If you’ve never experienced the magic of homemade Chocolate Macarons, you are in for a real treat. Imagine delicate, crisp shells that give way to a tender, chocolatey chew, sandwiched with a smooth, rich ganache. That combination of flavor and texture is pure bliss! Whether you want to impress at a dinner party or just spoil yourself with something decadent, these French delights will completely steal the show.
Ingredients You’ll Need
The charm of chocolate macarons is how a handful of simple ingredients come together to create something truly sophisticated. Each element plays a key role in building the signature structure, flavor, and color that makes these so irresistible.
- Powdered sugar: Gives the shells their melt-in-your-mouth texture and sweetness, helping everything blend smoothly.
- Almond flour: Delivers the classic nutty flavor and chewy bite macarons are famous for—an essential ingredient for structure.
- Unsweetened cocoa powder: Brings that deep, luscious chocolate flavor, and naturally darkens the macaron shells.
- Egg whites (room temperature): Whip into a glossy, stable meringue, forming the foundation and that classic “foot.”
- Granulated sugar: Stabilizes the egg whites and helps create shiny peaks in your meringue.
- Cream of tartar: Strengthens your meringue, ensuring your shells stay tall and gorgeous.
- Pinch of salt: Enhances and balances all the chocolate flavors for a perfectly rounded bite.
- Heavy cream (for the ganache): Creates a smooth, luscious base for the filling.
- Semi-sweet or dark chocolate, finely chopped (for the ganache): Rich and silky, it turns your filling into a true chocolate lover’s dream.
- Unsalted butter, softened (for the ganache): Adds gloss and a hint of creaminess to the ganache, making each bite unforgettable.
How to Make Chocolate Macarons
Step 1: Prep the Baking Sheets
Start by lining two baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps the macarons bake evenly. Pro tip: Print out or draw 1-inch circles as a guide under the parchment for uniform shells!
Step 2: Combine the Dry Ingredients
In a food processor, pulse together the powdered sugar, almond flour, and cocoa powder until the mixture is super fine. Then, sift it all into a bowl to catch any leftover lumps. This step is what gives your chocolate macarons their shiny tops and smooth bite!
Step 3: Whip the Meringue
In a clean bowl, beat the room temperature egg whites and cream of tartar on medium speed until just foamy. Gradually add the granulated sugar, then crank up the speed and beat until you have stiff, glossy peaks. Don’t rush—this meringue is the heart of your macaron shells!
Step 4: Fold Dry Into Wet
Gently fold the sifted dry ingredients into the meringue in three additions, turning the bowl with each fold. Use a spatula and work slowly—the batter should end up flowing like molten lava, forming thick ribbons that disappear after a few seconds. This “macaronage” is where patience really pays off!
Step 5: Pipe and Rest the Shells
Scoop the batter into a piping bag fitted with a medium round tip. Pipe 1-inch rounds onto your prepared baking sheets, leaving an inch of space between each. Give the trays a few firm taps on the counter to pop any air bubbles. Now, let those shells rest at room temperature for 30-60 minutes, until a skin forms and they no longer feel sticky to the touch.
Step 6: Bake to Perfection
While the shells are resting, preheat your oven to 300°F (150°C). Bake the macarons for 14-16 minutes, rotating the pans halfway through for even baking. When done, they should have formed “feet” and come off the parchment cleanly. Let them cool completely on the trays before touching.
Step 7: Make the Chocolate Ganache
For the filling, heat the heavy cream in a small saucepan until it just simmers—don’t boil! Pour the hot cream over your finely chopped chocolate, let it sit for 2 minutes, then stir until glossy and smooth. Blend in the butter for extra silkiness. Allow the ganache to cool until thick enough to pipe, but still spreadable.
Step 8: Fill and Sandwich the Macarons
Pipe a small dollop of ganache onto the flat side of half your cooled shells. Gently top each with a matching shell, twisting slightly to spread the filling. Place the sandwiched macarons in an airtight container and chill for at least 24 hours. Trust me: this “maturing” step is what melds the flavors and perfects that signature chewy texture.
How to Serve Chocolate Macarons
Garnishes
An extra flourish takes your chocolate macarons from wow to oh-my-goodness. Try a dusting of cocoa powder, a drizzle of melted chocolate, or a sprinkle of edible gold. For a festive twist, add tiny flakes of sea salt or even a hint of chili powder on top—these touches really make the chocolate shine.
Side Dishes
While chocolate macarons are stunning on their own, they pair beautifully with fresh berries, a bowl of whipped cream, or a scoop of gelato. If you’re serving them at a tea or party, try a charcuterie board with cheese and fruit for a sophisticated sweet-and-savory balance.
Creative Ways to Present
Chocolate macarons look absolutely showstopping when arranged on a tiered stand or nestled in pretty gift boxes lined with tissue paper. For a personal touch, tie a few together with ribbon for party favors, or place them atop cupcakes and cakes for an extra-decadent treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover chocolate macarons in an airtight container in the refrigerator. They’ll keep their lovely texture for about 3 days, but for the perfect flavor and chew, always bring them to room temperature before serving—cold ganache isn’t nearly as luscious!
Freezing
Chocolate macarons actually freeze wonderfully! Arrange them in a single layer in a freezer-safe container, separated by parchment paper. When you’re ready for a treat, thaw them in the refrigerator overnight, then let them come to room temperature before diving in.
Reheating
Macarons are best enjoyed at room temperature and don’t need reheating, but if you find your ganache has firmed up too much from the fridge, simply leave them out for about 30 minutes and they’ll soften back to perfection.
FAQs
Can I make chocolate macarons without almond flour?
Almond flour is essential for that classic macaron texture and flavor, but if you must avoid nuts, try sunflower seed flour—just sift thoroughly for best results. The flavor will be a bit different, but still delicious.
Why do my macaron shells crack or become hollow?
This often happens if your meringue is under- or over-whipped, or if the shells weren’t rested long enough. Take your time making the meringue, rest the shells until they’re dry to the touch, and bake on the middle rack for best results.
How do I know when the macarons are baked perfectly?
Properly baked chocolate macarons will have set “feet,” lift off the parchment cleanly, and have a slightly crisp exterior. If the tops shift from the feet when you gently touch them, they need another minute or two in the oven.
Can I use milk chocolate for the filling?
Absolutely—you can swap in milk chocolate for a sweeter, creamier ganache. If using white chocolate, reduce the cream slightly to keep it thick enough to hold between the shells.
Do I really need to mature the macarons overnight?
Letting chocolate macarons rest in the fridge overnight (or at least 24 hours) makes a world of difference—this step allows the shells to soften just enough for that legendary chew, and the flavors to meld beautifully into every bite.
Final Thoughts
There’s something incredibly rewarding about creating your own batch of chocolate macarons—each delicate shell and creamy bite is a little bundle of joy. Give it a try, share with friends, and let your kitchen be filled with the kind of happiness that only comes from making (and eating!) decadent treats.
Print
Chocolate Macarons Recipe
- Total Time: 46 minutes (plus resting and chilling time)
- Yield: 20 macarons 1x
- Diet: Vegetarian
Description
Indulge in the decadence of homemade Chocolate Macarons with a rich chocolate ganache filling. These gluten-free French delicacies are perfect for impressing guests or treating yourself to a luxurious dessert.
Ingredients
For the macarons:
- 1 cup powdered sugar
- 1/2 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- pinch of salt
For the filling:
- 1/2 cup heavy cream
- 4 ounces semi-sweet or dark chocolate, finely chopped
- 2 tablespoons unsalted butter, softened
Instructions
- Prepare the macarons: Line baking sheets, pulse powdered sugar, almond flour, and cocoa powder. Sift mixture, beat egg whites with cream of tartar and sugar until stiff peaks form. Fold in dry ingredients. Pipe rounds onto baking sheets and let rest.
- Bake the macarons: Preheat oven, bake macarons for 14-16 minutes. Cool on sheets.
- Make the filling: Heat cream, pour over chocolate, add butter, mix until glossy. Let ganache cool to piping consistency.
- Assemble: Pipe ganache onto macaron shells and sandwich together. Refrigerate for 24 hours before serving.
Notes
- For best results, use a kitchen scale for precise measurements.
- Macarons are best enjoyed within 3 days and stored in the refrigerator; bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 9g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
