Chocolate French Macarons

Cookie season is here! And if you have extra time on your hands this holiday season, then French macarons are an amazing cookie to bake. These adorable little cookies are magical texture of both crispy and chewy all at the same time. You really don’t know until you know!

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So, if you have had French macarons in the past and haven’t liked them, then I beg you to try again. When I owned my bake shop, I would have customers say they didn’t like French macarons and each time I would give them one on the house to try, and I always changed their minds!

Most places sell French macarons that are not fresh. And when you eat a French macaron that isn’t fresh, it’s really the worst cookie in the world. So, I get where people are coming from. But, when you eat a fresh made French macaron, then it all changes! So, I have the best Chocolate French Macaron recipe for you today.

Learn how to make Chocolate French Macarons and impress all your friends and family this holiday season. This is the best Chocolate French Macaron recipe and this simple chocolate cookie goes well with my Easy Peppermint Hot Chocolate, Sparkling Apple Cider Bourbon, and makes an amazing addition to my Hot Chocolate Charcuterie Board.

So, let’s dive into how to make Chocolate French Macarons! My recipe is simple and if you want even more details and explanation, my book Cookies for Everyone has an entire chapter on French macarons along with photos of each step of the process. It’s a great resource for learning more about French macarons, plus it makes the best Christmas gift!

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FAQ’s

What if I don’t have almond flour?

If you don’t have almond flour, you can use a food processor and grind blanched slivered almonds to make almond flour. It’s very important to grind until finely ground (but not too much as you’ll get almond butter!). Also, be sure to weigh and measure out the almond flour after you have ground it and sifted it to remove the bits that are too large so that you have the right amount of almond flour.

Can I use natural cocoa powder instead of Dutch cocoa?

Yes, if you only have natural cocoa powder you can use that in place of Dutch cocoa. Natural cocoa powder is less sweet than Dutch cocoa powder, which is why I prefer Dutch cocoa for baking. But, if you prefer natural, then you can use that instead.

What is a French macaron shell?

After you pipe the batter, the macarons have to rest until a shell forms. All recipes will say this, but what is a shell? When you pipe the batter it is sticky, and after you bang the macarons and let them rest, a shell will form. This means that the batter is no longer sticky to the touch, but dry and smooth feeling.

What if my shell isn’t forming?

If you are having a difficult time with the shell, it could be your climate or weather – and nothing that you did! French macarons are very temperamental, and when it is humid out they are the worst cookie to bake. So, if it is snowing or raining then do not make French macarons as they will have a very difficult time with the shell forming because of this very reason! French macarons are best in dry climates, so weather like that with moisture can just make them worse. So, keep that in mind when deciding what day you are going to bake French macarons!

If it is not raining or snowing and your shell isn’t forming after an hour, just be patient. It can take a little bit longer for the shell to form. If it’s been almost 2 hours and your shell hasn’t formed, then bake your French macarons anyways as it shouldn’t take that long. It could be your mixing, stirring, or banging that prevented the shell from forming. And take it as a learning experience for the next time that you make these cookies. French macarons take time to learn from your mistakes and get the feel of making them. No one gets it first try, and even seasoned macaron bakers (such as myself) even have days where we just don’t know what happened! That’s part of what make these cookies so fun to make because it’s a challenge every time and when you get them right, there is nothing better!

How do you store French macarons?

This is simple – you don’t! I get very heated on this subject because I believe French macarons are something that should be baked and enjoyed right away. The longer the meringue sites out, the staler the cookies become. I believe that French macarons are good for 6 to 8 hours at the most. Beyond that, they either start to do one of two things – they will either get crispy or soggy. And neither of those textures are good in this cookie!

So, I like to bake French macarons and eat what I want, and then give them to friends or neighbors. They are great to bake for a party as you know they’ll all be gobbled up by your guests. So, plan to make these Chocolate French Macarons on a day when you have friends or family around.

Ingredients I used to make this recipe for Chocolate French Macarons

Organic Large Egg Whites

Costco Organic Kirkland Cane Sugar

Simply Organic Vanilla Extract

Food to Live Organic Almond Flour

Wholesome Organic Powdered Sugar

NuNaturals Organic Dutch Cocoa Powder

Organic Valley Salted Butter

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Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Chocolate French Macarons

Recipe by MimiDifficulty: Advanced
Makes

30

sandwiches

Learn how to make Chocolate French Macarons with my best chocolate French macaron recipe!

Ingredients

  • Macs
  • 3 large (102 grams) organic egg whites

  • 71 grams (1/4 cup plus 1 tablespoon) organic cane sugar

  • 1 teaspoon organic vanilla extract

  • 185 grams (1 1/4 cups) organic powdered sugar

  • 113 grams (1 cup plus 2 tablespoons) organic almond flour

  • 15 grams (3 tablespoons) organic Dutch cocoa powder

  • Filling
  • 155 grams (1 cup plus 1 tablespoon) organic powdered sugar, sifted

  • 6 tablespoons (85 grams) organic salted butter, softened

  • 15 grams (3 tablespoons) organic Dutch cocoa powder, sifted

  • 2 teaspoons organic milk

Directions

  • Line 2 cookie sheets with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cane sugar, and vanilla extract. Whisk, starting on low to avoid splat¬tering, and slowly increasing the speed to high, until stiff peaks form.
  • Sift the powdered sugar, almond flour, and cocoa together into the bowl of meringue. Turn the mixer on low for 10 to 15 rotations until the dry ingredients start to blend into the meringue. Pulse the mixer on medium-high 4 to 5 times to incorporate the batter.
  • Remove the mixing bowl from the mixer, and gently stir the batter with a spatula just until there are no pockets of egg whites or dry bits of almond flour. Don’t overstir. Trans¬fer the batter to a piping bag fitted with Ateco tip #804.
  • Pipe the macaron batter onto the prepared cookie sheets (30 should fit on each cookie sheet). Holding a cookie sheet firmly in both hands, and making sure the parchment paper doesn’t slide around, bang the cookie sheet on the counter a few times. Rotate the cookie sheet and bang it a few more times. Repeat with the other cookie sheet. This will smooth out the batter and will help form the macarons’ famous “feet.”
  • Let rest for 45 minutes, or until the rounds of batter have formed shells.
  • Preheat the oven to 350°F.
  • Bake for 10 minutes. Let cool completely on the cookie sheets.
  • To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, cocoa, and milk. Mix on low un¬til combined, increase the speed to high, and mix for 1 minute more, or until light and fluffy. Transfer the filling to a piping bag with Ateco tip #864.
  • Pair the macarons together by size, and turn over every other one. Pipe a swirl of filling into the center of each turned ¬over macaron. Sandwich the pairs together.
  • Serve immediately.

Notes

  • High Altitude – Bake for 8 minutes or until the macs look dry and the shells look shiny.

Did you make this recipe? 
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