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4.86 from 54 votes

Chocolate Macarons

These indulgent Chocolate Macarons are filled with dark chocolate ganache and I promise they are easier to make than you would think! Don't be intimidated by this classic French dessert. Follow my tips for the best chocolate macarons that not only taste as good (if not better) than the ones from a high-end bakery, but also don't cost an arm and a leg!
Prep Time30 mins
Cook Time16 mins
Additional Time1 hr
Total Time1 hr 46 mins
Course: Dessert
Cuisine: French
Servings: 21 -24 Filled Macarons
Calories: 115kcal
Author: Amy Nash


Macaron Shells

  • 1 cup almond flour (100g)
  • ¾ cup powdered sugar (100g)
  • 2 Tablespoons cocoa powder (10g)
  • 3 large egg whites room temperature (100g)
  • ½ cup granulated sugar (100g)

Ganache Filling

  • cup semisweet chocolate chips
  • cup heavy cream


  • Line two baking sheets with parchment paper or silicone baking mats. You may want to trace 1-½" circles spaced a couple inches apart on the back of each side of parchment paper as a guide for piping macaron shells later.
  • Sift the almond flour, powdered sugar, and cocoa powder through a fine mesh sieve, discarding any pieces of almond meal that are too large to go through. Sift a second time to make sure the ingredients are thoroughly mixed and light, then set aside.
  • In a large bowl, beat the egg whites on medium speed until foamy, about 1 minute. Gradually add the granulated sugar, about 1 tablespoon at a time, while continuing to whisk the egg whites and waiting 20 seconds or so between each addition.
  • Once all the sugar is added, continue to beat the egg whites on medium to medium-high speed until stiff peaks form. The egg whites should create a thick, fluffy meringue that holds it's shape when you stop the mixer and lift the beaters out. If the peaks don't hold their shape well, continue to beat a bit longer, but be careful not to mix at too high of a speed or for too long, which can cause the meringue to break.
  • Add the sifted almond/cocoa powder mixture to the stiff egg whites and begin to fold them in by mixing with a spatula from the bottom of the bowl and lifting it up to drop onto the top of the mixture. Continue to pull the spatula through the mixture by hand, lifting and dropping in a j-shaped folding motion until the mixture begins to loosen and reaches a consistency similar to flowing lava. If you lift a spatula fill of batter from the bowl, it should drizzle off in a thick ribbon and melt in on itself within about 10 seconds. If it falls off in blobs, rather than a ribbon, keep mixing the batter. You should be able to make 1 or 2 figure-eight patterns with the ribbon of batter. If the mixture immediately melts in on itself like honey or shampoo, then you have probably mixed a bit too far.
  • Transfer the macaron batter to a pastry bag fitted with a large round piping tip. Or use a large heavy-duty ziploc bag with one corner cut off. Pipe the macarons into 1 ½" circles on the prepared parchment or silicone-lined baking sheets, spacing them a couple inches apart. When the trays are filled, rap them a few times on the counter to help remove air bubbles from the shells, then let them sit out for 30-60 minutes until the tops are dry to the touch and don't stick to your finger.
  • Preheat oven to 300 degrees F. Bake one tray of shells at a time for 16-18 minutes. Let them cool completely before removing the shells from the parchment paper or silicone mats.
  • Meanwhile, make the ganache by combining the chocolate chips and cream in a medium microwave-safe bowl. Heat for 30 seconds, then stir well. Heat again in another 30 second burst, then stir, repeating until the mixture is smooth if necessary.
  • Transfer the ganache to the fridge and let it cool completely. Transfer to a piping bag fitted with a medium round tip, then pip onto the bottom-side of half the macaron shells. Match up with top shells to finish the macarons. You can eat them right away, although macarons are best the next day.


  • Aging egg whites: I've had the best, most consistent success with macarons when I use aged egg whites. To do this, separate the whites and yolks, then put the whites in the fridge overnight. The next day, let them sit out on the counter for 1-2 hours before making the macarons. I don't always have time for this and will sometimes skip the overnight period in the fridge, but I always let the egg whites sit out for 1-2 hours so they really are room temperature at the very least.
  • Freezing and storage: Store in an airtight container on the counter for 3 days or in the fridge for 1-2 weeks. When filled with ganache, these can even be frozen for up to 3 months, but some other fillings like jams that have a higher moisture content don't freeze as well.


Calories: 115kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 10mg | Potassium: 50mg | Fiber: 1g | Sugar: 11g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg