Chocolate Macarons Recipe – The best Chocolate Macarons

What are Chocolate Macarons:

Chocolate macarons are a type of French pastry that consists of two almond-based meringue shells filled with a rich easy chocolate ganache or other chocolate-based fillings. The shells are made from a mixture of almond flour, powdered sugar, cocoa powder, and egg whites, which is piped into small rounds and baked until crisp on the outside and chewy on the inside. The ganache filling is typically made from chocolate and cream, providing a creamy, flavorful center. Chocolate-macarons are known for their delicate texture and elegant appearance, making them a popular choice for desserts and special occasions.

Chewy chocolate-macarons with a crispy outer shell and chocolate ganache filling:

Chewy chocolate-macarons are also called french macaron recipe, a delightful French pastry characterized by their crispy outer shell and chewy interior. These treats are made from almond flour, powdered sugar, cocoa powder, and egg whites, creating a light, airy meringue base. The batter is piped into small circles and baked to perfection, achieving a crisp exterior while maintaining a soft, chewy center.

Once the shells are baked and cooled, they are filled with a rich chocolate ganache. This ganache is typically made by heating heavy cream and pouring it over chopped dark chocolate, then stirring until smooth and thickened. The ganache is piped onto one macaron shell and sandwiched with another, creating a delectable bite-sized dessert.

These macarons are best for any occasion, offering a sophisticated and indulgent treat that combines texture and flavor beautifully.

Why are chocolate macaron recipe is so hard to make?

Chocolate macaron recipe is notoriously difficult to make due to several factors that require precision and skill:

  1. Meringue Consistency: Achieving the correct consistency for the meringue is crucial. It needs to be stiff enough to hold its shape but not over-beaten, which can lead to hollow shells or a brittle texture.
  2. Macaronage Technique: This step involves folding the dry ingredients into the meringue. Over-mixing can make the batter too runny, while under-mixing can result in a lumpy batter. The right consistency is flowing but still thick enough to hold its shape when piped.
  3. Piping: Piping the batter evenly and with the right spacing is essential for uniform macarons. Uneven piping can cause shells to spread unevenly or stick together.
  4. Resting Period: Before baking, the piped batter needs to rest until it forms a dry skin on the surface. This step helps prevent cracking during baking and is crucial for forming the characteristic macaron “feet.”
  5. Oven Temperature: Even a slight variation in oven temperature can affect the outcome. Too hot, and the macarons might crack or brown excessively; too cool, and they may not develop feet properly.
  6. Humidity: Macarons are sensitive to moisture in the air. High humidity can prevent the shells from forming a skin, making them prone to cracking.
  7. Chocolate Incorporation: Adding cocoa powder to the batter can alter its consistency, making it more challenging to get the right texture compared to regular macarons.

These factors combine to make the process of making chocolate macarons a delicate balance, where each step must be executed with precision.

Troubleshooting macaron problems:

Making macarons can be tricky, and various issues can arise. Here are some common problems and troubleshooting tips to help you achieve perfect macarons:

  1. Cracked Shells:
    • Cause: Rapid temperature changes, overmixing the batter, or under-mixing the meringue.
    • Fix: Ensure the oven is preheated properly, avoid overmixing, and make sure the meringue is stiff but not dry before folding in the dry ingredients.
  2. No Feet:
    • Cause: Overmixed batter or insufficient resting time.
    • Fix: Mix the batter until it flows like “molten lava,” and let the macarons rest until they form a skin before baking.
  3. Hollow Shells:
    • Cause: Under-mixed meringue or batter, or oven temperature too high.
    • Fix: Ensure the meringue is properly whipped and the batter is correctly mixed. Bake at a consistent, correct temperature.
  4. Sticky or Underbaked Bottoms:
    • Cause: Inadequate baking time or incorrect oven temperature.
    • Fix: Extend the baking time slightly and use an oven thermometer to ensure accurate temperature.
  5. Flat or Spread-Out Shells:
    • Cause: Overmixed batter or incorrect ingredient ratios.
    • Fix: Mix until the batter flows slowly off the spatula and forms a ribbon. Measure ingredients accurately.
  6. Uneven or Lopsided Shells:
    • Cause: Uneven piping or uneven oven heat.
    • Fix: Pipe the batter evenly and rotate the baking tray halfway through baking.

By following these tips and paying attention to each step of the macaron-making process, you can troubleshoot and correct common issues to create beautiful, delicious macarons.

Why I love this recipe?

I love this recipe for several reasons:

  1. Simplicity: The instructions are clear and easy to follow, making it accessible even for beginners. The step-by-step guidance ensures that the process is straightforward and manageable.
  2. Flavor: The combination of ingredients creates a rich and satisfying taste. Each element is balanced perfectly, providing a delicious outcome that pleases the palate.
  3. Consistency: Every time I make this recipe, the results are consistent. This reliability is important because it builds confidence in the recipe and ensures that I can produce the same great dish repeatedly.
  4. Nutrition: This recipe includes wholesome ingredients that contribute to a healthy diet. It’s great to enjoy a dish that’s both tasty and nutritious.
  5. Presentation: The final product looks as good as it tastes. A visually appealing dish adds to the overall dining experience, making it more enjoyable to share with family and friends.

These aspects make this recipe a favorite, ensuring that it remains a go-to option for both everyday meals and special occasions.

Ingredients for this recipe:

To make chocolate macarons, you’ll need the following ingredients:

  1. Almond flour – 120 grams
  2. Powdered sugar – 200 grams
  3. Cocoa powder – 30 grams
  4. Egg whites – 100 grams (from about 3 large eggs)
  5. Granulated sugar – 200 grams
  6. Water – 50 grams
  7. Salt – a pinch
  8. Cream of tartar – 1/4 teaspoon
  9. Dark chocolate – 200 grams (for ganache)
  10. Heavy cream – 200 grams (for ganache)
  11. Butter – 50 grams (for ganache, optional)

These ingredients will help you prepare both the macaron shells and the chocolate ganache filling.

Equipment You’ll Need to Make These Chocolate Macarons:

To make delicious chocolate macarons, you’ll need the following equipment:

  1. Stand Mixer or Hand Mixer: Essential for mixing the macaron batter to the perfect consistency.
  2. Sifter: Use a fine mesh sifter to sift almond flour and powdered sugar, ensuring a smooth and lump-free batter.
  3. Piping Bag with a Round Tip: Necessary for piping the macaron batter onto baking sheets in uniform circles.
  4. Baking Sheets: Use flat baking sheets lined with parchment paper or silicone baking mats to prevent sticking.
  5. Oven: Preheat your oven to the correct temperature as per the recipe instructions for baking the macarons.
  6. Cooling Rack: After baking, transfer the macarons to a cooling rack to cool completely before filling them.

Make sure to have all these items ready before starting to ensure a smooth and successful chocolate macaron-making process.

Making Chocolate Macarons – Step by Step Process:

Creating chocolate macarons involves several steps to achieve the perfect balance of flavor, texture, and appearance. Here’s a detailed step-by-step process:

  1. Gathering Ingredients: Gather all the necessary ingredients, including almond flour, powdered sugar, cocoa powder, egg whites, granulated sugar, cream of tartar, and any desired flavorings or food coloring.
  2. Sifting Dry Ingredients: Sift together almond flour, powdered sugar, and cocoa powder to remove any lumps and ensure a smooth macaron shell.
  3. Whipping Egg Whites: In a clean mixing bowl, whip egg whites until foamy. Add cream of tartar and continue whipping until soft peaks form.
  4. Incorporating Sugar: Gradually add the granulated sugar in a food processor with the egg whites, whipping until stiff peaks form. The meringue should be glossy and hold its shape.
  5. Macaronage: Carefully fold the dry ingredients into the meringue using a spatula until just combined. Be gentle to avoid deflating the meringue.
  6. Piping: Transfer the batter into a piping bag fitted with a round tip. Pipe uniform circles onto a parchment-lined baking sheet, leaving space between each macaron shell.
  7. Resting: Allow the piped macarons to rest at room temperature for 30-60 minutes until a thin, dry film forms on the surface.
  8. Baking: Preheat the oven to the specified temperature and bake the macarons for the recommended time until they form feet and are set.
  9. Cooling: Allow the baked macarons to cool completely on the baking sheet before attempting to remove them.
  10. Filling: Pair macaron shells of similar size and sandwich them together with your desired filling, such as chocolate ganache or buttercream.
  11. Maturation: For the best flavor and texture, refrigerate the filled macarons for 24-48 hours before serving to allow the flavors to meld.

Following these detailed steps will help you achieve beautifully delicious chocolate-macarons.

Storage and Serving:

Proper storage and serving techniques are essential to maintain the freshness and taste of chocolate macarons:

  1. Storage:
    • Store chocolate macarons in an airtight container at room temperature for up to 2 days to preserve their texture and flavor.
    • For longer storage, refrigerate them in an airtight container for up to 1 week. Allow them to come to room temperature before serving to restore their texture.
    • Alternatively, freeze chocolate macarons in a single layer on a baking sheet for 1 hour, then transfer them to a freezer bag. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight before serving.
  2. Serving:
    • Bring refrigerated or frozen chocolate macarons to room temperature before serving to enhance their flavor and texture.
    • Present them on a decorative serving dish or platter to elevate their presentation.
    • Pair chocolate macarons with coffee, tea, or a glass of milk for a delightful snack or dessert.

By following these storage and serving guidelines, you can enjoy chocolate macarons at their best, whether you’re indulging at home or serving them at an event.


Chocolate macarons are a classic French delicacy known for their delicate texture and rich flavor. To create the perfect macaron, it’s essential to follow a detailed recipe, ensuring precise measurements and technique.

One crucial step in making macarons is to let the macaron shells dry before baking. This helps to develop the characteristic smooth, shiny tops and airy interiors.

For a decadent touch, chocolate macarons are often filled with luscious chocolate ganache, adding an indulgent richness to each bite.

To take these chocolate macarons over the top, consider drizzling melted chocolate on top of the filled shells for an extra layer of flavor and elegance.

Whether you’re a novice or an experienced baker, having a recipe card handy can be incredibly helpful for reference and ensuring consistency in your macaron-making process.

In conclusion, chocolate macarons are a delightful treat that combines the sophistication of French pastry with the irresistible allure of chocolate. With a detailed recipe, proper technique, and a touch of creativity, you can create perfect chocolate macarons that are sure to impress.


Chocolate macarons vary in nutritional content based on ingredients and serving sizes:

  1. Macaroons, Chocolate Nutrition Facts: One serving contains 90 Calories, with 58% carbs, 35% fat, and 8% protein.
  2. Calories in Large Chocolate Macaroons by Mrs. Crimble’s: One macaroon has 160 calories, with 20g carbs, 9g fat, and 1g protein.
  3. Chocolate macaroons by MANISCHEWITZ: One serving (25g) has 110 calories, with 6g fat, 1g protein, and 13g carbohydrate.
  4. Nutrition Facts: One serving has 130 calories, with 72 calories from fat. Specific breakdown not provided.

Ensure to check serving sizes and ingredients to determine the nutritional value of chocolate macarons accurately.

Frequently Asked Questions:

  • Can I make this recipe at home?
    • Yes, you can make this at home using recipes that include cocoa powder or melted chocolate in the macaron shells.
  • How can I store this recipe?
    • It can be stored in an airtight container in the refrigerator for up to 5-7 days or in the freezer for up to 1 month. Allow them to come to room temperature before serving.
  • Do this reipe contain allergens?
    • These macarons may contain allergens like nuts (almonds), eggs, and dairy (for fillings like ganache). Always check the ingredients for allergen information.
  • Why are my chocolate macarons chewy?
    • If these turn out overly chewy, it could be due to underbaking. Ensure they bake until they have a crisp outer shell for the perfect texture.
  • Can I add less sugar to this recipe?
    • While reducing sugar in this may affect their texture and stability, some recipes allow for adjustments. However, it’s essential to follow a tested recipe for best results.
Akara Karimi

Chef Akara, a culinary virtuoso with a penchant for innovation, crafts dishes that marry tradition with modern flair. Her journey from culinary school to renowned kitchens forged her expertise.

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