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Chocolate Macaron Recipe (Easy Step By Step)

Chocolate Macaron Recipe (Easy Step by Step)

Macarons are fancy French cookies that look like little cups filled with sweet cream. They are usually covered in powdered sugar or decorated with flowers and candies. Can you believe the chocolate macaron recipe is effortless to make at home?

Macarons are traditionally baked from almond flour (or ground almonds), egg whites, icing sugar, and butter. The result is a delicate cookie that tends to melt in your mouth.

Countless recipes online claim to turn macarons into cupcakes or brownies, but these recipes often contain ingredients such as baking powder, corn syrup, and even cake mix. All of these are unnecessary additions that take away from their authentic taste.

Read more: Oat Milk Chocolate Pudding

How to Make a Chocolate Macaron Recipe?

Chocolate macarons are not only beautiful, but they are also effortless to make. So if you’re looking for some inspiration for making your macarons, read on. Chocolate macarons are a French dessert made from macaroons (a cookie) mixed with melted dark chocolate. They’re typically decorated with white, milk, or dark chocolate. 

Want to learn how to make a delicious chocolate macaron recipe? Then check out this short recipe…

Chocolate macaron recipe

Chocolate Macaron Recipe

Macarons are traditionally baked from almond flour (or ground almonds), egg whites, icing sugar, and butter. The result is a delicate cookie that tends to melt in your mouth.
Prep Time 20 minutes
Cook Time 15 minutes
Resting time: 20 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine French
Servings 18 people
Calories 81 kcal


  • Food Scale
  • Stand mixer
  • Sifter
  • Parchment paper
  • Piping bag
  • 802 Round Piping Tip
  • Food processor


  • 50 g of almond flour
  • 114 g of sugar ground
  • 7 g of cocoa powder
  • 57 grams of room-temperature egg whites that were refrigerated overnight
  • tsp of cream of tartar
  • 28 g of sugar granulated
  • ½ tsp of pure vanilla essence
  • A single shake of salt

Choco Ganache:

  • 2 ounces of full-fat cream
  • 2.5 ounces of chocolate, semisweet, milk, or dark
  • 1/2 tbsp of vanilla
  • 1/ 8 tbsp of salt


A Chocolate Macaron Recipe:

  • Set the oven temperature to 320 degrees Fahrenheit, and use the macaron framework to line a half-sheet pan with parchment paper.
  • Repeatedly sift the almond flour, cocoa powder, salt, and icing sugar together until smooth.
  • If you want your almond flour mixture to be more refined and smoother, give it a few pulses in a food processor, about 8-10.
  • Beat the egg whites on limited until foamy, and then gradually add the sugar, beating constantly.
  • After the egg whites have turned white and whisked, marks can be seen on the exterior, add cream of tartar and continue beating at moderate speed until gentle, glossy peaks form.
  • While the meringue is still in the soft peak stage, add the vanilla. Then, maintain standard-size whipping pressure until stiff peaks form and gather and bunch inside the whisk.
  • Drop a third of the almond mixture into the meringue. To incorporate the almond flour, fold your spatula under the batter, around the edges, and through the center. Once the mixture is uniform in texture, you can add the remaining almond flour and wrap it in.
  • Turning the bowl while pressing down gently with the spatula will help release air bubbles from the meringue. Keep folding the outside edge inward until the batter is a ribbon and flows like lava.
  • Once the meringue forms a ribbon when lifted from the spatula, and the batter that settles almost entirely blends back into the rest while still leaving a line, it is ready.
  • To prepare a baking sheet, spread out some parchment paper. Take a few 1 “within a range of measurements, typically diameter. If you need to, you can use a template.
  • From a height of about 5 feet, drop the pan on the table 5 or 6 times “above the countertop to let off steam. Giant bubbles of air may be broken up with a toothpick. Smooth any dings or dents with a tiny drop of water on your fingertip.
  • Leave out in the open until a crust has formed. Allow the cookies to dry for 30 to 2 hours or until a film forms on top. If you live in a damp area, you can speed up the drying process by placing a space heater nearby.
  • Cook for 14 to 15 minutes at 320 degrees Fahrenheit or until golden brown. Bake for an extra minute if necessary to ensure a golden brown finish. Once the cookies have cooled, they should easily detach from the parchment paper. If they are sticky, it means they were not baked long enough.
  • Remove from parchment when completely cool, then fill with ganache. Refrigerating cookies extend their shelf life by about five days. The shelf life of frozen shells is six months if stored properly.

Regarding the Ganache:

  • Put everything in a microwave-safe bowl and heat for one minute. Allow resting for 5 minutes before whisking to combine. If it hasn't melted after 15 seconds, heat it for another 15. For best results, chill for 20 minutes before whisking. The consistency should resemble that of peanut butter.
Keyword Chocolate Macaron Recipe

Nutrition fact:

Serving: 1cookie | Calories: 81kcal (4%) | Carbohydrates: 11g (4%) | Protein: 1g (2%) | Fat: 4g (6%) | Saturated Fat: 2g (10%) | Cholesterol: 4mg (1%) | Sodium: 40mg (2%) | Potassium: 29mg (1%) | Fiber: 1g (4%) | Sugar: 10g (11%) | Vitamin A: 46IU (1%) | Calcium: 10mg (1%) | Iron: 1mg (6%)

Read more: Chickpea Chocolate Cake

FAQ About the Chocolate Macaron Recipe:

Q1: Which Macaron Flavor Is the Most Popular?

A: The most popular macaron flavor is definitely salted caramel. The filling is sweet due to the caramel, but a pinch of salt adds this slight punch that will wake up your taste buds. The salty-sweet combination works so well because it tastes just like Reese’s peanut butter cup!

If you love peanut butter cups, you probably already know how amazing salted caramel can be. Suppose you don’t have any experience making macarons at home and want to try something new for your next party or family gathering. In that case, I highly recommend giving these salted caramel macarons a go!

Q2: Do Macarons Need to Be Crispy or Chewy?

A: Macarons are not like a typical cookie for those who have never tried them. They’re delicate and chewy with a slight crunch as you bite through the dessert. That’s why you need to know that macarons shouldn’t be too crunchy or complicated; they should have a light texture overall.

Q3: What Are Chocolate Macaroons Made Of?

A: You’ll need to know the ingredients. The macarons are made of almond flour, which provides structure, flavor, and texture to the macaron. Cocoa powder is another vital ingredient in chocolate macaroons because it gives them their color. Finally, you should use vanilla extract in your recipe because it enhances the flavor of your chocolate macaroons.

Q4: Which Method of Macaron Is Best?

A: There are two methods of making macarons: the French method and the Italian method. The French method is the most popular and simplest because it requires fewer steps. The French technique calls for foaming up the egg whites with a stabilizer, such as cream of tartar, then adding the granulated sugar and continuing to whisk until stiff peaks are reached.

Once you have your meringue they made, you can begin piping it onto parchment paper in rounds about 1 inch thick (or about 2 mm). You will have to let these sit for at least 30 minutes or up to an hour so that they can dry out slightly before baking them off in a 200°C oven for 10 minutes (they should be golden brown on top when fully baked).

Q5: Which Filling Works Best in Macarons?

A: Let’s discuss the ideal macaron filling now that you are familiar with the vanilla macaron recipe. Buttercream icing is a good choice. It holds its shape well and can easily be flavored with spices, extracts, zest, or cocoa powder to create flavorful fillings for macarons.

Q6: What to Avoid When Making Macarons?

A: The key to successful macarons has the proper techniques. Here are a few things you should avoid when making them:
1. Avoid piping the batter too thickly. If you pipe the batter too thickly, it will take longer to rise and may not rise at all. Leave the batter on the thin side if you want perfectly round, high-domed macaron shells.
2. Avoid using an overly strong fan while drying your macarons. A cool breeze is okay, but if it’s too windy outside or a stronger gust of air in your kitchen (e.g., from an open oven door), put down that fan! You don’t want your pretty little cookies getting lopsided as they’re drying out; instead, just let them air dry naturally or use paper towels or tea towels to gently blot away any excess moisture after they’ve come out of their second proofing stage (this happens between 15-30 minutes).

Q7: Should Macarons Be Refrigerated?

A: If you are storing your macarons in the fridge, leave them at room temperature for 1-2 hours before serving. This will help them soften and become more edible. If you’re not going to eat them all at once, store leftovers in an airtight container in the fridge for up to a week. They might get tricky after being refrigerated, but they will still be tasty if you let them come to room temperature before serving again!

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