This week we’re making dark chocolate macarons! Chocolate macarons are my favorite, and these are totally taken to the next level by using dark cocoa powder to make the shells and 63% dark chocolate in the filling.
The recipe is based on my classic macaron recipe, but some of the almond meal is swapped out for dark cocoa powder to make dark chocolate macaron shells.
![image of a stack of dark chocolate french macarons on a plate](https://chelsweets.com/wp-content/uploads/2022/10/recipe-card-dark-chocolate-macaronsv2-768x1024.jpg)
Making These Dark Chocolate Macarons with the French Method
Macarons can be made using different methods. French macarons are considered easier to make while the Italian and Swiss methods use a few more steps but are thought of as more structurally sound.
French macarons also require less equipment. While I love Italian macarons, I wanted to keep things simple and stick with the French method for this recipe.
Equipment You’ll Need to Make These Macarons
I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.
These are the tools I like to use when I make these French dark chocolate macarons:
- Kitchen scale
- Stand Mixer or Electric Mixer
- Large piping bag
- Round piping tip
- Large, flat baking sheets
- Silpat Mats (or parchment paper)
How to Make Dark Chocolate Macarons – Step by Step Process
While the recipe below is quite detailed, I find visual cues to be super helpful!
Below are some photos and a video tutorial of the process to help guide you through this recipe.
Step #1: Make the Dark Chocolate Ganache
The dark chocolate ganache filling needs a couple hours to set, so I recommend making it first! It can also be made up to a week in advance.
Place the dark chocolate and butter in a medium-sized bowl and set aside. I like to use 70% dark chocolate, but if you find some that’s a few percentages higher or lower, they should work great too.
Pour the heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble. This usually takes me about 45 seconds.
Pour the heavy cream over the dark chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.
Press a piece of plastic wrap flush against the ganache and set aside to let the ganache come to room temperature.
Once it comes to room temperature it should have a nice consistency like in the photo below.
![](https://chelsweets.com/wp-content/uploads/2022/10/dark-chocolate-macaron-fillingv2-768x1024.jpg)
Step #2: Prep the Ingredients and Equipment
After weighing the ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice.
This removes any residual grease and helps the meringue whip up better!
![image of an egg white being separated into a container to make french macarons](https://chelsweets.com/wp-content/uploads/2022/04/separating-egg-whites-v2-768x1024.jpg)
Step #3: Make the French Meringue
Next, it’s time to make the French meringue!
Whisk the room temperature egg whites on a medium-low speed until the surface is covered in small bubbles.
![image of egg whites that have been whipped to make small bubbles on the top before adding in the sugar to make french meringue](https://chelsweets.com/wp-content/uploads/2022/02/whipped-egg-whites-to-have-small-bubbles-on-the-surface-819x1024.jpg)
Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.
Gradually add the granulated sugar and mix on a medium speed for 30 seconds. The mixture should look opaque at this point.
Increase the mixing speed to a medium high speed. Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over mixing the meringue.
![image of french meringue that's been whipped to have stiff peaks and is perfect for making macarons](https://chelsweets.com/wp-content/uploads/2022/01/perfect-stiff-peak-french-meringue-vert-edited-768x1024.jpg)
Step #4: Sift and Fold the Dry Ingredients into the Meringue
Sift the superfine almond flour, powdered sugar, and dark cocoa powder into the meringue. Then fold the ingredients together with a rubber spatula.
Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl. This makes sure everything is getting mixed together.
![image of dry ingredients being sifted into meringue to make macaron batter](https://chelsweets.com/wp-content/uploads/2022/03/sifting-dry-ingredients-into-swiss-meringue-819x1024.jpg)
Fold until a thick ribbon of batter runs off the spatula when it is lifted.
You should be able to draw a few figure 8’s with the batter running off your spatula in a continuous stream.
If the stream of batter breaks before you’re able to do this, you may need to stir it a bit more.
![image of dark chocolate macaron batter that's been folded the perfect amount and has passed the figure 8 test](https://chelsweets.com/wp-content/uploads/2022/10/mixing-dark-chocolate-macaron-batter-to-pass-the-figure-8-test-768x1024.jpg)
Step #5: Pipe the Dark Chocolate Macaron Shells
Fill a large piping bag with macaron batter and pipe 1 3/4-inch rounds onto the prepared baking sheets. Space them about 1-inch apart.
![image of dark chocolate macaron shells that have been piped on a silpat mat](https://chelsweets.com/wp-content/uploads/2022/10/piped-dark-chocolate-macaron-shells--768x1024.jpg)
Firmly bang or drop your pans on the counter a few times.
This brings any trapped air bubbles to the surface, which can be popped with a toothpick or scribe. Popping these little bubbles can help you avoid hollow or cracked shells.
![image of dark chocolate macaron shells that have been piped and are having small bubbles popped with a scribe](https://chelsweets.com/wp-content/uploads/2022/10/popping-bubble-in-dark-chocolate-macaron-shells-768x1024.jpg)
Step #6: Rest the Macaron Shells
Let the macarons rest for about 30 minutes, or until they form a skin.
They should be mostly dry to the touch and look matte once they’re ready to be baked! While the shells rest, preheat your oven.
![image of dark chocolate macaron shells that have been rested and have formed a skin](https://chelsweets.com/wp-content/uploads/2022/10/rested-dark-chocolate-macaron-shells-that-have-formed-a-skin-and-are-matte-768x1024.jpg)
Step #7: Bake the Dark Chocolate Macaron Shells
Bake one tray of macarons at a time and place the tray in the middle rack of your oven.
Let the macarons cool fully on the pan, then gently remove them from the silpat mat. If they’re properly baked, they should peel off the mat cleanly.
![image of dark chocolate macaron shells that have been baked properly and have a shiny, smooth bottom](https://chelsweets.com/wp-content/uploads/2022/10/baked-dark-chocolate-macaron-shells-with-shiny-bottoms-768x1024.jpg)
Step #8: Assemble the Dark Chocolate Macarons
While the macaron shells bake and cool, place the room temperature ganache in a piping bag fit with a large round piping tip.
Pair up the shells, then pipe a swirl of chocolate ganache onto a macaron shell. Top it with a second shell.
![image of a dark chocolate macaron shell being filled with dark chocolate ganache](https://chelsweets.com/wp-content/uploads/2022/10/image-of-dark-chocolate-macaron-shell-topped-with-dark-chocolate-ganache-edited.jpg)
Place the finished macarons in the fridge in an airtight container to mature overnight. When you’re ready to enjoy them, let them sit at room temperature for 10-20 minutes and enjoy!
Dark Chocolate Macaron Troubleshooting
While I’d love to think everyone’s first batch of these chocolate macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.
Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!
Choosing the Right Filling for These Macarons
We put tons of energy into the shell of a macaron but most of the flavor comes from its filling.
The shell gives the macarons an incredible texture, but the filling is what determines its flavor. You can use just about any type of frosting or ganache to fill these macarons.
![image of dark chocolate macarons that have been filled with dark chocolate ganache](https://chelsweets.com/wp-content/uploads/2022/10/overhead-shot-of-dark-chocolate-macarons-768x1024.jpg)
My go-to filling for these dark chocolate macarons is a decadent dark chocolate ganache.
However, I have a big sweet tooth so I also love using my dark chocolate buttercream to fill these macarons.
How Many Macarons Does This Recipe Make?
This recipe makes about 36 large macaron shells, which can be used to make 18 macarons. You can double or halve this recipe as needed.
The yield and bake time will vary based on the size of macarons you pipe. I piped these shells with a diameter of 1 3/4-inches.
![image of dark chocolate macaron shells that have been paired together](https://chelsweets.com/wp-content/uploads/2022/10/paired-up-dark-chocolate-macaron-shells-1-768x1024.jpg)
Tips for Making the Best Dark Chocolate Macarons
- I like to use good quality, 63% dark chocolate to make the ganache, but if you find chocolate that’s a few percentages higher or lower, they should work great too.
- Carefully read through the directions before making these macarons. There are quite a few steps and it’s good to know your game plan before you start!
- Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making the meringue. It will help your egg whites whip up better!
- Separate your own eggs and age them if possible. Do not use egg whites from a carton.
- Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
- Use a macaron mat or print out a template to help you pipe consistently sized macarons.
- If you’ve never baked macarons before, pipe a small number of macarons on a few sheets to test your oven for hot spots and see if it bakes accurately. This way you won’t waste a whole tray of macs if your oven runs hot or cold.
- Let your baked and filled macarons mature! This softens them (in a good way) and allows the flavors to develop.
- If your macarons don’t turn out, check out my macaron troubleshooting guide!
![image of dark chocolate chips](https://chelsweets.com/wp-content/uploads/2022/10/image-of-guittard-dark-chocolate-768x1024.jpg)
Making These Macarons in Advance & Storage Tips
These macarons need to mature for a few hours or overnight in the fridge before being eaten. This gives them time to develop the best texture and taste.
You can also refrigerate filled macarons for up to 5 days in an airtight container.
Freeze filled macarons for up to a month in an airtight container.
Unfilled macaron shells can be frozen for up to a month in an airtight container.
Make your filling ahead of time too or save any leftover filling! Store in an airtight container in the fridge for up to a week or in the freezer for a month.
![image of a stack of dark chocolate french macarons on a plate](https://chelsweets.com/wp-content/uploads/2022/10/dark-chocolate-macarons-stacked-on-small-plate-768x1024.jpg)
Let Me Know What You Think!
If you try this recipe, I’d love to hear what you think! Please leave a rating and comment below.
Don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!
![image of dark chocolate macarons that have been cut in half to show that the shells are full](https://chelsweets.com/wp-content/uploads/2022/10/cut-open-dark-chocolate-macarons-768x1024.jpg)
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Dark Chocolate Macarons
![image of a stack of dark chocolate french macarons on a plate](https://chelsweets.com/wp-content/uploads/2022/10/recipe-card-dark-chocolate-macaronsv2-735x980.jpg)
These delicious dark chocolate macarons are made with dark chocolate shells and filled with the most decadent dark chocolate ganache.
Ingredients
Chocolate Ganache Macaron Filling
- 120g 63% dark chocolate or chocolate chips like Guittard or Ghirardelli (2/3 cup)
- 20g unsalted butter (1 1/2 Tbsp)
- 120g heavy cream (1/2 cup)
Chocolate Macarons
- 110g aged egg whites - about 4 large eggs
- 1/4 tsp of cream of tartar - optional
- 110g granulated sugar (1/2 cup + 2 tsp)
- 126g superfine almond flour - blanched (1 cup + 2 Tbsp)
- 126g powdered sugar (1 cup)
- 14g dark cocoa powder (2 Tbsp)
Equipment
Instructions
Dark Chocolate Ganache Macaron Filling
- The chocolate ganache filling needs about 2 hours to set, so I recommend making it first! It can also be made up to a week in advance.
- Place 120g of 63% dark chocolate and 20g of unsalted butter in a medium-sized bowl and set aside.
- Pour 120g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about 45 seconds). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
- Pour the heavy cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
- Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.
- Press a piece of plastic wrap flush against the ganache to prevent a skin from forming. Set the bowl aside to let the ganache come to room temperature and thicken.
Dark Chocolate Macaron Shells
- Line two large baking sheets with parchment paper or silicon mats. Set aside.
- Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage where you can see the whisk leaving faint tracks in the egg whites.
- Gradually add 110g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
- Sift 126g superfine almond flour, 126g powdered sugar, and 14g of dark cocoa powder into the meringue, then fold the ingredients together with a rubber spatula. Use a circular motion that sweeps around the edge of the bowl and then pull through the bottom of the bowl to make sure everything is getting mixed together.
- Fold until a thick ribbon of batter runs off the spatula when it is lifted. You should be able to draw a couple figure 8's with the batter running off your spatula when it is the right consistency. If the stream of batter breaks before you're able to do this, you may need to stir it a bit more.
- Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 3/4-inch rounds on the prepared baking sheets, spacing them about 1-inch apart.
- Pipe one pan at a time and bang the pan firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
- Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
- Bake one tray of macarons at a time on the middle rack of your oven for 19-23 minutes and rotate the pan halfway through to help them bake evenly. I find that chocolate shells always take a couple minutes longer to bake than my regular shells.
- Remove the pan from the oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.
Assembling These Dark Chocolate Macarons
- Place the room temperature ganache in a small piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape. If it is too thick to pipe, submerge the pipe bag in a bowl of warm water to make it easier to pipe.
- Pair up the shells, then pipe a swirl of dark chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich.
- If desired, drizzle some melted chocolate on top of each macaron.
- Place the finished macarons in the fridge in an airtight container to mature overnight. When you're ready to enjoy them, let them sit at room temperature for 10-20 minutes and enjoy!
Notes
Recipe Yield:
This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.
The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of 1 3/4 inches, so they're about the size of a standard macaron.
Tips for Making the Best Dark Chocolate Macarons
- I like to use good quality, 70% dark chocolate to make the ganache, but if you find chocolate that's a few percentages higher or lower, they should work great too.
- Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
- Separate your own eggs and age them if possible! Do not use egg whites from a carton.
- Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
- Use a macaron mat or print out a template to help you pipe consistently sized macarons.
- Bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
- Rest the macarons for 30 minutes before they're baked to allow them to develop a skin.
- Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
- Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
- If your macarons don't turn out, please check out my macaron troubleshooting guide for help!
Making These Dark Chocolate Macarons in Advance & Storage Tips
- French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
- Filled Macarons can be refrigerated for up to 5 days in an airtight container.
- Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
- Unfilled macaron shells can be frozen for up to a month in an airtight container.
- The ganache filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 192Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 52mgSodium 30mgCarbohydrates 21gFiber 2gSugar 18gProtein 4g