Chocolate macarons with crisp cocoa shells and a creamy chocolate ganache filling for a rich, elegant macaron recipe with smooth shells and a soft chewy center.
This chocolate macaron recipe is made with cocoa macaron shells and a smooth chocolate ganache filling for a classic chocolate dessert with deep flavor and delicate texture.
As a French baker, I use my Italian macaron method to make chocolate macarons with smooth tops, neat feet, and a filling that stays creamy and easy to pipe.
Why you'll love this recipe
- Rich chocolate flavor with cocoa shells and creamy ganache
- Smooth shells with neat feet and a soft center
- Perfect for gifting holidays, parties, and elegant desserts
Ingredients you need
- Egg whites: room temperature for a stable Italian meringue
- Sugar: granulated sugar for the syrup
- Water: to cook the sugar syrup
- Almond flour: finely ground and blanched for smooth shells
- Cocoa powder: unsweetened for the chocolate shells
- Powdered sugar: finely sifted for a smooth batter
- Chocolate: milk or dark chocolate for the ganache filling
- Heavy cream: full-fat for a smooth chocolate ganache
Tips for perfect chocolate macarons
- Use fine almond flour: helps create smooth macaron shells
- Cook syrup correctly: the right temperature gives a stable meringue
- Do not overmix: stop when the batter flows like a ribbon
- Tap the trays: removes air bubbles and helps prevent cracks
- Let shells cool fully: they release more easily and stay intact
How to Make Chocolate Macarons
This recipe uses my Italian macaron method that I rely on for smooth shells, stable structure, and consistent results
Mix almond flour, powdered sugar, and cocoa powder, then sift until fine
Add half of the egg whites to the dry mixture and mix into a thick almond paste
Heat sugar and water, whip the remaining egg whites until foamy, then pour in the hot syrup and beat until stiff, glossy Italian meringue forms
Add a small amount of meringue to the almond paste to loosen it, then fold in the rest until the batter flows like a ribbon
Transfer to a piping bag and pipe small rounds onto a lined baking sheet
Download the template here: macarons template
Bake at 320°F / 160°C for 12–15 minutes, then cool completely
This recipe uses my chocolate ganache that I make for macarons, smooth, creamy, and easy to pipe
Heat cream and pour over chopped chocolate, mix until smooth, then chill and whip until creamy
Pipe ganache onto the shells, sandwich them together, then chill before serving
Storage
Store chocolate macarons in an airtight container in the fridge for 3–5 days
Recipe variations
- Dark chocolate macarons deeper cocoa flavor with dark chocolate ganache
- Milk chocolate macarons softer and sweeter chocolate filling
- Chocolate raspberry macarons add a raspberry center for a fruity contrast
- Chocolate hazelnut macarons add a Nutella or hazelnut ganache center
- Chocolate coffee macarons add espresso to the ganache for a mocha flavor
For a lighter option, try my vanilla macarons with white chocolate ganache or try these Nutella macarons.
Recipe Questions
Can I make chocolate macarons ahead of time?
Yes, they taste better after 24 hours in the fridge
Why are my macarons cracked?
Usually from air bubbles, overmixing, or oven too hot
Do I need to rest the shells?
With the Italian method, resting is shorter but still recommended
Why is my ganache too soft?
It needs more chilling time or more chocolate
Can I freeze chocolate macarons?
Yes, up to 1 month in an airtight container
More Macarons Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Chocolat Macaron
- Total Time: 35 minutes
- Yield: 20 macarons
Description
Chocolate macarons with smooth whipped semi-sweet chocolate ganache, crisp shells and a soft, rich chocolate center.
Ingredients
Chocolate macarons shells
- 100 g Almond flour: finely ground, blanched almonds
- 100 g Powdered sugar: sifted for a smooth texture
- 15 g Cocoa powder: unsweetened, high quality
- 38 g Egg whites: room temperature (first portion)
- 100 g Granulated sugar
- 25 ml Water
- 38 g Egg whites: room temperature (second portion)
Chocolate ganache filling
- 180 g Semi-sweet chocolate: finely chopped (50–60% cocoa)
- 160 ml Heavy cream: full-fat
Instructions
Macaron shells
- Mix almond flour, powdered sugar, and cocoa powder, then sift. Add the first egg whites and mix until you get a thick, smooth paste.
- Heat sugar and water to 118°C / 244°F. When it reaches 114°C, start whipping the second egg whites until foamy. Slowly pour the hot syrup over the egg whites while mixing, then whip on high until glossy, stiff peaks form and the bowl is no longer warm.
- Add one third of the meringue to the almond paste and mix to loosen the batter. Fold in the remaining meringue gently with a spatula until smooth and flowing like a ribbon.
- Transfer to a piping bag with a round tip and pipe small rounds onto a lined baking sheet. Tap the tray to release air bubbles.
- Bake at 160°C / 320°F for 13 to 15 minutes. Let cool completely before removing.
Chocolate ganache
- Heat the cream until just simmering, then pour over chopped chocolate in two additions. Mix until smooth. Cover and chill for several hours until firm.
- Whip the chilled ganache for 1 to 2 minutes until light and pipeable.
Assembly
- Pipe ganache onto one shell, top with another shell, and press gently. Chill before serving.
Notes
Storage: Store filled macarons in the fridge up to 3 days in an airtight container.
Tips:
- Use a thermometer for precise syrup temperature
- Stop mixing when batter flows slowly like a ribbon
- Bake one tray at a time
- Let macarons rest in the fridge for best texture
- Use good quality chocolate
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: cake, Dessert
- Method: Baking
- Cuisine: french, Italienne
Nutrition
- Calories: 102
- Sugar: 11
- Sodium: 15
- Fat: 5
- Saturated Fat: 2
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
- Cholesterol: 11
BoopCook
they're gorgeous! ;D
Jeux-2-cuisine.com
Your macarons look really delicious... You really have a talent for baking!
Miss Belgique
Your photos really make you want to make your own macarons ^^
architecte tunisie
Thank you for the recipe, I'm going to make it.
Souade
Good evening!
I made this recipe My macarons cracked unlike the 1st I made without the
Cacao
Do you think it comes from cocoa?
Fadela
Hello Souade, no I don't think so, there could be any number of reasons why your macarons cracked. It also happens very often that the first batch is perfect and the next a disaster. I've tested these quantities 2 times and I've never had any particular problems with this recipe.
Kylie
Hi there, how much water goes in the saucepan with the sugar please?
Fadela
Hi Kylie, sorry I updated recently and forgot the water in the ingredient list, it's fixed, you need 25 ml of water or about 1 1/2 tablespoons