Chocolate Macarons
Chocolate Macarons are delicate and delicious little bites of heaven. Use dark cocoa powder in the macaron shells then sandwich the cookies with Milk Chocolate Ganache to create layers of chocolatey goodness.
Have you been afraid to make French macarons? You can do it!
If this is your first time making French Macarons you might want to visit my Vanilla Macaron page. In that post you’ll find lots of macaron making tips, troubleshooting photos and detailed information.
Ingredient Notes
- Egg Whites – Use fresh egg whites that have been aged overnight in the refrigerator. Do not use pasteurized egg whites unless the carton specifically states they can be used for meringue.
- Cream of Tarter – Acidifies the batter. Acidic foods don’t brown as well as less acidic foods. The added acidity prevents over-browning of the macarons shells.
- Dutch process cocoa powder – The alkalized cocoa powder has a deep color and pure chocolate flavor. “Natural” cocoa powder can be used in this recipe.
How to make Chocolate Macarons
- Combine the almond flour with the sugar and cocoa.
- After processing, sift the almond mixture to remove large bits.
- Whip the egg whites to full peak.
- Fold the almond/cocoa mixture into the whites.
- Fold the batter until it is smooth, shiny and flows off the spatula to form a “ribbon” on the surface.
- Pipe the batter into discs and set the pan aside to dry the tops of the cookies.
- Pair the cookies up by size and pipe milk chocolate ganache onto one side of each cookie.
Storage
- Chocolate Macarons can be held at room temperate for 2-3 days.
- They can be refrigerated in a covered container for up to a week.
- You can freeze macarons for several weeks after they’re assembled, making them the perfect make-ahead dessert or gift.
If you love French Macarons (and I know you do) here are some other lovely flavors to try:
- Strawberry & Rosé Wine Macarons
- Lavender Macarons
- 100% Pistachio Macarons
- Lemon Blueberry Macarons
- Baileys Chocolate Macarons
- Eggnog Macarons
Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.
If you love this recipe as much as I do, I’d really appreciate a star rating and a quick comment. Ratings and comments help my recipes show in search results. Thanks!
Chocolate Macaron Recipe
Chocolate Macarons are delicate and delicious little bites of heaven. Use dark cocoa powder in the macaron shells then sandwich the cookies with Milk Chocolate Ganache to create layers of chocolatey goodness.
sandwich cookies
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Ingredients
- 4 ½ oz almond Flour
- 1 ½ oz granulated sugar
- 5 ½ oz confectioner sugar
- ½ oz dutch process cocoa powder
- ⅛ teaspoon salt
- 3 each egg whites (aged, see note)
- ⅛ teaspoon cream of tartar
- 1 ½ oz confectioner sugar
- 1 teaspoon vanilla extract
Filling
- 8 oz milk chocolate ganache (1 cup)
Instructions
- Use a biscuit cutter or glass to draw twenty-four 2" circles on a 1/2 sheet of parchment paper. Line 2 baking sheets with parchment paper and put the paper with the circles underneath the parchment on one of the pans. This will be your piping guide.
- Pulse 4 ½ oz almond Flour, 1 ½ oz granulated sugar, 5 ½ oz confectioner sugar, ½ oz dutch process cocoa powder, and ⅛ teaspoon salt in a food processor to combine. Move the mixture to a sieve and sift into a bowl and set aside.
- Place 3 each egg whites and ⅛ teaspoon cream of tartar in a mixing bowl. Whip the whites to soft peak. With the mixer running add 1 ½ oz confectioner sugar and whip to full peak then whisk in 1 teaspoon vanilla extract.
- With a spatula, gently fold the almond/cocoa mixture into the whites in two batches. Continue folding until it becomes soft and shiny, but not thin and runny. When you lift the spatula, the batter should leave a trail on the surface that slowly fades.
- Scoop the batter into a pastry bag fitted with a round tip (or cut the tip of a disposable bag). Pipe the batter into discs that are 1/4" from the edges of the circles you've drawn. The cookies will continue to spread a little to fill in the circle. Set the pan aside to allow the cookies to dry for about 30 minutes. Meanwhile, preheat the oven to 300 °F.
- Touch the top of a cookie to make sure it's dry to the touch, it can be a bit tacky but shouldn't stick to your finger. Bake for 7 minutes then turn and flip the trays. Bake for another 7-8 until the shells are dry and the centers are soft. Usually, if the shells are baked they'll release easily from the parchment paper. Be careful handling the shells, it's very easy to crack the surface.
- Scoop 8 oz milk chocolate ganache into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag.
- Pair up the cooled shells by size. Flip over half the shells and pipe a dollop of ganache. Sandwich the cookies gently, handling the cookies by the edges and not the tops.
- The finished cookies should be refrigerated in a covered container for 1 day before serving. The cookies can also be frozen for several weeks.
Equipment
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Video
Notes
Separate the egg whites at least a day and up to 3 days before baking. Store the whites in a bowl in the refrigerator. Remove from the refrigerator and allow them to come to room temperature before mixing the batter.
Aging the whites allows the protein in the whites to relax so they’ll whip up better.
To check if the shells are baked gently shimmy the top of the shell. If it jiggles separately from the “foot” the inside is still too soft. If it feels soft but is attached to the foot it’s done.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Are you saying Dutch cocoa is acidified? That’s what it sounds like. Incorrect… Dutch cocoa is alkalized
Natural cocoa is acidic
Yikes, you are right! I’ll correct it.