Chocolate French Macarons

For the chocolate lovers! These macarons taste like mini brownie bites and just like the vanilla macarons I shared, they’re wonderful for parties, gifts, or whatever else! Seriously, give these a try! You may just like them better than brownies- or maybe not, and that’s ok:)

Total time for: 1-1/2 hrs Serving: 25-30 Difficulty: moderate-hard GF

Macaron shells

  • 1/2 cup fine blanched almond flour
  • 1 cup powdered sugar
  • 3 Tbsp. cocoa powder
  • 1/4 cup granulated sugar
  • 2 egg whites
  • 1/2 tsp. pure vanilla extract


  1. Line 2 baking sheets with parchment paper- set aside.
  2. In a food processor, grind almond flour, powdered sugar, and cocoa powder until combined. Sift mixture into a separate bowl and set aside.
  3. In a large bowl of a electric mixer, pour egg whites and granulated sugar in a large bowl. Whip on medium-high speed for about 2 minutes. Add vanilla extract and whip on high until stiff, glossy peaks form- (make sure the bowl you use is dry and clean- egg whites won’t whip well if oil or any liquid are in the bowl.)
  4. Gently and swiftly, using a rubber spatula, fold in dry ingredients until mixture is smooth and has a lava like consistency- LOOK AT TIPS!
  5. Pour the batter into a pastry bag fitted with a 1/2 inch round tip, or you can cut off the tip of the pastry bag if you don’t own a pipping tip. I like to fit the pastry bag into a medium size cup, that way you can use both your hands to pour the batter into the bag:)
  6. Pipe batter into 3/4 inch circles, 1 inch apart onto the lined baking sheets. Tap the sheets firmly against countertop to release air bubbles- I usually put a hand towel on the counter so its not as noisy.
  7. Set aside the piped macarons for 15-30 minutes at room temperature- this allows the tops to hardened a bit, and rise up instead of out when baking.
  8. Preheat the oven to 350F. Once 15-30 minutes pass, lower the oven to 325F and place macarons in oven and bake for 10-12 minutes.
  9. Let them cool for 5-10 minutes before transferring them to a wire rack or to your mouth!😋

Nutella Buttercream filling

  • 1/2 cup softened butter
  • 2 cups powdered sugar (or more depending on how buttery or sweet you want the filling)
  • 1/4 cup Nutella
  • 2-3 Tbsp heavy cream
  • 1/2 tsp pure vanilla extract


  1. In a bowl of an electric mixer using a whisk or paddle attachment, whip softened butter on medium-high speed for 4-5 minutes- until butter is light and fluffy. Scrape down the sides of the bowl frequently.
  2. Add powdered sugar a cup at a time and mix on low speed. Once powdered sugar is incorporated, add Nutella, heavy cream and vanilla extract. Whip on low, then increase to medium/medium-high until light and fluffy. Scrape down the sides of the bowl frequently.
  3. Immediately pipe or spread onto cooled macarons! Any extra buttercream can be saved in the fridge for 1-2 weeks!

Recipe Notes:

*Do not overfold- The batter will become runny and the macaron shells will be flat when baked. Do not underfold- macaron will crack and break when baked!

*I fold roughly 35 times in a circular motion, running the spatula through the middle each time!

*For buttercream I use salted butter, but you can use unsalted if desired. If you want another buttercream flavor you can use other extracts coconut, almond, peppermint, maple, etc. Although, I recommend using real flavors instead of extracts, sometimes the alcohol used in them gives a nasty after taste!

*You can pipe the macarons whatever size you’d like, although keep in mind the larger the cookie the flatter it will be once baked.

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