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.
XOXO,
Mimi
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.
- 65 grams almond flour
- 65 grams icing sugar/powdered sugar
- 1 tbsp. Fry’s cocoa powder (or any Dutch processed cocoa powder)
- 45 grams castor sugar/granulated sugar
- 50 grams aged egg whites*
- 1/8 tsp. cream of tartar
- 100 grams of couveture chocolate semi-sweet
- 100 grams of heavy cream
- 25 grams butter
- Set aged egg whites out at room temperature.
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Pulse almond flour and icing sugar together in a food processor to further break down any large pieces of almond flour.*
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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.
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Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
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Transfer batter into a piping bag fitted with a round piping tip.
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On parchment paper or silicone mats, pipe out round shaped macarons.
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Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles.
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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.
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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.
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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.
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Chop up the chocolate and place in a heat safe bowl
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Heat up the heavy cream in a small sauce pan on low heat, watch it so that it doesn’t over boil
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Once it comes to a light simmer, immediately pour it over the chopped chocolate.
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Let it sit on the chocolate for 1 minute
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Blend with a spatula until the chocolate is melted.
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Add the butter and incorporate.
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Place it in the fridge and let it cool off and firm up before piping (20-40 min.)
* Measure 50 grams fresh egg whites, then age it.
* This must be done with the powdered sugar together since processing almond flour alone will cause it to turn into almond butter.
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IG@the_stay.in_foodie: Double Chocolate Macarons
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Tanya says
Can I double the recipe to obtain a larger batch? Or should I do it a batch at a time?
Mimi says
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…?
Mimi says
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.
Chris says
Hi mimi,
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! 😀
Chris
Mimi says
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.
XOXO,
Mimi
Leena says
Hi mimi,
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.
Mary says
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?
Thank you
Caron says
Hi Mimi, I tried this recipe 2 times but I keep getting crinkly tops… Can you help as to why? Is it the cocoa?
Mimi says
I don’t think its the cocoa powder. Do you have success with your other macarons? Watch out with overbeating of the meringue.
XOXO
Mimi
Human Being says
I’ve had this issue too. I used raw cacao. I haven’t had this issue with non chocolate shells.
Stephenie says
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?
Mimi says
No feet usually comes from under beaten meringue. Make sure you beat it until very stiff.
XOXO
Mimi
Dee says
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.
Dee says
Hi Mimi!
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 ?
Thanks!
Mimi says
Hi Dee,
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.
XOXO
Mimi
Jm says
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! 🙂
Mimi says
Hi Jemima,
Thanks for your note, there are a few under recipes:
CLICK HERE
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 🙂
XOXO,
Mimi