Name: Chocolate Macarons
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: French
Ingredients: 1 cup powdered sugar; 1/2 cup almond flour; 2 tablespoons unsweetened cocoa powder; 2 large egg whites; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; Pinch of salt; 1/2 cup dark chocolate, chopped; 1/4 cup heavy cream

Why You’ll Love Chocolate Macarons Recipe

Chocolate macarons are the ultimate combination of elegance and indulgence. This recipe uses simple pantry ingredients and delivers a professional-quality result with a crispy outer shell and fudgy center. Whether you’re new to baking macarons or already a fan of French pastries, this version is rewarding to make and even better to eat. The deep cocoa flavor and luxurious ganache filling make them irresistible for chocolate lovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

powdered sugar
almond flour
unsweetened cocoa powder
large egg whites
granulated sugar
vanilla extract
cream of tartar
salt
dark chocolate
heavy cream

Directions

Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone mats.
In a medium bowl, sift together powdered sugar, almond flour, and cocoa powder. Set aside.
In a clean, dry bowl, beat the egg whites with a hand or stand mixer until soft peaks form. Add cream of tartar and salt.
Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
Gently fold the sifted dry ingredients into the egg white mixture using a spatula. The batter should flow like lava and not be too runny.
Transfer the batter to a piping bag fitted with a round tip and pipe small, even circles onto the prepared baking sheets.
Tap the trays gently on the counter to release air bubbles, then let them sit at room temperature for 30-60 minutes, until a skin forms.
Bake for 15-18 minutes, rotating the trays halfway through. Let the shells cool completely on the baking sheets.
Melt the dark chocolate over a double boiler. Stir in heavy cream to make a smooth ganache. Let cool slightly.
Pair the macaron shells by size. Pipe a small amount of ganache onto one shell and gently sandwich it with another.

Servings and timing

Servings: 12 macarons
Prep Time: 30 minutes
Cooking Time: 18 minutes
Total Time: 48 minutes
Calories per macaron: 120 kcal

Variations

Mint Chocolate Macarons: Add a drop of peppermint extract to the ganache for a refreshing twist.
Spiced Chocolate Macarons: Incorporate a pinch of cinnamon or cayenne into the dry ingredients for subtle heat.
Mocha Macarons: Add 1/2 teaspoon of instant espresso powder to the cocoa powder for a coffee-chocolate flavor.
Nutty Ganache: Stir in finely chopped hazelnuts or almonds to the ganache for added crunch.
Salted Caramel Twist: Replace ganache with salted caramel filling for a sweet-salty contrast.

Storage/Reheating

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. For best texture, allow them to come to room temperature before serving. You can also freeze macarons for up to 1 month—just thaw them in the fridge overnight. Reheating is not recommended, as they are best served cold or at room temperature.

FAQs

How do I know when my macaron batter is ready?

The batter is ready when it flows off the spatula like lava and can form a figure-eight without breaking. Overmixing or undermixing can cause flat or cracked shells.

Why did my macarons crack on top?

Cracked tops often result from skipping the resting period or baking at too high a temperature. Letting them rest before baking allows the skin to form, preventing cracks.

Can I make macarons without almond flour?

Almond flour is traditional and gives macarons their texture, but you can try substituting with finely ground sunflower seeds for a nut-free version.

Why are my macarons hollow?

Hollow macarons can result from overwhipping the egg whites or baking at an incorrect temperature. Be sure to follow the temperature and mixing instructions carefully.

How long should I rest the macaron shells before baking?

Allow them to rest for 30 to 60 minutes, or until the surface is dry to the touch. This step is crucial for the development of the macaron “feet.”

Can I color the macaron batter?

Yes, you can add gel food coloring during the final mixing stage. Avoid liquid food dyes, as they can affect the batter’s consistency.

How can I get perfectly even macaron shells?

Use a template under your parchment paper or silicone mat and pipe with a consistent pressure and angle. Tapping the tray helps spread the batter evenly.

What’s the best chocolate to use for the ganache?

Use high-quality dark chocolate with at least 60% cocoa for a rich and smooth ganache.

Can I make the ganache ahead of time?

Yes, the ganache can be made ahead and stored in the refrigerator. Bring it to room temperature before piping onto the shells.

How long should I wait before eating the macarons?

Macarons are best enjoyed after maturing in the fridge for 24 hours. This allows the flavors to meld and the texture to soften.

Conclusion

These chocolate macarons are a delicious and elegant treat that reward the effort with incredible taste and texture. Whether you’re baking for a celebration, a gift, or simply to treat yourself, this recipe delivers reliable results and gourmet-level indulgence. Once you’ve mastered this version, the world of macaron variations is yours to explore.