Chocolate Macarons Recipe You Can Totally Nail at Home

This chocolate macarons recipe is the one I wish I had when I started making macarons years ago.

Ever feel like macarons are just… too fancy? Like they belong in a glass case at a French bakery and not on your kitchen counter? Yeah, same. I avoided them for ages because everyone made them sound impossible. But here’s the truth: if you follow the right method (and I’ll walk you through every step), you can totally nail them at home.

I remember the first time I made a batch that actually worked. Crisp tops, chewy centers, that glorious chocolate ganache smooshed in the middle. I just stood there grinning at the oven like I’d pulled off a magic trick. And now? I make these for holidays, hostess gifts, and sometimes just because Tuesday felt like it needed a win.

This version uses the French meringue method, which is the simplest one in my opinion. No sugar syrup or candy thermometer nonsense. Just a little care, some patience, and the right folding technique. I’ll tell you what to look for, where people usually mess up, and how to make a batch that looks as good as it tastes.

Ready to give it a go?

Save

WHY YOU WILL LOVE THIS RECIPE

• No fancy equipment needed – You don’t need a stand mixer, candy thermometer, or any high-tech gadgets. Just a hand mixer, a spatula, and some patience will get the job done.
• Uses the French meringue method – This method is way more beginner-friendly than the Italian version. You whip the egg whites with sugar, fold in the dry stuff, and that’s it. No boiling sugar syrup, no stress.
• Chocolate flavor in every bite – Cocoa in the shells and a rich chocolate ganache in the center means this one’s a chocoholic’s dream. You’ll taste deep, real chocolate flavor, not just sugar.
• Great for gifting or impressing guests – These look like you bought them at a fancy bakery, which makes them perfect for holidays, birthdays, or honestly, just bragging rights.
• Surprisingly quick to make – From start to finish, you can have a tray of macarons ready in about 35 minutes. That’s pretty fast for a dessert that looks this impressive.
• They get better the next day – Macarons actually taste even better after resting in the fridge overnight. The shells soften just enough and soak up all that ganache flavor. It’s magic.

INGREDIENTS FOR CHOCOLATE MACARONS

For the macaron shells

• 1 cup (125g) powdered sugar
• 1/2 cup (50g) finely ground almonds (almond flour works great)
• 3 tablespoons (25g) unsweetened cocoa powder
• 2 large egg whites (66g), at room temperature
• Pinch of salt
• 5 tablespoons (75g) granulated sugar

For the chocolate ganache filling

• 1/2 cup (120g) whipping cream
• 4 oz (120g) halal-certified semisweet or bittersweet chocolate, finely chopped
• 1 tablespoon (14g) unsalted butter (optional, but gives a smoother texture)

Save

STEP BY STEP INSTRUCTIONS

• STEP 1). Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
• STEP 2). Blend the powdered sugar, almond flour, and cocoa powder in a food processor, then sift the mixture into a bowl and toss any big lumps.
• STEP 3). In a separate bowl, beat the egg whites with a pinch of salt until foamy, then gradually add the granulated sugar and keep beating until stiff, glossy peaks form.
• STEP 4). Gently fold the dry mixture into the meringue in two parts using a spatula, stopping when the batter flows like thick lava and settles after 20 seconds.
• STEP 5). Spoon the batter into a piping bag fitted with a 1/2-inch round tip and pipe 1-inch circles onto the lined baking sheets, leaving a little space between each one.
• STEP 6). Bang the baking sheets firmly on the counter to release air bubbles, then let the shells sit at room temp for 20 to 30 minutes until they form a dry, touchable skin.
• STEP 7). Bake the shells for 10 to 15 minutes, then let them cool completely on the tray before removing.
• STEP 8). While they cool, heat the cream in a small saucepan until it just starts to simmer, then pour it over the chopped chocolate and let it sit for a minute.
• STEP 9). Stir the chocolate until smooth, add the butter if using, and let the ganache cool to a thick, spreadable texture.
• STEP 10). Match up your macaron shells by size, spread a little ganache on one, then gently sandwich them together without pressing too hard.

Save

EXPERT COOKING TIPS

• Don’t skip the sifting. Even if you blended your dry ingredients, you still need to sift them. Any lumps will mess with the texture of the batter and give you bumpy shells.
• Stiff peaks matter. When whipping the egg whites, go until the peaks stand up straight without collapsing. If they’re soft, your shells won’t rise properly.
• Macaronage is where most people mess up. You’re aiming for batter that flows slowly off the spatula and settles into the bowl after about 20 seconds. Too thick, and they’ll crack. Too runny, and they’ll spread into pancakes.
• Letting them rest is non-negotiable. That 20–30 minute rest before baking gives the shells time to form a skin. Without it, you won’t get those signature feet.
• Use an oven thermometer. Most ovens lie, honestly. If your temp is off by even 10 degrees, it can ruin your batch. I always use a separate oven thermometer just to be sure.

RECIPE FAQ

TIPS FOR MAKING MACARONS AHEAD OF TIME

• Make the shells in advance. Macaron shells can be baked and stored for up to 5 days in an airtight container at room temperature. Just keep them cool, dry, and away from any moisture.
• Freeze for longer storage. You can freeze the unfilled shells for up to 1 month. Stack them with parchment between layers, seal tightly, and let them come to room temp before filling.
• Assemble the day before serving. Once filled, macarons actually taste better after they sit overnight in the fridge. The ganache softens the shells just enough for that perfect chewy bite.
• Don’t freeze filled macarons unless you have to. They can survive it, but the texture can get a little weird depending on your ganache. I only freeze the filled ones if I really need to prep way ahead.

HOW TO STORE (AND GIFT) MACARONS

• Refrigerate after filling. Once your macarons are sandwiched, pop them into an airtight container and keep them in the fridge. They’ll stay fresh for 3 to 4 days, and the flavor actually gets better after the first day.
• Bring to room temp before serving. Cold macarons are fine, but they’re best when the ganache softens up a little. I usually pull them out about 30 minutes before serving.
• Use parchment between layers. If you’re stacking them in a container, add parchment or wax paper between layers so they don’t stick or get smushed.
• They make awesome edible gifts. Macarons feel extra special, especially when you pop them in a cute box or cellophane bag with a ribbon. I’ve given these for holidays, birthdays, even thank-you gifts — people go wild for them.

And there you have it. Chocolate macarons that you can actually make at home without crying into a bowl of egg whites.

I know these little cookies have a reputation for being fussy, but once you understand the rhythm of the process, they’re honestly kind of fun. And weirdly satisfying. Watching them puff up in the oven with those little feet? Total win.

So if you’ve been avoiding macarons because they seem too hard or too “Pinterest perfect,” trust me — you’ve got this. Take your time, follow the steps, and don’t be afraid to mess up the first batch. I definitely did. But when they turn out right, it’s magic. And hey, even the broken ones still taste like chocolate.

Let me know how your batch turns out. I’m cheering you on from my kitchen.