These Chocolate Macarons have crisp, delicate shells with soft, chewy centers and a rich chocolate ganache filling. Made with the French meringue method, these homemade macarons are easier to make than they may seem once you understand the key steps.

The macaron shells are made with almond flour, powdered sugar, cocoa powder, and whipped egg whites, then filled with a simple chocolate ganache made with cream and semisweet or bittersweet chocolate.

Making French macarons does take some practice, but the process becomes much easier once you learn how the batter should look and how to recognize when the shells are ready for the oven.

The most important step is macaronage, or folding the dry ingredients into the whipped egg whites until the batter reaches the right consistency. When done correctly, the batter should fall from the spatula in a thick ribbon and slowly settle back into the mixture.

These chocolate macarons are perfect for holidays, celebrations, afternoon tea, or homemade edible gifts. Make them a day ahead when possible, the filling and shells develop an even better texture after resting.

Why You’ll Love These Chocolate Macarons

• Rich chocolate flavor – cocoa powder in the shells and chocolate ganache in the center make these perfect for chocolate lovers.
• Crisp and chewy – the shells have a delicate crisp exterior with a soft, chewy center.
• Made with the French meringue method – a straightforward method using whipped egg whites and granulated sugar.
• Beautiful homemade treat – perfect for parties, holidays and special occasions.
• Make-ahead friendly – the assembled macarons benefit from resting before serving.
• Great for gifting – package them in a small box for an elegant homemade gift.
• Easy to customize – once you master the chocolate shells, you can experiment with different fillings.

What Are Chocolate Macarons?

Chocolate macarons are delicate French cookies made from almond flour, powdered sugar, cocoa powder, and meringue. Two smooth chocolate shells are sandwiched together with a filling, in this recipe, a rich chocolate ganache.

The shells should have a smooth surface and characteristic “feet” around the bottom edge, while the inside should remain soft and slightly chewy.

Don’t confuse French macarons with coconut macaroons. They are completely different desserts.

What Is the French Meringue Method?

The French meringue method is one of the simplest ways to make macarons.

Egg whites are whipped with granulated sugar until they form a stiff, glossy meringue. The sifted almond flour, powdered sugar, and cocoa powder are then folded into the meringue during the macaronage stage.

Compared with the Italian or Swiss methods, the French method doesn’t require cooking the sugar syrup, which makes it a good starting point for anyone learning to make macarons.

Ingredients You’ll Need

For the Chocolate Macaron Shells

• Powdered sugar – provides sweetness and helps create the smooth texture of the shells.
• Ground almonds or almond flour – gives macarons their characteristic nutty flavor and chewy texture.
• Unsweetened cocoa powder – adds chocolate flavor and color.
• Egg whites – create the meringue that gives the macarons their structure.
• Granulated sugar – stabilizes and sweetens the whipped egg whites.
• Salt – balances the sweetness and enhances the chocolate flavor.

For the Chocolate Ganache

Instant coffee – optional. A small amount enhances the chocolate flavor without making the ganache taste strongly of coffee.

Whipping cream – creates a smooth, creamy ganache.

Semisweet or bittersweet chocolate – provides the main chocolate flavor.

Unsalted butter – optional, but adds richness and a glossy texture.

How to make chocolate macaron shells

 Line two baking sheets with parchment paper and get your pastry bag ready with a plain tip.

Grind the powdered sugar with almond powder and cocoa to make a smooth mix. Use a blender or food processor, and then sift the mixture into a big bowl, getting rid of any big lumps.

Use a mixer to beat the egg whites until they’re fluffy and hold their shape. While whipping, add granulated sugar until it becomes very stiff, about 2 minutes.

Fold the dry ingredients into the beaten egg whites with a rubber spatula until smooth and no streaks remain. 

The macaronage is ready when the batter falls off the spatula in a thick ribbon and starts to settle into the rest of the batter after about 20 seconds. Be cautious not to overmix, as this can lead to flat macarons.

Transfer the batter into a pastry bag with a round tip. Pipe the batter onto the parchment-lined sheets in 1-inch circles, spaced evenly. Tap the baking sheet on the counter to flatten the macarons and remove air bubbles. Let them sit for 20 to 30 minutes until a “skin” forms.

Meanwhile preheat the oven to 350 F(180C). Bake for 10-15 minutes. The macarons are ready when they have developed feet and a smooth, shiny surface. Let them cool completely, and then remove from the baking sheet.

How to make chocolate ganache filling for macarons

For the chocolate filling, heat cream and instant coffee in a saucepan. When it starts to boil, remove from heat and pour over chopped chocolate. After a minute, stir until smooth, then add butter. Let it cool completely, until thickens slightly. 

Spread a bit of batter on the inside of the macarons and sandwich them together. Allow them to stand for at least one day before serving to meld the flavors. Serve the macarons at room temperature. 

Hope you will try these chocolate macarons, and if you do make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Tips for Making Perfect Chocolate Macarons

Measure the ingredients by weight

Macarons are sensitive to changes in ingredient ratios. For the most reliable results, use a digital kitchen scale rather than measuring the ingredients only by volume.

This is especially important for the almond flour, powdered sugar, and egg whites.

Sift the dry ingredients

Sifting the powdered sugar, almond flour, and cocoa powder helps remove lumps and gives the macaron shells a smoother surface.

If there are large pieces of almond flour left after sifting, discard them rather than forcing them through.

Don’t overwhip the egg whites

The meringue should be stiff and firm, but avoid whipping it excessively. The goal is a stable meringue that can still be incorporated into the dry ingredients.

Get the macaronage right

This is probably the most important step.

The batter should flow from the spatula in a thick ribbon and slowly blend back into the rest of the batter.

If the batter is too thick, the piped shells may retain peaks. If it is overmixed and becomes too fluid, the macarons can spread and become flat.

Don’t skip tapping the baking sheet

Firmly tap the baking sheet against the counter several times after piping. This helps flatten the shells and release trapped air bubbles.

Let the shells rest

Allow the piped macarons to sit until a dry skin forms on the surface.

The recipe recommends about 20–30 minutes, although the exact time can vary considerably with humidity and room temperature.

They should no longer feel wet or stick to your finger when lightly touched.

Don’t rely only on the clock

Ovens vary, so use the appearance and texture of the macarons as additional guides.

You can also bake them at 300°F (150°C) for 15–18 minutes, depending on your oven.

Why Do Macarons Need to Rest Before Baking?

Resting allows a thin, dry skin to form on the surface of the piped macarons.

This helps the shells rise in the oven and encourages the characteristic feet to form around the bottom rather than allowing the tops to crack.

The exact resting time isn’t always the same. Humidity and temperature can make a big difference.

Why Did My Chocolate Macarons Crack?

Cracked macaron shells can happen for several reasons.

Possible causes include:

• The shells didn’t rest long enough.
• There was too much air in the batter.
• The batter was overmixed or undermixed.
• The oven temperature was too high.
• Air bubbles weren’t released before baking.

Start by making sure you tap the baking sheet after piping and allow the shells to develop a skin before baking.

Because chocolate macarons can behave differently from lighter macaron shells, you may also need to experiment slightly with your oven temperature.

Why Did My Macarons Spread or Become Flat?

This is often related to overmixing the macaron batter.

Once the dry ingredients are incorporated, pay close attention to the consistency. The batter should flow in a thick ribbon and gradually disappear back into the mixture.

If it becomes very runny, you’ve probably gone too far with the macaronage.

Why Didn’t My Macarons Develop Feet?

The characteristic ruffled edge, known as the feet, develops during baking.

If you don’t get feet, check:

• Was the meringue whipped enough?
• Was the macaron batter overmixed?
• Did the shells rest long enough?
• Was your oven temperature appropriate?
• Did you tap the baking sheet to remove air bubbles?

Can I Use Aged Egg Whites?

Yes. I successfully used egg whites that had been refrigerated for several days or used previously frozen egg whites after thawing them in the refrigerator.

If you use aged or previously frozen egg whites, make sure they are properly stored and completely thawed before using.

Can I Reduce the Sugar?

I wouldn’t recommend reducing the sugar in this particular macaron recipe.

Macarons are sensitive to ingredient ratios, and sugar plays an important role in the structure of the meringue as well as the sweetness. So I would not promise that reducing it will work.

Can I Make the Macaron Shells Ahead of Time?

Yes. The shells can be prepared ahead and filled later.

For the best texture, however, I actually recommend filling the macarons and letting them rest before serving. Your recipe specifically recommends allowing the assembled macarons to stand for at least a day so the flavors and textures can meld.

How Long Should Chocolate Macarons Rest After Filling?

The recipe recommends allowing the filled macarons to stand for at least one day before serving.

This resting period allows the ganache to soften the inside of the shells slightly while the flavors develop. Serve them at room temperature.

Can I Freeze Chocolate Macarons?

Yes. This is actually a great make-ahead dessert.

Freeze the filled macarons in an airtight freezer-safe container, preferably with parchment between layers if you’re stacking them.

Thaw them in the refrigerator and then bring them to room temperature before serving.

Frequently Asked Questions

How long do chocolate macarons need to rest before baking?

Usually around 20–30 minutes, according to the recipe, but the exact time depends on the humidity and temperature in your kitchen. The shells are ready when a dry skin forms and they no longer feel wet when lightly touched.

How long should chocolate macarons rest after filling?

For this recipe, allow the filled macarons to rest for at least one day before serving.

Why are my chocolate macarons hollow?

Hollow shells can result from several factors, including the meringue, macaronage, oven temperature, and baking time. Macarons are particularly sensitive to technique, so make sure you’re following the visual cues in the recipe rather than relying only on exact times.

How many macarons does this recipe make?

The recipe makes about 25 filled macarons.

More macarons you may like to try

These Coconut Macarons made with Italian meringue methos are a delicate blend of crispy coconut shells and luscious white chocolate and coconut filling.

Try this amazing Chocolate Macaron Cake with layers of decadent chocolate macarons stacked with rich filling and fresh raspberries, creating a heavenly symphony of flavors and textures.

Enjoy the sweet elegance of Raspberry Macarons  with their delicate almond raspberry shells embracing a burst of vibrant raspberry white chocolate filling.

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