Chocolate Macarons Recipe

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Ultimate chocolate macarons recipe with deep dive into various cocoa powders, specific tips to consider for making chocolate macarons and more!

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Are you new to making macarons?

Have you mastered basic macarons and are up for a challenge?

If you thought plain macarons are a pain, just wait to try making chocolate version. I’m not saying this to discourage you, but I also want to give you a fair warning and set you up for success.

Here’s the thing…

If you haven’t mastered the basic macaron techniques, like making a stable meringue, understanding a proper macaronage, or figured out the sweet spot of your oven, your macaron journey may turn out harder than it needs to be.

Why?

Because an addition of cocoa powder throws a curveball to the whole process. But don’t worry, I’ll share ALL THE TIPS I learned over the years right here!

Chocolate macarons filled with chocolate filling in a white serving platter.

Why you’ll love this chocolate macarons recipe:

These chocolate macarons are beyond indulgent. So rich, yet addicting, you won’t be able to stop at just one! Even the failed ones are supremely good!!

There is literally no foolproof macaron recipe, and this chocolate macaron recipe is no exception. And the only way you can perfect your macarons is through experimentation.

And my goal here is to equip you with all the tips and tricks to consider when making these decadent treats.

Key Ingredient Notes

  • Egg whites – Take good care to separate egg whites from yolks without contaminating the whites with yolks. Room temperature egg whites whip faster and reach better volume.
  • Almond flour – Choose super-fine almond flour to with light beige color and fluffy texture.
  • Powdered sugar is essential for making macarons.
  • Granulated sugar – Use fine granulated sugar, aka caster sugar or baker’s sugar, as it dissolves faster in the egg whites.
  • Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
  • Cocoa powder – You can use either unsweetened natural or Dutch-processed cocoa powder. Not all cocoa powders made same. Read more details below.

What cocoa powder should you use for macarons?

Does type of cocoa powder matter in making chocolate macarons? Yes, no and maybe! 🙂

I’ve tested 6 different cocoa powders with the same recipe.

Cacao Barry Extra Brut cocoa powder

I loved how these macarons were dark and rich colored. They were slightly on the soft side, meaning the shells were a little fragile on the top.

But baking these macarons a little longer solved the problem. After filling and maturing, they were perfect!

Valrhona cocoa powder

Valrhona cocoa powder is pretty dark in color, which produced richer colored macarons with great chocolate flavor.

However, some of the macarons had slightly wavy tops (not completely wrinkly), and I suspect it’s due to higher fat amount of the cocoa powder.

Guittard Rich Dutched cocoa powder

These chocolate macs were also perfect: nice shells with crisp outer layer, full inside and great chocolate flavor.

They had slightly darker shade of brown than macarons made with Hershey’s natural cocoa powder.

Ghirardelli Natural and Dutched cocoa powders

I was quite surprised how similar the macarons with Ghirardelli natural and Dutched cocoa powders were.

Although cocoa powders have different shades, the macarons were practically the same color. But nonetheless, they were perfect macarons with nice smooth tops and full inside.

Hershey’s Natural cocoa powder

Macarons with Hershey’s natural cocoa powder came out perfect every time! Crisp outer skin, full meaty inside, smooth tops and chocolatey flavor!

The only downside is they are light brown colors, which is no big deal in my opinion. And if you want richer brown color, add a small amount of brown gel food coloring.

Cocoa powder conclusion

The high end cocoa powders tend to have higher percentage of fat which is not ideal for macarons.

The most commonly available Hershey’s Natural and Ghirardelli cocoa powders work perfectly for making macarons!

How to make chocolate macarons:

Now that we sorted everything with cocoa powders, let’s make these beautiful macarons.

1. Make meringue and sift dry ingredients

  • Make meringue: Combine egg whites, granulated sugar, salt and cream of tartar, if using, in a mixing bowl. Whisk the egg whites on a consistent medium speed until stiff peaks form. You want to see those nice sharp ribs and pointy ends when you lift the whisk. (On KitchenAid stand mixer, I beat the meringue on speed 4. This process may take up to 40 minutes. Don’t rush it.)
  • Sift dry ingredients: twice. Yes, two times. Not only are we combining the almond flour, powdered sugar and cocoa powder, we’re also aerating the dry ingredients to get that beautiful full interior.
Side by side images of stiff meringue and sifted dry ingredients.

2. Mix the macaron batter

  • Sift in almond flour mixture into the meringue. 
  • Fold the dry ingredients into the meringue with a large silicone spatula. Then fold the batter until lava-like consistency, which means the batter is thick, yet runny enough to slowly flow off the spatula.

WATCH MY REAL TIME MACARONAGE VIDEO

Side by side images of dry ingredients sifted into the meringue and being mixed.

To test the consistency of the batter: Scoop the batter with the spatula and drop it back into the bowl. Then tilt the bowl slightly and count to 10. If the edges of the ribbon are dissolved back into the batter in 10 seconds, the batter is ready!

Side by side images of macaron batter at a riboon test stage.

Chocolate Macaron Batter Consistency

I learned from Phay Shing that chocolate macaron batter tends to be thicker, thus it doesn’t melt back into the batter the same as plain macaron batter. Don’t over-mix!

3. Pipe and bake

  • Transfer the batter into a piping bag, fitted with a round tip (I use Wilton 2A tip). And pipe 1.5-inch rounds on two baking sheets, lined with teflon sheets or parchment paper.
  • Rest the macaron shells for 15 minutes.
  • Bake for 18-20 at 300°F oven. Cool macaron shells completely on the baking sheets and then carefully peel them off.
Side by side images of raw and baked chocolate macaron shells on a baking sheet.

NEED HELP? Check out visual Macaron Troubleshooting Guide for tips and tricks to fix or prevent common macaron issues!

Stacks of chocolate macaron shells.

4. Assemble the macarons

  • Remove the cooled macaron shells from the baking surface. If the shells are stuck to the baking surface, the shells are either underbaked, or you need to let them cool completely.
  • Then pair the shells by size and arrange them on a baking sheet, or wire rack, placing one shell bottom side up.
  • Pipe a dollop of filling on bottom shells and place the top shell over the filling and press lightly so the filling spreads till the edges.
  • Place the filled macarons in an airtight container and refrigerate for at least 8 hours or preferably for 24 hours. This process is called maturing, which allows the filling to soften and flavor the shells.
A chocolate macaron shell, bottom side up, with a dollop of chocolate filling.

Chocolate Macarons Filling Ideas:

Chocolate macarons are so versatile and pair perfectly with pretty much any kind of filling.

Here are my favorite ways to fill chocolate macs:

Three filled chocolate macarons stacked on top of each other surrounded by other chocolate macarons.
3.97 from 58 votes

Chocolate Macarons

Ultimate chocolate macarons recipe with deep dive information on what cocoa powder works the best, specific tips to consider for making chocolate macarons and more!
Total: 1 hour 20 minutes
Servings: 20 filled macarons

Ingredients

For macarons shells:

  • 100 g finely ground almond flour Note 1
  • 65 g powdered sugar Note 2
  • 10 g cocoa powder Note 3
  • 75 g egg whites at room temperature Note 4
  • 75 g fine granulated sugar Note 5
  • ¼ teaspoon cream of tartar Note 6
  • ¼ teaspoon coarse kosher salt

For filling of your choice:

Instructions 

To make chocolate macaron shells:

  • Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat. (TIP: For even air circulation, flip the baking sheets upside down.)
  • To prepare dry ingredients, sift together almond flour, powdered sugar and cocoa powder twice. Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.
  • To make meringue, in a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form. (I set it to speed 4 on my KitchenAid stand mixer. It takes 30-40 minutes to whip the meringue, but it's well worth it for nice and full shells.)
  • Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs. (See pictures above or watch this meringue video for more information.)
  • To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
  • To pipe macaron shells,transfer the batter into a pastry bag, fitted with a round tip. (I use this Wilton 2A tip.)
  • Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: Download my free macaron template. Simply pipe the batter to fill inner circle.)
  • Tap the baking sheets firmly on the counter (or slap the bottom of the baking sheet with one of your hands) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
  • Let the macarons rest on the counter for 15 minutes before baking.
  • To bake, bake the macarons for 18-20 minutes, one baking sheet at a time, on the middle rack. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move.(TIP: It’s always better to slightly over-bake macarons than under-bake them!)
  • Cool the macarons complete and then remove the shells from the baking surface. (TIP: Don't remove the shells while warm, you may risk breaking the shells, or the bottom might get stuck to the baking surface.)

To assemble macarons:

  • Pair the colled macaron shells by size and arrange them on a wire rack.  Line them up so that bottom shells are upside down.
  • Pipe a dollop of desired filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.
  • Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature, which allows the filling to soften and flavor the shells.
  • To serve, bring the macarons out about 30 minutes prior to serving.

Tips & Notes

New to macarons? Check out my basic macaron recipe for in-depth tutorial for each step/technique.
Note 1: It’s best to use super fine almond flour to ensure smooth tops. Weigh the ingredients before sifting.
Note 2: I don’t recommend making your own powdered sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
Note 3: I recommend Hershey’s natural cocoa powder. However, you may use any brand or type, even Dutched cocoa powder instead. In case your macarons come out wrinkly or your batter is too thick, I recommend removing 1-2 tablespoons of almond flour on your next try.
Note 4: I’ve had success with carton egg whites (Bob Evans brand, #notsponsored). You’ll need 1/3 cup of egg whites.
Note 5: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
Note 6: Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
Note 6: You can easily double this macaron recipe.
Got macaron trouble? Check out my visual troubleshooting guide and Macaron 101 post.

Nutrition

Servings: 1 plain shell
Calories: 29kcal
Carbohydrates: 4g
Protein: 1g
Fat: 1g
Sugar: 4g
Sodium: 18mg
Course: Dessert
Cuisine: French

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

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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293 Comments

  1. Hi! Your macarons look great!! I’ve tried making chocolate macarons batch after batch after batch but all come out hollow. I’ve tried fixing the meringue just until still peaks, and doing the proper macaronage til a ribbon consistency. Are there any tips you can give me? 🙂 I don’t want to give up just yet. 🙂

    1. Hi Jam! So glad your macarons are looking great! If you think your meringue is beaten just right, then try baking your macarons a bit longer. It’s also possible that under-baked macarons collapse when they’re out of the oven. Hope this helps. Keep me posted.

      1. My macarons do come off clean when I peel them from the baking sheet, but do look a little wet when I slice them in half. I’ll try this out and hope it works. Thanks so much!

  2. I finaaaaaaaally found a recipe that works extremely well for me! Thank you so much!

    All the recipes I’ve followed called for more powdered sugar over almond flour and my macarons from those recipes ended up with more spread out feet and they tend to be more hallow. It’s also super weird how everyone’s ovens operate differently because the macarons that I made with this recipe came out perfectly, but I ended up baking for 36-38 minutes at 280 degrees Fahrenheit and they weren’t overcooked at all! Though the shells were really delicate so some of the tops ended up cracking as I was trying to peel them off of my macaron silicon mat, but that just means I have to let them sit out for longer so the ‘skin’ is thicker.

    I get really nervous whenever I make macarons but I’m so glad I finally found a recipe and system that works perfectly for me.

    I will definitely be using this recipe again!

    1. Hi, Juliet! Yay, so glad you found the perfect recipe for you! You’re so right, every oven works differently, and I’m glad you found perfect temp and time to bake your macs. Thank you so much for your feedback.

  3. This recipe is terrible, we tried 4 times and every time it turned out super hard. We used exact per portions. Is this fake!? We looked at you pictures after mixing the dry and wet ingredients together it looked way different then ours. Take this off the internet!

    1. Hi Olivia and Brooklyn. I’m sorry to hear you had trouble with this recipe. But first, can we be cordial despite the frustration you’re having? I’m all about helping you to troubleshoot, but I don’t tolerate rudeness on my site. The recipe is not fake, and as you can see I’ve taken step by step photos along the way.
      To help you to figure out what may have gone wrong, I have a few questions. Have you made french macarons before? What kind of flour did you use? Did you weigh the ingredients on a scale, or did you measure by cup? The measurements have to be precise, and the batter usually gets runnier as you mix it. From the photo you’ve sent me, your macarons don’t look anything like french macarons. Although you say you followed the recipe, there must have been some mis-interpretation.

  4. Oh my gosh, these are awesome! I made the lemon macarons and those were very, very delicious, and also adorable, so I decided to make these. So, so good! I added some ganache and chocolate chips on top to add some decoration, and it was very cute. If you like chocolate, make these macarons! These are great, Shinee! Thanks so much! I will be making many more of your macaron recipes in the future!

  5. These look delicious and really pretty. This is going to be my first time making macaroons, I’m so excited. In the recipe you say to use natural unsweetened cocoa, could I use dutch processed cocoa instead of the natural cocoa? Thanks.

    1. Hi, Denise! So excited for your first macaron baking! Actually for this recipe you can use either one, Dutch processed cocoa powder is fine. You’ll get nice dark macarons, but the flavor may be slightly mellower. Good luck, and let me know how it goes.

  6. So sorry for another comment right after writing one, but can I ask you if you’ve ever used Bob’s Red Mill almond flour? I’ve been using it since day 1 and I’m not sure about it. When I rub the almond flour between my fingers, it feels sort of moist. Do you have any experience with it? Or if not, what should a suffiently dry almond flour feel like (I know that’s hard to describe? Do you think if I put it all in my food processor and dried it out in the oven a little I might get a fluffier interior? I worry there is too much moisture in my macaron shells and the steam hits the icing sugar (my other recipes call for almost twice icing sugar to almond flour) and makes a dense, crispy layer at the base of my macaron and leaves a hollow area above it. Any recommendations, suggestions or tips? Thank you so much and your macarons are a he best I’ve ever seen. Can’t wait to use your recipe!! 🙂

    1. No apologies needed. I love talking about macarons… Bring all the questions!! 🙂 I’ve used Bob’s Red Mill almond flour a lot in the beginning. And I had no issues. But because I was going through their little bags so quickly, I needed something that I could order online in bulk. 🙂 My latest one is this one, which I absolutely love! It’s so super fine and I LOVE it!
      Anyway, you brought up a great point here. I’ve never noticed that moist texture though. Could it be oily?
      As for hollow macarons, pay close attention to your meringue, making sure not to over-beat it. Hollow macarons are also caused by overbeaten meringue. We often focus on perfect macaronage, and overlook the meringue texture. Hope this helps. Let me know if you have any more questions.

      1. Thank you so much for your super quick replies!!! I really appreciate that as I am beyond ready to make fluffy macarons already!! Lol. 

        When I rub Bob’s Red Mill almond flour between my fingers, it doesn’t feel oily, it feels more moist, like humidity and it doesn’t feel floury, it feel quite grainy. It leaves no dusty, floury residue on my fingers, just a more coarse texture. Even my unopened bags fee like this. I think I am better off to change brands so thank you so much for your link. I’ll see if I can find it here in Canada or maybe just go ahead and order online. 
        I will keep you posted. I plan to make some this afternoon. I still only have Bob’s almond flour but I’m going to processnit dor a couple minutes and then spreadnit over a big baking sheet and put it in the oven on low heat for a bit. I am also pretty sure I have been overmixing the batter. I was mixing to ribbon stage, but to an actual ribbon stage. I think i need to stop just as it starts to nicely flow off and not running off my spatula like a perfect ribbon. My meringue looks very glossy and voluminous so I’m not sure I know where to stop there because I definitely don’t beat them to a dry stage. I whip the eggwhites until they just hold a peak but no more than that. I huess tonight we’ll see. I think your recipe is much better than the ones I’ve been using so I have a lot more confidence in my next batch for sure 🙂 Happy New Years!!!

      2. Sad to sad I have hollows again. The inside looks like ancolapsed massnof undercooked, sticky batter. I baked it for the time suggested but no-go. I think they deflate as soon as they get out of the oven. They look very opaque, full, puffy and well-risen in the oven, with beautiful feet, but when I take them out of the oven, I can see the shell losing it’s denseness and the top of the shell looks more translucent. What does this mean? Do I need to keep them in the oven longer to set? I have done that before, but I just end up with the same thing happening ultimately, just crispier. Ugh, I’m in a macaron funk. So disappointed. May need to take a break for a while 🙁

  7. Wow!! I just wanted to say that your macaron’s feet are the best I’ve ever seen with the French meringue technique. Most of us who try baking these little gems are so excited to see these huge, ruffled, blown-out feet because we see a lot of that in our reaearxh for the perfect macaron. But macaron feet should be no wider than the shell and should be mostly just air holes. This is definitely harder with French meringue than Italian meringue but you’ve nailed it. I’m tossing all my other recipes and only ising youe’s from now on. I also like that you use the “tant pour tant” ratio. A LOT of recipes have almost twice the icing sugar to almond flour and I find it’s way too sweet and I also partially blame this 2:1 ration of icning sugar to almond flour for my macaron centres collapsing into a hard, dense centre with a gap and then an eggshell delicate top to the shell. I am so excited to find your blog!! I really think I can fix my past problems now. Thank you so much!!! 

    1. Hi, Dani! So happy you’ve come across my recipe, and hope you give it a try. And I totally agree on bulging feet, not good! I get that when I use silicone mat, that’s why I only bake macarons on parchment paper. Yeah, I get a few comments that my macaron recipe calls for less sugar compared to others, but I have to say my macarons are plenty sweet! 😛 Let me know which one you’re going to try, I have a few variations here on the blog.

      1. Hi Shinee, I used your basic recipe and added some bright pink food colouring. I made a chocolate ganache with a tiny bit of Amarula liqueur in it. Really yummy. Unfortunately, my macarons came out hollow again. They were much more beautiful though. Gorgeous feet, lovely rise, just gorgeous, until I took rhem out of the oven and I could literally see the insides collapsing into a dense layer that looks like a wet blob of cotton candy (does that make sense?). So you think I may need to bake them longer? They came off the parchment paper, but they don’t stay fluffy or set for me. Would it be unwise to turn off the heat when they can come off the paper but continue to leave them in the oven with the door cracked? I do think I have gotten closer than ever before and I have to say, in the oven, they were the most perfect looking macarons. It’s something to do with removing from the heat. I’m stuck and though I mentioned elsewhere on your blog that I maybe need a break, no way, I don’t quit. I just need a litte help and I know I’m close. What do you think about them deflating only when they come out of the oven? Thank you so muh Shinee, you are sooo helpful!!!

        1. Hey, Dani. Oh, I’m sorry yours are still turning out hollow and collapsing. Do you have an oven thermometer? It sounds like you’re baking at a bit of high temperature and underbaking them. Oven temps could fluctuate up to 50°F up and down, which is quite a big deal. And even if you have a oven temp and it says 300°F (150°C), try baking your next batch at 285°F (140C) for at least 18 minutes. Most of the time I bake mine for 18 minutes at 300°F (150°C)

      2. Thanks so much for your reply!! You are so quick back with a response…it’s really reassuring to those of us with a bit if a struggle here and there 🙂
        Yes, I think you’re right on the money with the probability of underbaking. I have checked my oven with a thermometer before and it did say (I actually used two different ones at the same time) that my oven set at 300°F was actually heating at that temperature, but still, I do believe they are underdone, but just slighty. I have tried to keep a batch made with a recipe before I found your’s in the oven longer but it was the same, fallen insides but really crispy instead. But like I said, that was a recipe I used hefore I found your’s. i have to say, even though the colouring I used looked hideous in the mixing bowl, they were the most beautiful macarons I have ever made. I mean, these babies looked like patisserie macarons inbthe oven. Gorgeous feet, not blown-out, not too high, a beautiful rise, perfect shine. I should have taken a picture to somehow share with you but I’d probably be too embarrassed by the inside of my oven I’d likely not post!! Lol. It was only afyer taking them out did they deflate so I believe you are exactly right. Not baked long enough to set and prevent the collapse of underbaked insides. I think next time I will initially bake at 300°F for rhe first 4 or 5 minutes to ensure a good rise and good feet and then reduce the temp down to your suggested 285°F for 20-21 minutes. This last batch I baked for only 16 minutes because they seemed so perfect and I didn’t want to burn so I probably shot myself in the foot and ended up ruining them (well, not really, I still went ahead and filled them with the Amarula ganache, left them in the fridge for about 18 hours, sit out for an hour and they were amazing, best flavour mac shells yet!!)
        Do you think my new baking plan is Ok or should I just stick it out at 300°F for longer? Also, I double panned my macarons, could this be causing a need for a longer bake time just due to that?
        I’m so sorry to be such a pain, but you are SO helpful!! And your recipe is THE best, bar-none. 
        Thank you so much,
        Dani

        PS, read a food bit (still have a bit more to read this evening) about your pregnancy and your little Grant and you are such a sweet family. It’s comforting to read about women who suddenly think about an epidural and honestly discuss the pain and the challenges of birth. Here are way too many superhero stories out there about births that seem no more uncomfortable than a bit of constipation and it’s tiring and I think for the most part, untrue. Thank you for telling it like it is and letting other moms know who also wondered “where is that darn epidural??!!??!!” that we are all just human and we do our best. Also, Grant is beautiful and I love the story about choosing a name with the help of some rice!! I love tradition too!! 🙂

        1. Dani, yes, I think preheating the oven to 300°F and then reducing to 285°F is a great idea. If your macarons start browning on top, you could place an empty rack on top shelf in the oven and slide an empty baking sheet so it shields the macarons from overheating from the top. Did you double pan regular thin cookie sheets? I usually use this heavy duty, thick aluminum baking sheet, and I don’t need to double it.
          P.S. Thank you so much for your kind words about my little munchkin. And labor pains were no joke! 🙂

        2. Hi Shinee!! Starting another batch right now and will use the new baking temp and times. I bought a beautiful insulated cookie sheet. It is fairly thick so I hope rhat helps too. I will definitely watch for browning on the top and have another pan at the ready. Thank you so much!!!

  8. Hi Shinee, 
    I made the chocolate sea salt macaroons today. Unfortunately the first batch didn’t turn out well, although they tasted nice. They looked similar to the ones on your you tube video. I tried making the basic French macaron recipe of yours and adding 10 g of cocoa to it, as well as vanilla extract as was suggested by one of your readers. This turned out better. Just wondering if 130 g of icing sugar is too much. The basic French macaron recipe called for 100g of icing sugar. Maybe the addition of an extra 30 g of icing sugar and the 10g of cocoa was too much dry ingredient ??? . Thank you very much for your easy to follow instructions, loving experimenting with macarons. Cheers????????????

    1. Hey, Nichola, thanks for your feedback! So helpful, as I love experimenting too! Though powdered sugar is a bit higher in this recipe, the granulated sugar amount for the meringue is decreased. I’ll have to play with this chocolate version a bit more so it’s somewhat fool-proof.

  9. I made these today and the shells turned out super hard. I don’t know what I did wrong. I followed the recipe completely and only baked them about 20 minutes. I have made your pistachio macaron in the past and they turned out amazing. I don’t know what went wrong with this one.

     Ps I weighed the egg whites so I had exactly 70g. 

    1. Hi, Gillian. My first guess is that they maybe over-baked. I’d suggest baking them a little less time, like start checking at after 15 minutes.