Chocolate Macaron Recipe

5 from 7 votes

Chocolate Macaron Recipe

Crispy, chewy, chocolate macarons are delicious. These delicate little french pastries are filled with chocolate buttercream for a perfect bite!

Prep Time25

Cook Time22

Resting Time1

Total Time1 47

Course: Dessert

Cuisine: French

Servings:

Author: Lil' Luna

Ingredients

for the macarons:

146 grams fresh egg whites at room temperature
1 teaspoon vanilla extract
74 grams sugar
114 grams ground almond flour sifted
230 grams powdered sugar sifted
15 grams cocoa powder

for the chocolate buttercream:

4 tablespoons butter softened
1 cup powdered sugar
2 tablespoons cocoa powder
1-2 tablespoons milk or half and half

Instructions

Line two baking sheets with parchment or silicone liners and set aside. Prepare a large piping bag with a round tip and set aside.
Add the egg whites, vanilla, and sugar to a large clean bowl or the bowl of a stand mixer. Beat on low speed for two minutes. Increase the speed to medium and beat for an additional two minutes, until light and foamy. Increase the speed to high and beat for an additional two minutes, or until stiff peaks form.
Add the almond flour, powdered sugar, and cocoa powder to the egg white mixture. Fold in gently with a spatula, scraping the sides as you go, until the batter is smooth and falls from the spatula in a ribbon. Be careful not to over mix.
Scoop the batter into the prepared piping bag, then pipe it onto the prepared baking sheets, making 1 1/2 inch circles. Tap the baking sheets on the counter gently several times to release air bubbles, and use a toothpick to smooth any bubbles out.
Let the macarons rest for 20-60 minutes, until they are no longer shiny on top and don’t stick to your finger when touched lightly. While the macarons are resting, preheat the oven to 285.
After the macarons have rested, bake for 21-22 minutes in the preheated oven. Let them cool completely before removing from the baking sheet.
To make the buttercream, beat the butter until light and fluffy. Add the powdered sugar, cocoa powder, and 1 tablespoon milk, and mix until smooth. Add additional milk if needed to reach a smooth consistency. Beat on high until light and fluffy. Scoop the buttercream into a piping bag, and snip off the end. Pipe onto half of the macarons, then top with another macaron to make a sandwich.

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