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5 from 1 vote


Macarons are easy to make when you follow simple instructions. These are full of almond and chocolate flavors!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: French
Keyword: macaron
Servings: 12
Calories: 286kcal



  • 1 3/4 cups confectioners' sugar
  • 1 cup almond flour
  • 3 egg whites room temperature
  • 1/4 teaspoon cream of tartar
  • Salt
  • 1/4 cup sugar
  • Gel food coloring
  • 1/2 teaspoon almond

Chocolate Ganache

  • 8 ounces semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tsp instant coffee


  • Preheat the oven to 300 degrees. If you have a convection oven, now is the time to use this setting.
  • Line baking sheets with silicone mats or parchment paper.
  • In a mixing bowl, whisk together confectioners' sugar and almond flour.
  • Sift the mixture through a baking sifter to remove any clumps.
  • In separate mixing bowl, beat the egg whites, cream of tartar, and a pinch of salt with a mixer on medium speed until it becomes frothy. Increase the speed to medium high; gradually add the sugar and beat until stiff. The mixture will become shiny and will take several minutes (as many as 5).
  • Gently fold in the egg whites into the sugar-almond flour until combined.
  • Add a drop or two of food coloring and the almond extract and fold again until incorporated.
  • Put the mixture in a pastry bag (with a large round tip).
  • Pipe macarons onto baking sheets. You should be able to get about 24 on a standard size sheet.
  • Tap (slightly lift and drop) the baking sheets on the counter to release any air bubbles.
  • Let the cookies sit at room temperature on the baking sheets until the tops are no longer sticky to the touch, this takes 15 minutes to 1 hour. Length depends on where you live and the weather that day.
  • Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," on the bottom edge of the cookie, about 20 minutes.
  • Let cookies cool.

Chocolate Ganache

  • Put chocolate chips and heavy cream, and instant coffee into a double boiler with water on the bottom. Heat over medium heat and stir until chocolate and cream are melted together.
  • Stir until smooth. Turn off heat and Set aside to cool.
  • Gently peel the cookies off the baking sheets and spread the chocolate ganache on one side of a cookie. Place another cookie on top and gently press them together.
  • Repeat until you have no cookies left.


Calories: 286kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 19mg | Potassium: 140mg | Fiber: 3g | Sugar: 29g | Vitamin A: 155IU | Calcium: 38mg | Iron: 2mg