Fool Proof Chocolate Macarons


Fool Proof Chocolate Macarons Turquoise Feather Pearl Headband

Fool Proof Chocolate Macarons Turquoise Feather Headband

Fool Proof Chocolate Macarons

Fool Proof Chocolate Macarons Tiffany Blue Mint Hunter Boots

Fool Proof Chocolate Macarons…It’s chocolate macaron time: spring is in the air, the snow is melting, Easter is around the corner.  There’s nothing more perfect for spring than a delicate and delicious macaron cookie, and these chocolate ones are amazingly rich and decadent.

I figured that making a chocolate macaron was as simple as adding cocoa to my tried and true macaron recipe and proceeding as usual.  NOT AT ALL!  I was sorely mistaken!  It took me four tries to get these perfect, I felt like a (mad) scientist tweaking an experiment one variable at a time.

On the first try I added 2 tbsp cocoa and baked at 350 F for 11 minutes.  No good.  They spread really wide, which meant the temperature was too hot.

On the second try I added 2 tbsp cocoa and baked at 325 F for 11 minutes.  Still too hot, they spread and they were hollow on the inside and crunchy.  Plus, they weren’t flat circles on top, you could see where I had piped them onto the cookie sheet so that meant I hadn’t done enough folding with the egg whites.

On the third try I added 2 tbsp cocoa and baked at 315 F for 11 minutes.  They still spread yet they were gooey on the inside which meant they were undercooked.  So that told me that it wasn’t the temperature making my cookies spread at all, it must be the cocoa!  They were still not flat on top so I needed even more folding.

On the fourth and final victorious try, I added just 1 tbsp cocoa and baked at 320 F for 14 minutes.  I doubled the typical folds for a total of 74.  They were PERFECT!  Gorgeous flat tops, lovely feet that hadn’t spread, wonderfully cooked inside without being hollow, gooey or crunchy.  Success!

The nice thing about macarons is that so long as they aren’t burned they will still taste delicious regardless of how they look, especially when filled with chocolate ganache.  My husband’s work crew got a nice bag filled with delicious, though imperfect, chocolate macarons.  Now for the recipe, which is just a modification of my classic Easy French Macarons Recipe:




Chocolate Macarons

71 grams almond flour

117 grams confectioners sugar

1 tbsp unsweetened cocoa powder

2 large room temperature egg whites

53 grams granulated sugar


Ganache Filling:

0.25 cup whipping cream

75 grams semi-sweet chocolate chips


One: preheat the oven to 320 degrees with the rack in the lower third. Measure your ingredients using a digital kitchen scale. If you don’t have a scale, stop what you’re doing and go get one! They are like $10 at Walmart and are a kitchen staple! The eggs have to be from a chicken in a shell, no egg substitutes or liquid egg whites.

Two: shake the almond flour, confectioners sugar and cocoa in a Magic Bullet for about 1 minute to remove any clumps. Pass this through a fine-mesh sieve. Repeat until your clumps are gone. If you don’t have a Magic Bullet you can use a food processor, but I find shaking the Magic Bullet is the most effective. And if you don’t have either, pass it through the fine-mesh sieve at least three times.  Don’t skip this step, even if you are using store bought almond flour or you will have ugly lumpy cookies.

Three: whisk the egg whites and granulated sugar by hand just to combine using your whip attachment in the mixer bowl. Then pull out your timer because this part gets precise! Whip using a KitchenAid stand mixer for exactly 2 minutes on level 4, then exactly 2 minutes on level 6, then exactly 2 minutes on level 8.  If you don’t have a KitchenAid stand mixer you could use a hand mixer but just be prepared for 6 minutes of nonstop mixing!

Four: add the sifted dry ingredients all at once and roll up your sleeves for some heavy labour! You may want to just watch the video on Martha’s site, but here’s the explanation for how you fold the dry ingredients into the wet. Imagine your bowl is a clock. Start your spatula at 12:00, then go all the way around the edge clockwise back to 12:00, then cut straight down the middle to 6:00.  It’s all in the wrist and elbow. That counts as one revolution.  Rotate your bowl and do it a total of 74 times. Seriously, 74 exactly!

Five: line two baking sheets with a Silat or parchment paper and put your batter into a piping bag with a 3/8″ round tip. You may want to do a YouTube search for how to pipe a macaron and practice different styles because everyone seems to do it differently. I do it by making a spiral, going around once on the outside of the circle, then moving in and up going around once in the middle of the circle, then going right to the centre and going around a tiny bit then pulling away to the side. So, three rotations to make a 3/4″ circle that will have a tiny little fallen Hershey’s Kiss peak on the top.

Six: lift the cookie sheet up a few inches off the counter and let it fall, releasing any air bubbles in the cookies. Do that three times. Now leave it for half an hour. No less! The Hershey’s Kiss peak will spread out, they will look dull, and the surface of the cookie will have a “skin” (those are tips I picked up from Anna Olson). If you don’t let them sit for half an hour they will crack when you make them and your batch will be ruined.

Seven: bake one sheet at a time until risen and set, rotating half way through. You don’t want them to brown on the bottom so don’t overcook, and if you start smelling toasted almonds than they are already starting to burn on the bottom.  In my oven it took 14 minutes total, 7 minutes on each side.  When I make more than one batch I find that my oven gets hotter with time so the first batch will take a few minutes longer than subsequent batches.  Do not use a convection oven because it cooks the outside too quickly while the insides are still gooey.

Eight: cool completely. I always need the pan to make more, so after waiting a minute I carefully slide the Silpat onto the counter and let the cookies cool there.

Nine: make the chocolate ganache (and get ready to lick the spoon!).  Put the chocolate chips into a bowl.  Heat the whipping cream in a pot until it is just boiling, then pour it over the chocolate chips and let it stand for 1 minute.  Stir until the chocolate is completely melted.  If you’re not in a rush you can leave this on the counter to harden a little, but I wanted to get my cookies done sooner than later so I put it into the fridge to firm up—but not too much or you won’t be able to pipe it onto the cookies.  About 1 hour works, it should be holding together but not solid.  You’ll want to give it a quick stir or whip before putting it into the piping bag.

Ten: Pipe the ganache into the centre of the cookie–enough that it will be visible right at the edge but not so much that it spills over.  I found that making little tiny circles with the cookies as I sandwiched them together in the ganache helped to get the ganache to spread evenly to the edges.

How many you end up with will depend on how big you make your cookies, but I always get somewhere between 20-30 complete macarons.

Fool Proof Chocolate Macarons Recipe

Here are links to the other varieties of macarons I’ve tried, please let me know in the comments which is your favourite!

Easy French Macarons (It’s Not an Oxymoron)

Pumpkin Spice Macarons

Heart Shaped Macarons with Chocolate Berry Filling

White Macaron with Sweet Cream Filling


Camera: Olympus O-MD E-M10 Mark II with 14-42mm IIR lens

Tiffany Blue/Mint Hunter Boots: no longer available but there are a few on eBay

32 thoughts on “Fool Proof Chocolate Macarons

  1. AWESOME! I recommend your base macaron recipe to EVERYONE. And I was thinking about trying chocolate and comparing chocolate recipes to your base and thought I wonder if she has done this. And you had! Thanks for going to all that hard work to make it possible for us!

    Liked by 1 person

    1. Oh Annika, I love this!!!! You are so very welcome! My sister just sent me a picture of a bakery full of macarons being sold for $3.90…each…perhaps I need to go into a home business over here! What flavour would you like to see next? It’s fall now but I’ve already done a pumpkin spice macaron post…


    1. Norha, that one I truly do not know, I just use real eggs and it’s always been good! (I hope you’re not going to be using egg white substitute or that stuff from the cartons, because it doesn’t work, you gotta use real eggs!)


  2. I tried these out, they taste really good and i appreciate the super detailed guide, but mine came out hollow and the 14 minutes weren’t enough I’m sure it was something i missed along the way and i’ll definetely try again to perfect them!

    Liked by 1 person

    1. Oh no, Anna! Let’s figure this out! Do you happen to have a convection oven? I find that really ruins macarons, the outside gets cooked way too fast and the inside is raw. I would blame your oven before blaming your folding, so it might be a matter of needing higher temp for less time or maybe lower temp for more time!


  3. It unfortunately did NOT work for me at all. It was super funny, it went all over the pan when I tried to pipe it. They did not grow feet, and it was a mess. I followed all the steps correctly , but it didn’t work. I have been doing macaroons for years.

    Liked by 1 person

    1. Oh no, Keri, that’s terrible! What a waste of your time and effort and ingredients! I wonder what happened!! It sounds like it was doomed from before they were even piped, runny and messy is not what you want. If I had to guess I would think that maybe they were mixed too much…which I know is weird because I had to mix mine extra because of the chocolate…so maybe you and I had different chocolate?! There’s a test (as a macaron baker you probably already know it), but you know you’re done with the stirring when you can draw an 8 in the bowl with the dough and it stays for a few seconds before melting back into the batter. If it’s too mixed there’s no figure 8, it instantly remixes. It’s a good test to know that the batter should pipe into circles, which didn’t happen for you, so that’s my theory!! If you are willing to try this again, please let me know if stirring less (possible way less!) solves the problem.


  4. Have you ever had your chocolate macarons wrinkle on the top? Researching different macarons recipes for chocolate cookies because mine are otherwise perfect except after I pull them out of the oven they wrinkle on the top. ONLY when I do chocolate. Never had any other batch do this but chocolate everytime.


  5. Have you ever had your chocolate macarons wrinkle on the top? Researching different macarons recipes for chocolate cookies because mine are otherwise perfect except after I pull them out of the oven they wrinkle on the top. ONLY when I do chocolate. Never had any other batch do this but chocolate everytime.

    Liked by 1 person

    1. Hi Amy! No, I haven’t had cracked chocolate tops. Hmmm. Have you tried my recipe yet and had this happen or are you still in the research phase? The only time I’ve ever had a cracked top (not chocolate though) was when I didn’t let them sit for at least half an hour before baking so that they form that “skin” on top. Maybe you need to let your chocolate guys sit extra long?


  6. Thank you for a fantastic recipe! I made over 300 of these for my son’s wedding. By the way they freeze BEAUTIFULLY (prior to filling) then completely forgot to take them with me… There was plenty of other food so I wasn’t too disappointed and I’ve been able to pull them out as needed, make a quick ganache and serve them.
    By the way instead of using liquid colouring and flavour, I used the gels so it didn’t add any more liquid and worked brilliantly. They’re a little more pricey – from memory?? but you use such a small amount that it’s totally worth it.
    Also to keep them the same size, I printed some circles (about 1inch) and put that sheet of paper underneath my silicone mat to use as a template – then removed the sheet prior to cooking. It ensured I had the perfect even size macarons.
    Brilliant recipe. Thank you again.

    Liked by 1 person

    1. Oh my goodness, Catherine, this is ABSOLUTELY AMAZING!!! Thank you for all your wonderful tips, I will definitely be incorporating them! You made 300 and then forgot them?! That is tragic. Too much mother-of-the-groom stress, I hope you had a laugh about it (after!) and at least you had a lot of perfect delicious cookies in your freezer waiting for you! I may have to do that, myself…maybe not 300 though haha. What did you put them in to freeze?


  7. So I tried macarons about two years ago with my daughter (who was 5 at the time) and our macarons ended up hollow! I wanted to tackle them before this Valentine’s Day and came across this blog. Let me tell you, I used the kitchen scale this time (got it for Christmas) and used the French macaron recipe but turned them into key lime macarons and they turned out PERFECT!!!! I will say that I had to leave them on the pan once they were cooked, once cooled down I removed them with no breakage!! Thank you!!!

    Liked by 1 person

    1. Ashleigh Adamson, this is AMAZING!! First of all, good for you for trying again with the scale, it makes such a difference, eh? Second of all, key lime?!?! KEY LIME!!! Key lime is literally my favourite, it’s my birthday “cake” every year! I may just have to try this myself! Do you have an IG or other account to share your recipe? Tag me and I’ll try it!


    1. Hi JaNan, actually, no I can’t. The measurements are very precise, it’s part of the technical nature of making macarons. You need to have a kitchen scale for these babies to turn out. But I promise it’s worth it, and they aren’t expensive!


    1. Oh, Clarinda, hmmm. Perhaps your cookies were just a little bit bigger than mine? I usually get between 20-30 depending on how small I make them. 16 is pretty close to my lower limit. And also really scrape every last bit of batter into your piping bag, and squeeze out every last drop! Hope those 16 cookies tasted amazing though!!


  8. I’ve tried making macarons 3 times now (never successful) and then I came across this recipe. I couldn’t believe how well they came out! Thank you soo much! I love how precise everything was, from direction to weighing out the ingredients.
    Will definitely keep this recipe and remake them again soon!

    I wanted to know how I can make a different flavor? Do I substitute the 1 tbsp of cocoa powder with something else? Can I use extracts? How much more dry ingredients will I need to weight out?


    Liked by 1 person

    1. Oh Nhlopez, I’m so glad you like the recipe, and now you have a go to for macarons!! This was actually a variation of the regular, “plain” macaron, I experimented from that recipe to figure out this chocolate version. If you follow the link up above or just search on the blog for my Easy French Macaron recipe you’ll get the basic (also fool proof!) version. It’s quite different in terms of stirring when you don’t have the chocolate cocoa powder! For different flavours, I would use that basic recipe and experiment with different extracts. All the info on the precise weight of ingredients and everything else is there, you’ll love it!


  9. Okay, I’ve read this recipe 4 times all the way through and I’m on season 3 of The Great British Baking Show. I think that qualifies me as being ready to attempt my first batch of macaroons? Wish me luck! I’ll be sure to pop on here after my first attempt with the results. LOL.

    Liked by 1 person

      1. I’m really proud of the results of my first try! I did have some sticky bottoms and the tops separated from the feet a bit (I believe if my research is correct that means it was hollow). They were still delicious but I’m excited to put my troubleshooting research to work and try again soon! I also learned how to properly spell macaron since my last comment. 🤣

        Liked by 1 person

  10. I’ve only made macaroons once before, but it was with my sister-in-law. I used this recipe for my first attempt alone, and I just want to say a big thank you for the details, measurements, everything! Mine turned out perfectly and so yummy! I really appreciated the timed whipping of the egg whites. Usually recipes say “whip until stuff peaks”, and I just never know when I’m done whipping! So that was my favorite part of the recipe. I will be using this recipe every time I want macaroons!

    Liked by 1 person

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