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Macarons are charming and impressive — and yes, they demand practice. The reputation that macarons are tricky to master is deserved: it took me many attempts to get consistent results. These triple chocolate macarons are advanced, but once you learn the techniques, you’ll be rewarded with tender, glossy shells, delicate feet, and rich chocolate filling.
How to Make Triple Chocolate Macarons
Make the Chocolate Macaron Batter
I use the Italian method for macarons because it yields more consistent results than the French method. It requires making a sugar syrup, but the extra step is worth it for reliability.
In a large bowl, whisk together the almond flour, cocoa powder, and powdered sugar until evenly combined. Make a well in the center and add 85 g of egg whites, folding until the mixture becomes a thick, paste-like texture. Set aside.
In a medium saucepan over medium heat, combine the water and granulated sugar and heat while monitoring with a candy thermometer. Stir occasionally. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, add 90 g of egg whites and a pinch of sugar.
When the sugar syrup reaches 200°F (93°C), start whipping the egg whites on medium until soft peaks form. When the syrup reaches 248°F (120°C), remove from heat and, with the mixer running on medium-low, slowly pour the hot syrup down the side of the mixing bowl into the egg whites. Increase the mixer speed and whip until stiff, glossy peaks form.
You now have two components: the almond flour mixture and the Italian meringue. Fold one-third of the meringue into the almond mixture to loosen it, then fold in the remaining meringue in stages. Continue folding until the batter reaches a ribbon-like consistency — it should fall from the spatula in a smooth, continuous ribbon with little to no breaking. This folding step (macaronage) is the most important part of the process.
Pipe the Macaron Shells and Let Them Rest
Prepare baking sheets with parchment paper or silicone macaron mats. This recipe yields about 80 shells (40 filled macarons) depending on pipe size. If you have fewer sheets, bake in batches — the batter holds well in the piping bag while the first sheet bakes.
Fill a piping bag and start with a small opening; you can widen it if needed. Pipe small, even circles, leaving space between each. After piping, firmly rap the baking sheet on the counter to release air bubbles and pop any remaining bubbles with a toothpick. Let the shells rest at room temperature for at least 30 minutes, up to an hour, until a dry skin forms and the tops no longer stick to your finger. Proper resting helps produce smooth tops and the characteristic feet.
Bake the Macaron Shells
Preheat the oven to 320°F (160°C). Bake the macarons for 15–17 minutes. The shells should be set and still have a slight give when gently pressed. If they feel too soft, add another minute or two. Allow the shells to cool completely on the baking sheet before removing.
Make the Chocolate Buttercream Filling
In the bowl of a stand mixer fitted with the paddle attachment, beat softened unsalted butter on medium-high for 7–10 minutes until light and smooth. Sift together powdered sugar and cocoa powder and set aside. Add salt and vanilla to the butter, then add the powdered sugar mixture in two additions, mixing about 3 minutes after each addition. Add heavy cream one tablespoon at a time until the buttercream reaches a slightly firm piping consistency suitable for macarons.
Fill Macarons and Dip in Melted Chocolate
Match shells by size and pipe the chocolate buttercream onto the flat side of one shell, leaving a small border. Sandwich with the matching shell, pressing gently so the filling spreads to the edge. Melt chocolate wafers or chocolate of your choice until smooth and dip each assembled macaron halfway. Add chocolate sprinkles if desired, then let the chocolate set before serving.
Helpful Tips for Macaron Making
- Use a kitchen scale and weigh all ingredients. Precision matters for macarons.
- Watch a video demonstrating proper macaronage so you can recognize the correct ribbon texture.
- Allow shells to rest for at least 30 minutes before baking to develop a dry skin.
- Do not remove shells from the parchment or silicone mat until they are completely cool.
Triple Chocolate Macarons
Description
Chocolate macaron shells filled with fluffy chocolate buttercream, then dunked in melted chocolate. Decadent, delicate, and utterly chocolatey.
Ingredients
For the Macaron Shells
- 212 g Almond Meal
- 212 g Powdered Sugar
- 30 g Dark Cocoa Powder
- 175 g Egg Whites (split into 85 g & 90 g)
- 235 g Granulated Sugar (plus a pinch)
- 158 g Water
For the Chocolate Buttercream
- 3/4 cup Unsalted Butter (softened)
- 1/2 tsp Salt
- 1 tsp Vanilla Extract
- 3 cups Powdered Sugar
- 2 TBSP Dark Cocoa Powder
- 4–6 TBSP Heavy Cream
1.5 cups Melted Chocolate for dunking
Chocolate sprinkles, optional
Instructions
For the Macaron Shells
- Whisk almond flour, cocoa powder, and powdered sugar together in a large bowl.
- Make a well and add 85 g egg whites, folding until a thick paste forms. Set aside.
- In a saucepan, combine granulated sugar and water and heat until the syrup reaches 200°F, then continue to 248°F while monitoring with a candy thermometer.
- Whip 90 g egg whites with a pinch of sugar until soft peaks form when the syrup reaches 200°F.
- Slowly pour the hot syrup into the egg whites with the mixer running, then whip on high until stiff, glossy peaks form.
- Fold one-third of the meringue into the almond mixture, then fold in the remaining meringue in stages until the batter reaches a ribbon-like consistency.
- Prepare baking sheets with parchment or silicone mats and pipe the batter into small circles. Tap the sheets to release air bubbles and pop any that remain.
- Let the piped shells rest for at least 30 minutes, until a dry skin forms.
- Preheat the oven to 320°F and bake for 15–17 minutes until set but with a slight give. Cool completely before removing.
For the Chocolate Buttercream
- Beat softened butter until light and smooth, about 7–10 minutes.
- Sift powdered sugar and cocoa powder together.
- Add salt and vanilla to the butter, then add the sifted sugar mixture in two additions, mixing about 3 minutes after each.
- Adjust consistency with heavy cream, one tablespoon at a time, until slightly firm for piping.
- Pipe the buttercream onto half of the shells, sandwich with matching shells, then dip each sandwich halfway in melted chocolate. Garnish with sprinkles if desired.
If you love this chocolate-packed recipe, try my Best Ever Chocolate Chip Cookies and my Cookie Butter Skillet Brownie for more indulgent treats.