Chocolate Macaron Recipe


Chocolate Macarons are my all time favorite. Well, I tend to get emotional with all things macaron. A macaron is a French sweet meringue based dessert / confection, made with simple ingredients like egg whites, icing sugar, almond powder with varied flavours. The macaron is commonly filled with ganache / buttercream / jam fillings sandwiched between two macaron cookies.

I love macarons, period. Some call it too sweet for their taste, some call it overrated, some call it overly celebrated, but for me, it’s like a dream. It’s strange how a mere egg white, when married with some sugar and almond meal gets transformed into these beautiful little kisses. I guess the process fascinates me more than the outcome 🙂 , and why not, I am a baker. As a baker, I am supposed to be mesmerised with the art and the science of baking.I have been on a macaron high for a week now, I keep going back to look at my pics, smile at them and go back to them again.

Coming to the recipe, making Macarons can be a little tricky at times. My experience with baking problems says macarons are the most temperamental of them all. From the few batches I have done so far in my kitchen, and the many in my ‘Marriott Valentine day’ days, I actually agree that there’s scope for things going wrong. But I’d also say that if you treat them with love, take it easy, and don’t fret, you can master the process in a few attempts. I plan to create a detailed know-how on macarons in the near future, until then, here’s a good, informative article on how to cook perfect chocolate macarons. I have used the Ottalenghi recipe for now, but definitely want to try the Pierre Hermes / Zumbo method soon.


  • For the Macaron Shells
  • 110 gm icing sugar
  • 55 gm ground almonds, sifted
  • 7 gm cocoa powder
  • 60 gm egg whites (2 eggs)
  • 40 gm castor sugar
  • For the Ganache Filling
  • 65 gm dark chocolate, finely chopped
  • 15 gm unsalted butter
  • 50 ml double cream
  • 2 tbsp milk


  1. Prepare the ganache
    1.  Heat the milk and cream together till it comes to a boil, stirring regularly. 
    2. Switch off the heat, add the dark chocolate to it and cover it with an aluminium foil, let it stay for 10 mins. 
    3. Open the cover, use a fork to mix the chocolate into a smooth paste, and add the butter, to get the glistening shine. 
    4. Keep aside to cool. 
  2. Make the shells
    1. Preheat the oven for 10 mins at 160 C.
    2. Sift the icing sugar, ground almonds and cocoa powder at least 3 times.
    3. Beat the egg whites till it starts foaming up, slowly add the castor sugar 1 tbsp at a time and beat till it reaches almost stiff peaks, but not dry. 
    4. Gently fold in the flour mixture into the egg whites, till you get a smooth and shiny mixture. 
    5. Spoon it into a piping bag, and cut a very small tip. 
    6. Pipe it into a silpat, at least 5 cm apart from each other. 
    7. Let it rest for 5 mins.
    8. Place it in the oven, and bake for 7-8 mins at 160 C 
    9. Once out of the oven, remove it from the silpat after 5-10 mins when it will leave the base by itself.
    10. Look for equal size shells, make pairs and keep aside. 
  3. Fill with ganache
    1. Take a pair, pipe a little of the ganache into the centre of the shell, covering half of it from the centre. 
    2. Place the other shell of the pair over the ganache and press gently till the ganache is visible in the corners. 
    3. Pretty eh 🙂


  • A successful macaron is one with a flat top, pretty feet, and crunchy outside and a soft inside. 
  • Let it cool before you forcefully remove it from the silpat. 
  • I’m crazy that way, simple never fancies me, but if you are doing it for the first time, and are really scared, well don’t be. But if you want to keep it simple, just add a few drops of the color you want, or make plain white macarons and fill them with ganache. 
  • While beating the egg whites, a pinch of cream of tartar at times comforts me, but generally I don’t use any. It helps to get the stiffness though. 
  • Peirre Herme advises to age the egg whites for a few days, but I think that’s too much work for me. 
  • Don’t over beat the egg whites, be careful, it needs to have a shine, the minute the shine goes, means its dry and over beaten. 


Print Friendly, PDF & Email