Chocolate macarons
Elegant, crisp, and filled with rich chocolate ganache - these homemade chocolate macarons are a patisserie-perfect treat that’s as rewarding to make as it is to eat.
Updated : 07 October, 2025
Easy
About 45 min.
Ingredients
60 grams
Chocolate
185 grams
Powdered sugar
185 grams
Almond flour
2
Egg whites
For the Italian meringue
2
Egg whites
1 drop
Lemon juice
185 grams
Sugar
3 tablespoon
Water
For the ganache filling
100 milliliters
Heavy cream
100 grams
Dark chocolate
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 170C and place two unlined baking trays on the middle shelves.
Step 2
For the macaron, melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom doesn’t touch the water. In a separate bowl, combine the icing sugar, ground almonds, and egg whites to form a smooth paste, then fold in the melted chocolate. Set aside.
Step 3
To make the Italian meringue, whisk the egg whites and lemon juice in a mixer on medium speed. In a small saucepan, heat the sugar and water over high heat until it reaches 117C/242F (soft ball stage). Carefully pour the syrup into the whisked egg whites at a low speed, then increase to high and whisk for 2-3 minutes until glossy and firm.
Step 4
Fold the meringue gently into the chocolate mixture until it reaches the ribbon stage - when the mixture falls in thick ribbons that hold their shape briefly before blending in. Avoid over-mixing to prevent cracks during baking.
Step 5
Spoon the mixture into a piping bag fitted with an 8mm/¼in nozzle. Line two baking trays with greaseproof paper and pipe 3cm/1in rounds, spacing them 2cm/¾in apart. Slide the paper onto the preheated trays to help form the classic macaron “collarette.” Bake for 8 minutes, then cool completely on a wire rack.
Step 6
For the ganache, bring the cream to a boil in a small pan, then remove from the heat and whisk in the chocolate until smooth. Transfer to a piping bag with the same 8mm/¼in nozzle.
Step 7
Pipe about a teaspoon of ganache onto the flat side of one macaron shell, then gently press another on top to create a sandwich. Repeat with the remaining shells. Store in a single layer in an airtight container in the fridge until ready to serve.