French Chocolate Macarons Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: macarons

Calories: 162kcal

Author: Becky Hardin - Easy Dessert Recipes

Enjoy the decadent taste of a light chocolate treat with this recipe for Chocolate Macarons. They’re perfectly sweet with a delicate consistency.

Print Recipe

Equipment

Kitchen Scale (optional, but recommended!)
Baking Sheet
Silpat Mat (optional)
Stand Mixer
Piping Tip Set
Oven Thermometer (optional, but recommended!)

Ingredients

For the Shells

3 large egg whites 90 grams
½ cup granulated sugar 90 grams
1 cup almond flour 95 grams
⅘ cup powdered sugar 95 grams

For the Filling

1 cup chocolate chips 170 grams
½ cup unsalted butter 113 grams, softened (1 stick)
2¼ cups powdered sugar 254 grams
½ teaspoon pure vanilla extract 2 grams

Instructions

For the Shells

Line two large sheet pans with parchment paper or Silpat mats.
Add the egg whites and granulated sugar to a small heatproof bowl. Set the bowl over a small saucepan of simmering water.
Whisk the egg whites until the sugar has fully dissolved, about 2 minutes.
3 large egg whites, ½ cup granulated sugar
Next, transfer the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites form stiff peaks, about 3-4 minutes.
Use a fine-mesh sieve to sift the almond flour and powdered sugar into the egg whites. Fold the dry ingredients gently into the egg whites by making a "J" shape with your spatula.
1 cup almond flour, ⅘ cup powdered sugar
Continue folding until the dry ingredients are fully incorporated. Make sure to scrape all the way to the bottom of the bowl.
Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl and fold it back together. Repeat the smush-and-fold process a few times, or until the batter flows smoothly. When the meringue is ready to pipe, you’ll be able to draw a figure 8 without the stream breaking. If the meringue breaks while you draw the figure 8, smush and fold a few more times before retesting.
When the meringue flows smoothly, transfer it to a piping bag fitted with a small round top (Wilton #10-12).
Pipe 1½-inch circles on the sheet pan, making sure to pipe them at least 2 inches apart. Hold the tray 6-8 inches off the counter and drop it straight down. Repeat 6-8 times, or until it looks like any large air bubbles have popped. Repeat with the second tray.
Set the trays aside to rest until the macarons have developed a skin, about 30 minutes.
While the macarons rest, preheat your oven to 325°F.
The macarons are ready to bake when you can touch them gently without the meringue sticking to your finger.
Bake the macarons, one tray at time, for 14 minutes, turning the tray halfway through baking.
Allow the macarons to cool fully on the tray so they don’t stick.

For the Filling

Add the chopped chocolate to a small bowl and microwave it until melted. Set it aside to cool for a few minutes.
1 cup chocolate chips
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium-high speed until light and fluffy.
½ cup unsalted butter
With the mixer on low, slowly add the powdered sugar, followed by the vanilla extract. Turn the mixer to high speed and whip the filling until it’s light and fluffy, about 2 minutes.
2¼ cups powdered sugar, ½ teaspoon pure vanilla extract
Fold in the cooled, melted chocolate and transfer the filling to a piping bag fitted with your choice of tip.

Age and Assemble

Place the macaron shells in similar-sized pairs. Pipe a small dollop of filling onto the center of one macaron. Press another macaron on top and push them together gently, just until the filling reaches the edges. Repeat with the remaining macarons.
Transfer the filled macarons to an airtight container and store them in the fridge to age overnight.
Bring the macarons to room temperature and enjoy.

Notes

Storage: Store any leftover macarons in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Temperature: Your oven must be at 325°F. Use an oven thermometer!
Shape: To get evenly round macarons, hold the piping bag perpendicular to the tray while you pipe the shells. Don’t try to draw a circle!
Macaronage: The process of folding the dry ingredients into the meringue is one of the most important steps when making macarons. You should be able to draw a figure 8 with the meringue without the stream breaking. There are lots of great videos online if you aren’t 100% sure what the meringue should look like.
I recommend using a kitchen scale and gram measurements for this recipe since macarons are a pretty specific recipe.

Nutrition