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Chocolate Macarons

Chocolate Macarons

Chocolate Macarons

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Chocolate Macarons
5.0 rating based on 12,345 ratings
5/5 (2)
Course: Filled CookiesDifficulty: Medium



Classic French macaron, chocolate style. Macarons au chocolate, in other words. Uses bittersweet chocolate for a strong chocolate flavor, and a ganache filling.


  • Macarons:
  • 1 cup almonds

  • 3-1/2 ounces bittersweet chocolate

  • 1 teaspoon vanilla extract

  • 2 large egg whites

  • 3/4 cup sugar

  • 1 tablespoon unsalted butter

  • Filling:
  • 1-3/4 ounces bittersweet chocolate

  • 9 tablespoons crème fraiche or heavy cream


  • Make the macarons:
  • Preheat the oven to 275°F (135°C). Toast the almonds on a baking sheet until browned, about 5 minutes. Remove, but leave the oven on. When cool, grind the almonds to a fine powder in a food processor. In a small saucepan over very low heat, melt the 3-1/2 ounces chocolate with the vanilla. In the bowl of an electric mixer on slow speed, mix the egg white, almonds, and sugar until well blended. With the machine still running, add the melted chocolate mixture, and continue beating until thoroughly blended. Butter a baking sheet (or line with cooking parchment paper, then butter the paper). Spoon the batter onto the baking sheet, allowing 1 heaping tablespoon of batter for each macaron. Bake just until the macarons are set, 15 to 18 minutes. They should be slightly firm but not dry. Transfer the macarons to a rack to cool.
  • Make the filling:
  • Meanwhile, prepare the filling. In a small saucepan over very low heat, melt the 1 3/4 ounces chocolate. Add the crème fraiche or heavy cream and stir until well blended. Set aside to cool.
  • Assemble the macarons:
  • When the macarons and the filling have cooled, spread a heaping tablespoon of the filling on half the macarons, and cover each with a second macaron making a sort of sandwich. The macarons may be served immediately, though they are best if they sit for a few hours.



Name & Location
(example: Sue in LA)

I work for a private club as a pastry chef. I baked these cookies for a club member yesterday. This is an excellent recipe. I increased the recipe 4 times, folded in macaroon coconut and a high grade cocoa powder ( eliminate the bittersweet chocolate) to prevent breaking down the meringue. They came out beautiful! The chef was so pleased.
- Sharon

Simply, Delicious!!!!!!
- Patty
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