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Chocolat Macaron recipe

  • Author: Fadela
  • Total Time: 35 minutes
  • Yield: 20 macarons


Recipe for Italian meringue chocolate macarons with whipped milk chocolate ganache filling (for 20 macarons - 40 shells)


Chocolate macarons

  • 100 g (1 cup) Almond meal - or almond flour
  • 100 g (3/4 cup) Powdered sugar
  • 15 g ( 1/4 cup) cocoa powder - unsweetened
  • 1 large egg white - about 38 g
  • 100 g (1/2 cup) Sugar - granulated
  • 25 ml (1 1/2 tbsp) Water
  • 1 large egg white - about 38 g

Milk chocolate ganache

  • 180 g (6 oz) Milk chocolate
  • 140 ml (2/3 cup) Heavy cream - full-fat


Italian meringue chocolate macarons

  1. Preheat your oven to 320°F / 160°C (fan heat).
  2. Blend the almond meal, powdered sugar and unsweetened cocoa powder for a few moments.
  3. Sift the dry ingredients in a large bowl and add one large egg white (38 g) and mix with a spatula to obtain a homogeneous and sticky paste.
  4. In a saucepan over medium heat, place the water and the powdered sugar and bring to a boil.
  5. Check the temperature with a candy thermometer, which should reach the first temperature of 237°F / 114°C.
  6. Meanwhile, place the other large egg withe (38 g) in the bowl of your stand mixer with the whisk attachment and as soon as your syrup reaches 237°F / 114°C, start whisking at high speed. (the egg whites should be frothy before adding the cooked sugar).
  7. As soon as the thermometer reads 244°F / 118°C, remove the pan containing the cooked sugar from the heat, reduce the speed of the stand mixer and pour the sugar into the beaten egg white then resume at maximum speed.
  8. Continue to run the stand mixer at high speed, the meringue should cool completely and become shiny (you can control the temperature by touching the bottom of the bowl or by touching the meringue directly with your fingertip).
  9. Then, pour 1/3 of the cooled meringue into the container containing the dry ingredients and mix quickly to loosen the batter.
  10. Then pour in the remaining 2/3 of the meringue and mix this time gently with a soft spatula, making a circular movement from the outside to the inside to incorporate the Italian meringue. (your batter must be smooth and form a ribbon when you lift the spatula).
  11. Then fill a pastry bag with a round nozzle 4 inch / 10 cm in diameter.
  12. And pocket your macarons on a baking sheet covered with a parchment paper or a macaron baking mat using the attached macarons template to download.
  13. Hold your baking tray with one hand and tap the bottom with the other hand to remove bubbles from the areas.
  14. Immediately place in the preheated oven for approx. 13-15 minutes.
  15. When your macarons are cooked, take them out and let them cool before peeling them off.

Whipped milk chocolate ganache

  1. Place the milk chocolate pieces in a medium bowl.
  2. Bring the heavy cream in a saucepan to a boil over medium heat.
  3. Pour the hot cream over the chocolate in two parts and stir after each addition.
  4. Cover the chocolate ganache with plastic wrap and leave the ganache to cool completely in the fridge (overnight).

Macaron assembly

  1. Beat the milk chocolate ganache with an electric mixer for about 2 minutes until you get a smooth ganache that has doubled in volume.
  2. Then fill a pastry bag with milk chocolate ganache.
  3. And fill the inside of the macaron shells and place a second shell of the same diameter on top, pressing lightly to spread the chocolate ganache evenly.
  4. Place your macarons in the fridge for about twenty minutes before serving them.


Conservation: about 1 week in the refrigerator in a conservation box and up to 3 months in the freezer.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: cake, Dessert
  • Cuisine: french, Italienne


  • Calories: 102
  • Sugar: 11
  • Sodium: 15
  • Fat: 5
  • Saturated Fat: 2
  • Carbohydrates: 13
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 11

Keywords: chocolate macarons, italian macarons,