Chocolate Macarons

These chocolate macarons are the perfect sweet treat! Chocolate cookies filled with a rich dark chocolate ganache.

It’s no secret that I have a mild obsession with these delicate confections. The first time I made these was in Paris when I registered for a one-day class on making macarons. One and a half years later, I finally made them for the second time during my first week of pastry school. These days, it’s a regular occurrence.

This is the first recipe I’m posting, and it’s based off the one we made in school: Chocolate Macarons with a Dark Chocolate Ganache. Ok, the ganache at school was actually hazelnut, but I didn’t have the ingredients for that at home.

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Macarons are actually not the easiest things to make. The ingredients are so simple! But it’s the technique that can make or break them. Under-mix the batter and you’ll get lumpy, feet-less, cracked cookies. Over-mix it and they’ll be flat as pancakes and likely uneven.

I still have a hard time getting the batter just right, and more often than not I have to dump it out of my piping bag back into the bowl because I haven’t mixed it enough. It can be very frustrating.

When they turn out though… it could be the best feeling ever.

Heavenly.

Looking for more Macaron recipes?

• Oreo Macarons
• Valentine’s Heart Macarons
• S’mores Macarons
• Coffee & Baileys Macarons
• Eggnog Macarons

Tips for these Chocolate Macarons:

• The measurements listed are by weight and I strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise. I do not have cup measurements for these.
• You will need to do a LOT of folds to get the batter to the proper consistency. This might take some trial and error.
• Do not skip on the drying time. This is a MUST DO. They must be completely dry to the touch before you bake them or they will crack.
• If they don’t come out perfect the first time (they rarely do), know that they will still taste delicious! Looks aren’t everything! 🙂

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Chocolate Macarons

4.70 from 13 votes

These chocolate macarons are the perfect sweet treat! Chocolate cookies filled with a rich dark chocolate ganache.

Course Dessert

Cuisine French

Prep Time 1 hour hour 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 10 sandwiched cookies

Calories 173kcal

Author Olivia

Ingredients

  

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Chocolate Macarons:

• 70 g almond flour
• 55 g powdered sugar
• 8 g Dutch-processed cocoa powder
• 60 g egg whites room temperature
• 65 g granulated sugar

Dark Chocolate Ganache:

• 100 g dark chocolate chopped
• 67 g heavy whipping cream

Instructions

 

Chocolate Macarons:

• Line baking sheet with a silpat mat or parchment.*
• Place the almond flour, powdered sugar, and cocoa powder in a food processor. Process until it just begins to clump.
• Sift and discard any bits that won't pass through the sifter. Set aside.
• Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
• Fold the dry mixture into the meringue.**
• Pour the batter into a piping bag fitted with the 1A tip. Pipe the macarons onto your baking sheet.
• When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
• Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
• Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
• Let cookies cool completely before removing from pans.

Dark Chocolate Ganache:

• Place the finely chopped chocolate into a bowl. Heat the cream until it just barely starts to simmer. Immediately pour over chopped chocolate. Do not stir! Cover the bowl with plastic wrap for 2 mins. Stir to emulsify ganache. Place in fridge to set.****

Assembly:

• Match up cookies by size into pairs. Using a piping bag fitted with the 1A tip, pipe ganache into the center, sandwich the cookies and twist together.
• Refrigerate macarons overnight to allow them to mature and soften.

Notes

* I create a parchment template using a 1 1/2″ cookie cutter to create circles and place it under my silpat mat.
** You will need to do a LOT of folds to get the batter to the proper consistency. You’re looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix.
*** Do not be shy with the whacking!
**** If the ganache has some unmelted bits after stirring, heat over a simmering bain marie.

Calories: 173kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 4gCholesterol: 9mgSodium: 14mgPotassium: 98mgFiber: 2gSugar: 14gVitamin A: 100IUCalcium: 27mgIron: 1.6mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.