Sally Roberts
Crisp on the outside, chewy in the center, and filled with rich chocolate ganache — chocolate macarons are a true delight for dessert lovers. These elegant French cookies may look intimidating, but with a little patience and care, you can create a batch of bakery-quality treats right in your own kitchen.
Perfect for special occasions or simply indulging a sweet craving, chocolate macarons blend deep cocoa flavor with the smooth decadence of ganache. Their delicate structure and rich taste make them a show-stopping dessert that never fails to impress.
Why You’ll Love This Chocolate Macarons Recipe
Chocolate lovers will appreciate the intense flavor in every bite of these macarons. The cookie shells are made with almond flour and cocoa powder, creating a crisp yet chewy texture, while the ganache filling adds a velvety contrast. These treats are gluten-free, naturally elegant, and perfect for gifting or serving at celebrations.
Whether you’re a seasoned baker or trying macarons for the first time, this recipe gives you clear, step-by-step instructions for success.
What Kind of Cocoa Powder Should I Use?
For the richest chocolate flavor and dark, vibrant color, choose a high-quality unsweetened cocoa powder. Dutch-processed cocoa works best as it lends a smoother, deeper taste and blends beautifully with the other ingredients. Avoid sweetened or low-quality cocoa as it can alter both the flavor and texture of your macaron shells.
Ingredients for the Chocolate Macarons
Each ingredient in chocolate macarons plays a vital role in creating the perfect texture and flavor. Here’s what you’ll need:
- Almond flour: Gives the macaron shells their signature smooth surface and slightly nutty flavor.
- Powdered sugar: Blends with almond flour to create a fine, light base for the shells.
- Unsweetened cocoa powder: Adds deep chocolate flavor and rich color.
- Egg whites: Whipped to stiff peaks, they provide structure and lift to the macaron shells.
- Granulated sugar: Stabilizes the whipped egg whites and helps create glossy, firm peaks.
- Cream of tartar (optional): A small amount can help stabilize the egg whites during whipping.
- Heavy cream: Used to make the ganache filling rich and smooth.
- Semi-sweet or dark chocolate: Melted into the ganache for intense, decadent flavor.
- Unsalted butter: Adds silkiness and richness to the ganache.
How To Make the Chocolate Macarons
Step 1: Sift and Combine Dry Ingredients
Sift almond flour, powdered sugar, and cocoa powder into a large bowl. This removes lumps and ensures a smooth batter.
Step 2: Whip the Egg Whites
In a clean, dry bowl, whip egg whites until foamy. Gradually add granulated sugar and cream of tartar (if using) and beat until stiff, glossy peaks form.
Step 3: Fold the Batter
Gently fold the dry ingredients into the whipped egg whites in batches. Mix until the batter flows like lava and forms a ribbon when lifted.
Step 4: Pipe and Rest
Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto a parchment-lined baking sheet. Tap the tray to release air bubbles. Let the shells rest for 30-60 minutes until they form a skin.
Step 5: Bake
Bake in a preheated oven at 300°F (150°C) for 12-14 minutes. Let them cool completely before removing from the tray.
Step 6: Make the Ganache
Heat the cream until just simmering, then pour it over chopped chocolate. Stir until smooth, then add butter and mix until glossy. Let it cool to thicken.
Step 7: Assemble
Pair up similar-sized shells. Pipe ganache onto one shell and sandwich with the other. Gently press to spread the filling evenly.
How to Serve and Store Chocolate Macarons
Chocolate macarons are best enjoyed after resting for 24 hours in the refrigerator, allowing the ganache to infuse into the shells for maximum flavor and the perfect chewy texture. Serve them at room temperature for the best experience.
This recipe yields about 20 filled macarons, making it ideal for small gatherings, gifting, or treating yourself throughout the week.
To store, place them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the assembled macarons for up to 1 month, layering them between parchment paper to avoid sticking.
What to Serve With Chocolate Macarons?
Coffee or Espresso
The bitterness of coffee pairs wonderfully with the sweetness of chocolate macarons, making for a balanced and refined pairing.
Fresh Berries
A side of raspberries or strawberries adds a pop of color and a refreshing tartness that cuts through the richness.
Whipped Cream
A dollop of lightly sweetened whipped cream adds airiness and elegance to your macaron presentation.
Sparkling Wine or Champagne
Ideal for special occasions, a glass of bubbly complements the rich ganache and makes the experience feel indulgent.
Vanilla Ice Cream
For a decadent dessert plate, serve your macarons alongside a scoop of creamy vanilla ice cream.
Cheese Platter
Surprisingly, chocolate macarons pair beautifully with creamy cheeses like brie or mascarpone, offering a contrast of textures.
Pistachio Nuts
A small bowl of pistachios enhances the nutty flavor of the almond flour base and adds a satisfying crunch.
Frequently Asked Questions
Why did my macarons crack on top?
Cracks often result from under-mixing, over-whipping egg whites, or not letting the shells rest long enough before baking. Ensure they develop a skin before baking and bake at a consistent temperature.
Can I make macarons without almond flour?
Almond flour is essential for the classic texture and flavor. However, if you have a nut allergy, some bakers substitute sunflower seed flour with varying success, though results may differ.
How long should I age my egg whites?
Aging egg whites for 24 to 48 hours in the fridge before using can help stabilize the meringue. Let them come to room temperature before whipping for best results.
Can I flavor the ganache?
Absolutely! Try adding vanilla extract, espresso powder, orange zest, or even a dash of liqueur to customize your ganache and enhance the chocolate experience.
Save This Pin For Later
Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you add liqueur or leave it out? Did you try chocolate on top?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.
For more mouthwatering ideas, follow me on Pinterest: Meals We Share By Sally
Conclusion
Chocolate macarons are the perfect combination of texture and flavor, blending crisp almond shells with smooth, luxurious ganache. They may require a little practice, but once mastered, they’re a joy to bake and a delight to share. Whether you’re making them for a holiday, a gift, or just to treat yourself, these macarons are sure to impress.
Chocolate Macarons: French Cookies with Ganache Filling
- Total Time: 45 minutes + resting
- Yield: 20 macarons
Description
Delicate yet rich, these chocolate macarons are the ultimate treat for any dessert lover. With a crisp shell, chewy center, and velvety ganache filling, they’re an elegant choice for celebrations or indulgent moments. Whether you’re looking for quick breakfast ideas, an easy recipe to impress, or fun food ideas for dessert boards, these French chocolate macarons will elevate your baking game. A must-have in your collection of easy dessert recipes and chocolate lover’s favorites.
Ingredients
65 g almond flour
120 g powdered sugar
15 g unsweetened cocoa powder
2 large egg whites (about 66 g), room temperature
65 g granulated sugar
1/8 tsp cream of tartar (optional)
120 ml heavy cream
100 g semi-sweet or dark chocolate, chopped
20 g unsalted butter
Instructions
1. Sift almond flour, powdered sugar, and cocoa powder into a bowl to remove lumps.
2. In a clean bowl, beat egg whites until foamy. Slowly add granulated sugar and cream of tartar, and whip until stiff peaks form.
3. Gradually fold dry ingredients into the meringue until the batter flows like lava.
4. Transfer the batter to a piping bag and pipe 1.5-inch circles on a parchment-lined tray.
5. Tap tray to remove air bubbles and rest for 30–60 minutes until a skin forms.
6. Bake at 300°F (150°C) for 12–14 minutes. Cool completely before removing.
7. For ganache: heat cream until simmering, pour over chocolate, stir until melted, then add butter and mix until smooth.
8. Let ganache cool until thickened. Pipe onto half the shells and sandwich with remaining ones.
9. Refrigerate for 24 hours for best texture. Serve at room temperature.
Notes
Use aged egg whites (24–48 hours) at room temperature for stable meringue.
Be precise with measurements using a kitchen scale for best results.
Allow macarons to mature in the fridge for 24 hours to enhance texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 95
- Sugar: 9 g
- Sodium: 12 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 8 mg
Keywords: chocolate macarons, ganache filling, easy dessert, gluten-free, french cookies
