Macarons with Chocolate Filling: A Step-by-Step Recipe

Macarons with chocolate filling are delicate French-style sandwich cookies made from almond flour, egg whites, and sugar, with a smooth chocolate ganache between crisp shells. Careful mixing, resting, and oven control help the shells rise evenly and develop their signature ruffled feet.

Ingredients

1 cup plus 2 tablespoons (110 g) finely ground blanched almond flour
1 cup (120 g) powdered sugar
3 large egg whites (about 90 g), at room temperature
¼ teaspoon (1 g) cream of tartar
¼ cup plus 2 tablespoons (75 g) superfine granulated sugar
½ teaspoon (2.5 ml) vanilla extract
Gel food coloring, optional
4 ounces (113 g) semisweet chocolate, finely chopped
⅓ cup (80 ml) heavy cream
1 tablespoon (14 g) unsalted butter, softened
⅛ teaspoon fine salt, optional, for the ganache

Instructions

Prepare the pans and dry ingredients. Line two light-colored baking sheets with parchment paper or silicone mats. If using parchment, draw 1½-inch (4 cm) circles on the underside as guides. Sift the almond flour and powdered sugar together into a bowl, discarding any large almond pieces. Set aside.
Whip the meringue. In a clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the superfine sugar, about a tablespoon at a time, then beat on medium-high until the meringue is glossy and holds stiff peaks, about 5–7 minutes total. Rub a little meringue between your fingers; it should not feel gritty. Beat in the vanilla and a small amount of gel coloring, if using.
Fold the batter. Add the almond mixture in three additions, folding with a flexible spatula after each. Scrape around the bowl and fold until the batter flows from the spatula in a thick ribbon and settles back into itself in about 10–15 seconds. Stop as soon as it reaches this consistency; overmixing can make the batter runny and the shells flat.
Pipe and release air bubbles. Transfer the batter to a piping bag fitted with a ½-inch (1.3 cm) round tip. Pipe 1½-inch (4 cm) rounds, spacing them about 1 inch (2.5 cm) apart. Tap each pan firmly on the counter several times, then use a toothpick to pop visible bubbles.
Rest the shells. Leave the piped rounds uncovered at room temperature for 30–60 minutes, until the tops feel dry and do not stick to a clean fingertip. Humidity can lengthen the rest. While they dry, preheat the oven to 300°F (150°C), with a rack in the center.
Bake in batches. Bake one sheet at a time for 14–16 minutes, rotating the pan after about 8 minutes if your oven heats unevenly. The shells should have risen feet and tops that do not shift when touched gently. Cool completely on the pan, about 20 minutes, before peeling them from the liner. Oven temperatures vary, so use the visual cues as well as the timing.
Make the ganache. Put the chopped chocolate in a heatproof bowl. Warm the cream in a small saucepan until steaming and just beginning to simmer around the edges; do not boil it hard. Pour it over the chocolate and leave for 2 minutes, then stir from the center outward until smooth. Stir in the butter and salt, if using. Let the ganache cool until thick enough to pipe, about 30–45 minutes at room temperature, stirring occasionally.
Fill and mature. Pair shells by size and turn half of them flat-side up. Pipe about 1 teaspoon of ganache onto each upturned shell, then gently sandwich with its partner. Refrigerate in an airtight container for at least 12 hours so the filling softens the centers and the flavors settle. Bring to room temperature before serving.

Tips

Weigh ingredients if possible. Macaron batter is sensitive to small measurement differences. A kitchen scale is more reliable than volume measures, especially for egg whites and almond flour.
Keep water and grease away from the whites. Use a clean metal or glass bowl and ensure no yolk gets into the whites; even a little fat can prevent a stable meringue.
Use gel coloring, not liquid. Liquid coloring adds moisture and can loosen the batter. Skip coloring altogether or use a small amount of concentrated gel.
Adjust to your oven and weather. If shells crack, they may not have dried long enough, or the oven may be too hot. If they stick after cooling, they may need another minute or two of baking. Avoid opening the oven early.

Serving Suggestions

Let filled macarons stand at room temperature for 15–20 minutes before serving; the ganache becomes pleasantly soft while the shells retain a little chew. Arrange them on a dessert plate with coffee, tea, or fresh berries. Their small size makes them useful for a dessert platter, and a few cocoa-dusted shells can add contrast without extra decoration.

Variations

For a deeper chocolate flavor, use bittersweet chocolate with about 60–70% cacao; the ganache will taste less sweet and may set firmer. For a softer, sweeter filling, use milk chocolate and reduce the cream slightly to ¼ cup (60 ml). You can also add ½ teaspoon espresso powder to the warm cream, or stir in 1 teaspoon orange zest after the ganache is smooth. For chocolate shells, replace 2 tablespoons (12 g) of the almond flour with unsweetened cocoa powder, sifted with the dry ingredients; this makes the shells more delicate, so fold carefully.

Storage and Reheating

Refrigerate filled macarons in an airtight container for up to 5 days. Refrigerate them within 2 hours of filling, and keep them away from strong-smelling foods. For longer storage, freeze the filled macarons in a well-sealed container for up to 1 month; thaw overnight in the refrigerator, then let them stand at room temperature for 15–20 minutes. Do not reheat macarons, since heat can melt the ganache and soften or crack the shells.

Frequently Asked Questions

Why did my macaron shells crack?
Common causes include insufficient drying, trapped air bubbles, or an oven that is too hot. Let the piped shells form a dry skin before baking, tap the pans to release bubbles, and check your oven temperature with an oven thermometer if cracking persists.

Do I need to age the egg whites?
No. Room-temperature egg whites are sufficient for this recipe. Separate them carefully, bring them to room temperature, and make sure the mixing bowl and beaters are completely clean and dry.

Can I make the shells without almond flour?
Almond flour gives macarons their characteristic texture and flavor. Other nut flours may behave differently, and wheat flour is not a reliable one-for-one substitute. If avoiding almonds, use a tested macaron recipe designed for an alternative flour.

Why are my shells hollow?
Hollows can result from overwhipped meringue, overmixed batter, or baking at an unsuitable temperature. Beat only to glossy stiff peaks, fold to the ribbon stage, and adjust the oven in small increments rather than changing several steps at once.

Can I make the parts ahead?
Yes. Unfilled shells can be stored airtight at room temperature for up to 2 days or frozen for up to 1 month. Thaw frozen shells while still sealed so condensation forms on the container rather than the shells. Prepare the ganache on filling day.

How can I tell when the shells are baked?
The feet should look set, and the tops should not wobble when lightly touched. Cool a shell before judging its texture; warm shells are naturally fragile and can seem underbaked until fully cool.

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