---
title: Macarons au Chocolat
description: Classic chocolate macaron shells — about 15–20 sandwiched macarons; fill with chocolate ganache.
source: personal cookbook photo (Google Drive)
author: personal
changes: []
language: fr
servings: 15
prep time: 20 minutes
cook time: 12 minutes
difficulty: easy
course: dessert
cuisine: French
tags:
  - chocolate
  - macarons
  - dessert
  - french
  - almond
---

Preheat the #oven{} to 165°C (325–330°F / th. 5–6). Line a #baking sheet{} with #parchment paper{}.

In a #food processor{}, combine @almond flour{115%g}, @powdered sugar{200%g}, and @unsweetened cocoa powder{1%tbsp}(heaping). Blitz on high for about ~{1%minute}.

With an #electric mixer{}, whip @egg whites{105%g}(~3 whites) to stiff peaks, then add @granulated sugar{50%g}. Beat for another ~{1%minute}.

Fold the meringue into the almond mixture and mix firmly — the whites should partially deflate and the batter should look quite thick.

Transfer to a #pastry bag{} (no tip needed) and pipe about 30 macaron shells onto the sheet, spaced slightly apart.

Bake until set and the shells lift cleanly from the parchment, about ~{10-12%minutes}. Cool completely before peeling off the parchment.

Sandwich pairs with @./basics/Ganaches au Chocolat{} (butter ganache works especially well).