Gourmet Made Deliciously Simple

New and Improved Chocolate Macarons Recipe

Ultimate chocolate macarons filled with silky smooth chocolate ganache. Simply the best!

Ultimate chocolate macarons filled with silky smooth chocolate ganache. Simply the best!

For some odd reason, chocolate macarons have been the biggest challenge for me. It took me numerous trials to create a recipe that worked for me beautifully at the time. I even re-tested like 4 times just to be sure.

My first trial ended with these beauties, followed by another 5 batches. My freezer was bursting with frozen macarons, not all of them in their prime shape, but they all taste delicious.

Then you guys were having issues.

Oh, joys of baking macarons!

Ultimate chocolate macarons filled with silky smooth chocolate ganache. Simply the best!

I went back to my starting point. Yet again.

And I’ve learned a few things in the process.

There are many reasons why the macarons crack and don’t form feet. For starters, it can be due to under-mixing or over-mixing the batter. Talk about confusing, I know!

Let’s break it down a little. When you under-mix the batter, it will still contain too much air, which will burst during baking, creating cracked shells. Over-mixing will result in runny batter; therefore the cookies will spread too much and won’t form feet. To check the consistency of the batter, bring the spatula up and see how the batter falls back. If it forms a ribbon, and spreads slowly into the rest of the batter within 10 seconds, then it’s ready. You can watch a very short video about this process here.

The most important thing I learned is the amount of egg whites. I used to just say 2 large egg whites in my previous macaron recipes, which is fine if you’re using store-bought large eggs, because there is an industry standard on how much the egg should weigh in order to be classified as small, medium, or large. But now since my mother-in-law provides me with farm fresh eggs, they are all different sizes and I have no idea whether they’d fall into large or extra large. So, I decided to weigh my egg whites and I realized that I’ve been using too much egg whites for the amount of almond flour/powdered sugar mixture. This is the main reason why I was getting cracked macarons, because my batter had too much moisture than it needed to. So that was a great lesson to learn.

Another crucial step!

You’ll need to dry the macaron shells before baking to create a thin skin, for 15-30 minutes or even longer. It all depends on how humid it is where you are. That thin layer of skin helps to develop beautiful ruffled feet on the bottom.

chocolate-macarons

Now if you’ll excuse me, I’m going to enjoy my solo tea time…

Ultimate chocolate macarons filled with silky smooth chocolate ganache. Simply the best!

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Chocolate Macarons

Ultimate chocolate macarons filled with silky smooth chocolate ganache. Simply the best!

Yield: 21-24 filled macarons

Ingredients:

For macarons shells:

  • 1 cup (100gr) almond flour
  • 3/4 cup (100gr) powdered sugar
  • 2 tablespoons (10gr) natural cocoa powder
  • 2 large egg whites (75gr), at room temperature
  • ¼ teaspoon cream of tartar
  • ¼ cup (50gr) sugar
  • 1 teaspoon coarse sea salt, optional
For chocolate ganache filling:
  • 1/3 cup (60gr) semi-sweet chocolate chips
  • 3 tablespoons heavy cream
  • 2 tablespoons Nutella
  • 1 tablespoon Kahlua, optional

Directions:

  1. In a medium bowl, sift together almond flour, powdered sugar and cocoa powder twice. Set aside.
  2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form. (Watch this meringue video for more information.)
  3. Sift the almond flour mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
  4. Transfer the batter into a pastry bag with a round tip. (I used Wilton A1 tip)
  5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper. You should get about 42 shells. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells.
  6. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Sprinkle a little bit of sea salt on each macaron right before baking. Preheat the oven to 300°F (150°C).
  7. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
  8. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
  9. While macarons are cooling, prepare the ganache filling. Heat the heavy cream in the microwave for a minute. In a medium bowl, put the chocolate chips and pour hot cream over the chocolate. Let it stand for a minute or two and then stir until smooth. Stir in Nutella and Kahlua for flavor. Cool the ganache in the fridge to thicken.
  10. Transfer the ganache filling into a pastry bag and fill the macarons.
  11. Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.

For step-by-step photos and additional notes, read the post above.

All images and text ©Shinee D. for Sweet & Savory

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was originally published on November 21st, 2014.

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252 comments

  1. i did this recipe last night and i must have messed something up because the batter did not do what it was supposed to do. it was way to thick and i ended up having to add another egg white to the mix before it would thin out. so i think 3 egg whites instead of 2 would be best for this recipe. but other than that it worked great.

    Rating: 2
  2. Thanks so much for the recipe.  What a life changing from moving to a rural area from LÀ to be a rancher’s wife!  I have 3 grown daughters and can’t tell how would I feel if one of my daughters get married and moved away.  However, I love living in the countryside. It’s so peaceful!  I am now retired and baking  is one of my hobbies.  May I ask if you have to age your egg whites before making macarons?Thank you and best wishes to you and your young family.Maria

    Rating: 5
    • Hi, Maria! Thank you so much for your comment and good wishes. It’s been a crazy (awesome) ride, that’s for sure! 🙂 I personally don’t age my egg whites. I think the purpose of aging egg whites is to evaporate as much moisture out of them. (This’s my theory only though.) So if you live in a humid climate, you may benefit from aging the egg whites. Hope this helps. Please let me know if you have any questions.

  3. Hi – I made these again this weekend, meticulously measured everything and used parchment paper- much better! Got decent feet- not as pretty as yours, but still pretty good! Parchment definitely makes a difference- thanks for the tip!

  4. Hi- made the recipe today- first time trying Macarons. I do tend to bake a lot so I thought I’d be pretty decent at this but they turned out to crispy disks with no feet. I used super fine almond flour, weighed my egg whites, and I believe they were in firm peaks when I mixed in the flour mixture. I’m thinking maybe I didn’t pipe enough batter on each- I ended up with about 53 cookies- would that be the issue? I used silpats that already have the Macarons outline on them. They still taste great! Just definitely not the result I was expecting. 

    Rating: 3
    • Hi, Deirdre! I appreciate all the details you’ve provided, it’s helpful to troubleshoot the issue.
      So a few things…
      1. I don’t believe your problem is in piping. I usually get about 45-50 shells, so yours aren’t that far off.
      2. Do you have an oven thermometer? One of the most common issues for “no feet” issue is too low oven temperature. It’s very common for ovens to run up to 50 degrees up and down, and that’s why I highly recommend an oven thermometer. So if your oven runs cooler, then it’s very possible macarons simply didn’t get enough heat to rise during baking.
      3. If your silicone mat is the thick brown macaron mat, then it may be the cause too. I had tried that mat a while back, and didn’t have luck with it. It was just too thick and wasn’t transferring heat well. I personally prefer baking macarons on parchment paper.
      I hope these are helpful, and please let me know if you try again.

      • Hi Shinee- thanks for your response! I do have an oven thermometer and it usually run low so I pump it up a bit- it was up to the correct temp when I put them in. I’m thinking it may be the mat then- not a brown one but I guess fairly thick- I will try again with parchment!
        Thank you!

  5. My daughter and I have tried several recipes and this is actually the only one we haven’t had success with.  We’ve tried twice and they end up kind of chunky for some reason.  We can’t get a smooth top with them like the others we’ve tried.  Tasty though.

    Rating: 3
    • Hi, Jenn. Thank you for your feedback. Sorry to hear my recipe didn’t come as perfectly as others. Would you mind elaborating a little on the issue? Do you mean the shells came out chunky after baking? Were other recipes french-meringue based, or Italian-meringue based? Thanks again!!

  6. The batter completely turned into concrete and tasted gross. Probably won’t try this recipe again. 

    Rating: 1
    • Hi, Audrey! I’m sorry to hear yours didn’t turn out well. I actually saw your message when I was touring a french bakery production kitchen, and talked to the French chef about. He said that this issue is a lot to do with quality of almond flour. If the almond flour is low quality, too dry, etc, it can absorb all the moisture from the meringue and not reach the proper consistency.

  7. They turned out quite great and tasted amazing, my only problem was that they lost their “feet” while baking as I saw from the time lapse I made and sticked to the bottom a little bit. Do you know what I did wrong?

    Rating: 4
  8. turned out okay :/ were very cracked and only made 20 shells. 

    Rating: 3
    • Hi, Athena. Thank you for trying my recipe and for your feedback. Cracks could be caused by number of things. I suggest to review my visual troubleshooting guide to identify the culprit. Let me know if you have any questions. And as for the number of shells, it depends how big macarons you had piped. Mine are small macarons, about 1.5-inch rounds.

  9. I absolutey loved it! Me and my Best Friend spent 6 hours making the chocolate, red velvet, funfetti, and strawberry macarons for our first time and they came out amazing! We divided the goods and all our friends and family loved them! Thank you So much for your recipes!

    Rating: 5
  10. These turned out great!! NIce little feet, crispy on the outside and chewy inside. Thank you for the recipe!

    Rating: 5
  11. Can you do this with 1 cup of powdered sugar and 3/4 almond flower instead 

  12. I am 10 and I made these with my grandma and they turned out perfect. My whole family loves them.❤️❤️❤️

    • Yay, so happy for you, Valerie! Thank you for sharing your macaron success!!

      • They turned out quite great and tasted amazing, my only problem was that they lost their “feet” while baking as I saw from the time lapse I made and sticked to the bottom a little bit. Do you know what I did wrong?

        Rating: 4
  13. My macarons are resting right now ready to go in the oven! I’m fairly new to making macarons and decided to try chocolate after trying (and kind of failing at other flavors). my macarons usually turn out really crunchy, but after resting in the fridge for 24 hours, they are too soft and have little to no crunch, and they always come out super chewy and sticky. Is this a problem that happens often. Could it be my oven temperature? 

  14. I’ve made a lot of macs and never had one turn out this bad 🙁 I think every possible problem went wrong 

    Rating: 1
  15. Thanks for this recipe. Mine turned out great, with feet, no cracked shells…soo good!

  16. They came out beautifully!!

    Rating: 5
  17. Out of all the macaron recipes, this one is definitely the best! After about four tries, my macarons have turned out perfect and my entire family loves them – the macarons disappear in five minutes! 😊 I just had a bit of a problem concerning the filling. I accidentally put the filling in the fridge for too long, and it was so thick that I couldn’t even pipe it out of the piping bag. Then I tried freezing it for about ten minutes and it all flooded out. How many minutes would you recommend? Thanks!

    Rating: 5
  18. I always have trouble with chocolate macarons, either they’re wrinkled or cracked. I tried your chocolate macarons recipe and they came out great. So full and fluffy. Thank you for sharing. Your hazelnut macarons were great too.

  19. So much fun. Thank u so much. turned out perfect in my opinion for a first-timer

  20. This is amazing. Btw i am 12

  21. Can I just leave out the Nutella? My family doesn’t like it. Do I need to substitute something else? Also wondering if you can double the recipe without it being a problem.

  22. I dont know what I’m doing wrong. My batter is thick and gritty.

    • Hi, Samantha. Since I wasn’t there with you, I don’t know the reason for your issue. 😉 Would you please give me more details? How did you measure your ingredients, dry ingredients as well as egg whites? Also what kind of cocoa powder did you use? I’ll try my best to troubleshoot the issue, if you give me as much details as you can.

  23. First ever attempt at a macaron and WOW! Mine turned out awesome! If only the recipe made more! I will definitely be making these again very soon! I need to fold just a tiny bit less next time, but I am so impressed with myself. Thank you for all your tips, and this recipe! 

    Rating: 5
  24. Mine ended up being pretty burnt on the bottoms I cooked for 18 minutes at 300

    Rating: 4
    • Hi, Daric. Thank you for your feedback. It sounds like your oven may be running hotter. I recommend to double check it with an oven thermometer and adjust the baking temp accordingly.

  25. i’m 12 and need a really good and easy recipe

  26. is this the best recipes you’ve tried

    • This is the only recipe I have tried and I found her tips extremely helpful and mine turned out great for a first try! Wish I could share a pic. 

      Rating: 5
  27. Yes, it must’ve been the moisture, I literally did 3 different recipes and all failed, I guess I’ll have to look out for dry days in the future lol; on the other hand, the recipe was still very delicious even though my macarons were mishapen.

  28. Yes, it must’ve been the moisture, I literally did 3 different recipes and all failed, I guess I’ll have to look out for dry days in the future lol

    Rating: 5
  29. Wow, these came out perfect. I have made many batches of macarons and all have been hollow, or soft, but these had the perfect feet, and are not hollow! I measured according to grams, and I followed the directions to the T. I will use this recipe again.

    Rating: 5
  30. I tried this recipe and followed the instructions to a t, but when I baked them the tops turned out all cracked, and they kind of looked like crinkle cookies. Does it have anything to do with where I live? I’m in Texas right now and it’s 64 degrees outside. Thanks! (:

    Rating: 5
  31. I just made these for Christmas home bakes instead of gifts. I didn’t weigh the eggs, just put 2 and it ended up being too little of a meringue and the batter was too thick. I made a little extra meringue after trying to fold the batter into submission with little luck. Adding the extra egg whites helped and the cookies came out tasty but did not have feet which makes me believe i still didn’t add enough egg white or I didn’t mix well enough. Still using them though because they are delicious regardless of not looking like a macaron. This isn’t my first go round on macarons but is my first time doing a chocolate version, lessons were learned today. Thank you for the recipe, I will use in the future but keep in mind to MEASURE the egg whites and not just go by eye on this one. 

    Rating: 4
  32. This recipe is amazing! I’m 13 and learning how to bake, and this recipe worked out really well. I was assigned to bring in macarons for the class, because we were all bringing in food, and everyone really enjoyed them! It was pretty easy to make. The only that was hard to do was find the almond flour, which I ended up making myself. Turns out no store in my town sells any almond flour for some reason. When I made the shells of the macarons I was thinking I may be doing the recipe wrong but based on the way they turned out, I did it great!

    Rating: 5
  33. This tastes SOOOOOO good

  34. I LOVE THIS

    Rating: 5
  35. These sucked and based on half of the reviews I won’t be doing this again. 

    Rating: 1
  36. WOW! I love baking, and I’m pretty young (14) so I am always up for a baking challenge. Macarons have been something I have really wanted to make, so I thought best to start with chocolate macarons. Having never made them, I feel very proud. There was no cracking in the oven, and i had the best feet! Amazing recipe!

    Rating: 5
    • Awesome!!! I’m so impressed with your baking skills, Lindsey. Chocolate macarons are actually harder than basic macarons, and yours turned out well at first try. Way to go!! Thank you for sharing your feedback!!

  37. I don’t know what I did wrong! The batter ended up more like a cookie dough, and was extremely dense. I did use erythritol (sugar substitute) in place of regular sugar, and thought that had effected the outcome. Usually, though, this turns out fine in other baking and after reading other comments I can see that others’ batters came out too thick as well. I’m 100% sure I didn’t over mix it either. 

    • Hi, Jenna. Can you tell me how you measured the ingredients, including the egg whites? Over-mixing won’t cause thick batter. In my testing, I was able to reproduce this thick batter issue, when the ratio of wet and dry ingredients was off (insufficient egg whites or excess dry ingredients).

  38. I made this macaron recipe 5 times unsuccessfully. The batter was too thick every time, kind of like brownie batter. I have made tons and tons of different types of macarons before, and this recipe has never worked for me. I’ve done every single thing in the instructions, but I can’t figure out what i’m doing wrong!

    Rating: 2
  39. Hi!I made this recipe a couple days ago and the macarons were delicious except that they did not form feet and were cracked on the top (after pipping them, I waited over an hour for them for form shells but they never did so I just baked them anyway). I realized that my eggs weren’t in room temperature and the macaron mixture was stickier than the ones I’ve made before, so maybe that could be the problem? Thank you for the delicious recipe!

    Rating: 4
    • Hey Mandy! Sorry for delay in my response. So the temperature of egg whites shouldn’t affect the batter. Room temperature egg whites whip better and faster, that’s about it, in my opinion. How was the weather that day when you baked the macarons. Humidity affects how fast the macarons dry on the counter. So if it was rainy or humid day, that might have caused it.

  40. I’m just waiting for my oven to preheat, this is my first time and I was super nervous because i’ll be making 3 or 4 dozen. I got everything in a piping bag and called my boyfriend in to see how good they looked, when he pointed out I must have forgotten to mix in a quarter of my dry :'( They’ve been sitting out for around an hour and a half, I dcided they probably wont get to the correct dryness, so i’ll call these ones a fail. I’m going to do some dishes, have some Gin, and start again 😀

    Rating: 5
  41. My first time making macarons and my batter seemed too thick. I measured all the ingredients by weight and even triple sifted everything. When i added the dry mixture to the egg whites it never formed a ribbon but fell as clumps from my spatula. Maybe i didnt mix enough or maybe my scale was off and i ended up with too much dry mixture? I used 2 large store bought egg whites. when i piped the matter on my baking sheet i was left with ridges and peaks that i tried to flatten but was too sticky. Any ideas? Thanks! Ill post back after they are baked!

    Rating: 5
    • Hi, Lmf! Thank you for providing lots of details. It really helps with troubleshooting. I highly recommend weighing the egg whites as well. I find they all tend to be different and 2 large eggs could yield less than 75gr, which will cause that thick batter issue.

  42. I have never made macarons before and these tasted (and looked) amazing! They were devoured in minutes, with no crumbs left behind. I am looking forward to making another batch, thank you so much for this recipe. I have a question about when they are ready to come of the tray, should the bottoms be perfectly smooth, or is it o.k if a bit of the bottom skin does not come? Thanks! 

    Rating: 5
    • Hi, Madelin! So happy to hear you enjoyed those macarons!! Usually you want the bottom to be smooth, but I’ve had macarons when they’re a bit stuck to the parchment paper too. No big deal, in my opinion.

  43. This is the very first time I’ve ever attempted macarons (or meringue!) and I am blown away by how GREAT they came out!! Thank you so much for such a thoroghly explained recipe, both here, in the comments, and on your extra tips article — it definitely paid off to read all of them thoroughly!! They’re not perfect, but they’re smoothe and crisp on the outside, soft and chewy on the inside, and the ganache is very tasty!! Would love to try out a different, thicker ganache in the future, but I’m super excited to keep trying all of your macaron flavors and perfecting the macaron myself! Thank you!

    Rating: 5
    • Julie, thank you soooo much for sending the photo of your macarons. They look fabulous!!! And I’m so happy you had such success on your first try! You can reduce the amount of heavy cream in your ganache next time for thicker consistency. Thanks again for your feedback!

  44. Shinee, does it work to use pasteurized egg whites? You know, the stuff in the little cartons? The things I’ve read on the internet say that they are completely interchangeable, but since macarons are not as straightforward as other baked foods, I don’t want to try it if you already know it won’t work.

    • Hi, Carol! Sorry for delayed response. I’ve always been curious about this too, and I’ve been meaning to test it myself, but always forget to pick up carton of egg whites. So yeah, I’m not really sure on this.

    • I’ve tried using the carton egg whites, and they do not work at all! Even after 10 minutes of whisking at the highest speed, no peaks formed at all.

  45. So It may just be me but when I made these they turned out almost perfect. Except for the fact that my macarons were lumpy on top and had barely any feet! Now I don’t mind the lumpyness because I am making these for my brothers birthday (He is turning 6) and they are going to be Chewbacca! But I don’t know if I over beat the egg whites or what because they had the smallest feet ever.

    Rating: 4
    • Hi, Natalie. So fun you’re making macaron Chewbacca!!! 🙂 I bet your brother loved it! As for the low feet, there could be number of reasons, like over-mixed batter (deflated too much air out of the batter), not enough rest before baking, or low oven temperature, etc. Hope next time they’ll come out perfect!

  46. I don’t know if it was just me but I followed everything the recipe told me to do but all of my cookies were cracked and didn’t have any feet so I need some suggestions on how to fix this problem. (also i did reach to ribbon stage and tapped the bubbles out).

    Rating: 3
    • Hi, Lily. First, thanks for trying my recipe and for your comment. There could have been number of things that cause cracked shells. Since I don’t see your macarons, I can’t exactly tell what may have caused the issue. I suggest checking this Visual Troubleshooting Guide, and see which one is the most similar to yours. Also, if you’ve got a picture, you can also e-mail it to me, and we can try to figure out what’s the issue.

  47. Very excited! This is my third try and my first somewhat success. During my first attempt, I tried to save a trip to the store by using wax paper instead of parchment paper (LOL). The second attempt I messed up the egg whites, but Shinee’s blog on this is very helpful. I finally got it right this time. Thanks, Shinee! 

    Rating: 5
    • Hi, Joyce! I bet the wax paper thing didn’t go well, huh? Hehe I’m SO happy to hear you’ve got your successful batch. Thanks for you feedback!!

  48. I just made these and they turned out great. After making your lemon macarons, I had to try the chocolate. I doubled the recipe, so I could use my big mixer instead of the hand mixer, and it was perfect. Thank you!!  Now I need to try a strawberry one. 

    Rating: 5
  49. oh and also how many macarons does the recipe make? and if it is a small amount is it possible if i could double the recipe or would that wreck the mixture

    • Cassie, I get about 20-25 filled macarons (about 40-50 shells). They’re about 1.5-inch rounds, so they’re small cookies. I’ve never tried doubling the batch, so I can’t say for sure if it’ll be the same or not.

  50. hi shinee 
                    so i have another Question. when you said sift together almond flour, powdered sugar and cocoa powder twice. what do you mean by doing ti twice. like do what twice