Chocolate Macarons

French macarons (from the Italian word maccherone, or meringue) are typically a sweet meringue confection filled with almost anything like preserves, caramel or buttercream. Chocolate macarons are a staple French treat, perfect with red wine or coffee.


Macaron - Part I:

  • 3/4 C almond meal
  • 3/4 C confectioner's sugar
  • 1 T cocoa or cacao powder
  • 1 lg egg white

Macaron - Part II:

  • 1 lg egg white
  • 2 T water
  • 3/4 C granulated sugar


  • 3/4 C heavy cream
  • 7 oz chocolate between 66% and 72%, chopped
  • 3 1/2 T unsalted butter, melted


Preheat oven to 340°F (170°C). Line a baking sheet with parchment paper. Place a damp kitchen towel on kitchen counter.

Part I:

Place almond meal, confectioner's sugar and cocoa powder in medium bowl; stir to combine. Place 1 egg white in a medium bowl; beat with an electric mixer until firm shiny peaks form. Spoon into almond mixture; gently folding in carefully to combine.

Part II:

Place remaining egg white in a medium bowl; beat until soft peaks form; set aside. Place water and granulated sugar in a small saucepan set over medium low heat; stir frequently until sugar has dissolved. Continue to boil until mixture reaches 245°F (120°C) on a candy thermometer. Very gradually pour sugar syrup into egg white, constantly beating with an electric mixer until shiny peaks form. Fold into almond mixture.

Spoon mixture into a large pastry bag fitted with a large round tip (or with no tip) and form 24 small macarons about 2 inches across onto the parchment paper leaving 1 inch of space in between. Let stand at room temperature for 20 minutes then place in oven and bake for 12 minutes. Remove from oven and, leaving the macarons on parchment paper, move paper on top of damp kitchen towel. Let cool to room temperature.


To make filling, place cream in a small heavy saucepan over medium heat and cook until bubbles begin to appear around the edges. Remove from heat. Add chocolate and butter, stirring until smooth. Let stand, stirring occasionally, until cool. To assemble, place a dollop of filling between two macarons.

  • Cook time: 20 minutes.
  • Makes 12 macarons.