Description
Delightfully rich and delicate, these Double-Chocolate French Macarons feature silky, crisp chocolate shells made with almond flour and cocoa powder, filled with a luscious whipped bittersweet ganache. Perfect for special occasions or an elegant treat, this recipe guides you through making flawless macarons with a smooth, shiny surface and the signature chewy texture beneath. Variations include vanilla, fruity, and spiced versions, making it a versatile dessert to impress guests or enjoy as a luxurious homemade indulgence.
Ingredients
Scale
Chocolate Macaron Shells
- 1 1/2 cup (150g) finely ground almond flour
- 1 3/4 cup (198g) powdered sugar
- 1/4 cup (21g) cocoa powder (preferably dark or black cocoa powder)
- 1/2 teaspoon (2g) fine sea salt
- 4 large (140g) egg whites
- 1/2 cup (99g) granulated sugar
- 1/2 teaspoon (2g) vanilla extract
Whipped Ganache Filling
- 1 1/3 cup (8 oz / 226g) finely chopped bittersweet chocolate
- 2/3 cup (157g) heavy cream
Instructions
- Prepare Baking Sheets: Line two flat baking sheets with parchment paper and use a 1 ½-inch round cookie cutter to trace circles spaced about ¾-inch apart, staggering rows to fit about 24 per sheet. Turn parchment over to avoid ink contact and fit a pastry bag with a large round tip.
- Sift Dry Ingredients: Sift almond flour, powdered sugar, cocoa powder, and salt together into a medium bowl, repeating 1-2 times to aerate and eliminate clumps. Discard any stubborn lumps.
- Whip Egg Whites: Using a stand mixer with whisk attachment, whip egg whites on medium until foamy (30-45 seconds). Gradually add granulated sugar while increasing speed to high and whip until stiff peaks form (5-7 minutes). Mix in vanilla extract.
- Toss Half Dry Ingredients: Remove meringue and fold in about half the sifted dry ingredients vigorously to temper and start deflating the batter gently.
- Fold Remaining Dry Ingredients: Fold in the remaining dry mixture gently with a silicone spatula in a circular motion to achieve a lava-like batter that flows slowly and loses defined peaks but holds shape.
- Pipe Macarons: Transfer batter to the prepared piping bag roughly halfway full. Pipe rounds onto baking sheets using the guides. Hold bag parallel to sheet and pipe smoothly, stopping at the edge of each guide. Refill as needed.
- Remove Air Bubbles: Tap sheets on the counter gently to level macarons and pop any visible surface bubbles with a needle or skewer.
- Rest Macarons: Let shells rest at room temperature until a skin forms, about 30 minutes to 1 hour; time varies with humidity. Start preheating oven to 300°F placing rack in center.
- Bake: Bake macarons singly or in batches for 18-20 minutes until risen, feet formed, shells dry, shiny, and set. Cool completely on sheets before transferring to containers. Shells can be frozen for up to 3 months.
- Make Ganache: Place chopped bittersweet chocolate in a heatproof bowl. Heat cream to a simmer and pour over chocolate. Let stand 15 seconds, then stir until smooth and shiny. Cool for 30 minutes to 1 hour until firm but scoopable.
- Whip Ganache: Whip cooled ganache with a stand or hand mixer until it lightens in color and texture, 2-4 minutes. Transfer to a piping bag fitted with medium round or star tip.
- Assemble Macarons: Peel cooled shells from parchment and pair by size. Pipe ganache on the flat side of one shell, then sandwich with the matching shell, pressing gently.
- Chill: For best texture, refrigerate assembled macarons overnight in an airtight container to soften and meld flavors. Alternatively, freeze for up to 3 months and thaw overnight in fridge before serving.
- Variations: For Vanilla Macarons, omit cocoa powder and increase powdered sugar to 2 cups (226g). Add gel food coloring to meringue for colors. Fill with various fillings. For Fruity Macarons, add color to vanilla batter, prepare jam preserve core mixed with Italian Buttercream. For Spiced Macarons, add 2 tsp ground spices like cinnamon or cardamom to dry ingredients before sifting.
Notes
- Use finely ground almond flour and sift multiple times for smooth shells.
- Ensure egg whites are at room temperature for better meringue.
- Resting macarons to form a skin prevents cracking during baking.
- Tap baking sheets to remove air bubbles for even texture and smooth tops.
- Baking macarons one tray at a time helps maintain consistent oven temperature.
- Macaron shells freeze well, store layered with parchment paper to prevent sticking.
- Refrigerating assembled macarons overnight improves texture by softening the shells.
- Use dark or black cocoa powder for intense chocolate flavor in shells.
- Variations allow customization with colors, flavors, and fillings.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 110
- Sugar: 12g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
