Chocolate Macarons

This post may contain affiliate links. Read my full disclosure policy.

Whip up a batch of adorable chocolate macarons and treat yourself to a little Parisian luxury, complete with rich shells and creamy ganache!

Know Your Cookie: Macarons VS Macaroons

What You’ll Need To Make Chocolate Macarons

• Almond Flour: Provides the base and structure of the macaron shells, and gives macarons their distinctive flavor and texture.
• Confectioners’ Sugar: Adds sweetness and helps in binding the almond flour to create a smooth, fine batter. It also contributes to the texture of the macaron shell.
• Cocoa Powder: Adds chocolate flavor to the macaron shells.
• Egg Whites: Used to make the meringue, crucial for the light and airy structure of the macarons. Egg whites are whipped with sugar to incorporate air and create volume.
• Granulated Sugar: Stabilizes the whipped egg whites by helping to form a strong and stable meringue that holds its shape when piped.
• Vanilla Paste: Adds flavor to the macarons. Vanilla bean paste is preferred over extract for its more intense and pure vanilla flavor and the specks of real vanilla bean; also will not add excess liquid to the batter.
• Gel Paste Food Color: Provides concentrated color to the macaron shells without adding excess liquid, which could affect the consistency of the batter.
• Chocolate Ganache: A rich and creamy filling made from chocolate and cream, ganache adds intense chocolate flavor to the macarons (not pictured).
• Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Given their temperamental nature, French macarons require precise measurements. This recipe provides metric measurements only because, to achieve success, you must weigh your ingredients using a digital scale.

In a large bowl, sift the almond flour, confectioners’ sugar, and cocoa powder together through a fine sieve.

Alternatively, if your almond flour is too coarse to go through the sieve, combine the almond flour, confectioners’ sugar, and cocoa powder in the bowl of a food processor fitted with the metal blade and pulse 10 to 15 times to blend.

Add the egg whites and granulated sugar to the bowl of a stand mixer.

Whisk with a handheld whisk to combine. Place the bowl over the saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Whisk constantly until the sugar is completely dissolved and the egg whites are very warm to the touch, about 2 minutes.

To see if it’s ready, rub the mixture between your fingers to see if you can feel any sugar granules.

Remove the bowl from the heat and attach to the stand mixer fitted with the whisk attachment. Mix on medium-low speed (speed 4) for 2 minutes. Increase the speed to medium-high (speed 8) and mix until the meringue is glossy and holds stiff peaks, about 6 minutes.

You’ll know it’s ready when you lift the whisk out of the bowl and the peaks stand straight up, curling over just slightly at the tip.

Pour the sifted almond flour, confectioners’ sugar and cocoa powder mixture into the bowl with the meringue. Add the vanilla bean paste and food coloring.

Using a rubber spatula, fold until evenly incorporated. At this point, the batter will be very thick.

To achieve the right consistency, continue folding, alternately smearing the batter against the bottom and sides of the bowl, until it is glossy with a lava-like consistency. This process is called “macronage” and takes approximately 3 to 5 minutes.

You’ll know the batter is ready when you can lift up the spatula and slowly form several figure 8s with the batter without the ribbon breaking. Additionally, the batter from your figure 8 should dissolve into the batter that’s already in the bowl in 10 to 15 seconds. Be careful not to overmix or you’ll end up with macaron puddles; it’s always best to undermix and test several times until the proper consistency has been achieved.

Transfer the batter to a large pastry bag fitted with a ½-inch round pastry tip.

Hold the bag straight up and down, perpendicular to the pan, and about ½ inch above it, and pipe out 1¼-inch diameter mounds onto the parchment paper. Tap each tray several times on the countertop to pop any air bubbles. Use a toothpick to pop any remaining air bubbles on the surface of the shells. Allow the trays to rest for about 20 minutes, or until the shells have dried out slightly.

Meanwhile, preheat the oven to 325°F and set an oven rack in the middle position.
Bake, one pan at a time, for 12 to 14 minutes, or until the tops are shiny and crisp. Set the pans on wire racks and let cool completely.

Prepare the chocolate ganache filling: Pour the cream into a medium microwave-safe bowl. Microwave on high until boiling, about 1 minute. Add the chocolate and butter; let sit for 1 minute, then whisk until smooth and glossy. Whisk in the rum, if using. Allow the ganache to cool, whisking it occasionally, until it is thickened enough to spread with a knife. (Don’t let it cool for too long, or it will be too firm to spread.)

Remove the macarons from the parchment paper, and turn half of them over. Spoon a generous teaspoon of ganache in the center of an upside-down macaron. Top with a second macaron and press gently to spread the filling to the edges. Repeat with the remaining macarons.

The cookies are best when they’ve had a few days to “age” in the fridge, which allows the shells and filling to meld together into one cohesive cookie. Place the assembled macarons inside an airtight container, refrigerate them for 1 to 2 days, and then let them to come to room temperature before serving.

You May Also Like