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Caitlin Bensel; Food Stylist: Torie Cox
Chocolate macarons are a sensory delight: They have a shatteringly crisp exterior that gives way to a delicately chewy, then melt-in-your-mouth, interior. That's contrasted by a silky ganache filling within which has a bold yet balanced chocolatey depth that really drives home the flavor profile. And this recipe for chocolate macarons is not only impressive and delectable, it's also incidentally gluten free.
French macarons like these are not the easiest cookies in the world to make. We admit they can be finicky, and you might need to watch the weather before you bring out the pans and mixing bowls. (Humidity is not a friend.) But if you have the patience, these chocolate macarons are so special and really impressive. Everyone will be thrilled to enjoy one, especially you.
Learn how to make chocolate macarons, and surprise your friends and family with this delicate, special dessert for any occasion.
Chocolate Macarons Ingredients
Chocolate macarons have a few specific ingredients you might not have used before, but we'll explain what they are and why they're needed.
- Egg whites: Macarons are a meringue-based cookie, so you will need fresh egg whites for the best results. Don't use the pasteurized egg whites in a carton. They are unlikely to whip properly, and you'll be disappointed.
- Powdered sugar: This type of sugar adds sweetness to the cookies and blends well with the batter.
- Superfine blanched almond flour: Almond flour is the secret of the perfectly crisp but chewy texture for macarons.
- Kosher salt: A little salt always balances the sweet.
- Unsweetened cocoa: Preferably Hershey's because it has the best flavor and color in our experience, and it is less likely to break the macaron batter. Some cocoa powders have too much oil and can impact the final cookie.
- Fine instant espresso powder: A trick of bakers: A little espresso powder added to chocolate desserts enhances the flavor of the chocolate. It won't overwhelm the cookies.
- Vanilla extract: Rounds out the flavors of the cookie.
- Granulated sugar: Helps to stabilize and sweeten the whipped egg whites.
- Cream of tartar: Helps to further stabilize the egg whites once they're fully whipped, though it isn't strictly necessary.
Ganache Ingredients
If you're using our suggested chocolate ganache filling for these chocolate macarons, here's what you'll need to make it:
- Semisweet chocolate baking bars: Splurge for the good chocolate. It has the best flavor, and if you're doing all this work for great macarons, you'll want a high-quality chocolate.
- Heavy whipping cream: A classic ganache ingredient, you'll warm it slightly to melt the chocolate before stirring.
- Light corn syrup: This helps stabilize and thicken the ganache so it is pipe-able.
- Fine instant espresso powder: Another chance to double down on enhancing the chocolate ganache's flavor.
- Kosher salt: A little bit of salt boosts the sweetness.
- Vanilla extract: This adds warm and toasty notes of vanilla to the ganache.
You'll also need semisweet chocolate baking bars to melt and drizzle over the macarons once assembled, if doing.
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Caitlin Bensel; Food Stylist: Torie Cox
Chocolate Macaron Tips
We'll be the first to admit macarons aren't the easiest recipe, but you can conquer this—and we will help. Here are a few tips from the pros in the Southern Living Test Kitchen that will guide you through this process:
- Pick the right baking surface: Silicone baking mats give these macarons the most even bake and most uniform shape. Parchment paper can also be used with great results; some macarons, however, may have less uniform, round shapes using this method.
- Check your temperature: Accurate oven temps are essential to macaron success. Use an oven thermometer to make sure yours is measuring properly.
- Drizzle later: The chocolate drizzle will turn matte over time, especially when refrigerated, so if you want it to be bright and shiny, wait to add the drizzle until a few hours before you plan to serve the cookies.
- Use clean bowls and utensils: Egg whites will not whip if there is a speck of grease in the mixing bowl or on utensils. Make sure they're washed and well dried. Some people swear by wiping everything down with vinegar first.
- Watch the weather: Macarons are unlikely to develop the much-needed shell before baking if you're experiencing an especially humid day. In a pinch, you can use a space heater, but this might affect the final texture.
How To Serve Chocolate Macarons
Serve chocolate macarons all on their own alongside a steaming cup of coffee or tea. Or assemble them on trays alongside other dainty sweets and savories for a posh afternoon tea vibe. You can use them to top a sundae; extra shells can be broken up and used over ice cream or in parfaits and trifles. We also love this beautiful Macaron Cake.
What's the Difference Between a Macaroon and a Macaron?
In addition to the pronunciation and a slight tweak to the spelling, macaroons are altogether different from macarons. While both are cookies, macaroons are typically drop cookies made with coconut—much more easily than macaroons—and are much more dense and chewy. Macarons, on the other hand, are sandwich cookies made with meringue and often brightly colored.
French Macarons Aren't French
Despite being called French macarons, these cookies are in fact Italian. They're given the term "French" because some versions use a French meringue.
This recipe, however, uses a Swiss meringue method rather than a French meringue method; both can be used to make macarons (some macaron recipes even use an Italian meringue, which is the most sturdy of all the types). A Swiss method makes for a slightly more stable meringue which is a little more forgiving when it comes to whipping/overwhipping.
More Great Cookie Recipes
Macarons are certainly treasured, but many cookies are beloved, including these:
- Coconut Macarons
- Kitchen Sink Cookies
- Brown Butter Chocolate Chip Cookies
- Red Velvet Cake Mix Cookies
- Fudgy Flourless Chocolate Pecan Cookies
- Pecan Snowball Cookies
- Lace Cookies
Editorial contributions by Alesandra Dubin.
Ingredients
Macarons:
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1 cup (about 4 oz.) powdered sugar
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3/4 cup (about 2 5/8 oz.) superfine blanched almond flour
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1/8 tsp. kosher salt
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2 Tbsp. unsweetened cocoa (preferably Hershey’s)
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1/8 tsp. fine instant espresso powder (such as Delallo)
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1/8 tsp. vanilla extract
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1/3 cup granulated sugar
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1/3 cup egg whites, at room temperature (from 2 to 3 large eggs)
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1/8 tsp. cream of tartar
Ganache:
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6 oz. (56% cacao) semisweet chocolate baking bars, very finely chopped (about 2/3 cup)
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2/3 cup heavy whipping cream
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2 Tbsp. light corn syrup
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1/2 tsp. fine instant espresso powder
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1/8 tsp. kosher salt
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1/4 tsp. vanilla extract
Additional Ingredients:
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Melted (56% cacao) semisweet chocolate baking bars, for drizzling (optional)
Directions
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Prepare the baking sheets:
Create a template by drawing 20 (1 1/2-inch) circles on a sheet of parchment paper using a permanent marker, spacing at least 1 to 1 1/2 inches apart. Line 2 to 3 baking sheets with silicone baking mats or parchment paper (see Tip.)
Caitlin Bensel; Food Stylist: Torie Cox
Silicone baking mats give these macarons the most even bake and most uniform shape. Parchment paper can also be used with great results; some macarons, however, may have less uniform, round shapes.
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Mix almond flour, powdered sugar, and salt:
Process powdered sugar, almond flour, and salt in a food processor until mixture is evenly combined and finely ground, 20 to 30 seconds, stopping halfway to scrape down sides and bottom of bowl.
Caitlin Bensel; Food Stylist: Torie Cox
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Sift flour mixture:
Sift almond flour mixture through a fine-mesh strainer into a large bowl, gently moving solids through using a whisk and a silicone spatula as needed; repeat sifting process.
Caitlin Bensel; Food Stylist: Torie Cox
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Sift cocoa powder:
Sift cocoa powder over almond flour mixture using same fine-mesh strainer; whisk to combine.
Caitlin Bensel; Food Stylist: Torie Cox
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Combine espresso powder and vanilla:
Stir together espresso powder and vanilla in a small bowl until espresso is dissolved and well combined. Set aside.
Caitlin Bensel; Food Stylist: Torie Cox
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Combine sugar, egg whites, and cream of tartar:
Pour water into a medium saucepan to a depth of 1 inch; bring to a simmer over medium. Whisk together granulated sugar, egg whites, and cream of tartar in bowl of a stand mixer; place mixer bowl on top of saucepan (bottom of bowl should not touch water); cook, whisking constantly, until egg white mixture is warm and sugar is dissolved, 1 to 2 minutes. (Egg white mixture should feel smooth when rubbed between 2 fingers.)
Caitlin Bensel; Food Stylist: Torie Cox
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Whip egg whites:
Place bowl on stand mixer fitted with a whisk attachment. Beat on medium-high speed until stiff peaks form, 2 to 3 minutes.
Caitlin Bensel; Food Stylist: Torie Cox
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Add egg whites to almond flour mixture:
Fold almond flour mixture into whipped egg white mixture in 3 additions. Add vanilla mixture when last third of egg whites is nearly combined.
Caitlin Bensel; Food Stylist: Torie Cox
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Macaronage:
Press mixture against sides of bowl, and fold just until it slowly flows together like lava and can fall in a smooth ribbon off a spatula into a figure-8 pattern.
Caitlin Bensel; Food Stylist: Torie Cox
What Is Macaronage?
Macaronage is the stage of making French macarons when you work the batter until it is shiny and smooth.
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Move batter to a piping bag:
Place a piping bag fitted with a 3/8-inch round tip in a tall, sturdy drinking glass, tip side down; fold opening of piping bag outward and over glass rim to hold it in place. Spoon a portion of batter into piping bag.
Caitlin Bensel; Food Stylist: Torie Cox
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Pipe Macarons onto baking mat:
Place template under a silicone baking mat on 1 baking sheet. Position piping tip perpendicular in center of 1 drawn circle, holding it about 1/3- to 1/2-inch above baking mat. Keeping tip stationary, apply gentle, even pressure to bag, piping until batter reaches edges of circle. Release pressure to stop piping, and move tip in a quick, circular motion, creating a smoother (rather than pointed) break from batter.
Caitlin Bensel; Food Stylist: Torie Cox
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Tap baking sheet to remove bubbles:
Once 1 batch is complete, carefully remove template from underneath baking mat. Tap baking sheet on countertop several times to release any air bubbles, turning baking sheet 180 degrees. Use a wooden pick to pop and fill any bubbles at or just underneath surface of piped batter. Repeat process with remaining batter and baking sheets. (It’s okay if some rounds are left unfilled.)
Caitlin Bensel; Food Stylist: Torie Cox
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Let Macarons stand:
Allow piped batter to stand, uncovered, at room temperature until tops have formed a skin that’s dry to the touch and centers mostly bounce back when very gently pressed, 1 to 1 1/2 hours. Preheat oven to 300°F about 30 minutes before baking.
Caitlin Bensel; Food Stylist: Torie Cox
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Bake Macarons:
Bake, 1 baking sheet at a time, in preheated oven until Macarons are dry, firm, and set, 15 to 17 minutes, rotating pan 180 degrees every 5 minutes. (Gently pinch sides of Macaron top and wiggle; it should not move from its “feet” touching the baking sheet. If it does move, bake for 1 more minute, and check again.)
Caitlin Bensel; Food Stylist: Torie Cox
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Cool Macarons:
Let Macarons cool on baking sheets on wire racks until completely cool, 30 minutes to 1 hour. Carefully peel off macarons from baking mats, loosening using a small offset spatula, if needed.
Caitlin Bensel; Food Stylist: Torie Cox
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While Macarons cool, make the Ganache:
Place chocolate, cream, corn syrup, espresso powder, and salt in a medium heatproof bowl. Pour water into a medium saucepan to a depth of 1 inch. Bring to a boil over medium-high; reduce heat to a simmer over medium-low. Place bowl with chocolate mixture over simmering water in pan. (Make sure bottom of bowl does not touch water.)
Caitlin Bensel; Food Stylist: Torie Cox
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Stir Ganache:
Cook over medium-low, stirring occasionally and adjusting heat as needed to maintain a simmer, until chocolate mixture is melted and smooth, 8 to 10 minutes. Remove from heat, and stir in vanilla until well combined. Place a piece of plastic wrap on surface of chocolate mixture in bowl to prevent a skin from forming.
Caitlin Bensel; Food Stylist: Torie Cox
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Cool Ganache:
Let chocolate mixture cool at room temperature until thickened to a pipeable consistency, about 1 hour, 30 minutes. Transfer chocolate mixture to a piping bag fitted with a 3/8-inch French star or round piping tip.
Caitlin Bensel; Food Stylist: Torie Cox
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Fill macarons:
Pipe about 1 tablespoon Ganache onto flat sides of half of Macarons.
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Cover with remaining Macarons, flat side down. Drizzle tops with melted chocolate (if using). Let Macarons mature at room temperature for at least 8 hours or preferably up to 24 hours before serving (see Note). Store in an airtight container in refrigerator for up to 5 days. Let Macarons come back to room temperature before serving.
Caitlin Bensel; Food Stylist: Torie Cox
Why Mature Macarons?
Once filled, macarons need to “mature” for a significant period of time to attain the proper texture. We promise it will be worth the wait! They can technically be eaten the same day they are made after sitting filled for 4 or 5 hours, but may be crisper and chewier than is ideal. Also note that the chocolate drizzle will turn matte over time, especially when refrigerated.