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. 

Course Dessert, Snack
Cuisine French
Keyword chocolate, cocoa, dessert, macarons
Total Time 2 hours
Servings 12 macarons
Author Mimi


Chocolate Macaron Batter Ingredients

  • 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

Basic Chocolate Ganache Ingredients

  • 100 grams of couveture chocolate semi-sweet
  • 100 grams of heavy cream
  • 25 grams butter


Chocolate Macaron Batter Instructions

  1. Set aged egg whites out at room temperature.
  2. Pulse almond flour and icing sugar together in a food processor to further break down any large pieces of almond flour.*

  3. Sift dry ingredients: almond flour, icing sugar and cocoa powder. Discard big pieces of almond that can't be sifted.

  4. 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.
  5. With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
  6. Add cream of tartar when it becomes foamy.
  7. Turn up the speed to medium.
  8. Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
  9. 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.
  10. Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.

  11. Transfer batter into a piping bag fitted with a round piping tip.

  12. On parchment paper or silicone mats, pipe out round shaped macarons. 

  13. Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles. 

  14. Wait until the shells become completely dry before baking. 

  15. 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.
  16. Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it. 

  17. Once baked, let cool completely before removing from the baking mat/parchment paper.
  18. 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

  1. Chop up the chocolate and place in a heat safe bowl

  2. Heat up the heavy cream in a small sauce pan on low heat, watch it so that it doesn’t over boil

  3. Once it comes to a light simmer, immediately pour it over the chopped  chocolate.

  4. Let it sit on the chocolate for 1 minute

  5. Blend with a spatula until the chocolate is melted.

  6. Add the butter and incorporate.

  7. Place it in the fridge and let it cool off and firm up before piping (20-40 min.)

Recipe Notes


* 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.