The Ultimate Chocolate Macarons Recipe

These chocolate macarons pair crisp, delicate shells with a luscious dark chocolate ganache filling.

This updated French macaron recipe focuses on precision you can repeat at home: exact weights, visible texture cues, humidity tips, and a concise troubleshooting for chocolate macarons so your shells rise with proud, ruffly feet every time.

Tools You’ll Need

A digital scale (non-negotiable for consistent chocolate macarons), fine mesh sieve, silicone spatula, stand mixer or hand mixer, 2 large baking sheets, silicone mats or parchment, large piping bag with a round tip (Ateco 804/#12), toothpick or skewer, oven thermometer.

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Ingredients

120 g egg whites (from ~4 large eggs), room temperature
100 g superfine sugar (caster)
1 tsp vanilla extract (optional)

140 g blanched almond flour, very fine
160 g powdered sugar
20 g unsweetened cocoa powder (Dutch-process for deeper color/flavor or natural for lighter)
Pinch fine sea salt

Pro tip: For the best French macarons at home, blitz almond flour and powdered sugar in a processor for 10–15 seconds, then sieve twice to guarantee a silky shell.

For Dark Chocolate Ganache

160 g bittersweet chocolate (60–70%), finely chopped
120 g heavy cream (36–40% fat)
15 g unsalted butter, soft (optional, for extra shine)
Pinch fine sea salt

Step 1: Prep Like a Pro

Line baking sheets with silicone mats or parchment. If using parchment, place a printable template of 3–3.5 cm circles underneath to guide consistent piping, then slide it out before baking.

Preheat oven to 300°F (150°C); ovens vary, so an oven thermometer helps you hit the sweet spot for reliable macaron feet.

Step 2: Sift the Dry Mix

Sieve almond flour, powdered sugar, cocoa, and salt together twice. Discard any coarse bits. This is crucial for smooth macaron shells with a glossy finish.

Step 3: Whip the Meringue to Firm Peaks

In a spotless bowl, beat egg whites on medium until foamy. Gradually rain in the superfine sugar. Increase to medium-high and beat to firm, glossy peaks; the whisk should leave a clear trail, and peaks should stand tall with just a gentle bend at the tip.

Beat in vanilla if using. Proper meringue structure is the backbone of an authentic French macaron recipe.

Step 4: Macaronage - The Make-or-Break

Add the sifted dry mixture in two additions. Fold with a spatula, pressing some batter against the bowl to deflate big bubbles. Stop when the batter flows like lavish “ribbon” or slow lava: lift the spatula and draw a figure-8 that disappears in 10–15 seconds.

This is your green light for perfect chocolate macarons.

Step 5: Pipe, Tap, and De-Bubble

Transfer batter to a piping bag fitted with a round tip. Pipe 3–3.5 cm rounds, holding the bag vertical and stopping the squeeze just before you twist up and away. Firmly tap the trays 3–4 times to release air pockets.

Use a toothpick to pop any stubborn surface bubbles—this prevents hollow shells and promotes even chocolate macaron texture.

Step 6: Dry Until “Skin” Forms

Let shells rest at room temperature until the tops feel dry and matte when lightly touched—usually 20–60 minutes, longer on humid days. This step creates the iconic feet. If your climate is very humid, place trays near a fan (not blowing directly) to help.

Drying shells = taller macaron feet.

Step 7: Bake Smart

Bake one tray at a time on the center rack for 14–18 minutes. Shells should rise with frilly feet and not wobble if nudged. If the tops shift, give them 1–2 more minutes. Start testing at minute 14. Aim for evenly baked chocolate macarons—set but not crisp through.

Step 8: Cool and Release

Cool trays completely on a rack before removing shells. If they resist lifting, they need more cooling. Pair similar sizes—this makes filling easier and your chocolate macarons look bakery-neat.

Step 9: Silky Dark Chocolate Ganache

Heat cream just to a simmer. Pour over chopped chocolate and salt in a heatproof bowl; rest 1–2 minutes, then stir from center outward until glossy. Stir in butter.

Let ganache thicken to a pipeable consistency (15–25 minutes at room temp, or chill briefly). This rich chocolate ganache filling delivers a balanced, not-too-sweet bite.

Step 10: Fill, Mature, and Serve

Pipe a modest dollop of ganache onto the flat side of half the shells; cap with their partners and twist gently to spread.

For the most luxurious chocolate macarons, place in an airtight container and mature 12–24 hours in the refrigerator; the shells absorb moisture from the filling, turning delicately chewy. Bring to cool room temperature before serving.

Flavor Twists You’ll Love

Sea Salt Chocolate Macarons: finish with a tiny flake of sea salt on the ganache.
Raspberry Chocolate: add 1–2 tsp raspberry jam core under the ganache.
Mocha Macarons: whisk 1 tsp espresso powder into the cocoa for a café vibe.
Mint Chocolate: infuse the cream with fresh mint, then strain for a cool finish.

These keep your chocolate macaron recipe fresh and seasonal without changing technique.

Storage & Make-Ahead

Matured macarons: refrigerate up to 4–5 days in an airtight container.
Freezing shells: unfilled shells freeze well 1–2 months; thaw in the closed container to avoid condensation.

Freezing filled macarons: many bakers freeze them successfully; thaw overnight in the fridge, then temper briefly at room temperature.

Italian Meringue Option

Prefer extra stability? Make an Italian meringue macaron: whip 120 g egg whites to soft peaks; cook 100 g sugar with 35 g water to 244°F/118°C; stream hot syrup into the whites while whipping to a glossy, cool meringue.

Fold in the same dry mix and proceed. This route is slightly more technical but very consistent for professional-looking chocolate macarons.

Troubleshooting & Quick Fixes

Cracked tops: shells weren’t fully dry, or oven too hot. Dry longer; verify temperature.
Hollow shells: under-whipped meringue or unpopped bubbles. Whip to firm peaks; tap trays and pop bubbles with a toothpick.
No feet: under-mixed meringue or short drying time. Aim for the 10–15 s ribbon and a dry, matte skin.
Lopsided shells: uneven heat or strong airflow. Bake one tray at a time on center rack; avoid convection or rotate gently halfway if your oven has hotspots.

Sticky bottoms: underbaked. Add 1–2 minutes and cool fully before lifting.

Keeping this section handy turns a tricky bake into a predictable, foolproof macaron method.

Why This Version Works

Precision by weight ensures identical results from batch to batch.
Observable cues—firm peaks, ribbon flow, matte skin—teach your hands what “right” feels like.
Humidity and oven guidance acknowledges real-kitchen variables.
Maturation guarantees the tender bite that defines authentic chocolate macarons.

Serve with Style

Present your chocolate macarons with ganache on a simple white platter to show off their color. They’re gorgeous with espresso, black tea, or a small glass of chilled milk. For a dessert board, mix in vanilla, pistachio, or raspberry shells for contrast.

If you found this chocolate macaron recipe helpful, bookmark it for your next bake and share your batch notes. Precision plus practice is the secret to bakery-quality French macarons at home—and now you’ve got both.

Enjoy Watching This Video with a Similar Recipe

Source: Joshua Weissman

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Sarah Thompson

Sarah sees cooking as a source of creativity and fun. Although she likes to keep things simple, she’s always looking for ways to add a special twist to every dish. She loves discovering new culinary techniques and adapting them to her personal style, making every meal a memorable experience.

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