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Chocolate Macaron

Chocolate Macarons

These are some rich chocolate macarons, with a dark and indulgent filling. Enjoy this detailed recipe to make your favorite gluten-free cookies!
Course Dessert
Cuisine French, Gluten-Free
Keyword chocolate, macarons
Prep Time 2 hours
Cook Time 20 minutes
Resting 30 minutes
Total Time 2 hours 50 minutes
Servings 20 macarons
Calories 120 kcal
Author camila


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)
  • 1/2 teaspoon vanilla extract
  • 2-4 tablespoons milk


Chocolate Macaron Shells

  1. Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip.
  2. Line two baking sheets with parchment paper or silicon mat.
  3. 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 silicon mat, or parchment paper. I recommend using a silicon mat.

  4. Measure out all of your ingredients.
  5. Sift powdered sugar, almond flour, and cocoa powder together. Set aside.
  6. Place 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.

  7. Make sure the bottom of the bowl isn’t touching the simmering water.
  8. Transfer mixture to the bowl of a stand mixer.

  9. With the whisk attachment, whisk mixture on high speed for a few minutes until stiff peaks are formed.

  10. 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.
  11. Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.

  12. Pour powdered sugar, almond flour, and cocoa powder into stiff whites.

  13. Start folding gently forming a letter J with a spatula.
  14. Add food coloring at this point, if using any.

  15. 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, and you might have to have a couple failed batches before you get this right.
  16. First, I pick up some batter with my spatula and try to form a figure 8. If the 8 forms without the batter breaking up, that’s one indication that it might be ready.
  17. Then, I grab a teaspoon of batter and spoon onto my parchment paper or silicon mat.
  18. If the batter stays stiff and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
  19. Test again.
  20. Once the batter spreads out a bit and starts to look glossy on the parchment paper, I transfer my mixture to the piping bag.
  21. 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.
  22. 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.
  23. Use a toothpick to poke any air bubbles on the surface of the macarons.

  24. 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.

  25. Pre-heat the oven to 325F.
  26. Bake one tray at a time.
  27. Bake for 5 minutes, rotate tray.

  28. 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.

  29. Bake for around 4 more minutes or so. I would say I bake for a total of 15 to 20 minutes.

  30. When baked, the macarons will have a deeper color and formed feet. And they will peel off the tray easily.

  31. Remove from the oven and bake the other tray.
  32. Let the macarons cool down before proceeding with the filling.

Rich Chocolate Frosting

  1. Start by sifting the powdered sugar, and cocoa powder in a small bowl. Set aside.
  2. Add softened butter to the mixer bowl, and cream on medium-high speed for 1 minute.
  3. With the mixer off, add powdered sugar, and cocoa powder sifted mixture.
  4. Mix on low until dry ingredients are incorporated with the butter.
  5. Raise speed to medium-high, and cream from 30 -60 seconds, until smooth.
  6. Add vanilla and 2 tablespoons of milk and mix.

  7. Add more milk if necessary for consistency.

  8. Frosting should be smooth, thick, not too stiff. Add more milk if the frosting is too stiff, and add more powdered sugar if your frosting is too runny and you went overboard with the milk.
  9. 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 your frosting.

To assemble

  1. Place the frosting in a piping bag and pipe on top of half of the macarons. Top with another macaron.


  1. 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.

Recipe Video

Recipe Notes

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.

Nutrition Facts
Chocolate Macarons
Amount Per Serving (1 macaron)
Calories 120
* Percent Daily Values are based on a 2000 calorie diet.