A recipe for the classic chocolate macarons you’ll find in Parisian pâtisseries, adapted from an excellent demo originally found at “Cuisiner en ligne” (but no longer online). Fun to make, though they require a bit of practice in order to get them “just right.”
A good guide to making macarons can certainly help.
The recipe used in the video demo is for a very large quantity of macarons (300). It has been scaled down below to produce a more manageable batch.
Chocolate Macaron Recipe
Preparation time: 15 minutes (for the shells)
Baking time: 12-14 minutes per tray
Yield: approx. 30 assembled macarons
- 90 grams (3 ounces) of egg whites (equal to whites of 3 large eggs), at room temperature
- 125 grams (4 ½ ounces) of ground almonds or almond flour
- 125 grams (4 ½ ounces) of icing sugar
- 25 grams (1 ounce) unsweetened cocoa powder (optional)
- 125 grams (4 ½ ounces) of caster sugar (superfine sugar) divided into two equal portions
- 125 grams (4.5 ounces) bittersweet chocolate
- 100 ml (3.4 fluid ounces) heavy cream
- 25 grams (1 ounce) unsalted butter
- Pulse the almond powder, icing sugar and cocoa powder in a food processor just until a fine powder is obtained. Then sift the mixture into a large bowl. If using almond flour, you may simply sift the almond flour and icing sugar together.
- Place the egg whites in a bowl and add half of the caster sugar. Begin beating the whites and sugar at low-medium speed. After 2 minutes, when the mixture starts to rise and holds its shape, increase the mixer speed. Continue beating at medium speed until firm peaks are obtained. Add the rest of the caster sugar and beat until all the sugar is dissolved.
- Transfer the beaten egg whites to a larger bowl (if necesssary) and add all of the almond powder mixture. Using a spatula, gently fold the mixture until the dry ingredients are completely incorporated, taking care not to overmix. The batter should be smooth and glossy and have a lava-like consistency. It should form a ribbon when dripped from the spatula.
- Line two baking trays with parchment paper. Fill a large pastry bag half full with batter and, using a 2-cm (1/2 inch) tip, vertically pipe the mixture into small mounds about the size of walnuts. The batter should be fluid enough that the macarons slowly flatten themselves out. Tap the trays against a hard surface a couple of times to remove any air bubbles.
- Allow to the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
- Preheat oven to 160 degrees C (325 degrees F) and bake for 12 to 14 minutes. Shells should be smooth and shiny, with the characteristic “foot” or ridge underneath. You can tell when they’re done by very lightly tapping the side with a knife or fork. The macaron top should not slide but remain firmly on its foot.
- Remove macarons from the oven. Cool for a few moments and remove with a lifter. They should come off easily.
For the filling
- Place finely chopped chocolate in a heat-resistant bowl.
- Bring the cream to a boil in a saucepan. Remove from heat and pour over the chocolate. Stir until melted and smooth. Add the butter and stir well. Allow to cool until thickened.
- Using your thumb, carefully make a small opening on the flat side of one macaron shell. Place about a teaspoon of filling over the opening. Cover with another shell and twist until filling is evenly spread.
Refrigerate macarons overnight before serving. Allow them to sit at room temperature for an hour or two before serving. They can be stored in an airtight container in the refrigerator for up to a week.
To ensure your macarons turn out perfectly, have a look at these important macaron-making tips.
Having trouble with your macarons? They’re notoriously finicky! Check out our troubleshooting guide: ChocoParis macaron troubleshooting tips
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Variations on this recipe
Coffee macarons (French Method)
More macaron recipes and resources
Chef Nini (in French)
Cuisiner en Ligne (in French)
La Cuisine de Mercotte (in French)
Les Foodies (in French)
Paper Blog (French)
Syrup and Tang (part 1)
Syrup and Tang (part 2)