Learn how to make perfect French chocolate macarons with this clear, easy-to-follow recipe. Crisp shells are filled with a smooth dark chocolate ganache for an elegant, classic treat.
Table of Contents
- French macaron recipe
- Chocolate Macaron Recipe
- Ingredients for this chocolate macaron recipe
- How to make this chocolate macaron recipe
- How to serve chocolate macarons
- Storage
- Frequently Asked Questions
- More dessert recipes
- Latest Recipes
French macaron recipe
Macarons are delicate French cookies with a crisp exterior and a tender, chewy interior. They are traditionally sandwiched with ganache, buttercream or jam. This chocolate version uses cocoa in the shells and a rich dark chocolate ganache for the filling.
Accuracy matters when making macarons. Weighing ingredients with a digital scale gives the most consistent results, so use grams rather than cups when possible.
If you make your own almond flour, be sure to grind the almonds fine and sift thoroughly; store-bought almond flour or almond meal saves time and ensures a smoother texture. Also prepare the ganache early: it needs time to cool and thicken to a pipeable consistency—about the texture of peanut butter—before assembling the cookies.
This recipe includes clear step-by-step instructions to guide you through mixing, folding, piping, and baking the shells, plus making the ganache. Follow the resting and refrigeration tips for the best texture and flavor.
Chocolate Macaron Recipe
Ingredients
- 450 grams powdered sugar
- 250 grams powdered almonds
- 40 grams cocoa powder
- 7 egg whites
- Juice of 1/2 of lemon
- 50 grams granulated sugar
Ganache
- 200 grams chocolate chips
- 250 grams heavy cream
- 35 grams butter
Instructions
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Mix: In a large bowl, combine the powdered sugar, powdered almonds and cocoa powder. Sift the mixture into another bowl to remove any lumps.
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Mix: Place the egg whites in the bowl of a stand mixer with the lemon juice and whisk on low for about 1 minute. Add 25 grams of granulated sugar and mix on medium-high for about 2 minutes. Add the remaining 25 grams of sugar and increase the speed to high.
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Whisk: Whisk until the egg whites form very stiff peaks, about 5 minutes.
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Fold: Gently sprinkle one-third of the almond-cocoa mixture over the whipped egg whites and fold to combine. Repeat with the remaining two-thirds, folding carefully to retain air.
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Spoon: Transfer the batter back to a mixing bowl and use a rubber spatula to fold and push the batter circularly until it becomes smooth, shiny and slightly fluid—enough that it falls back into itself.
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Pipe: Fill a piping bag or a large resealable bag fitted with a round tip. Pipe one-inch circles onto a silicone-lined baking sheet from a vertical angle to create even shells.
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Rest: Tap the baking sheet to release air bubbles and let the piped shells rest for 20 minutes at room temperature, until their tops are dry to the touch.
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Bake: Bake at 300°F (150°C) for 25 minutes. Allow the shells to cool completely on the sheet before removing.
Ganache
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Pour: Gently heat the heavy cream in a saucepan. When small bubbles appear around the edge, remove from heat—do not boil. Place the chocolate chips in a container and pour the hot cream over them. Whisk or emulsify until smooth and glossy.
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Pipe: Add the butter and whisk until incorporated. Transfer the ganache to a piping bag and let it cool until it reaches a thick, pipeable consistency similar to peanut butter. Trim a small tip and pipe onto half the shells, then sandwich with the remaining shells.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Ingredients for this chocolate macaron recipe
- Powdered sugar: Adds sweetness and helps the shells hold their shape.
- Powdered almonds: Use almond flour or finely ground almonds sifted well for a smooth shell.
- Cocoa powder: Unsweetened cocoa adds chocolate flavor to the shells.
- Egg whites: Use fresh egg whites separated from yolks; they whip better than carton whites.
- Juice of lemon: Stabilizes the egg whites and helps them whip to stiff peaks.
- Granulated sugar: Added in two stages to create glossy, stable meringue.
- Ganache: See ingredients below.
- Chocolate chips: Use dark chocolate for a rich ganache.
- Heavy cream: Creates a smooth ganache when warmed and combined with chocolate.
- Butter: Added to the ganache for shine and a softer set.
See the full recipe card above for exact measurements and servings.
How to make this chocolate macaron recipe
- Mix: Combine powdered sugar, powdered almonds and cocoa, then sift.
- Mix: Whisk egg whites with lemon juice on low for 1 minute, add 25 g sugar and mix medium-high 2 minutes, add remaining 25 g sugar and increase to high.
- Whisk: Whip egg whites to very stiff peaks, about 5 minutes.
- Fold: Fold one-third of the dry mix into the meringue, then the remaining two-thirds in stages until incorporated.
- Spoon: Return batter to a bowl and work with a spatula until smooth, shiny and flowing but not runny.
- Pipe: Pipe one-inch rounds onto a silicone-lined sheet from a vertical angle.
- Rest: Tap the sheet to release air bubbles and let shells rest 20 minutes until tops are dry to the touch.
- Bake: Bake at 300°F (150°C) for 25 minutes. Cool completely before removing from the sheet.
Ganache
- Pour: Heat cream until small bubbles appear at the edge, remove from heat, pour over chocolate chips and whisk until smooth.
- Pipe: Stir in butter until glossy. Chill the ganache until thick enough to pipe (peanut butter consistency), then pipe onto shells and sandwich together.
✔️ PRO TIP
Refrigerate assembled macarons uncovered for 24–48 hours to develop the classic tender interior. This resting period softens the shells and mellows the flavor.
How to serve chocolate macarons
Serve chilled or at room temperature with coffee, tea, or a dessert wine for a refined pairing.
Storage
Store leftover macarons in an airtight container in the refrigerator for 1–2 days. For longer storage, freeze them flat in a sealed container; thaw at room temperature for about 10 minutes before serving.
Frequently Asked Questions
The method is the same for other flavors—swap cocoa for powdered colorings or extracts and adjust the filling to match.
A hand mixer works fine—whip the whites until they reach stiff peaks, though it may take a bit longer.
Yes. You can double the ingredients to make more; baked shells freeze well and ganache freezes in an airtight container.
More dessert recipes
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