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Macarons are one of my favorite treats to make at home — adorable, elegant, and worth the effort. They do have a reputation for being tricky, and that’s true: it took me many attempts to feel confident. These triple chocolate macarons are advanced-level, but once you master the technique you’ll feel like a pro.
How to Make Triple Chocolate Macarons
Make the Chocolate Macaron Batter
I use the Italian method for macarons because it gives more consistent results than the French method. It requires making a hot sugar syrup, but the extra step is worthwhile for reliability.
In a large bowl, whisk together the almond flour, cocoa powder, and powdered sugar. Make a well in the center and add 85 g of the egg whites, folding until combined — the mixture will be thick and paste-like. Set this mixture aside.
In a medium saucepan over medium heat combine the water and granulated sugar and bring to a boil while monitoring with a candy thermometer. In the bowl of a stand mixer with the whisk attachment, add the remaining 90 g of egg whites with a pinch of granulated 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 it from the heat. With the mixer running on medium-low, slowly pour the syrup down the side of the bowl into the whipping egg whites. Once incorporated, increase the speed to high and beat until stiff, glossy peaks form.
Fold the meringue into the almond-cocoa mixture in three additions, incorporating each portion before adding the next. Continue folding until the batter reaches a ribbon-like consistency — it should fall from the spatula in a continuous ribbon with minimal breaks. This step, called macaronage, is essential for smooth shells and proper feet.
Pipe the Macaron Shells and Let Them Rest
Line baking sheets with parchment paper or silicone macaron mats. This recipe yields about 80 shells (40 sandwich cookies) depending on size; I pipe 20 shells per sheet. If you have fewer sheets, bake in batches — the batter will hold in the piping bag while the first batch bakes and cools.
Fill a piping bag fitted with a round tip and pipe small, even circles, leaving space between each. Tap the baking sheet on the counter to release air bubbles and pop any remaining bubbles with a toothpick. Let the piped shells rest at room temperature for at least 30 minutes, up to an hour, until their tops are dry to the touch. This helps form 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. They should be mostly firm with a slight give when gently pressed. If they still feel too soft, bake a minute or two longer. Allow the shells to cool completely on the baking sheet before removing them.
Make the Chocolate Buttercream Filling
In a stand mixer with the paddle attachment, beat the butter on medium-high for 7–10 minutes until smooth and pale. Sift together the powdered sugar and cocoa powder. 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 you reach your preferred firmness — a slightly firm buttercream works well for macarons.
Fill Macarons and Dip in Melted Chocolate
Match shells by size and pipe the chocolate buttercream onto one half, stopping just short of the edge. Sandwich with the matching shell, pressing gently so the filling spreads to the edge. Melt chocolate for dipping and dunk each filled macaron halfway, or drizzle the chocolate if preferred. Add sprinkles if desired. Allow the chocolate to set before serving, or enjoy right away.
Helpful Tips for Macaron Making
- Use a kitchen scale — weight measurements are essential for reliable results.
- Watch instructional videos on macaronage to recognize the ribbon stage and learn proper folding technique.
- Always rest piped shells for at least 30 minutes before baking to develop smooth tops and feet.
- Wait until shells are completely cool before removing them from parchment or silicone mats.
Triple Chocolate Macarons
- Author: Elizabeth Buuck
- Prep Time: 30 min + 30 min rest
- Cook Time: 17 min
- Total Time: 1 hr 15 min
- Yield: 40 macarons (80 shells)
- Category: Dessert
Description
Chocolate macaron shells filled with fluffy chocolate buttercream and finished with a dip in melted chocolate — pure dessert heaven.
Ingredients
For the Macaron Shells
- 212 g Almond Meal
- 212 g Powdered Sugar
- 30 g Dark Cocoa Powder
- 175 g Egg Whites (separated into 85 g & 90 g)
- 235 g Granulated Sugar (plus a pinch)
- 158 g Water
For the Chocolate Buttercream
- 3/4 cup Unsalted Butter (about 1.5 sticks)
- 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
- Combine almond flour, cocoa powder, and powdered sugar in a large bowl and whisk together.
- Make a well in the center and add 85 g egg whites; fold until combined into a thick paste. Set aside.
- In a saucepan, combine granulated sugar and water and heat while monitoring with a candy thermometer.
- In a mixer bowl, add 90 g egg whites and a pinch of sugar.
- When the sugar syrup reaches 200°F, begin whipping the egg whites to soft peaks.
- When the syrup reaches 248°F, remove from heat and slowly pour into the egg whites with the mixer on medium.
- Beat on high until stiff peaks form and the meringue is glossy.
- Fold the meringue into the almond mixture in three additions, then continue folding until a ribbon-like texture is reached.
- Prepare baking sheets with parchment or silicone mats and pipe the batter into even circles.
- Tap sheets to release bubbles, pop any remaining with a toothpick, and let shells rest 30–60 minutes until dry to the touch.
- Preheat oven to 320°F and bake 15–17 minutes until mostly firm with a slight give.
- Cool completely before removing and filling.
For the Chocolate Buttercream
- Beat butter in a stand mixer with the paddle attachment for 7–10 minutes until smooth.
- Whisk together powdered sugar and cocoa powder.
- Add salt and vanilla to the butter, then add the powdered sugar mixture in two additions, mixing after each addition.
- Add heavy cream a tablespoon at a time until desired consistency is reached.
- Pipe filling onto half the shells, sandwich with matching shells, then dip or drizzle with melted chocolate. Add sprinkles if desired.
If you love this chocolate-packed recipe, try the Best Ever Chocolate Chip Cookies or the Cookie Butter Skillet Brownie for more decadent treats.