Have you ever wanted to make French macaroons, but thought they were too difficult to make? Then try this easy chocolate macaroons recipe! I have always wanted to make macaroons, but friends and family warned me that they were very difficult to make. I wanted to try anyway, so I went on a hunt for an easy way to make macaroons. I have come up with an easy recipe for chocolate macaroons, which is the perfect recipe for beginners who are just starting to make macaroons.
I chose to make chocolate macaroons because, unlike other flavors, you do not need to add any food coloring for the outside shells. You can just use cocoa powder. This makes it easier. Also, chocolate is usually a flavor that everybody likes.
A few tips:
While making these macaroons, I learned that there are two very important steps that you have to follow to make good macaroons. The first one, is that you have to make sure your egg whites are VERY stiff. If they aren’t stiff enough, you will not be able to make the outside shells. It is very important to really spend a good 5 minutes getting your egg whites as stiff as you possibly can.
The other essential step is to sift the almond flour, confectioners sugar and cocoa powder, as much as you possibly can. If you skip this step, your outer shells will be uneven, and they will not look good. It is really important to spend the time sifting these dry ingredients, so they become a powder-like mixture. If you master these two important steps, you will make good-looking macaroons very easily!
I also found that buying a “macaroon kit” made the process a lot easier for me, since it simplifies the process of making small disks for the outer shells. It comes with a baking sheet with already-perfect-size discs, that you just need to fill with the batter, and a very easy-to-use batter dispenser. You might not need this, if you already know how to make disks using a regular decorating bag with tip, but for me, the macaroon kit was very helpful.
Recipe:
- 2 large eggs (we will only use the egg whites of these eggs)
- 2 tbsp granulated sugar
- 10 tbsp confectioners sugar
- 2 tsp sugar-free cocoa powder
- 7 tbsp almond flour (superfine is best)
- 1 bar semisweet baking chocolate
- 7 tbsp whipping cream
- 1 1/4 cup unsalted butter (at room temperature)
- 1 pinch salt (this is for the egg whites)
- First, make the chocolate filling. Warm up your whipping cream in a pot on the stove. Once it is a hot, take it off the stove and add the baking chocolate bar in small pieces and mix. The chocolate should easily melt and mix with the cream. Then add the butter (at room temperature), and mix. Place your chocolate filling in a covered bowl in the fridge.
- Next, work on making the outer shells of the macaroons. First, beat your egg whites until they are VERY stiff. This should take at least 5 minutes (put your timer on, and make sure you are beating your eggs for 5 minutes). Then, add 1 tbsp granulated sugar, and beat your egg whites again. Add another tbsp of granulated sugar, and beat your egg whites again. Set aside. Tip: to beat the egg whites properly, add a pinch of salt to the egg whites, and always beat them in the same direction, so you do not break them.
- Now, in a separate bowl, prepare the dry mixture for the outer shells of your macaroons. Sift the confectioners sugar, almond flour, and cocoa powder, and mix them. It is important that you sift these dry ingredients as much as possible. You might need to sift them twice. The result should be powder-like.
- Once you have a powder-like mixture of confectioners sugar, almond flour and cocoa powder, add it gradually to the egg whites. Incorporate the dry mixture into the egg whites with a spatula, turning the spatula carefully, always in the same direction, until you get a smooth shiny mixture (see picture). This is the batter you will use to make the outer shells of your macaroons.
- Using your batter dispenser (or a decorating bag with a tip), make discs with the batter on a baking sheet. Try to make discs of equal size because you will need 2 discs for each macaroon (one for the bottom, and one for the top) so you want them to be the same size.
- Let your discs dry at room temperature for 30 minutes. Do not skip this step, the discs need to dry before you bake them. In the meantime, preheat your oven to 300 degrees Fahrenheit.
- Bake the macaroon discs for 30 minutes. Once they are baked, take them out of the oven and let them cool down. Then, carefully remove them from the baking sheet with a spatula or knife, so as to not break them. Take your chocolate filling out of the fridge. With a knife, cover the flat side of one disc with chocolate filling, and place another disc on top of the filling, so as to make your macaroon. Repeat the process for each macaroon. Enjoy!
Bon Appétit!
French Mom
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This was good.
Thank you!
Home made macaroons, one of my dreams and they look so good