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Chocolate Macarons

Chocolate Macarons

This is my first attempt at making macarons, and to my surprise it was a success. I've been reading about these little French cookies and I kept postponing the moment of making them being afraid of a failure. My conclusion is that they are not that complicated after you get used with the process, just need to follow some exact rules. And it's interesting how they actually makes you want to try more and more, different flavors and different ganache fillings. They taste absolutely divine, they are pretty easy to make, and they are perfect for Christmas table or as holiday gifts.


Related Posts:

Poppy Seed Macarons

Cappuccino Macarons

Soft Meringue Cookies



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  • Adapted from the Sweet Life in Paris by David Lebovitz
  • Makes about 38 shells
  • Macaron Batter
  • 1 cup powdered sugar
  • 1/2 cup powdered almonds
  • 3 tbsp unsweetened cocoa powder
  • 2 large egg whites, at room temperature
  • 5 tbsp granulated sugar
  • Chocolate Filling
  • 1/2 cup heavy cream
  • 4 ounces (110 g) bitter sweet chocolate, finely chopped
  • 2 tbsp unsalted butter
  1. Preheat oven to 350ºF (180ºC).
  2. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
  3. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor.
  4. Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
  5. Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
  6. Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
  7. Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.
  8. To make the chocolate filling: Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.
  9. Spread a bit of batter on the inside of the macarons then sandwich them together.
  10. Let them stand at least one day before serving, to meld the flavors.
Chocolate Macarons-1
Chocolate Macarons-2
Chocolate Macarons-3
Nutrition facts 1 Macaron - Calories:148, Fat:7.5 g, Saturated Fat:3.9 g, Unsaturated Fat:0.0 g, Carbohydrates:19.4 g, Sugar:17.2 g, Fiber:1.1 g, Protein:2.2 g, Cholesterol:12 mg, Calories from Fat 68, Sodium 28 mg,Vitamin A 3%, Calcium 3%, Vitamin C 0%, Iron 3%, Nutrition Grade C-, Percent Daily Values are based on a 2,000 calorie diet.
On December 12, 2011 at 10:22 am, Kiri W said...
Oooh, looks wonderful. I love macarons, and chocolate chocolate macarons? Always!
On December 12, 2011 at 05:40 pm, The Chocolate Priestess said...
I've never made macarons but chocolate will obviously get my attention every time. Thank you for sharing.
On December 13, 2011 at 06:01 pm, Andrea said...
these look simply amazing.
On December 13, 2011 at 06:48 pm, Anna said...
'Merci pour nourriture delicieuse' ...The only French words I know. Of course it has something to do with food, delicious food! This phrase totally describes your little French cookies! I love it! Thanks for sharing...will have to try this sometime!
On January 25, 2012 at 03:24 am, asma said...
My first attempt at baking macarons using this recipe was a success! Thank you so much!
On July 16, 2012 at 07:05 am, Kayle (The Cooking Actress) said...
These macarons are beautiful and I'm sure they taste so delicious and delicate! Thank you so much for your friend request on FoodBuzz-I ADORE your blog! It (and your photos) is gorgeous!

Thank you for your appreciation. Yes, they were divine, So far the chocolate macarons are may favorite. 

On July 26, 2012 at 10:18 pm, Mercedes said...
I cannot believe this was your first attempt! I have failed at making macarons much more than I have succeeded so this is very impressive!

Yes, I was very surprised too, I thought it is going to be more difficult. I guess that the fact  that I used David Lebovitz recipe, and followed the steps made it a success.  Also I used aged egg whites kept in the fridge for 4 or 5 days. Maybe this recipe will be a success for you too. Let me know if you try how they turned for you. 

On September 27, 2012 at 01:01 am, Chiqui said...
LOVE this recipe! The first time I made macarons they were a disaster. Then for my second attempt I tried this recipe and they turned out pretty much p-e-r-f-e-c-t. Thank you!

I am very glad this recipe turned out for you. I love these chocolate macarons too, they are my favorite. The others I've made, with cappuccino or strawberry are very good too, maybe you will give them a try. Let me know if you do :).Thanks for your comment. 

On March 25, 2013 at 11:42 pm, Kawal said...
Hi, just wanted to say THANKS for the MOST amazing macaron recipe!!!!!! I just made them and they are wonderful!!!! I have tried many macaron recipes over the years and never had any success until now. Honestly!!! I have to say though that i did make a mistake. I should have followed your instructions precisely when you said to "Rap the baking sheet" but I didn't so in my first batch the cookies came out a bit funny but then in my second I did exactly what you said and they were Perfect!!! I don't think I can say thank you enough!!!! I have been looking for so long for a macaron recipe and this is it. Thank you! Please keep up the amazing work. This website has now become my cooking bible. :) H

Ohh thank you soo much for this comment. I really appreciate this kind of feedback, really makes me keep on doing more :) Let me know if you have any questions for the other recipes you will be trying and hope you will share my blog with your friends:)

On April 20, 2013 at 02:08 pm, Rebecah said...
Can i use three aged egg whites? (1 day old) i need to know ASAP im macarons with a friend today

Sorry for this late answer, noticed your message too late. There is no problem to use three egg whites but the quantities of powdered sugar and almond powder must change accordingly. Did it worked for you, anyway? 

On December 13, 2013 at 09:35 am, wendy said...
I can't get the shape of the macarons right, the bottom don't turn out fluffy :-/

Hi Wendy, sorry for the late answer. One of the reason might me the temperature in the house.  You have to let the macarons rest at room temperature before baking. A skin needs to form, and it can take 30-90 minutes,depending on the weather. If you touch them lightly and the top has dried, and nothing sticks to your finger, they’re ready to bake. If you skip this step they don't make the right bottoms. The chocolate ones don't always need this step, probably because of the cocoa powder, but for any safe measure rest them too until that skin is formed. Let me know if this helped or need any other advice. 

On February 12, 2014 at 05:57 am, teena said...
These look so pretty and your recipes looks easy to follow.wish I could just reach into the screen and take one!
Thank you for your comment. Appreciate your nice words.
On August 05, 2014 at 04:58 pm, Tina Ip said...
I just made these! So amazing! The shell was crispy and the inside was chewy! yummmmm! Would it be possible for me to substitute the cocoa powder for vanilla extract to make vanilla macarons? If so how much would I put in?

I am so glad Tina that this recipe turned good to you too. For vanilla macarons try to add vanilla bean in the almond and sugar mixture instead of vanilla extract as it is liquid and don't want to affect the shells. One vanilla bean is enough. If you don't have vanilla bean I would recommend you to make the shells simple,  and add vanilla extract .. about 1 tsp or even 2 in the chocolate ganache. I usually use white chocolate ganache for vanilla macarons, for 100 ml(1/2 cup) of heavy cream use 200 g (7 oz) white chocolate and vanilla extract (1 or even 2 tsp). Don't heat the heavy cream too much, just a little to let the white chocolate melt slowly. You can even make the white chocolate ganache with one day in advance to allow it to get to the right consistency before piping it onto macarons shell.


Another important thing I noticed when using French method of making macarons is that the simple macarons shells need to rest before putting them in the oven for about 30 -60 minutes until they are dry and don't stick to the finger.

Use these steps:

Hope this helps, if any other questions don't hesitate to ask me :)


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