Chewy Chocolate Macaron Recipe

I present my favorite Chocolate Macarons Recipe using simple ingredients like egg whites, almond flour, cocoa, and dark chocolate. I blend these into crisp, delicate shells filled with a silky ganache. My method creates flawless feet and a nuanced sweetness. I perfected this method for ardent macaron lovers, truly outstanding.

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I’ve always been obsessed with perfecting dessert recipes, and this chewy chocolate macaron recipe is one of my favorites. I started experimenting with it after reading about the renowned Pierre Herme Macarons Recipe and Macaron Cookies Recipe, and trust me, it’s a game-changer.

I mix 100 grams of egg whites with 1/4 teaspoon cream of tartar and 70 grams granulated sugar until light and airy. Combining it with 200 grams almond flour, 200 grams powdered sugar, and 10 grams unsweetened cocoa powder sets the base for these delicate cookies.

The magic happens when I fill them with a rich dark chocolate ganache made from 150 grams chopped dark chocolate, 120 ml warmed heavy cream and 15 grams unsalted butter. Even though macaroons can be finicky, following these steps closely has helped me achieve perfect shells that are free of cracks, with just the right feet.

Enjoy the unexpected twist on this classic treat!

Why I Like this Recipe

1. I really love that making this recipe makes me feel like a real chef, especially when I get that glossy, firm meringue—it’s not easy and makes the success even sweeter.
2. I enjoy how the almond flour, powdered sugar, and cocoa blend together to give a unique and rich flavor that feels both nutty and chocolaty at the same time.
3. I like the texture contrast between the crispy, slightly chewy cookie shell and the creamy dark chocolate ganache filling—it just hits all the right notes for me.
4. I also dig the process of piping the batter and seeing the macarons form, it’s like doing a fun art project even if every try feels a bit imperfect sometimes.

Ingredients

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Egg Whites: a great protein boost that helps set the macaron shells light and airy.
Almond Flour: brings healthy fats, fiber, and a nutty taste to boost flavor complexity.
Granulated Sugar: adds sweetness and supports the chewy texture and crisp shell structure.
Dark Chocolate: loaded with antioxidants, it gives a deep, bittersweet flavor to the ganache.
Heavy Cream: makes the ganache smooth and rich, warming up to create a velvety finish.

Ingredient Quantities

- 100 grams egg whites (about 3 large eggs, aged and at room temp)

- 1/4 teaspoon cream of tartar

- 70 grams granulated sugar

- 200 grams almond flour, sifted really fine

- 200 grams powdered sugar, sifted well

- 10 grams unsweetened cocoa powder, sifted

- A pinch of salt

- 150 grams dark chocolate (70-75% cocoa), chopped for the ganache

- 120 ml heavy cream, warmed slightly

- 15 grams unsalted butter, cut into small pieces

How to Make this

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1. Start by placing your egg whites, cream of tartar, and granulated sugar in a large bowl and beat them until a firm glossy meringue forms.

2. In another bowl, sift together the almond flour, powdered sugar, unsweetened cocoa powder, and a pinch of salt.

3. Gently fold the dry ingredients into the meringue mix using a spatula, careful not to over mix so you dont lose all the air.

4. Transfer the batter into a piping bag fitted with a small round tip and pipe small circles onto a baking sheet lined with parchment paper.

5. Let the macarons rest at room temp for about 30-60 minutes until a skin forms on the surface so they get their feet.

6. Preheat your oven to 300°F and bake the macarons for about 15-17 minutes, watching closely for no cracks or hollow shells.

7. While the shells cool, place the chopped dark chocolate in a heatproof bowl.

8. Warm the heavy cream in a small saucepan until it’s just simmering then pour it over the chocolate, waiting a minute before stirring until smooth.

9. Stir in the small pieces of unsalted butter into the ganache until fully melted and glossy.

10. Once the macarons are completely cool, pipe a dollop of ganache onto one shell and sandwich it with another, then chill for a bit before enjoying.

Equipment Needed

1. A large mixing bowl to beat egg whites with cream of tartar and sugar
2. A medium bowl for sifting almond flour, powdered sugar, cocoa powder, and salt
3. An electric mixer (or stand mixer) with a whisk attachment for creating a glossy meringue
4. A fine mesh sieve for sifting the dry ingredients properly
5. A spatula to gently fold the dry mixture into the meringue without over mixing
6. A piping bag fitted with a small round tip to pipe the batter onto the baking sheet
7. A baking sheet lined with parchment paper for shaping the macaron shells
8. An oven preheated to 300°F for baking the macarons
9. A cooling rack (or a clean flat surface) to allow the shells to cool completely
10. A small saucepan to warm the heavy cream until it’s just simmering
11. A heatproof bowl to combine the chopped dark chocolate with the warm cream
12. A knife for chopping the dark chocolate into small pieces

FAQ

Why are the egg whites aged and at room temp? Aging egg whites helps them whip better and creates a more stable foam. Using them cold or fresh might not give you the same results so its important to let them sit.

Do I really need to sift the almond flour and powdered sugar? Yes, sifting removes clumps and helps get a smoother batter. If you dont sift them properly you might get uneven shells.

What can cause my macaron shells to crack? Cracking can happen if you overbeat the egg whites or if your oven is too hot. Make sure to beat gently and double check your oven temp so the shells stay smooth.

How do I know when the ganache is ready for filling? The ganache should be thick, smooth and spreadable. If its too runny, let it cool a bit more. If its too thick, you can warm it slightly to get the right consistency.

Can I store the macarons ahead of time? Yes, its best to store them in an airtight container in your fridge for at least 24 hours. Just let them come to room temp before serving so they taste best.

Chewy Chocolate Macaron Recipe Substitutions and Variations

Egg Whites: If you dont have egg whites, try aquafaba (the liquid from canned chickpeas). It whips up similarly, but keep in mind the flavor might be a bit different.
Cream of Tartar: Instead of 1/4 teaspoon cream of tartar, you can use a few drops of lemon juice to help stabilize your meringue.
Granulated Sugar: If you dont have granulated sugar, caster sugar can work as a substitute since it dissolves easier when whipping the egg whites.
Almond Flour: You can swap almond flour with hazelnut or cashew flour if you have a nut allergy or just want to experiment with a different flavor, just sift it well.
Dark Chocolate: In a pinch, semi-sweet chocolate can be used instead of dark chocolate in the ganache. It might give a sweeter taste, but still works great.

Pro Tips

1. Make sure you use egg whites that are at room temp because they tend to whip up into a much fluffier meringue. If they are too cold you might end up with less air in the mix which isnt ideal for a good rise.

2. Really spend extra time sifting your almond flour, powdered sugar, and cocoa powder. It might seem like a hassle but trust me, this step helps you avoid clumps that can mess with your macaron texture.

3. When you start folding the dry mix into your meringue, do it slowly and gently, using a spatula. Overmixing even a little bit can deflate your meringue and make the shells lose their signature feet.

4. When heating the heavy cream for the ganache, dont let it boil over. Just bring it to a simmer and then let it sit like a minute before stirring into the chocolate. This prevents any unwanted lumps in your ganache and gives it a smoother consistency.