Chocolate Macarons
Chocolate macarons are famous for being trickier than regular shells — the cocoa powder adds fat, the batter behaves differently, and even small changes can lead to cracking, wrinkling, or shells with no feet. After teaching macarons for years through my macaron course and developing over 150 macaron recipes here on the blog, I’ve learned exactly what makes chocolate shells succeed or fail.
In this guide, I’ll show you how to make perfect chocolate macarons using the Swiss method, with a step-by-step video, the best cocoa powders to use, and clear troubleshooting for every common issue. If your chocolate shells keep failing or you’ve never been able to get them quite right, this post will walk you through the science behind the recipe and everything you need to know to finally master them.
Why you will love this recipe
There are many chocolate macaron recipes out there, but this one stands out for a few key reasons:
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- It uses the Swiss meringue method — the perfect balance of stability and simplicity.
Swiss meringue is far more stable than the French method and much less complicated than the Italian method, making it ideal for chocolate shells. Since cocoa powder adds weight and fat, a strong and reliable meringue is essential for preventing cracked, wrinkled, or hollow shells.
The Swiss method gives you consistent results, even if you’ve struggled with macarons before. - It includes two decadent filling options: A rich chocolate buttercream — smooth, dark, and ready in minutes. Or a chocolate ganache — perfect for those who prefer a less sweet, more balanced filling. Both fillings pair beautifully with chocolate shells and give you flexibility depending on the occasion.
- The post is packed with macaron knowledge and troubleshooting tips. This isn’t just a recipe, it’s a full guide. Whether you’re brand new to macarons or looking to perfect chocolate shells specifically, this recipe gives you the technique, science, and confidence to succeed.
Quick Success Tips
Before we dive in, here are the key things to know:
- Choose a low-fat cocoa powder (around 0.5 g fat per tablespoon).
- Make sure your almond flour is fresh and not oily. If it’s clumping up too much, it’s time to get a new bag, or switch brands of flour.
- Macaronage usually takes less time for chocolate batter than for classic shells.
- The Swiss method produces a stronger, more stable meringue for chocolate shells.
- If your shells consistently wrinkle or crack, try reducing the cocoa powder slightly, or rest them longer. The issue could also be due to not having a strong enough meringue. Always make sure to whip the meringue to the perfect stiff consistency.
These quick cues alone solve most chocolate macaron issues.
How to make Chocolate Macarons
This recipe uses the Swiss meringue method, which creates a stronger, more stable base for chocolate shells. Follow the steps carefully and focus on visual cues rather than rushing through the process.
1. Prepare Your Tools and Ingredients
- Line two baking sheets with silicone mats or parchment paper.
- Fit a large piping bag with a round tip (Wilton 12 or a ¼-inch round tip).
Gather all the tools and ingredients you will need for the recipe.
Wipe bowls, spatulas, and mats with vinegar to remove any grease.
Sift the almond flour, powdered sugar, and cocoa powder together. Set aside.
2. Make the Meringue
Whisk the sugar and egg white powder (if using) in a heatproof bowl.
Add the egg whites to the bowl.
Whisk constantly over barely simmering water until the sugar is fully dissolved.
Rub a drop between your fingers—if you don’t feel granules, it’s ready.
Transfer the mixture to a stand mixer fitted with the whisk attachment.
Whip on low speed for 30 seconds, then medium speed for a few minutes.
Increase to medium-high speed and whip until stiff peaks form.
The meringue should be glossy, fluffy, and hold a peak that shoots straight up without drooping.
Read more about the meringue stage of making macarons in these two articles: How long to whip the meringue when making macarons, and The Meringue Stage.
3. Fold the Batter (Macaronage)
Add the sifted dry ingredients to the stiff meringue. Add brown food coloring if using.
Fold gently with a spatula, forming a “J” motion, cutting through the middle with a spatula, then circling around the bowl.
Press the batter against the sides of the bowl to deflate the batter.
The batter is ready when it flows slowly off the spatula, forms figure-8s without breaking, and settles back into itself within 20–30 seconds.
The Teaspoon Test
You can also perform the Teaspoon test, in which you spoon some batter on the tray, give it a few gentle taps, and watch how it behaves. The batter should spread out and lose the peak on top after a minute or so after being spooned onto the tray. This testing method works with all batters, not just chocolate. It’s the best way to tell if your batter is mixed enough if you are a beginner, or unsure of the proper consistency.
4. Pipe and Rest the Shells
Transfer the batter to the piping bag and secure the top. Pipe straight down into the center of each template circle.
Tap the trays firmly against the counter to release air bubbles. Pop visible bubbles with a toothpick.
Let the shells rest at room temperature for 20–40 minutes, or until the tops feel dry and do not stick to your finger. Depending on the weather, or how much food coloring you’ve added, it can take much longer.
5. Bake
- Preheat the oven to 300°F. But have in mind oven temperatures vary depending on your oven. Read this article to understand more about your oven and how to determine the best temperature to bake your shells.
- Bake one tray at a time.
- Bake for 5 minutes, rotate the tray if needed, then continue baking for a total of 15–20 minutes.
- The shells are done when they no longer jiggle and release cleanly from the mat.
- Let cool completely before filling.
6. Fill the Macarons
I have an immense amount of fillings that would go amazing with chocolate macaron shells. Here are some of the suggested fillings from my blog. Such as these delicious Snickers Macarons, filled with Caramel Buttercream and nougat. These delightful Hot Chocolate Macarons, filled with hot chocolate buttercream. If you enjoy Nutella, then these Nutella Macarons, filled with Nutella buttercream will be perfect for you. And my all time favorite, Brownie Macarons, filled with a piece of brownie in the center.
Down below in the recipe I have posted two beautiful filling ideas: Rich Chocolate Buttercream, and Chocolate Ganache. Check both of them out, and let me know which one is your favorite!
Fill the shells and place them in an airtight container in the fridge to mature overnight. Read more about Macaron Storage here.
Why Do Chocolate Macaron Shells Fail?
Chocolate shells fail more often than classic shells because cocoa powder adds fat to the batter—and fat is the enemy of meringue. A stable meringue forms when proteins in the egg whites build a structured network that traps and protects air bubbles. When fat enters the mix—whether from oily almond flour or high-fat cocoa powder—it interferes with that structure, leading to weak or unstable shells. This is something I learned firsthand through a lot of trial and error.
This leads to:
- Cracked shells
- Wrinkled or porous tops
- Weak or tiny feet
- Hollow or collapsed shells
In short: too much fat prevents the meringue from supporting the macaron structure. This is why chocolate macarons require a more precise meringue and slightly different handling than classic shells.
Best Cocoa Powder for Chocolate Macarons
Some cocoa powder brands have higher fat content than others. And depending on the fat content of the almond flour you use, the fat in the cocoa powder will also add into that, which will affect the shells greatly. The fat content matters.
Here’s why: Fresh, low-fat cocoa powder keeps the meringue stable. Older or high-fat cocoa powder releases fat into the batter and weakens the shells.
| Cocoa Powder | Fat per Tbsp | Notes |
| Hershey’s | ~0.5 g | Low fat, consistent results |
| Callebaut | ~1.5 g | Higher fat, can cause wrinkling |
| Valrhona | ~1.5 g | Amazing flavor, trickier shells |
A fat content around 0.5 g per tablespoon gives the best structure.
How much cocoa powder should you use?
My recipe uses 14 g cocoa powder. It works well for me, and I always use Hershey’s, but if you use a different brand, or have oily almond flour, or if your shells continue to come out wrinkled or cracked, you may want to reduce the cocoa powder to 5–10 grams.
If you do reduce it, replace the missing grams with powdered sugar to maintain the correct dry-to-wet ratio. Example: If using 7 g cocoa instead of 14 g, add 7 g extra powdered sugar.
Some bakers skip cocoa entirely and use brown food coloring, but you’ll miss the flavor. Even a small amount of cocoa adds richness, so I recommend adjusting — not removing it.
How to Know When to Stop Folding (Macaronage)
Macaronage is where most bakers go wrong — and chocolate batter behaves differently because cocoa powder absorbs moisture. Instead of focusing on mixing for a certain number of minutes, watch for the visual cues.
The perfect chocolate macaron batter should:
- Flow slowly and smoothly off the spatula on a V-shape
- Form two to three figure 8s without breaking
- Settle within 20–30 seconds when tapped
- Look glossy and thick, not runny
If the batter flows too quickly, it may be: overly affected by high-fat cocoa powder, overmixed, a sign the meringue was too soft.
Frequently Asked Questions
Why are my chocolate macarons cracking? Usually because of too much fat (cocoa or almond flour), undermixed meringue, or oven heat hitting the shells too aggressively.
Why are my chocolate macaron shells wrinkled? High-fat cocoa powder weakens the meringue and causes wrinkling as the shells collapse.
Can I add egg white powder to chocolate shells? Egg white powder adds protein and strengthens the meringue. If you are used to adding it to your regular shells, you can still add it to the chocolate ones, but I recommend reducing the amount. I use 4g of egg white powder for my regular shells, for chocolate ones I reduce it to 2g. If living in a dry climate, consider skipping the egg white powder.
Do the egg whites need to be at room temperature? For the Swiss method (the one highlighted here), no. The whites warm up naturally when placed over the double boiler with the sugar. It might take longer to dissolve, but won’t affect the final structure. For the French method, it’s usually required that the eggs be at room temperature. Read more about egg white powder and how to use it here.
What’s best for baking macarons, parchment paper or silicone mat? If you’ve followed me for a while, you know I’m team silicone mat for macarons. Silicone mat provides you with even bottoms, and if you use a mat with the circles in it, they will have uniform sizes. Also, silicone provides even heat distribution. Parchment paper can cause the shells to have uneven, wrinkly bottoms.
Thank you for being here and baking with me! I hope this guide helps you perfect your chocolate macarons and gives you the confidence to troubleshoot whenever something goes wrong. Once you understand the way cocoa powder affects the batter, chocolate shells become much easier — and so much fun to make.
Watch Video
Chocolate Macarons
Ingredients
Chocolate Macaron Shells
- 100 grams egg whites
- 100 grams white sugar
- 2 grams egg white powder optional (read notes)
- 96 grams almond flour
- 75 grams powdered sugar
- 14 grams cocoa powder
- brown food coloring (optional to deepen the color)
Rich Chocolate Frosting
- 5 tbsp unsalted butter (70 grams)
- 2½ tbsp cocoa powder (16 g)
- 1 cup powdered sugar (125 grams)
- 2-4 tsp milk (10–14 ml)
- ½ tsp vanilla extract
Ganache Filling option
- 200 grams chopped chocolate (or chocolate chips)
- ⅔ cup heavy cream (156 ml)
Instructions
Chocolate Macaron Shells
- Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a round tip, I like to use a Wilton 12 or a tip measuring 1/4" in diameter.
- 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.
- Wipe the mats and bowls you will use down with vinegar, this gets rid of any grease particles that might be in the tools.
- Measure out the ingredients before starting out.
- Sift the powdered sugar, almond flour, and cocoa powder together. Set aside.
- Whisk the sugar and the egg white powder (if using) in a bowl, and place it over a pan with barely simmering water.
- Add the egg whites to the sugar and whisk the mixture until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you don't feel any sugar granules you can remove it from the heat.
- 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, start whisking the syrup on low (speed 2 KitchenAid) for about 30 seconds.
- After 30 seconds I’ll increase the speed to 4 and let the meringue whip for another couple of minutes here. Now I will finish whipping my meringue on speed 6 for about 10 minutes or so. Some people like to whip their meringue at a higher speed, and some people like it to be at a slower speed. I know of people who whip their meringue for a long time on speed 4, which can take a little while. And others like a faster speed. It all depends. Experiment with different speeds to find out how it affects your meringue. Generally, a faster speed will add lots of air bubbles to the meringue way too fast, which can create an unstable meringue, or hollow shells. Which is why I like to stay at a medium speed for the most part.
- Continue to watch the meringue whip to avoid over whipping.
- Once the whites get glossy and you start seeing streaks formed by the whisk, it might be time to start checking.
- Whip until stiff peaks have formed. When you pull your whisk up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending down to the side.
- Pour the sifted powdered sugar, almond flour, and cocoa powder into the stiff meringue. Add food coloring if using. Adding a little bit of brown food coloring can help deepen the color of the shells, specially if you've reduced the amount of cocoa powder.
- Start folding gently forming a letter J with a spatula. Fold the dry ingredients with the meringue until the perfect consistency has been achieved.
- The batter should be flowing slowly and effortlessly off the spatula, you should be able to pick up some batter with the spatula and draw several figure 8s with the batter that’s flowing, without having the batter break up. And even after the batter breaks up, it should still continue to flow off the spatula slowly.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, it’s ready.
- You don’t want your batter to be too runny either. So be careful not to over mix. It’s always best to under mix and test several times until the proper consistency has been achieved.
- Once the batter achieves the perfect consistency, transfer it to the piping bag. Secure the top with a tie, so the batter doesn’t scape while piping, and to keep the batter from drying out.
- Now position the piping bag over the center of the circle template, and start applying gentle pressure to release the batter. Then pull the bag up twisting slightly at the top.
- Once you’ve piped as many circles as you could, bang the trays against the counter. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles on the surface of the shells.
- 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 300°F.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray. Not everybody has to rotate their trays, depending on your oven you may not have to do this. If I don't rotate my trays, the macarons come out lopsided.
- Bake the macarons for a total of 15 to 20 minutes, until you try to move a macaron and it doesn't feel jiggly. You can also gently touch the top of the shell and it shouldn't feel soft.
- 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.
To assemble
- Place the frosting or ganache in a piping bag and pipe on top of half of the macarons. Top with another macaron.
Storage
- 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.
Hello Camilla,
I will try to make macarons for the first time and I have been looking for a nice macarons recipe. Yours seem to be pretty good looking. 😉
The only thing is that i have been trying to find the proper baking trays around the internet and at my local stores but it has been quite difficult. I have been also looking at good brands as well, trust me i’ve spend days trying to find one and reading hundreds of reviews but all of them seem to bend in the oven which causes the baked products to not be even or even fall out. Also because my oven fits only 15″ x 15″ so i have even less options.
Anyways on this post you showed some trays, could it be possible to know the brand and or some more specifications because i am still at a loss here :(.
I would really appreciate it. Thank you in advance
Best wishes and also congratulations on your blog, all your recipes look fantastic and the explanations are so precise and easy to follow. 🙂
Hello, I use nordic ware,
I use the half sheet size but you can get the quarter sheet size 🙂
Thank you
I have been wanting to make macarons for years, and this is the first recipe I tried that turned out! They were absolutely perfect and delicious! I am so excited! Thank you!!!!
That’s awesome to hear!! Thank you so much!
This website is so underrated. I tried the pistachio macaroons and omg they are DIVINE! Now I’m in the process of making these but I forgot to pulse my almonds so it’s super lumpy *whoops*!
Thanks so much for sharing all these amazing recipes, and your photography skills are also 👌🏻👌🏻
P.s For those attempting these.. my oven makes the macaroons within 8 minutes, so the point about figuring a time for your own oven is really important. The first batch I made I cooked for 15 mins and they were totally burnt.
Thank you so much!! And very true about figuring out your own oven!! thank you 🙂
These are so good. I have tried making macaroons at least 10 times and they finally came out correct. Thank you so much. Finally, a macaroon recipe that works for me.
I’ve been using Hershey’s 100% cocoa. Is there a specific brand you recommend?
Thank you for your reply!
Thank you for all of your recipes and tips you post on this site! I’ve been making macarons for a while but your advice has made the process less painful haha… Is there a reason why cocoa shells crack in the oven more easily than other flavors of shells? I have an electric oven and usually bake at 285 for 15-18 minutes but I have yet to get chocolate shells that don’t crack. (my oven thermometer is broken, another is on it’s way… maybe the oven temp isn’t right??) Chocolate seems to be the only shell I can’t nail down. Any advice you have I would appreciate. Thank you again for all of your work!
what’s the brand of cocoa powder you are using? because cocoa powder has a high fat content, and depending on the brand you are using, it can be too high and make the macs crack. but I would wait and experiment with the new oven thermometer and check your oven temp.
These chocolate macarons are perfect for all the chocolate lovers out there !! I added a raspberry filling to these which is one of my faveeee flavor combos !!!
Not successful the first time I tried but the second time was great! Love this flavor – so simple but soooo good!
that’s how it usually goes with macarons lol takes a couple of tries!! thank you so much Zala!
The best chocolate macarons I’ve made!Every other recipe I’ve tried has come out cracked or hollowed shells but these are seriously the best macarons EVER!!Thank you so much Camila!
Thank you Sara!!😍
These came out so beautifully it’s only right that I leave a review!
Before I start, if you’re like me, and looking for the perfect started macaron recipe. THIS IS THE ONE.
I am an avid baker but have always been intimidated by macarons. It wasn’t until I was doing some research and came across your blog (which I am obsessed
with btw) that I felt truly inspired to take my chances! Per your advice, I spent days researching as much as I possibly can. But I knew all along I would ultimately use your recipe. I went with an easier one this time just to see if I could do it, and now I can’t wait to try other flavors. Thank you for taking the time to be so detailed in your instructions, it truly made a world of difference!
Thank you so much Laura!!! I am so happy to hear this!!! That’s incredible! I feel truly honored! 🙂
I used this recipe to make just the chocolate macaron cookies, and then did a maple bacon filling (so good, btw!) Your recipe for the cookies was so easy, they came out PERFECT and on my first try! I think I’ve spent hours pinning your recipes to my Pinterest boards and can’t wait to try more!
That’s awesome! Thank you so much Tamara!! 🙂 sounds like an amazing filling you made for the macarons with maple bacon!
I followed the receipe and got great and delicious results. The decoration was the detail that took my simple macarons to a whole new level. Thanks Camila 😊
Awe thank you so much Naomi!!! 😃
The best method for macaron making!! I’ve tried French and Italian and this Swiss recipe gave the best full shells and were not that difficult to make 🙂 thank you so much
Thank you so much Leann!! I love the Swiss method as well!!
Omg. These are the most foolproof Chocolate Macarons recipe I have come across the internet. I have tried to make so many batches of it using different techniques and recipes but it was a disaster every single time. This time when I tried to bake using this recipe, it came out to be perfect. Thank you so much for sharing your tried and tested methods with all of us Camila. Can’t wait to try more of your recipes soon. Much love.
That’s awesome to hear!! Thank you so much!!!☺️
hey there, was wondering if i could make this recipe with the French method? hope you can answer soon! thanks xx
some people say they have made it with the french method and it has worked. I have never tried it with the french method and these measurements, butit’s worth a try!
thankyou! however when i make the filling, it tastes like plain sugar. what could i be possibly doing wrong?
American buttercream tends to be very sweet, options here are to add a bit of melted and cooled down chocolate (I’d say about 1/4 cup melted chocolate chips, and it’s very important that it’s cooled down. Another option is to make a chocolate ganache instead. Here is a recipe that has a chocolate ganache https://www.piesandtacos.comorange-macarons/ you can make just the ganache for that recipe (possibly having to double it) ganache is less sweet too 🙂 hope this helps, let me know if you have any more questions!