Chocolate Macarons

Thought I would share a recipe for chocolate macaron shells. I asked the All Things Macarons facebook group for advice on how to convert a regular mac recipe to chocolate – I was advised to try reducing the almond meal/flour by 5%, and to reduce the icing/powdered sugar by 5%, and then replace that 10% total with cocoa powder. This approach was successful for this recipe.

Chocolate Macarons (Shells)

A chocolate adaptation of the classic macaron shell
Prep Time15 mins
Cook Time14 mins
Resting time20 mins
Total Time50 mins
Course: Dessert, Snack
Cuisine: French
Keyword: chocolate, cookie, macaron
Servings: 12 pairs


  • Electric scales
  • 2x Mixing bowls
  • Food processor/grinder
  • Sieve
  • Small saucepan
  • Glass bowl
  • Whisk
  • Electric hand mixer
  • Spatula
  • Cookie tray/s
  • Baking paper, printed macaron template (5cm diameter)
  • 12" piping bag fitted with 9mm round tip


  • 45 grams Almond meal/flour
  • 36 grams Icing/powdered sugar
  • 9 grams Cocoa powder Dutch processed
  • 40 grams Egg whites Aged
  • 40 grams Caster sugar


  • Follow the method in YouTube video - except use measurements in this recipe to get chocolate shells.
  • For additional tips, check out my other blog post


Additional notes:
For one batch I subbed out 10% aged egg whites for carton/pasteurised egg whites. The feet came out a bit smaller but were still full and successful
This recipe can be doubled to make 24 macarons (verified)

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