Chocolate Macarons

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

Chocolate Macarons

Macarons (mah-kah-rons) are whimsical, Parisian-style cookies that are as beautiful as they are delicious. Each one is made from two delicate almond meringue shells that encase a sweet center. Don’t confuse them with the coconut-based American macaroons (mac-uh-roons), or even Emmanuel Macron, France’s 25th president! This chocolate version takes it up a notch with rich, chocolate-flavored shells filled with creamy chocolate ganache.

Graphic describing the difference between macaron (sandwich cookie), macaroon (chewy, rich cookie), and Macron (25th president of France.)

What You’ll Need To Make Chocolate Macarons

ingredients 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.

weighing and sifting almond flour with confectioners sugar and cocoa powder

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

sifted dry ingredients in bowl

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.

dry ingredients blended in a food processor

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

weighing eggs and sugar

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.

whisking eggs and sugar in a double boiler

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

rubbing egg white mixture between fingers to see if it's ready

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.

stiff peaks on whisk

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.

almond flour mixture added to meringue

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

folding almond flour mixture with meringue

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.

pressing chocolate macaron batter against the bowl

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.

figure 8 ribbon in chocolate meringue batter

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

chocolate macaron batter in piping bag

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.

chocolate macarons ready to bake

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.

chocolate macaron shells on baking sheet

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.)

Spatula in a bowl of chocolate ganache.

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.

adding chocolate ganache to chocolate macaron shells

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.

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Chocolate Macarons

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

Servings: 40 macaron shells (20 macarons)
Prep Time: 45 Minutes
Cook Time: 15 Minutes
Total Time: 1 Hour, plus 20 minutes to dry the shells

Ingredients

For the Shells

  • 105 grams finely sifted or super-fine almond flour, preferably Blue Diamond Finely Sifted Almond Flour
  • 95 grams confectioners' sugar
  • 10 grams Hershey's unsweetened cocoa powder
  • 100 grams egg whites, from approximately 3 large eggs
  • 100 grams granulated sugar
  • 1 teaspoon vanilla bean paste
  • 1 to 2 drops brown gel paste food color

For the Chocolate Ganache Filling

  • 6 tablespoons heavy cream
  • 4 oz semisweet chocolate
  • ½ tablespoon butter
  • 1 teaspoon rum (optional)

Special Equipment

Instructions

  1. Fill a small saucepan with about 1 inch of water. Bring to a simmer on the stove over medium-low heat. Line two 13x18-inch baking sheets with parchment paper or silpat baking mats. Place the pastry bag fitted with the ½-inch tip in a wide glass with the tip at the bottom of the glass but facing up (this prevents the batter from spilling out when you fill the bag). Fold the bag over the rim of the glass to form a cuff.
  2. 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.
  3. 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.)
  4. 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.
  5. 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. (Another test to be sure the batter is properly mixed: Scoop up a teaspoon of batter and place it onto the parchment paper. Wait a minute to see how it behaves. It should gently spread and the point should dissipate into the batter. If the batter fails to spread out, continue folding and then test again.) 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.
  6. 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. (To avoid leaving a point on the mounds, finish piping by releasing pressure and pulling up as you quickly twist with a flick of your wrist.) 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.
  7. Meanwhile, preheat the oven to 325°F and set an oven rack in the middle position.
  8. 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.
  9. Make the shells up to a day ahead of making the final macarons; store the shells in a covered container in the refrigerator. (It's fine to stack the shells; just be gentle with them.) You can also freeze the shells in a tightly sealed container for about two weeks. Make sure to thaw them in the refrigerator for a few hours before assembling.
  10. 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. (Alternatively, put the chocolate and butter in a medium bowl, bring the cream to a boil in a saucepan, and then pour the cream over the chocolate and butter.) 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.)
  11. 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. Serve the macarons on the day they are made or store in a covered container in the refrigerator for up to 2 days; bring to room temperature before serving.

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