One of the questions that I've been asked the most is "How do I make chocolate macarons?". The answer has always been so simple that I've never thought to dedicate a post to it. Yes, my method is really simple. There are other more elaborate methods but here's my short and simple version which will help you get started on creating macaron shells incorporating different flavours.
The catalyst which really prompted me to write this post were recent notes and messages I received from fellow bakers on how their chocolate macarons would crack in the oven. I found this to be quite odd since I've never had this issue with my chocolate recipe before. I decided I needed to make them again to see if I could bring any additional insights to the table.
For my double chocolate macarons, I add 1 tablespoon of cocoa powder to the dry mix in my Best French Macaron Recipe and then I fill it with a chocolate ganache. That's it! So if you've made macarons with my recipe before, then you are well on your way to making wonderfully delicious double chocolate macarons. Another great thing about these shells is that they are naturally colored by the cocoa powder so no additional colouring is needed.
Ironically, I wanted my macs to fail this time so I could recreate the problems that others were having with chocolate macs but this batch baked without any problems and they were fully set with no hollows as well. I even used a cocoa powder from the grocery store (i know, gasp!). I think using the right techniques and ingredients is always the most important step towards macaron success. Here are some things you need to watch out for:
- Make sure you've tapped your piped shells hard enough and given your shells enough time to dry.
- Use the proper measurements of ingredients. Always use a kitchen scale to weigh your ingredients. No cups please!
- Dutch processed cocoa powder was used in this recipe. It has a neutral PH that is a perfect balance with the other ingredients in this recipe. I used the Fry's brand which you can usually buy from any North American grocery store.
- During baking, if you find that your macarons are sinking, try to increase your baking temperature by 50C to help them develop and fully set.
Good luck and fill me in on your macaron journey.
Double Chocolate Macarons
A classic chocolate macaron with double the chocolate goodness! The macaron shells are baked with cocoa powder and they are then filled with an easy chocolate ganache.
Chocolate Macaron Batter Ingredients
- 65 grams almond flour
- 65 grams powdered sugar
- 1 tbsp. Dutch processed cocoa powder (Note 1)
- 45 grams castor sugar (Note 2)
- 50 grams aged whites, aged (Note 3)
- ⅛ tsp. cream of tartar
Basic Chocolate Ganache Ingredients
- 50 grams couverture, semi-sweet
- 50 grams of heavy cream
- 10 grams butter
Chocolate Macaron Batter Instructions
- Set aged egg whites out at room temperature.
- Pulse almond flour and icing sugar together in a food processor to further break down any large pieces of almond flour. (Note 4)
- Sift dry ingredients: almond flour, icing sugar and cocoa powder. Discard big pieces of almond that can't be sifted.
- If you are new to making macarons, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
- With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
- Add cream of tartar when it becomes foamy.
- Turn up the speed to medium.
- Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
- Turn the speed up to medium-high and whip until firm peaks, stop mixer and add gel food color if desired. Continue whipping on medium-high until stiff peaks.
- Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
- Transfer batter into a piping bag fitted with a round piping tip.
- On parchment paper or silicone mats, pipe out round shaped macarons.
- Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles.
- Wait until the shells become completely dry before baking.
- Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.
- Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it.
- Once baked, let cool completely before removing from the baking mat/parchment paper.
- Pair two similar sized shells together, fill them with the Chocolate Ganache filling. Place in an airtight container in the fridge and give it 12-24 hours to mature before eating.
Basic Chocolate Ganache Instructions
- Chop up the chocolate and place in a heat safe bowl
- Heat up the heavy cream in a small sauce pan on low heat, watch it so that it doesn’t over boil
- Once it comes to a light simmer, immediately pour it over the chopped chocolate.
- Let it sit on the chocolate for 1 minute
- Blend with a spatula until the chocolate is melted.
- Add the butter and incorporate.
- Place it in the fridge and let it cool off and firm up before piping (20-40 min.)
1. For example: Fry's Dutch Cocoa Powder
2. Castor sugar is also known as extra fine granulated sugar or berry sugar. Regular granulated sugar can be used but castor sugar is preferable.
3. Measure 50 grams fresh egg whites, then age it.
4. This must be done with the powdered sugar together since processing almond flour alone can result in almond butter.
Serving Size1 grams
Amount Per Serving Calories 89Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 7mgSodium 7mgCarbohydrates 11gFiber 1gSugar 9gProtein 1g
This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although indulgewithmimi.com attempts to provide accurate nutritional information, these figures are only estimates.
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I tried the recipe but i had a VERY thick batter 😭 i didnt even realized that you can have blisters while macaronaging 🤣🤣
oh no, blistering when macaronage? yes, that's not normal at all. I have experienced this thickening of batter and yes when it's like that, nothing will help it get thinner. It sounds like something is wrong with the batter. Sometimes the meringue and dry ingredients don't incorporate together properly when the meringue is not properly prepared. This can happen due to to overwhipping or adding sugar at the incorrect time. I hope you were able to try again or if not, find a recipe that work better for you.
Hello Mimi!! I tried this recipe ang my macarons came out very pretty. I'm just wondering if you can double/triple this recipe with the same amount of cocoa powder? I used dutch processed cocoa powder (Guittard). Thank you!!
Happy to hear your results! You can multiply the entire recipe by double or triple. If you keep the cocoa powder the same but double the rest of the ingredients it will not be as chocolate-y.
Hi Mimi! I made your regular macarons a few weeks ago and they were by far the best tasting ones ever! I want to give these chocolate ones a shot and I’m wondering if you’ve ever had success with using powdered freeze dried raspberries or strawberries in place of the cocoa powder for a berry flavor, do you know if it would work?
I'm so happy to hear that! I haven't tried adding those elements into the shells. Each different element will react differently with the meringue so it will be a bit of trial and error. I have heard yes it can work but if you don't want to waste too many ingredients doing recipe testing, then try to look up a recipe that features it. Sometimes, you might need to add a lot of it to change the flavor and that might compromise the integrity of the shells.
I was wondering why my chocolate Macarons came out slightly wrinkled. Came out with a beautiful foot and didn’t stick to the mat, and tasted yum..... just that the wrinkles were not appealing.
Did you use Dutch processed cocoa?
Amy Tucci says
Hi, Mimi! I was wondering how you store your macarons if you have to make them ahead of time? I'm making mine a week ahead and I was going to freeze them, but wasn't sure whether to do it with or without the filling. Also, should I take them out of the freezer the night before and put them in the fridge or just let them thaw on the counter the day of the party?
You can freeze them with the filling depending on what the filling is. Some fillings don't do as well after thawing. Chocolate ganache and meringue buttercreams are pretty resilient to thawing. You do not need to take them out the night before, they can thaw easily at room temperature within half an hour.
Can I double the recipe to obtain a larger batch? Or should I do it a batch at a time?
Yes, you can definitely double this recipe. XOXO, Mimi
Patricia Esguerra Galan says
Hi, Mimi.. I tried this recipe twice and each time the batter was sooo thick, like it wouldn't reach the "lava" stage at all. In fact it was hard to even just mix it. Did I over beat the meringue? I beat it until stiff peaks, and I don't think it was overdry...?
Thank you. I hesitate to give a time since every single time you whip egg whites it might be different due to temperature, humidity, age of egg whites etc..it's best to go by the look of it. here's a tutorial on how to whip meringue for macarons. Make sure your dry ingredients are weighed properly. You may have added too much or beat your meringue too much.
What chocolate should I use for the ganache? Compound or Couverture? I need something that's not runny and set easily.
Thanks for all the macaron tips! 😀
You can use compound if cost is a consideration. However, taste wise, couverture will definitely taste better. If cost is not a consideration, couverture chocolate can be easily made into a ganache without a need for a thermometer.
What is the best way to make multiple colors without doing two separate batches? Do you whip up the meringue first and divide it? Or is it better to separate after the macaronage and then mix in the color? Would love if you could do a tutorial on baking different colors.
Hi Mimi! I used your macaron recipe and was very happy with how they turned out. My only problem was that the skin of my macarons after baking was not hard enough. it was abit soft. Can you tell me how to correct that?
Hi Mimi, I tried this recipe 2 times but I keep getting crinkly tops... Can you help as to why? Is it the cocoa?
I don't think its the cocoa powder. Do you have success with your other macarons? Watch out with overbeating of the meringue.
Human Being says
I've had this issue too. I used raw cacao. I haven't had this issue with non chocolate shells.
Hi!! I have fail 4 times. I follow your tutorial but the macaroon didn't dry up after 3 or 4 hours so straightaway put it into oven to bake it and came out with no feet and not smooth surface. Is that I didn't measure the egg white or not fold enough the batter? The egg white I had forgotten to measure it. I use 2 large egg white. I try so many recipes that called for dry up but my macaroon never dry up. Some recipes called straightaway bake. Is that the recipes use a lot of powdered sugar?
No feet usually comes from under beaten meringue. Make sure you beat it until very stiff.
Thanks so much for getting back to me!
I've switched from my Kitchenaid stand mixer to my hand held beater to try and get a better feel. I'm curious if stiff peaks always form a clump or ball inside the beater? I've reached stiff peaks without this happening (peaks are straight and stay up w/out budging), and I'm always scared to go too far...but perhaps it needs to form a clump to be stiff enough?
Thanks for your input, I definitely think I need to take more time to gradually reach peaks as well.
Question on beating egg whites. Following your recipe, I keep having hollows, and after many attempts and troubleshooting, I think I must be over beating my egg whites. Any tips on finding the perfect time to stop with a stand mixer? I keep checking in intervals, so I'm not sure why this has been so hard for me ?
I use a Kitchenaid and always start at low speed with room temperature eggs. Room temperature eggs also help to prevent over whipping. It's very important to start slowly then increase the speed gradually so that the bubbles don't collapse. Stop every once in a while after the firm stage and test the stiffness. if it points up without collapsing. It's good.
Do you have tutorials for other macaron flavors? Noticed you have a lot of tutorials on macaron shells. Would love to learn macaron fillings as well. Looking forward to it. Thanks! 🙂
Thanks for your note, there are a few under recipes:
You're right, I don't have a lot of flavour recipes right now since i have been spending a lot of time writing posts on #macaronart and helping everyone get the shells right. I think thats the area of most concern for most bakers and there are lots of flavour guides out there already. I will try to do some more flavours as I go along 🙂