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Chocolate Macarons

Updated: Feb 14

  • This is a recipe of French origin suitable for fun moments, birthday parties, tea at 5 o'clock. They are made in many ways, the flavors are different, and they look wonderful on a plate in different beautiful colors, this one is with chocolate So follow the recipe.

Ingredients: medium, total time: 70 min., 21-22 macarons

Macaron Dough:

  • 125 g powdered sugar

  • 50 g powdered almonds

  • 3 tbsp unsweetened cocoa powder

  • 2 large egg whites/ at room temperature

  • pinch of salt

  • 5 Tbsp granulated sugar

Chocolate Ganache Filling:

  • 120 g heavy cream

  • 120 g bitter-sweet chocolate/finely chopped

  • 1 Tbsp unsalted butter/ optional

  • 1 Tsp instant coffee/ optional



  1. Put all the powder ingredients in a blender. Mix them until you get a fine mixture. After that, sieve and set aside to remove the rest of the rough mixture.

  2. Put 2 larger egg whites in another deep bowl and add a little salt, beat until foamy, when you get an almost foamy mixture, gradually add sugar with a spoon and mix each time you add it for about 2 to 3 minutes. When the mixture has become thick, add half the amount of sifted powder ingredients and mix gently with a spatula, until the ingredients are well combined. Add the other half to the ingredients and mix again until you get a fine structure, uniform and smooth mixture.

  3. Pour the finished and prepared mixture into a cake syringe with a smooth nozzle of 10-12 mm diameter.

  4. Take the pan from the oven and put baking paper on it and make circles up to 2.5 cm in diameter.

  5. When you have completed the circles, shake the tray several times, so that the dough settles and removes bubbles. Leave it for about 30 minutes.

  6. Bake in a heated oven at 180 C for 10 to 15 minutes. After that, take them out and let them cool down completely, then remove them from the baking paper.


  1. Pour the cream into a medium saucepan, cut the dark chocolate into small cubes and place in a glass container or another saucepan. Put the cream to be heated at a slightly moderate temperature. Before boiling pour instant coffee and stir, when everything is combined as it should be, pour the mixture over the chocolate, leave it for one minute then mix the ingredients well. After the mixture is combined, add a spoonful of butter and mix again. Leave the mixture to cool completely!


  1. Turn the finished shells of macarons over and line them up in pairs. Make sure they are the same size.

  2. Pour the cooled cream into a syringe with a smooth opening of up to 1 cm. Pour the filling as necessary, the filling must be inside the shells, so that it does not spill from the sides, and join the two shells with gentle pressure. Leave the macarons thus joined for 1 day to stand before serving. Serve.

Buon appetito!

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