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


AP Flour Almond Flour Powdered Sugar Cocoa Powder Egg Whites Granulated Sugar Vanilla Bean Paste Egg Yolks Granulated Sugar Unsalted Butter  Chocolate Chips

Step-by-step photos of the macaron making process are on my Vanilla Bean Macaron Recipe.

Digital scales are always important when measuring dry ingredients but they are even more important when making macarons.

Macarons are made via the Swiss meringue method, cooked gently over a double boiler until the sugar is fully dissolved.

The egg whites get beaten just until stiff peaks form, don't over beat as you'll incorporate too much air.

Add the dry ingredients to the meringue and fold them together until the batter is able to hold a "figure 8".

Use a piping bag with a round tip to pipe out 2" rounds of macaron batter and bake for 13 minutes.

For the creamy custard-like vanilla bean frosting, check out my step-by-step tutorial on French buttercream!

Top the macarons with melted chocolate and a generous pinch of sea salt flakes!

Make sure to let the macarons set for a few hours or overnight before serving! Get the full recipe at