These chocolate macarons are delicate, decadent, and irresistible. With their crisp shell and soft, chewy center, paired with a rich chocolate ganache filling, they make the perfect treat for when I want to indulge or impress at a special gathering.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup powdered sugar
1/2 cup almond flour
2 tablespoons unsweetened cocoa powder
2 large egg whites
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
1/2 cup dark chocolate, chopped
1/4 cup heavy cream
Directions
Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
Sift powdered sugar, almond flour, and cocoa powder together in a medium bowl. Set aside.
In a separate clean bowl, beat egg whites until soft peaks form. Add cream of tartar and salt.
Gradually add granulated sugar, one tablespoon at a time, and beat until stiff peaks form.
Gently fold the sifted dry mixture into the meringue with a spatula. The batter should flow like lava.
Transfer the batter into a piping bag with a round tip and pipe even circles onto the prepared trays.
Tap the trays against the counter to release air bubbles. Let the macarons rest 30–60 minutes until they form a skin.
Bake for 15–18 minutes, rotating trays halfway through. Let them cool completely on the baking sheets.
For the filling, melt dark chocolate using a double boiler, stir in the cream until smooth, and let cool slightly.
Pair up the macaron shells, pipe ganache onto one, and sandwich with the other.
Servings and timing
This recipe makes about 12 macarons.
Prep time: 30 minutes
Cook time: 18 minutes
Total time: 48 minutes
Calories: about 120 per macaron
Variations
I sometimes like to change the filling by adding espresso powder to the ganache for a mocha twist. Raspberry jam paired with the chocolate ganache is another delicious option. If I want a stronger chocolate punch, I replace some of the almond flour with extra cocoa powder, though I make sure to adjust carefully to maintain the right texture.
Storage/Reheating
I store macarons in an airtight container in the refrigerator for up to 4 days. They actually taste even better after a day as the flavors meld. For longer storage, I freeze them in a single layer, then transfer to a freezer-safe bag. When I’m ready to enjoy, I let them thaw in the fridge for a few hours. I don’t reheat macarons since they’re best enjoyed chilled or at room temperature.
FAQs
How do I know when my macarons are ready to bake after resting?
I lightly touch the surface of the shells—if the batter doesn’t stick to my finger and a skin has formed, they’re ready for the oven.
Why did my macarons crack on top?
This usually happens if I didn’t let them rest long enough or if there were air bubbles left in the batter. Tapping the trays and allowing the skin to form helps prevent this.
Can I make these without almond flour?
Traditional macarons use almond flour, but I can experiment with other nut flours like hazelnut. Regular flour won’t work because it changes the texture.
How can I get perfectly even macarons?
I like to use a template or draw circles on the parchment paper to guide my piping. Holding the piping bag straight and steady also makes a big difference.
How long should I let the ganache set before filling the macarons?
I usually let it cool for 10–15 minutes until it thickens slightly but is still pipeable. If it’s too runny, it will ooze out of the shells.
Conclusion
Chocolate macarons are a little labor of love, but I find the process rewarding and the results worth it. With a crisp shell, chewy center, and a luscious ganache filling, they make an elegant dessert I’m always proud to serve. Once I mastered the technique, I realized they’re not as intimidating as they look—and now I can enjoy homemade French-style treats anytime I want.
Recipe:
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Chocolate Macarons
- Total Time: 48 minutes
- Yield: 12 macarons
- Diet: Vegetarian
Description
Delicate and decadent chocolate macarons with crisp shells, chewy centers, and a luscious chocolate ganache filling. A perfect French-inspired treat for indulging or impressing guests.
Ingredients
1 cup powdered sugar
1/2 cup almond flour
2 tablespoons unsweetened cocoa powder
2 large egg whites
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Pinch of salt
1/2 cup dark chocolate, chopped
1/4 cup heavy cream
Instructions
- Preheat oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
- Sift powdered sugar, almond flour, and cocoa powder together in a medium bowl. Set aside.
- In a separate clean bowl, beat egg whites until soft peaks form. Add cream of tartar and salt.
- Gradually add granulated sugar, one tablespoon at a time, and beat until stiff peaks form.
- Gently fold the sifted dry mixture into the meringue with a spatula until the batter flows like lava.
- Transfer the batter into a piping bag with a round tip and pipe even circles onto prepared trays.
- Tap trays against the counter to release air bubbles. Let rest 30–60 minutes until a skin forms.
- Bake for 15–18 minutes, rotating trays halfway through. Let cool completely on the baking sheets.
- For filling, melt dark chocolate using a double boiler, stir in cream until smooth, and let cool slightly.
- Pair macaron shells, pipe ganache onto one, and sandwich with another.
Notes
Resting time is crucial for preventing cracks—make sure shells form a skin before baking.
Macarons taste even better the next day as flavors meld.
Store in the fridge up to 4 days or freeze for longer storage.
Customize fillings with espresso, raspberry jam, or extra cocoa for variety.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 12g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
