Chocolate Macarons
Delicate French almond meringue cookies with a glossy shell and chewy center, sandwiched with rich chocolate ganache. A showstopping French classic that impresses with precision and elegance.
- Total time
- 45 min
- Servings
- 24
- Calories
- 95
- Protein
- 2g
Ingredients
- 3 each large egg whites, room temperature
- 75 g granulated sugar
- 100 g almond flour, finely ground
- 15 g unsweetened cocoa powder
- 100 g powdered sugar
- ¼ tsp salt
- 100 g dark chocolate, chopped (70% cacao)
- 100 ml heavy cream
- 10 g unsalted butter
Instructions
- 1
Preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper and set aside.
- 2
Combine 100 g powdered sugar and 15 g unsweetened cocoa powder in a fine-mesh strainer. Sift the mixture together 3 times into a medium bowl — this removes lumps and aerates the dry ingredients, which prevents hollow macaron shells. Add 100 g almond flour to the sifted mixture and gently fold together with a spatula until no streaks remain. Set aside.
- 3
Place 3 large room-temperature egg whites in a spotlessly clean, dry bowl of a stand mixer fitted with the whip attachment. Begin beating on medium speed until the whites turn foamy and opaque, about 1 minute. Gradually add 75 g granulated sugar and 0.25 tsp salt while continuing to beat. Increase speed to medium-high and whip until stiff peaks form — when you lift the whip, the peaks should stand straight up without drooping. This takes 3-4 minutes total. The meringue should be glossy and bright white.
- 4
Add one-third of the almond-cocoa dry mixture to the meringue and gently fold together using a spatula, cutting down the center and sweeping to the side, rotating the bowl as you go. The mixture will deflate — this is normal and necessary. Repeat twice more until all the dry ingredients are incorporated and the batter flows like thick lava when you tilt the bowl. The batter should be shiny and fall off the spatula in a slow, continuous ribbon.
- 5
Transfer the macaron batter to a piping bag fitted with a 0.5-inch round tip. On one prepared baking sheet, pipe 24 small domes about 1.5 inches wide, spacing them 1.5 inches apart — they will spread slightly during baking. Hold the piping bag straight up and 0.5 inches above the sheet. Pipe in one smooth motion and lift away; if small peaks form, gently tap the sheet on the counter to settle them.
- 6
Let the piped macarons rest at room temperature for 15-20 minutes. They should develop a thin, tacky skin on top when you lightly touch one — this skin seals in moisture and creates the characteristic glossy shell. If they still feel wet, wait another 5 minutes.
- 7
Slide the baking sheet into the preheated 300°F oven and bake for 12-14 minutes. The shells should look set and dry to the touch, and a thin 'foot' (ruffled edge) should be visible at the base of each macaron. They will feel delicate but not crack when you gently tap the pan. Remove from the oven and let cool completely on the baking sheet — about 10 minutes.
- 8
While the macarons cool, prepare the chocolate ganache filling. Place 100 g chopped dark chocolate (70% cacao) and 10 g unsalted butter in a medium heat-safe bowl.
- 9
Pour 100 ml heavy cream into a small saucepan and heat over medium heat until it just begins to steam and small bubbles form around the edges — about 2 minutes. Do not boil. Pour the hot cream over the chocolate and butter and let sit undisturbed for 1 minute, allowing the residual heat to soften the chocolate.
- 10
Gently stir the chocolate and cream together with a spatula until completely smooth and glossy. If the chocolate is not fully melted, place the bowl over a pot of barely simmering water for 30 seconds and stir again. Let the ganache cool to room temperature, stirring occasionally — this takes about 5 minutes. It should be spreadable but not runny.
- 11
Once the macarons are completely cool, carefully peel them away from the parchment paper. Turn half the shells over so the flat side faces up. Pipe or spoon about 0.5 teaspoon of ganache onto the flat side of each bottom shell. Top with a matching macaron shell, flat side down, and gently press together until a thin layer of ganache just peeks out from the edges.
- 12
Transfer the assembled macarons to an airtight container and refrigerate for at least 24 hours before serving. The filling will set and the flavors will meld during this rest period. Bring to room temperature for 5 minutes before eating so the ganache becomes silky. Store in the refrigerator for up to 5 days.
Tools you’ll need
- stand mixer with whip attachment
- two large baking sheets
- parchment paper
- fine-mesh strainer
- medium bowl
- spatula (rubber or silicone)
- piping bag
- 0.5-inch round piping tip
- medium heat-safe bowl
- small saucepan
- instant-read thermometer (optional)
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