You should be able to JUST BARELY make a figure-8 with the batter without the meringue breaking.
- Pour the batter into a large pastry bag fitted with a round tip (I like the Ateco 804).
- Pipe batter into 1 ½” circles onto prepared baking sheets, holding the piping bag straight up and down and flicking your wrist at the end to complete the macaron. Space macarons at least 1 ½” apart.
- Rap each pan very firmly on your countertop 4-5 times to release any air bubbles and preheat your oven to 325F (160C).
- Let macarons rest until a skin forms on the surface (if you run the pad of your finger over the top it should feel dry and not sticky or tacky). This typically takes about 25 minutes in my kitchen, but may vary.
- Bake one tray at a time in the center rack of your oven for 10-11 minutes, turning the pan around halfway through the baking time. When finished baking, the feet should look dry and if you lightly press down on the top of a macaron it shouldn’t give.
- Allow macaron shells to cool completely before filling with chocolate ganache.
- Chocolate Ganache
- Place chocolate in a medium-sized heatproof bowl and set aside.
- In a small saucepan, heat cream until steaming. Remove from heat and pour cream evenly over chocolate. Cover with aluminum foil and allow to sit, undisturbed, for 5 minutes.
- Remove foil and whisk mixture until smooth.
- Add butter, salt, and vanilla extract and stir until butter is melted and mixture is smooth.
- Allow chocolate to sit at room temperature until firm, then transfer to a piping bag.
- Pair off cooled macaron shells and pipe ganache onto the bottom of one shell before sandwiching with another similarly sized macaron shell.