There’s something magical about baking French macarons. They look delicate—those glossy shells, those neat “feet”—but behind that elegant surface lies a combination of technique, patience, and pure joy.
This Chocolate Macaron Recipe is everything I love about classic Parisian cookies: crisp on the outside, soft and chewy inside, and sandwiched with a rich chocolate ganache that melts on your tongue.
The first time I made macarons, they were far from perfect—cracked tops, no feet, and sticky centers. But after years of experimenting (and a few hundred almond-flour clouds), I found a reliable method that anyone can follow. Whether you’re a first-time baker or a seasoned home pastry lover, you can make beautiful macarons right in your kitchen—no culinary degree required.
If you’re brand new to macaron baking, you might enjoy starting with my Macaron Recipe for Beginners before diving into chocolate. It walks through all the basics—piping, resting, and baking techniques.
Table of Contents
Why You’ll Love This Chocolate Macaron Recipe
- Bakery-quality results: Achieve crisp shells and chewy centers with my tested step-by-step method.
- Foolproof for home bakers: Clear instructions make the process simple and repeatable.
- Rich flavor: Cocoa powder in the shells and silky chocolate ganache filling create intense chocolate bliss.
- Beautiful presentation: Perfect for gifts, parties, or adding elegance to any dessert table.
- Customizable: Swap fillings—Nutella, mocha, salted caramel—for endless variations.
- Naturally gluten-free: Almond flour gives structure and nutty aroma without wheat.
- Make-ahead friendly: Macarons taste best after 24 hours in the fridge, so you can prep ahead.
Ingredients
For the Chocolate Macaron Shells
- 1 cup powdered sugar – for sweetness and that smooth shell texture.
- ½ cup almond flour – finely ground, blanched; avoid coarse or oily meal.
- 2 tablespoons unsweetened cocoa powder – Dutch-process yields deeper color.
- 2 large egg whites, room temperature – aged egg whites whip more stably.
- ¼ cup granulated sugar – stabilizes the meringue.
- ¼ teaspoon cream of tartar – optional but helps hold stiff peaks.
For the Chocolate Ganache Filling
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate, finely chopped
- 1 tablespoon unsalted butter – adds shine and a soft set.
- Pinch of salt – balances the sweetness.
Optional Flavor Add-Ins
- 1 teaspoon espresso powder (enhances chocolate flavor)
- ½ teaspoon vanilla extract in the ganache
- Dash of sea salt flakes for garnish
Step-by-Step Instructions
1. Prepare your equipment
Wipe mixing bowls and beaters with a little vinegar or lemon juice to remove grease—clean tools are essential for stable meringue. Line two baking sheets with parchment paper or silicone mats printed with macaron circles.
2. Sift the dry ingredients
Sift almond flour, powdered sugar, and cocoa powder together twice. Discard any coarse bits. This ensures smooth tops on every shell.
3. Whip the meringue
Place egg whites and cream of tartar in a clean bowl. Beat on medium until frothy, then gradually add granulated sugar. Increase speed to high and beat until glossy, stiff peaks form (about 4–5 minutes).
4. Fold the batter (macaronage)
Using a silicone spatula, fold one-third of the sifted dry mixture into the meringue, turning and pressing around the bowl. Add remaining dry ingredients in two more additions. Stop when the batter flows slowly off the spatula like lava and ribbons blend into the surface within 10 seconds.
5. Pipe the macarons
Transfer batter to a piping bag fitted with a ½-inch round tip. Pipe 1-inch rounds onto the prepared sheets, holding the bag vertically and lifting straight up after each circle.
6. Remove air bubbles
Tap trays firmly on the counter several times to pop air pockets. Use a toothpick to burst any visible bubbles for perfectly smooth tops.
7. Rest the shells
Let the piped macarons sit at room temperature 30–40 minutes until they form a dry skin. When lightly touched, the surface should not stick to your finger.
8. Bake
Preheat oven to 300°F (150°C). Bake one tray at a time for 15–17 minutes. Shells are done when they rise with “feet” and release easily from parchment. Cool completely on the tray before removing.
9. Make the ganache
Heat heavy cream in a small saucepan just until it begins to steam. Pour over chopped chocolate in a bowl. Let stand 1 minute, then stir until smooth. Add butter and salt; stir until glossy. Cool until thickened but spreadable.
10. Assemble
Match macaron shells by size. Pipe or spoon ganache onto the flat side of one shell; top with another to make sandwiches. Twist gently to spread filling evenly to the edges.
11. Mature the macarons
Place assembled macarons in an airtight container and refrigerate 24 hours. This resting time softens the shells and lets flavors meld for that classic chewy texture.
Don’t miss our Red Velvet Macarons if you love dramatic color and cocoa richness.
How to Serve Chocolate Macarons
Serving macarons is half the fun—they’re as pretty as they are delicious. Arrange them on a white platter, cake stand, or tiered tray so their glossy tops catch the light.
Bring them to room temperature for about 15 minutes before serving. Cold macarons taste muted; at room temperature, the shells become soft and the ganache silky.
Pair with espresso, black coffee, or hot chocolate for an indulgent afternoon break. For parties, mix and match colors—pink raspberry, pistachio green, and these deep chocolate ones make a stunning display.
For holidays, drizzle a few macarons with melted chocolate and sprinkle crushed peppermint or sea salt flakes. Or package them in small boxes tied with ribbon—they travel beautifully and make elegant gifts.
If you’re craving a playful twist, try Easy S’mores Macarons—they pair gooey marshmallow filling with chocolate shells for campfire nostalgia.
How to Store Chocolate Macarons
Refrigerate:
Store filled macarons in an airtight container in the fridge for up to 5 days. Place parchment between layers to prevent sticking.
Freeze:
For longer storage, freeze filled or unfilled shells up to 1 month. Thaw in the refrigerator overnight or on the counter for 30 minutes before serving.
Make-ahead:
Shells can be baked and frozen in advance, then filled the day before an event.
Tip: Avoid moisture! Humidity can make macarons lose their crisp shell. Always store in sealed containers away from steam or direct light.
If you love freezer-friendly desserts, check out my Biscoff Cookie Butter Macarons—they keep beautifully and have the same make-ahead charm.
Tips to Make Perfect Chocolate Macarons
- Weigh ingredients: Accuracy is everything. A kitchen scale is your best friend.
- Age egg whites: Leave them uncovered in the fridge overnight to reduce moisture.
- Sift twice: Ensures velvety smooth shells.
- Fold carefully: Over-mixing deflates meringue; under-mixing gives lumpy shells.
- Rest properly: Skipping the drying step causes cracks.
- Control oven temperature: Use an oven thermometer; small variations matter.
- Use silicone mats: More consistent heat than parchment.
- Cool completely: Removing warm shells leads to tearing.
- Flavor balance: High-quality cocoa makes all the difference.
- Be patient: Macarons improve with time—24 hours in the fridge equals perfection.
Variations of Chocolate Macarons
Once you’ve mastered the basic Chocolate Macaron Recipe, play with new flavors and fillings:
- Mocha Macarons: Add espresso powder to shells and fill with coffee buttercream.
- Salted Caramel Chocolate: Fill with salted caramel sauce and a touch of dark chocolate ganache.
- Raspberry Ganache: Add a spoon of raspberry jam in the center of chocolate filling for tangy contrast.
- Mint Chocolate: Add peppermint extract to ganache and garnish with crushed candy canes.
- Nutella Macarons: Swap ganache for hazelnut spread for a crowd-pleaser.
- Dark Chocolate Orange: Stir orange zest into shells and fill with bittersweet ganache.
- White Chocolate Coconut: Fill with coconut-white chocolate ganache and dust tops with shredded coconut.
Every variation begins with the same dependable shell. Once you know the rhythm—whip, fold, pipe, rest—you can create endless combinations.
FAQs
1. Why did my chocolate macarons crack?
Usually under-resting or too hot an oven. Make sure the shells form a dry skin before baking and check your oven temperature with a thermometer.
2. Can I make macarons on a rainy day?
Humidity affects them; if the air is damp, use a dehumidifier or air-conditioned room for consistent results.
3. Can I substitute cocoa powder brands?
Yes, but stick to unsweetened Dutch-process for dark color and balanced acidity.
4. How do I fix hollow shells?
They’re slightly under-baked or over-mixed. Bake 1–2 minutes longer next time.
5. How long should I age macarons before serving?
At least 24 hours in the fridge; they’ll be softer, chewier, and more flavorful.
Final Thoughts
Macarons can seem intimidating, but they’re one of the most rewarding treats you’ll ever bake. This Chocolate Macaron Recipe gives you everything you need for success—clear steps, balanced flavors, and a little kitchen confidence.
When you bite into that glossy shell and hit the creamy chocolate center, you’ll know it was worth the effort. They’re elegant enough for celebrations, yet simple enough to make on a lazy weekend.
So preheat that oven, sift your almond flour twice, and get whisking. With patience and practice, your Chocolate Macaron Recipe will become a go-to dessert that impresses every guest and satisfies every chocolate craving.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
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Chocolate Macaron Recipe
- Total Time: 45 minutes
- Yield: 24 macarons 1x
Description
This Chocolate Macaron Recipe creates perfect bakery-style French macarons at home—light, crisp shells filled with silky chocolate ganache. Master this foolproof technique for elegant, chewy, chocolatey cookies that melt in your mouth.
Ingredients
For the Macaron Shells
- 1 cup powdered sugar
- 1/2 cup almond flour
- 2 tbsp unsweetened cocoa powder
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
For the Chocolate Ganache Filling
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, finely chopped
- 1 tbsp unsalted butter
- Pinch of salt
Optional Add-Ins
- 1 tsp espresso powder (for deeper flavor)
- 1/2 tsp vanilla extract
- Sea salt flakes for garnish
Instructions
1. Wipe mixing bowls clean with vinegar to remove grease.
2. Sift almond flour, powdered sugar, and cocoa powder together twice. Discard any coarse bits.
3. Whip egg whites and cream of tartar until frothy; slowly add granulated sugar and beat until stiff peaks form.
4. Fold dry ingredients gently into meringue until batter flows like lava and settles in 10 seconds.
5. Transfer batter to piping bag fitted with 1/2-inch tip and pipe 1-inch rounds on lined baking sheets.
6. Tap trays to release air bubbles and smooth surfaces with a toothpick if needed.
7. Let rest 30–40 minutes until shells form a dry skin and are no longer sticky.
8. Bake at 300°F (150°C) for 15–17 minutes until set and easily lift off parchment.
9. Make the ganache: Heat cream until steaming, pour over chopped chocolate, add butter and salt, and stir until smooth.
10. Cool ganache until thickened, then fill macarons by sandwiching two shells with ganache in between.
11. Refrigerate 24 hours before serving for best chewy texture.
Notes
**Storage:** Keep in airtight container in fridge for up to 5 days or freeze up to 1 month.
**Make-Ahead:** Bake shells ahead, freeze, and fill the day before serving.
**Serving Tip:** Bring to room temperature before eating for the best flavor.
**Troubleshooting:** Cracked shells? They weren’t rested enough. Hollow centers? Slightly under-baked.
**Flavor Variations:** Add espresso powder, mint, or raspberry jam in the center for new twists.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, French Baking
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 8g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg