Name: Chocolate Macaron Recipe
Prep time: 1 h 30 min
Cook time: PT-490151H12M31S
Total time: 2 h 45 min
Cuisine: French
Ingredients: 50 grams almond flour; 114 grams powdered sugar; 7 grams cocoa powder; 57 grams egg whites (aged overnight in fridge, brought to room temperature); 1/8 teaspoon cream of tartar; 28 grams granulated sugar; 1/2 teaspoon vanilla extract; 1 pinch salt; 2 ounces heavy cream; 2.5 ounces chocolate (semisweet, milk, or dark); 1/2 teaspoon vanilla; 1/8 teaspoon salt

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Introduction

Chocolate macarons are delicate French treats with a rich cocoa flavor and a smooth, creamy ganache filling. These elegant cookies are perfect for special occasions or a sophisticated everyday dessert. With a crisp shell and soft interior, they’re sure to impress.

A close-up view of seven brown macarons neatly placed inside a white bowl with a dark inside. Each macaron has two smooth, round shells that are light brown and slightly rough with small cracks, sandwiching a thick, darker brown creamy chocolate filling in the middle. The macarons show a delicate, crumbly texture on the edges with a shiny chocolate filling that looks soft and smooth. The bowl sits on a white marbled surface with soft light highlighting the macarons' textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

50 grams almond flour
114 grams powdered sugar
7 grams cocoa powder
57 grams egg whites (aged overnight in the fridge and brought to room temperature)
1/8 teaspoon cream of tartar
28 grams granulated sugar
1/2 teaspoon vanilla extract
1 pinch salt
2 ounces heavy cream
2.5 ounces chocolate (semisweet, milk, or dark)
1/2 teaspoon vanilla (for ganache)
1/8 teaspoon salt (for ganache)

Instructions

Step 1: Preheat your oven to 320ºF and prepare a half baking sheet by lining it with parchment paper and placing a macaron template underneath if available.
Step 2: Sift together the powdered sugar, cocoa powder, salt, and almond flour twice to ensure a fine mixture.
Step 3: Pulse the sifted mixture in a food processor 8-10 times to blend and refine the texture further.
Step 4: Whip the egg whites on low speed until frothy, then gradually add the granulated sugar in thirds.
Step 5: Once the egg whites turn white and show lines from the whisk, add cream of tartar and increase speed to medium until soft glossy peaks form.
Step 6: Add the vanilla extract to the meringue at the soft peak stage and whip on medium-high until stiff peaks form and the meringue clumps around the whisk.
Step 7: Fold one-third of the almond mixture into the meringue by cutting through the batter and gently folding around the edges. Repeat with the remaining almond mixture until uniform.
Step 8: Gently press the spatula on the batter while rotating the bowl to release air, folding around the edges until the batter moves like lava and forms a ribbon when lifted.
Step 9: Pipe small rounds about 1 inch in diameter onto the parchment paper, using a template if desired.
Step 10: Drop the baking sheet onto your counter 5-6 times from 5 inches high to release any bubbles, then use a toothpick to remove large air pockets. Smooth rough spots with a damp fingertip.
Step 11: Let the piped shells dry uncovered for 30 minutes to 2 hours until a dry skin forms on the surface. In humid conditions, place a space heater nearby to speed drying.
Step 12: Bake the macarons at 320ºF for 14-15 minutes, or until lightly browned. If needed, bake an extra minute. Fully cooled shells should lift easily from the parchment.
Step 13: Let the shells cool completely before removing them from the parchment paper.
Step 14: To make the ganache, combine the heavy cream, chocolate, vanilla, and salt in a heatproof bowl. Microwave for one minute, then let sit for 5 minutes.
Step 15: Whisk the ganache until smooth. If chocolate is not fully melted, heat for an additional 15 seconds and whisk again.
Step 16: Chill the ganache in the refrigerator for 20 minutes, then whisk again until it reaches a peanut butter-like consistency.
Step 17: Fill the cooled macaron shells with ganache and sandwich them together gently.

Tips & Variations

Sift and process the dry ingredients twice to ensure smooth, even shells without lumps.
Aged egg whites provide better stability for whipping and produce a more consistent meringue.
Adjust the type of chocolate in the ganache to your preference—semisweet gives a classic taste, while milk or dark chocolate add subtle variations.
Use a space heater or fan to speed up drying in humid environments, which is crucial for forming the macaron “skin.”
Practice the folding technique carefully; overmixing or undermixing can affect the texture of your shells.

Storage

Store filled macarons in an airtight container in the refrigerator for up to 5 days. Unfilled shells can be frozen for up to 6 months in an airtight container. Bring refrigerated macarons to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do my macarons crack or not form feet?

Macarons may crack or fail to develop feet if the batter is overmixed or undermixed, the shell skin doesn’t dry properly before baking, or the oven temperature is incorrect. Make sure to follow drying and folding steps carefully and use a consistent oven temperature.

Can I use liquid egg whites instead of fresh egg whites?

Using fresh egg whites aged overnight is preferred because they whip better and produce more stable meringue. Liquid egg whites sometimes contain additives that can affect texture and stability, but pasteurized whites can be used if necessary—just be sure to allow them to come to room temperature first.