How to make

Chocolate Macaron

Why you'll love it

Perfectly sweet and chocolaty, these macarons are richly flavored.


– 100 g (1 cup) properly measured* almond flour – 220 g (2 1/4 cup) powdered sugar – 12 g (2 Tbsp) dutch cocoa powder – 1/4 tsp salt – 120 g (4 large egg whites) room temperature – 1/4 tsp cream of tartar – 1/2 tsp vanilla extract – 70 g (1/3 cup) superfine* granulated sugar – 1 cup semisweet chocolate – 1/2 cup heavy cream

Step 1

Prep the baking sheets. Line 2 baking sheets with silicone baking mats or parchment paper. Set them aside for later.

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Step 2

Combine the dry ingredients. Place the almond flour, powdered sugar, dutch cocoa powder, and salt into a food processor. Pulse on high about 10 times to get them very fine for smooth macarons.

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Step 3

Sift the dry ingredients. Now sift the dry ingredients through a fine-mesh sieve into a large mixing bowl. Discard any larger pieces that may be left behind.

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Step 4

Make the meringue. To the bowl of a stand mixer, add the room-temperature egg whites along with the vanilla extract and cream of tartar. Begin mixing at high speed. After about 1 minute, the eggs will become foamy. This is when you can slowly add in the superfine granulated sugar. Keep mixing at high speed for another 4-5 minutes or until stiff peaks form.

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Step 5

Combine with dry ingredients. Now transfer the egg whites to a large mixing bowl and add 1/3 of the dry ingredients. Gently fold everything together using a large silicone spatula. Once it’s mixed well, add another third of the dry ingredients. Repeat this process with the remaining third of the dry ingredients. Be careful not to over-mix the batter.

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Step 6

Fill the pastry bag with batter. Place a round piping tip (such as Wilton 1A) into a pastry bag and begin filling it with the batter.

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Step 7

Preheat the oven. Preheat the oven to 325 degrees Fahrenheit. Make sure your oven is on the conventional setting.

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Step 8

Bake. Bake a tray at a time for 16-18 minutes. Be careful NOT to under-bake or else they will stick to the silicone mat or parchment paper. You may want to remove the second batch from the oven a minute or two earlier to avoid burning. Once the macarons are done baking let them cool down to room temperature.

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Step 9

Make the ganache filling. Place the chocolate chips in a bowl and warm up the heavy cream in a saucepan until it’s simmering. Then pour the hot cream over the chocolate chips and stir with a whisk until smooth.

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Step 10

 Pipe it into the chocolate macaron shells. Once the ganache is cooled, transfer it to a pastry bag and begin piping the ganache onto half of the baked macarons. Then sandwich the remaining macaron shells on top of the filled ones.

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