Chocolate Job

Chocolate Macarons

A French chocolate macarons recipe: the real classics

How to make chocolate macarons?

Rich chocolate taste from chocolate ganache makes these little French macarons a delicious sweet you’ll consume in one bite.


For the chocolate macaron shells

  • 2 oz (57 g) almond flour
  • 3.75 oz (107 g) powdered sugar
  • 8 grams cocoa powder
  • 2 oz (57 g) egg whites (aged overnight in the fridge and brought to room temperature)
  • 1/8 tsp cream of tartar
  • 1 oz (28 g) granulated sugar
  • 1/2 tsp vanilla extract

For the chocolate macaron filling

  • 2 ounces heavy cream
  • 2.5 ounces chocolate (semisweet, milk, or dark)
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt

Chocolate macarons video recipe

Author of video content: Sugar Geek Show

A full recipe on how to make chocolate macarons

The instructions below cover everything that wasn’t mentioned in the video. To make your cooking adventure a lot easier, we added some tips too!

Before you start, for this chocolate macaron recipe, you’ll need a pastry bag with a flat tip and a baking sheet lined with wax paper.

Part one. The macaron shells

Take the dry ingredients – powdered sugar, cocoa powder, almond flour, and salt – and sift them into a large bowl.

Note: sieve well. If you leave crumbs, macarons won’t have their shiny surface.

To make sure the texture of the dry ingredients is fine enough, use a food processor or a grinder to process them more.

Now, take a separate bowl and start whipping the egg whites. When they become foamy, add the granulated sugar in parts.

Note: whip slowly, do not use the highest regime on the whites.

Continue whipping and add the cream of tartar once the meringue starts showing off white.

When soft peaks emerge, add the extract and food coloring.

Now increase your mixer regime to medium-high and continue whipping until the meringue is at stiff peaks.

When you have your meringue ready, add 1/3 of the dry ingredients into it. Use a spatula (best if it’s rubber or silicone) and start folding. Mix it all well but gently.

Add in the rest of your dry ingredients and continue folding.

The batter is folded when its consistency reminds that of lava. Try drawing an eight with your spatula. If it doesn’t break and stays for around 20 seconds, you know it’s ready.

Note: if the batter isn’t folded enough, macarons may come out lumpy. If the batter is over-folded, macarons may come out having no feet or flat and hollow in the middle. Fold gently.

Now, take a pastry bag and transfer the batter. It’s easier if you place the pastry bag into a cup.

Pipe out the batter onto a lined baking sheet. The cookie will be round if you hold the tip in the middle of where you want your shell to be.


When the shells are out on the sheet, bang the baking sheet onto the countertop a few times to remove air bubbles. If you still see air bubbles, use a toothpick and try poking each. Don’t take too long because the crust is forming rather quickly.

Leave the shells at room temperature to dry before you shove them into an oven.

Note: to know if the shells are dry, touch their surface gently.

The shells may take from 30 to 60 minutes to dry, depending on the humidity in your kitchen.

While waiting, preheat the oven to 320 F° (160 C°) and then bake for around 14 minutes.

Part two. The chocolate macarons filling

Put the chocolate chips in a large bowl and pour the cream onto it.

When the macarons shells have cooked, let them cool at room temperature.

Transfer the ganache into a pastry bag, pipe it on every second shell.

Heat it on the stove or in a microwave until the chocolate melts, then whisk the mass.

Set the ganache aside.

Sandwich the shells together, and your chocolate macarons are done! Macarons are best after a day or two in a fridge because it lets the flavors meld. Serve at room temperature.

These chocolate macarons are worth a sin! Wanna try some other flavors? Because chocolate macarons recipe is just one out of so many on our page. Macarons, cannelés, cakes, and cupcakes - all to make your day the sweetest.