Foolproof Chocolate Macarons Recipe – Step-By-Step

There’s nothing better than biting into a chocolate macaron with a crispy outer shell and a chewy center. In this foolproof Chocolate Macaron recipe, I’ll walk you through simple steps to get that perfect texture, filled with a rich chocolate ganache.

Hey team! I’m excited to share my beginner friendly chocolate macaron recipe with you today. It’s by far my favorite macaron flavor because of its brownie like texture and the smooth chocolate ganache center which makes them a melt in your mouth experience. I mean, if you’re obsessed with chocolate recipes like I am, these are a no brainer!

By the way, if macarons seem a bit intimidating to you, don’t worry, I’ve got you covered with today’s step-by-step post with photos of each step! Once you understand some simple fundamentals like how to properly mix macaron batter to the right consistency, you’ll find they’re much easier to make with successful results!

This easy chocolate macaron recipe uses the strongest meringue technique of all my macaron recipes because it uses the Italian meringue method of making macarons which is made using a syrup. Trust me, the extra step is worth it if you want to heighten your chances of success!

In addition to using simple ingredients like almond flour, eggs and sugar, this recipe uses cocoa powder in the cookies. The key to getting proper dark chocolate looking macarons with a deeply rich chocolate flavor is using good quality Dutch processed cocoa powder.

If you want to do a deep dive into the world of macarons, make sure you check out my French Meringue Macarons which are a vanilla based macaron that you can color and flavor into anything you like. And if you want to learn more about the science behind what makes a great macaron including how to fix things that can go wrong check out my Ultimate Guide to Making Macarons. I’ll include some of those tips in this post so you can make the best chocolate macarons!

What Makes Chocolate Macarons Worth The Effort?

Macarons are a delicate little French cookie made with almond flour, sugar, egg whites and in the case of this macaron recipe: cocoa powder. They can be tricky, but once you nail the basics you get a nice crisp macaron shell, chewy texture and those cute little feet!

For me, they were my Everest. A cookie that for the longest time I couldn’t get right, but with over 10 years of perfecting this recipe, I’ve mastered them and I’m ready to share it with you now!

Let’s talk chocolate!

You get two glorious hits of chocolate in these macarons. One from the deeply rich cocoa powder used in the cookie itself and then a silky-smooth dark chocolate ganache that sandwiches them together

• Which cocoa powder to use – One of the mistakes I made in my early testing of these was using the wrong cocoa powder. My macarons kept turning out pale, so I switched to proper Dutch-processed cocoa powder which is richer in chocolate flavor and darker in color and bingo! The flavor got deeper, and they finally looked like real chocolate macarons!
• Chocolate Ganache Centre – I have an amazing silky smooth Chocolate Ganache Recipe on the site that is made in one bowl! Use the best quality cooking chocolate you can, it makes a difference to the flavor.

TIP: For the perfect ganache consistency – microwave it for 15 seconds and smooth with a spatula until it’s ready to spread. Then, just pipe it onto your macarons and enjoy!

Simple Ingredients To Make Chocolate Macarons

• Almond flour – in some countries this can be known as ‘almond meal’. Just make sure you buy good quality almond flour, and for smooth, bright macarons get the one without the skins on the almonds. You’ll be able to tell it had skins because you’ll see little flecks in the almond flour.
• Powdered sugar – I used regular powdered sugar, also known as icing sugar.
• Dutch-processed cocoa powder – using the right cocoa powder makes all the difference. ‘Dutch processed’ is going to give you a nice deep chocolate color and flavor.
• Egg whites – Separate your egg whites the day before you make your macarons and store them in the fridge. This is called ‘aging’ your egg whites and it helps the proteins break down so that your meringue whips up better.
• Granulated sugar -this is used to make the syrup.
• Water – yes, I now measure liquids by grams too!
• Cream of tartar – this is honestly a magical ingredient and I love using it when whipping egg whites because it helps stabilize them so they don’t melt or over whip as easy.
• Vanilla extract – I learned a long time ago that a good quality vanilla extract will absolutely make a chocolate dessert even better!

How to make Chocolate Macarons: setting yourself up!

Making sure you’re prepared before you begin making your macarons is super important because this recipe moves quickly and doesn’t wait around for anyone!

• Cleaning bowls – Add 1 tsp white vinegar to a glass or metal bowl (not plastic) and wipe down until dry. This is the bowl you will use to make your meringue. This will help your egg whites beat up better and get rid of any fat residue on your bowls.
• Measuring ingredients – Measure all ingredients before you begin the recipe.
• Preparing baking trays – Line two half sheet baking trays with silicone baking mats or baking paper (not greaseproof paper). If using baking paper, dab a little macaron batter in the corner of your baking tray to help the baking paper stick to the baking tray. This will prevent it from flying around in the oven.
• Aging your egg whites – is simple and makes a huge difference to getting a great meringue. It helps them whip up better because the proteins break down over time. To age them, separate them from the yolks the day before and store them in the fridge until you’re ready to use them.
• Make your chocolate ganache filling the day before you bake your macarons. That way it has time to set properly.

Let’s make the almond paste

This recipe uses two portions of egg whites—one for the almond paste and the other for the meringue.

• Let’s start with the almond mixture. Just add the almond flour, cocoa powder, and powdered sugar to a food processor and pulse until combined. You might need to scrape down the sides once to make sure it’s all mixed together.
• Run the mixture through a sieve into a large mixing bowl to get rid of any lumps and keep your macarons looking smooth.

• There will be some large bits of almonds in the sieve, about 1 tbsp all up. You can just throw those out.
• Pour the egg whites into the almond mixture and mix using a spatula until a paste forms. Cover with plastic wrap and set aside.

TIP: If you don’t have a food processor – you can simply sieve the ingredients through a fine mesh sieve into a large mixing bowl and use a whisk to combine. Do this three times to make sure your macarons come out super smooth.

Making the syrup!

To make the syrup for these chocolate macarons, you’ll need a candy thermometer in order to get an accurate temperature reading. This is the only method I tested, and it’s the most reliable.

• Add the sugar and water to a small saucepan and give it a gentle stir to combine. This is the only time you’ll give it a mix.
• Cook over medium-high heat until it starts to bubble. Use a water-dipped brush to wipe away any sugar crystals from the sides of the pot—those can cause the syrup to crystallize and harden. That’s why we don’t stir it again!

• Use a candy thermometer to measure the syrup’s temperature. When it reaches 115C / 240F it’s time to start mixing the second egg whites.
• Add the egg whites and cream of tartar to a stand mixer with the whisk attachment and whisk on medium speed until frothy. If you don’t have a stand mixer, a hand mixer works just fine—just focus on getting that frothy texture!

TIP: Don’t rush the syrup – it might take a bit longer than expected, but trust me, it’s worth the wait. Cook it on medium high heat and use a candy thermometer to make sure it’s the exact right temperature.

How to make the meringue

The meringue is key to getting the right structure for macarons. It gives them that smooth top, crispy shell, and chewy center, plus those iconic “feet.”

• When the syrup reaches 118C / 245F, very slowly, in a thin and steady stream, pour it into the egg whites while your mixer is on medium high speed. No higher than that!
• Once you’ve poured all the syrup into the egg whites, continue whipping on medium speed for 4-5 minutes. The meringue will be thick and glossy with a bent peak when lifted out of the bowl.

Macaronage! An easy way to mix your batter correctly

AKA Macaronage! This is where most people go wrong with macarons and where most problems come from. Luckily, I’m here with a simple technique to help you understand how to mix your macaron batter to the perfect consistency!

Add half of the meringue into the almond paste and fold through using a spatula. You don’t need to be precious with the mixing technique at this stage, just be gentle and make sure the meringue is mixed through evenly. Add the remaining meringue and fold only until combined.

Here’s how to mix your batter to the perfect consistency!

Use your spatula to scrape around the bowl, then go through the middle. Continue mixing like this. What you’re actually doing is slowly deflating the mixture to the perfect consistency.

How do I know when to stop mixing my macaron batter?

Continue folding the batter the way I described until you reach the ‘ribbon stage’. It’s when the batter falls off your spatula, back into the mixture in a thick ribbon. It should disappear back into the batter after about 10 seconds. When you feel like you’re nearing this consistency, begin testing the batter for the ribbon stage. If it’s still too thick, mix another couple times and test again. If the mixture appears thinner than what’s described, there’s no saving it. Start again.

Piping Your Macarons

• Piping your macarons is easy, just pour it to a piping bag fitted with a medium round tip measuring about 1.5cm / 1/2-inch at the end.
• I pipe the batter into 3cm rounds, leaving about 2cm between each one. Then, I tap the tray a few times to release any air bubbles.

• If you spot any air bubbles, just pop them with a toothpick for smooth macarons!

TIP: Using a macaron piping template under your baking paper or silicone baking mat will help you get nice even sized macarons. I have a great Macaron piping template PDF that you can download for free!

Why drying your macarons is a MUST!

I don’t often throw shade but I will just this once. Despite what a famous un-named youtuber who doesn’t make real recipes thinks, drying your macarons is not a skippable step. It helps develop a thin skin on top of you macarons so that when they bake, the steam escapes through the bottom, developing those iconic little feet.

Let the macarons dry at room temperature for about 20-30 minutes. You’ll know they’re finished drying when you can lightly touch them and they don’t stick to your finger but still feel really soft. Drying time is going to depend on humidity and temperature. If it’s humid, it might take up to an hour, so be patient!

TIP: If your kitchen is humid or it’s a rainy day, try placing a small fan near the macarons but not blowing on them to speed up the drying process.

How to bake macarons

Baking your macarons is easy. Preheat your oven while your macarons are drying. Make sure you use the setting with your fan switched off. Bake them one tray at a time, in the middle of your oven. You’ll know your macaron shells are finished baking when they’ve risen with little feet at the bottom. To double check they’re fully baked you give them a little jiggle and they don’t move.

Finishing your macarons!

Finishing your macarons is super fun and easy!

• Pair up your macarons – they’re not all going to be the exact same size. Pair them up with another macaron that is the same size and then lay them out flat next to each other.
• Pipe the filling on top. Then sandwich the macarons together.

TIP: Hold your piping bag straight when you pipe your filling on your macarons to get your sandwiched macarons looking neat and even.

Best filling options for macarons!

• American Buttercream Frosting
• Chocolate Buttercream Frosting
• Swiss Meringue Buttercream Frosting
• Cream Cheese Frosting
• Easy Marshmallow Meringue Frosting
• White Chocolate Ganache

How do I store macarons?

I like to store my filled or unfilled chocolate macarons in an airtight container in the fridge for up to 5 days.

Can I freeze macarons?

Yep! You can store them in the freezer for up to 2 months. To freeze them lay them out on a flat tray lined with baking paper. Thaw them at room temperature before serving or

How long do macarons last for?

Macarons last for about 3-5 days in the fridge, but honestly they’re best eaten the day after they’ve been sandwiched because the filling makes the macaron fudgy and almost brownie like in texture.

Can I use liquid egg whites from a carton to make macarons?

I wouldn’t recommend using liquid egg whites from a carton because they don’t whip up the same as fresh egg whites and its harder to get the right texture. Especially for the meringue.

Macaron Tips! Why are my macarons cracked?

This mostly happens because the steam escaped the top of the macarons instead of the bottom, and that happens because they didn’t dry long enough. I’ve been there and trust me, letting them dry properly makes all the difference. I go more in depth in my Ultimate Guide to Macaron Troubleshooting.

What is this recipe in grams and not cups?

The short answer is accuracy! It is far easier, more accurate and you get more consistency results when you measure ingredients by weight, especially in dessert and bread baking! I wrote all about this in my post about using digital kitchen scales!

Tried this recipe and loved it? Awesome! Drop me a comment below and tell me about it! Can’t wait to hear how it turned out for you! You can also keep up to date with me during the week by joining me on Instagram, Facebook and Pinterest!