Chocolate Macarons  Recipe

When a recipe does not work out, I usually give up. But not so with macarons. I was very determined to make a perfect macaron, just like the ones we have at the Le Panier bakery, Seattle Pikes Market.

I have also watched this video over 20 times, no joke, trying to make macarons perfect. I would highly recommend watching it to understand the concept of making a macaron.

PS: If you happen to be in the Pikes Market area, I would highly recommend visiting Le Panier bakery. Their coffee is amazing and baked goods are endless.

Other Macarons to Try

Serving size:
20 min
25 min
Ready in
1 hr


In a bowl of a standing electric mixer, beat the egg whites with granulated sugar until they begin to rise and hold their shape.
Shift powdered sugar, cacao and almond flour to get rid of any lumps.
Stir in dry ingredients into egg whites. Be sure not to over mix the ingredients.
Place plastic bag or pastry bag into a cup to hold it straight. I would suggest a pastry bag, hence once you cut off the edge of a plastic bag it may not be a round shape. In this case, I wasn't going to make a trip to the store, so I did use a ziplock bag. Pour the entire mixture into the bag. Remove from the cup and twist to hold the batter in the inside.
Line baking sheet with parchment paper. Pipe circles into the baking sheet, making them thick. Tap baking sheet at least 3 times on each side, this will get rid of any air bubbles and will prevent from cracks. Let macarons sit in room temperature for about 20 minutes, they will create a bit of a shell, also helps from cracks on top.
Bake macarons at 350F for 13-20 minutes, depending on your oven. I would suggest checking them after 13 minutes or so.
Combine butter together with chocolate chips in a pot. Warm up the ingredients on a medium heat, until all butter and chocolate chips are melted. Let the mixture cool down to the room temperature.
Place spoonful of the cream on a flat side of the macaron, place another macaron on top.
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