Dark Chocolate Macarons

These Dark Chocolate Macarons are always a hit: the combination of rich and creamy ganache combined and crunchy macarons shells is just irresistible. {Jump to Recipe}

Dark Chocolate Macarons // FoodNouveau.com

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Among all the flavors you can infuse into French macarons, dark chocolate has got to be one of the most popular. I sure know my Dark Chocolate Macarons are always a hit: the combination of rich and creamy ganache combined and crunchy macarons shells is just irresistible.

First Time Making French Macarons?

If this is your first time making macarons, prep, read, and watch before you start: Macarons are finicky to make, but if you set aside enough time so that you won’t be rushed, you can do it. I have a variety of resources available for you: a lengthy step-by-step recipe with photos to guide you through the process; a detailed troubleshooting post that’ll help you understand mishaps, should they happen; and a full video class—which I highly recommend watching before you make macarons for the first time. There’s nothing like watching someone making macarons to learn how to make them properly—that’s how I learned over 10 years ago, and that’s how thousands of my students did too!

My class is hosted on Skillshare and if you sign up using this link, you’ll get free access to the whole site for 14 days—which is just perfect to get you started on your macaron-making journey.

VIDEO CLASS: Learn How to Make French Macarons

If you want to SEE someone make macarons before you take on the project of making your own, my Skillshare video class is for you:

How to Make French Macarons: A Skillshare Video Class by FoodNouveau.com

I designed my Skillshare class both for novice bakers who want to learn new skills, and for experienced bakers who are seeking to master a new and impressive dessert. The class is divided into 15 short lessons that show you the essential equipment you needthe important steps to followthe techniques to master, and the potential pitfalls to avoid. You can watch the videos on your own time, start practicing, share with other budding macaron makers, and ask me questions if you encounter difficulties along the way.

I myself learned how to make macaron by watching a friend making them for me repeatedly, and I believe a live (or video!) demonstration is the best way to learn how to make macarons because you can see exactly the techniques, textures, and results you should aim for.

Over 6,000 people have taken my Skillshare class so far and the class gets overwhelmingly positive reviews, most students stating the lessons exceeded their expectations. I’m confident that this video class will enable you to create perfect macarons.

Get FREE Access to my French Macaron Video Class for 14 days: Enroll Now!


Dark Chocolate Macarons





Yield 28 Macarons

These Dark Chocolate Macarons are always a hit: the combination of rich and creamy ganache combined and crunchy macarons shells is just irresistible.


For the dark chocolate macaron filling

  • 120 g (4.2 oz) top-quality dark chocolate (70% cocoa content), chopped
  • 80 g (2.8 oz) salted butter
  • 30 g (1 oz) heavy cream (35% m.f.)

For the macaron shells


For the dark chocolate macaron filling: In a double boiler or in the microwave, melt the chocolate, butter, and cream together. Mix well, take off the heat and let cool. Transfer to an airtight container and set aside. Refrigerate if you want the ganache to firm up faster.

For the macaron shells:

*Return the egg whites to room temperature at least an hour before making the macarons shells.*

In the bowl of a food processor, add the powdered sugar, almond flour, and dark cocoa powder, and process until the mixture is thoroughly incorporated, 30 seconds to a minute. Sift the mixture through a fine-mesh strainer to make sure no lumps or bigger bits of almonds are left.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large stainless steel mixing bowl if using a hand mixer, whisk the egg whites on medium/high speed until frothy. Add a tablespoon of the granulated sugar, continue whisking at medium-low speed, then add the remaining sugar slowly. Increase the speed medium-high and whisk until the egg whites are bright white and create stiff peaks. At low speed, mix in a few drops of brown gel food coloring, to your liking. If you don’t have brown food coloring, you can make it with basic food coloring shades using the following recipe: 1 drop green, 3 drops red, 3 drops yellow. Add three times this recipe to reach a nice shade of chocolate brown.

Add the almond and powdered sugar mixture to the egg whites and, using a spatula, gently fold in the dry ingredients: slide your spatula all the way to the bottom of the bowl and come back up to the top. Do this about 6 times to incorporate the dry ingredients, then keep folding for a total of about 14 strokes until no pockets of dry ingredients remain and the mixture drops from the side of the spatula in a slow, lazy ribbon. Start testing the ribbon stage early to avoid overfolding.

Prepare 2 baking sheets by lining them with parchment paper. Cut out the parchment paper so it fits exactly over the bottom of the sheet to make sure the macarons will lay flat. Slide macaron templates under the parchment paper, if using.

Transfer the macaron batter to a pastry bag fitted with a 1/2-inch (1.25-cm) round tip. Pipe 1.5-inch (3.8-cm) rounds of batter, evenly spaced but still close to one another as they will not expand much. If desired, lightly sprinkle coarsely ground cocoa nibs over the shells. (Be careful not to add too much or the nibs may prevent the macaron shells from rising properly.)

Carefully slide the macaron templates off the baking sheets, if you used them. Let the shells rest on the baking sheets for 20 to 30 minutes.

Preheat the oven to 300°F (150°C) with a rack in the middle position. Bake the macarons for 13 to 16 minutes, rotating the pan after 10 minutes.

To assemble the macarons: Pair same sized shells together and set side by side on a work surface. Using a small offset spatula, spread some dark chocolate ganache over half of the shells. (If you refrigerated the ganache, let it warm back up to room temperature for at least 30 minutes, or until spreadable.) Close the macarons, gently pressing the second shells over the filling.

Store the assembled macarons in an airtight container and refrigerate for one night before indulging.

Always bring these dark chocolate macarons back to room temperature before serving.

Courses Dessert

Cuisine French


More Classic French Macaron Recipes

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Salted Caramel Macarons // FoodNouveau.com

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Pistachio Macarons // FoodNouveau.com

Milk Chocolate and Passion Fruit Macarons

Milk Chocolate and Passion Fruit Macarons // FoodNouveau.com

What do you think of this recipe? Got any questions? Let's chat!

2 Responses to Dark Chocolate Macarons

  1. Hello, I know this is super old, but just for your information I think you are missing a step of when/how to add the almond flour/powdered sugar/cocoa mixture to the egg whites.

    • Thank you so much for letting me know of this oversight, Meg! I actually recently updated all my macaron recipes recently so they all used a more coherent style and I must have messed up the copy+paste process. I’ve now updated the recipe. Happy baking!

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