Chocolate Macarons with Chocolate Buttercream


The absolute best chocolate macarons filled with a rich chocolate buttercream, topped with a melty chocolate drizzle and a generous pinch of sea salt flakes. 

chocolate macarons with chocolate buttercream

It’s week two of Macaron Month on Baran Bakery and since we knocked out the basic steps last week, we’re moving on to the second most classic flavor, chocolate! I mean, seriously, if these pictures don’t make you crave chocolate macarons then I don’t know what will. 

chocolate macarons with chocolate buttercream

How to make chocolate macarons

Last week I wrote a detailed post on how I make macarons. There are three different basic methods of making them and it seems like everyone has their own personal tips and tricks so make sure to check out my Vanilla Macaron post for detailed steps and process shots. 

To make them chocolate, I just remove 20g of the dry ingredients (10g of almond flour and 10g of powdered sugar) and replace it with 20g (¼ cup) of unsweetened cocoa powder. That way, the macaron batter stays the same because the ratio of wet to dry is the same but you get to add in different flavors. 

What kind of cocoa to use 

I prefer dutch-process cocoa powder for almost all my chocolate bakes but you can use any unsweetened cocoa powder. Dutch process generally provides a richer chocolate flavor and color. 

I don’t recommend sweetened cocoa powder because macarons are already very sweet to begin with. 

chocolate macarons

Extra Tips and Tricks

  • 100% recommend a scale for measuring ingredients (except the egg whites, I use 3 large and it’s usually +/- 5 grams, which is fine). 
  • Once you stiff peaks in your meringue, don’t over whip. 
  • There is no perfect number of how many folds are needed to get the right batter but there is a technique. In the step-by-step photos, you’ll see how I use a firm rubber spatula to push the batter against the edge of the pan and then scrape it back off the edge. I repeat that process until it ribbons into a figure 8 without breaking. The intention here is to push out the air bubbles so that you don’t have hollow or cracking macarons. 
  • When you go to pipe the macarons, I usually have a slight “nipple” on them right away but it should disappear or be very faint after rapping the tray on the counter a few times. If it doesn’t go away, dab your finger into water and then gently press the nipple down and it’ll flatten. Remember this for next time, because the batter probably just needed a couple more folds. 
  • If you’re having trouble and have tried it a few times, I recommend an oven thermometer. If your oven is off even 10 degrees it can change the results. 
  • I use a convection oven (with a fan) so I don’t find the need to rotate them in the oven halfway through baking but if they’re browning on one side more than the other, you can rotate them 7 or 8 minutes into baking. 
  • Don’t try to remove them from the pan right away, they can break. Allow them to cool on the pan for at least 10 minutes. 
macarons with chocolate buttercream

What filling to use for chocolate macarons 

I chose to make French buttercream as the filling for these chocolate macarons because I wanted to use up the leftover egg yolks. The egg yolks provide a richer, more custard-like flavor than other buttercreams so it is definitely one of my favorites but it can be a little more complicated to make than other types of buttercream. 

You can also make Swiss meringue buttercream, American buttercream or just plain chocolate ganache. If you do make another type of buttercream, you’ll want to use a recipe that has about ½ cup (113g) of butter. If you want to make it with chocolate ganache, I would probably do about 1 ½ cups (9oz) dark chocolate chips melted with ½ cup (4 oz) heavy cream. 

You can also make Swiss meringue buttercream, American buttercream or just plain chocolate ganache. If you do make another type of buttercream, you’ll want to use a recipe that has about ½ cup (113g) of butter. If you want to make it with chocolate ganache, I would probably do about 1 ½ cups (9oz) dark chocolate chips melted with ½ cup (4 oz) heavy cream. 

drizzle melted chocolate and pinch of sea salt

How to store macarons

Macarons are best served at room temperature or slightly chilled, after they’ve rested for a few hours or overnight. Make sure to store them in an airtight container in the refrigerator for up to a week. 

You can also freeze them for up to a couple months. To freeze them, place them tightly in an airtight container and then place the container in a freezer bag, squeezing out all of the excess air. 

If you have any questions, comment down below and if you make these chocolate macarons, make sure to tag me @baranbakery on instagram. Remember that practice makes perfect with these babies and they’re edible even when they’re ugly! As always, have a blessed day and happy baking!

Love, B

Yield: 22 cookies

Chocolate Macarons

chocolate macarons with chocolate buttercream

Delicious chocolate macarons filled with chocolate French buttercream and topped with melted chocolate and a pinch of sea salt!

Prep Time 45 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours 25 minutes

Ingredients

Chocolate Shells

  • 7/8 cup (90g) almond flour
  • 3/4 cup (90g) powdered sugar
  • 1/4 cup (20g) cocoa powder
  • 3 large (100g) egg whites
  • 1/2 cup (100g) granulated sugar

Chocolate Buttercream

  • 1/2 cup (100g) granulated sugar
  • 1/8 cup (30mL) water
  • 2 large egg yolks
  • 1/2 cup (113g) unsalted butter
  • 1 tsp vanilla extract
  • A pinch of salt
  • 1/4 cup (20g) cocoa powder

Topping

  • 1/3 cup (2 oz) chocolate, melted
  • Pinch of sea salt flakes

Instructions

Macaron Shells

  1. Sift together the almond flour, powdered sugar, and cocoa powder and set them aside.
  2. Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy (about 120F).
  3. Remove the mixture from the heat and use the whisk attachment, on high speed, to beat the egg whites and sugar just until stiff peaks form, about 2 minutes.
  4. Use a firm spatula to fold the dry ingredients into the meringue. This may take a while, just keep folding and pressing the batter against the wall of the bowl until the mixture is able to ribbon off and form a complete figure '8' without breaking. Don't over-mix.
  5. Using a piping bag, with a small circle tip, pipe out 1 1/2 inch size circles onto a lined cookie sheet about 2 inches apart.
  6. Rap tray on the counter a few times to remove any air bubbles from within the batter (use a toothpick to remove any air bubbles that are visible and won’t come out).
  7. Allow the cookies to rest while preheating the oven to 300F. Bake one pan at a time in the center of the oven for 13 minutes.
  8. Remove the pan from the oven and allow the cookies to cool completely on the pan.

Chocolate Buttercream

  1. Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water.
  2. Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer. Reduce the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes.
  3. Meanwhile, place the egg yolks in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is done cooking.
  4. Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy egg yolks, while they are whipping.
  5. Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the yolk mixture is very pale and fluffy and is no longer warm.
  6. Turn the mixer back down to medium speed and add in the butter, 2 Tbsp of butter at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy.
  7. Scrape the sides and bottom of the bowl, add in the vanilla, cocoa powder and salt and turn the mixer up to high speed for 1-2 minutes.

Assembly

  1. Pipe the buttercream on half of the cookies, leaving some room on the edge.
  2. Sandwich with the top cookies and drizzle the melted chocolate on top.
  3. Add a pinch of sea salt flakes and allow them to set in the refrigerator for a couple hours before serving. Enjoy!

Nutrition Information:

Yield:

22

Serving Size:

1

Amount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 29mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 3g

Nutrition information may not be fully accurate.

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