Why You’ll Love These Chocolate Macarons

Mmmmm… macarons! These little treats are so delicate and delightful! I adore macarons in all shapes and colors, but this chocolate macarons recipe is my absolute favorite because they taste just like brownies but with that unique crispy and soft macaron texture.

I have filled my chocolate macarons with a simple yet incredibly delicious dark chocolate ganache. When making chocolate ganache, the key to an amazing flavor is using high-quality chocolate. You really get what you pay for when it comes to chocolate, and the difference in taste is indeed noticeable. My favorite is the couverture 811 dark chocolate from Callebaut, which I always use for my chocolate ganache.

How to Pipe Beautiful Macarons

My macarons are 3 cm (1.2 inches) in diameter, which is the standard size for most macarons. You can also pipe them larger, at 5 cm (2 inches) in diameter for extra large macarons. Either way, I recommend using a macaron mat or drawing a template on parchment paper to ensure your macarons are uniform in size. It’s easy to accidentally pipe them in different sizes if you don’t use a template.

Best Tips for Baking Macarons

Macaron shells are temperamental little cookies that can go wrong in many ways. Most baking enthusiasts have experienced a batch of macarons that didn’t turn out right, leading to frustration and a do-over. Baking macarons requires a bit of technique and practice, as the process is more important than the ingredients. You can read all about how to make macarons in my how to bake macarons guide.

Chocolate macarons, like any other macarons, require you to follow the recipe and steps precisely, so be sure to read the recipe further down on this page thoroughly before you start.

Did you know that macarons can be frozen? Both with and without filling (depending on the type of filling). These chocolate macarons with chocolate ganache can be frozen and made well in advance. They just need to thaw for a few hours before serving. This way, you won’t risk having your macarons go wrong on the day of your event!

Recipe

Chocolate Macarons with Dark Chocolate Ganache

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Delicious chocolate macarons that taste like brownies, featuring that classic crispy macaron texture. Follow the recipe and method carefully for perfect chocolate macarons.

Time: 3 hours hrs

Difficulty: Moderate

Yield: 30 macarons

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• Sugar thermometer
• Piping bags

Ingredients

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Italian Meringue:

• 100 g egg whites
• 80 g water
• 250 g sugar

Macaron Shells:

• 250 g finely ground almond flour*
• 250 g powdered sugar
• 30 g cocoa
• 100 g egg whites
• 1 batch of Italian meringue (see ingredients above)

Dark Chocolate Ganache:

• 150 g quality dark chocolate
• 1 cup heavy cream

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Instructions

Italian Meringue:

• Place egg whites in a bowl and prepare a hand mixer or use the bowl of a stand mixer with a whisk attachment.
  100 g egg whites
• In a small saucepan, combine water and sugar. Heat slowly over medium heat and monitor the temperature using a sugar thermometer. Start whipping the egg whites at high speed when the sugar-water mixture reaches 110 °C (230 °F). Whip the egg whites until stiff peaks form but do not overwhip so they become dry.
  80 g water, 250 g sugar
• Once the sugar-water reaches 121 °C (250 °F), remove it from the heat. Slowly add the hot syrup to the whipped egg whites while constantly whisking. Continue whisking until the meringue has cooled off (you can feel the bowl’s outer temperature, it should be room temperature).

Macaron Shells:

• In a bowl, combine almond flour, powdered sugar, and cocoa. Add egg whites and mix well.
  250 g finely ground almond flour*, 250 g powdered sugar, 30 g cocoa, 100 g egg whites
• Add 1/3 of the cooled Italian meringue and quickly fold in using a spatula. Add the remaining meringue gently, mixing carefully.
  1 batch of Italian meringue
• The mixture should be smooth, shiny, and slightly thin. Check the consistency: lift a large spoonful of batter and let it drip back into the bowl. The batter should drip in a smooth flow, not in clumps (if it does, fold more gently).
• Transfer the macaron batter to a piping bag fitted with a round tip 8-12 mm (⅓-½ inch). Line baking trays with parchment paper and draw Ø3 cm (1.2 inch) circles on the back of it, as a template. Pipe evenly round macaron shells on the template for even sized macarons.
• Let the piped macarons rest for about 20 minutes until any uneven surfaces are smoothed and they have dried slightly.
• Bake the macarons in the middle of the oven at 150 °C (302 °F) for 10-12 minutes. The shells are done when they do not move upon touching.
• Remove the baking tray from the oven and carefully transfer the macarons to a cooling rack to cool completely.

Dark Chocolate Ganache:

• Chop the dark chocolate and place it in a bowl. Heat the heavy cream in a small saucepan to just below boiling point and pour it over the chocolate. Let it sit for 2 minutes, then stir slowly with a spatula until the chocolate has melted ans you have a smooth ganache.
  150 g quality dark chocolate, 1 cup heavy cream
• Allow the ganache to cool until it is pipeable**. Transfer it to a piping bag fitted with a round tip.

Assembling Macarons:

• Pipe ganache onto the bottom of a macaron shell. Start from the center and pipe outward in a thin layer, stopping a little before the edge, as the ganache will spread when the top shell is placed. Repeat this process with all shells.
• Store the completed macarons in airtight containers and allow them to set in the refrigerator for 24 hours before serving for the best texture.

Notes

*Sift the almond flour if it's homemade for a finer texture.

**If the ganache becomes too firm, it can be slightly heated in the microwave for a pipeable consistency. Heat for 5-10 seconds at a time and check the consistency.

Tips for making macarons: Macarons can be a bit tricky. Read my guide to baking macarons if it's your first time. 

Freezing: Macaron shells can be frozen with our without ganache filling for up to 3 months. I recommend letting your macarons set for 24 hours before freezing. Thaw macarons for 1-2 hours before serving. 

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