Chocolate Macaron Recipe
This chocolate macaron recipe produces smooth, glossy shells with crisp feet and a soft, chewy center—just like a French bakery. With rich cocoa flavor and clear, step-by-step instructions, this reliable method helps you avoid cracked tops, hollow shells, and flat macarons, even if you’re a beginner.
Ingredients
- Macaron Shells
- 1 cup 100 g almond flour, finely ground
- 1¾ cups 200 g powdered sugar
- 2 tbsp unsweetened cocoa powder Dutch-process preferred
- 3 large egg whites about 100 g, room temperature
- ¼ cup 50 g granulated sugar
- ¼ tsp cream of tartar optional
- Pinch of salt
- ½ tsp vanilla extract
- Filling Optional
- Chocolate ganache chocolate buttercream, or espresso buttercream
Instructions
- Prep
- Line two baking sheets with parchment paper or silicone mats.
- Fit a piping bag with a round tip.
- Sift almond flour, powdered sugar, and cocoa powder together twice to remove lumps.
- Make the Meringue
- In a clean bowl, beat egg whites on medium speed until foamy.
- Add cream of tartar (if using).
- Slowly add granulated sugar while mixing.
- Increase speed to medium-high and beat until stiff, glossy peaks form.
- Beat in vanilla extract.
- Macaronage (Folding)
- Gently fold dry ingredients into the meringue in batches using a spatula.
- Continue folding until batter flows like thick lava and ribbons disappear into the batter within ~10 seconds.
- Pipe & Rest
- Pipe 1½-inch circles onto prepared baking sheets.
- Tap trays firmly on the counter to release air bubbles.
- Rest macarons at room temperature 30–45 minutes, until tops are dry to the touch.
- Bake
- Bake at 300°F (150°C) for 15–18 minutes, rotating trays halfway.
- Cool completely before removing shells from the pan.
- Assemble
- Pair shells by size and fill with your chosen filling.
- Gently sandwich together.
Notes
- Shells must cool fully before filling or they may stick.
- Resting time is crucial for proper feet formation.
- Macarons improve in texture after resting in the fridge.