Hello friends! Today let’s make Chocolate Macarons! In this page you will find a video with the best Chocolate Macaron recipe, plus many tips showing you how to make macarons with the Swiss method!
I’ve been dedicating the last few years to learning and teaching my readers and followers how to make macarons. I’ve gathered several posts and videos containing tips and detailed instructions that will help you to make perfect macarons.
Click here to find the collection of all of my Macaron recipes. You can also find many tips on the videos on my Youtube channel.
I really recommend you watch the videos on my Youtube channel, including the video for these Chocolate Macarons.
It is really helpful to get a visual of what each stage is supposed to look like when making macarons.
Making macarons is very particular and there are many recipes out there. I can’t say there is a foolproof macaron recipe, though. Because each recipe will work differently for each person.
Some people swear by the French method, and some successfully use the Italian. For me, the method that works the best is the Swiss method, and it’s the method I use for most of my recipes, including for these Chocolate Macarons.
Online, you will find an immense amount of tips on how to make macarons, macaron recipes, different methods, foolproof instructions, etc. However, you should know that not all tips are going to work for you. Not all methods are going to work for you. Take notes of what works, discard what doesn’t work.
It’s really important to keep notes when experimenting with macarons. So you can go back to them later and check what worked and what didn’t, and compare, and get insights that will help you to troubleshoot and pin point what could have gone wrong, and what could improve.
These Chocolate Macarons are filled with chocolate buttercream, it’s a rich and decadent frosting, perfect for chocolate lovers.
And you can use the shell recipe in many other chocolate macaron recipes also. I have a list of them below for you.
This super dark and rich chocolate frosting is amazing and only takes 5 ingredients, and about 5 minutes to put it together.
I also use it on my Brownie Macarons, by the way, on this Brownie Macarons post, I also give a lot of tips on how to troubleshoot your oven when baking macarons!
After many requests for a different chocolate filling for macarons other than buttercream, I am also providing a recipe below for a ganache filling, which can be made with the chocolate of your preference, milk, dark, semi-sweet.
You can find instructions below on the recipe card! I know many people find the American buttercream to be too sweet. So I thought it was important to provide another option of chocolate macaron filling.
When making the shells, try to avoid adding too much cocoa powder. Adding too much cocoa powder to the shells might make them wrinkly.
So, I recommend sticking to 14 grams of cocoa powder for the ratios of my recipe. And if you want to enhance the color, add some brown food coloring.
Here are some suggestions on different Chocolate macaron flavors, and chocolate macaron filling recipes you can try:
- Brownie Macarons
- Peanut Butter Macarons
- Dulce de Leche Macarons
- S’mores Macarons
- Chocolate Caramel Macarons
- German Chocolate Macarons
- Nutella Macarons
- Pecan Turtle Macarons
- Chocolate Strawberry Macarons
- Samoa Cookie Macarons
- Brigadeiro Macarons
- Dulce de Leche Macarons
- Espresso Chocolate Peanut Butter Macarons
- Orange Chocolate Macarons
And these are only some of the chocolate ones, I also have a lot of White Chocolate ones, and even Caramelized White Chocolate. Click here to see the full list of my macaron flavors.
And before we end the post, I’d like to cover a topic that’s well debated in the macaron baking community: the difference between silicone mats and parchment paper.
Do you use silicone or parchment to bake your macarons? I’d love to know, let me know down below in the comments.
I love using silicone mat. Before, I used to bake my macarons on parchment, however, once I started baking on silicone, I never went back.
What’s better for baking macarons: parchment paper or silicon mat?
Hands down silicon mat. With the parchment paper, I would often get uneven bottoms on my macaron shells. You can even see it on some of my older macaron posts.
Ever since I started making macarons using a silicon mat instead of a parchment paper, I never looked back!
As always, I really appreciate you being here and reading my posts, and recipes!! Thank you! Have a lovely day. Happy baking!!
Here are some of the materials I currently use to make my macarons. The mats aren’t the same as pictured on this post, since I am updating this with a list of what I am using at the moment.
This is the container I use to freeze my macarons, or store them in the fridge.
These are the piping bags I use, I have never had one break on me, and I’ve been using them for at least 1 year.
This is the food coloring I use. Always make sure to use gel food coloring.
These are the baking sheets I use to bake my macarons.
And for my silicone mats, I am currently using Silpat. The ones I was using on the photos when I first made these Chocolate Macarons for the blog were great also, but I can’t find them to buy anymore.
Chocolate Macaron Shells
- 100 grams egg whites (3.5 oz)
- 100 grams white sugar (3.5 oz)
- 96 grams almond flour (3.4 oz)
- 75 grams powdered sugar (2.64 oz)
- 14 grams cocoa powder 0.8 oz
- brown food coloring (optional to deepen the color)
Rich Chocolate Frosting
- 5 tablespoons unsalted butter (2.5 oz, 70 grams)
- 1/3 cup cocoa powder (40 grams, 1.4 oz)
- 2 3/4 cup powdered sugar (343 grams, 12 oz)
- 2-4 tablespoons milk
- 1/2 teaspoon vanilla extract
Ganache Filling option
- 200 grams chopped chocolate (or chocolate chips) (7 oz)
- 2/3 cup heavy cream (156 ml)
Chocolate Macaron Shells
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
Line two baking sheets with parchment paper or silicone mat.
I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicone mat, or parchment paper.
Measure out the ingredients before starting out.
Sift the powdered sugar, almond flour, and cocoa powder together. Set aside.
Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes.
- Make sure the bottom of the bowl isn’t touching the simmering water.
Transfer the mixture to the bowl of a stand mixer.
With the whisk attachment, whisk the mixture on low, and gradually increase the speed over the next 2 minutes, until you achieve high speed. Then continue to whip for a few minutes until stiff peaks are formed.
- Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
Whisk until stiff peaks have formed. When you pull your whip up, the peaks should be shooting straight up. The peak should be stiff, forming a slightly curved shape at the top, but not bending down to the side.
Pour the powdered sugar, almond flour, and cocoa powder into stiff whites.
- Start folding gently forming a letter J with a spatula.
Add food coloring at this point, if using any. I like to add a bit of brown to enhance the color.
It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
First, pick up some batter with the spatula and try to form a figure 8 a few times. If you can draw a figure 8 with the batter falling off the spatula a few times, without the batter breaking up, that’s one indication that it might be ready.
Then, you can perform what I call the Teaspoon Test. Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat, then tap the tray gently against the counter and wait one minute.
If the batter stays stiff and doesn’t spread out a bit, fold the batter a bit more, then test again.
Once the teaspoonful of batter smooths out on top and starts to look glossy on the parchment paper/silicone, without forming a peak at the top, transfer the mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
Pipe 1 1/2" inch circles on the parchment or silicone. Hold the bag at a 90 degree angle right in the middle of a circle template. Apply gentle pressure for about 3 seconds, then pull the bag up.
- Once you’ve piped as many 1 1/2” circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
Use a toothpick to poke any air bubbles on the surface of the macarons.
Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry and doesn't stick to your finger.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
Bake for 5 minutes, rotate tray.
Bake for 5 more minutes, check if it needs to be rotated again. You will know if it needs to be rotated again depending on how the macarons are baking. Take a look at them, if one side seems taller than the other, maybe you have to rotate the tray again.
Bake for around 4 more minutes or so. I would say I bake for a total of 15 to 20 minutes. Until you try to move a macaron and it doesn't feel jiggly.
When baked, the macarons will have a deeper color and formed feet. And they will peel off the tray easily.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
Rich Chocolate Frosting
- Start by sifting the powdered sugar, and cocoa powder in a small bowl. Set aside.
- Add softened butter to the mixer bowl, and cream on medium-high speed for 1 minute.
With the mixer off, add powdered sugar, cocoa powder, and milk.
- Mix on low until dry ingredients are incorporated with the butter.
Raise the speed to medium-high, and cream from 30 -60 seconds, until smooth.
Add the vanilla and mix.
The frosting should be smooth, thick, not too stiff. Add more milk if the frosting is too stiff, and add more powdered sugar if the frosting is too runny and you went overboard with the milk.
Always remember the a little bit of liquid here goes a long way, so you don’t want to be adding too much milk to the frosting.
For the Ganache filling option
Chop dark chocolate very finely. Place it in a bowl.
Heat the heavy cream in a small pan over medium heat, or in the microwave. No matter what method you choose, be very careful not to boil the heavy cream.
Pour hot cream over chopped chocolate. Let it stand for a minute.
Start stirring with a spatula until completely melted.
Let it come to room temperature. Refrigerate for a bit before using, until it has piping consistency.
To achieve the piping consistency for the ganache, you will have to rely a lot on the temperature of the ganache.
If it has been in the fridge for a while, and it’s too thick and hard to pipe, insert it in the microwave for a few quick seconds, and stir it again. Test for consistency and keep going until you achieve the desired consistency.
To be pipeable, the ganache should be thick, but easy to spread.
If it happens that the ganache is too thin, you might want to put it in the fridge for a few minutes so it will harden up.
Place the frosting or ganache in a piping bag and pipe on top of half of the macarons. Top with another macaron.
Keep it in the fridge for up to 4 days, and in the freezer for up to 1-2 months. Make sure to package macarons really well in an air tight container to place it in the fridge.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Storage: I use these containers to store my macarons in the freezer.
Chocolate dipped macarons: melt 2 ounces of chocolate and dip half of the assembled macarons in the melted chocolate. Then place them in a baking sheet and let them dry.
Chocolate Macaron Filling: after many requests I decided to provide an option for the Chocolate Buttercream filling. So I added to the recipe a Chocolate Ganache filling for the Chocolate Macarons. Make either or, or make both and freeze whatever is leftover. Both buttercream and ganache will freeze wonderfully if well packaged, and can be thawed in the fridge before the next use.