These chocolate macarons are filled with a creamy dark chocolate ganache and topped with a dark chocolate drizzle and flaky sea salt. Fun fact: I only got to eat 3 of these because Kyle ate ALL of them (sigh). But that's how you know they're gooood.
I'll walk you through how to make homemade French macarons and give you all my tips and tricks for success!
You might also enjoy these chocolate cherry macarons or this dark chocolate fondue!
Ingredient Notes
You just need a few simple ingredients to make these dark chocolate sea salt macarons!
- Egg whites - I've recently started "aging" my egg whites and I've found it helps with my consistency. This is absolutely not necessary, but it's super easy to do so I recommend trying it out. Weigh out 100 grams of egg whites into a small bowl. Cover with plastic wrap and poke a few holes in the top. Place in the fridge for at least 24 hours but up to 3 days. Make sure to remove the egg whites from the fridge at least an hour before baking.
- Almond flour - If you've ever seen macarons that look bumpy, it's usually because the almond flour isn't ground finely enough. I love using Bob's Red Mill for my almond flour because it's super fine. But if you have lumpy almond flour you can also just pulse it in a food processor for a few seconds to break it up further. Sifting your dry ingredients is also super important for ensuring smooth macarons.
- Cocoa powder - I highly recommend using Dutch processed cocoa powder for macarons because the acidity has been neutralized. However, you can use natural cocoa if that's all you have.
- Dark chocolate - Use dark chocolate baking bars as opposed to chocolate chips!! Chips contain emulsifiers that help them keep their shape, which also means they won't combine as smoothly as chocolate bars. If desired, you can use milk chocolate instead.
- Sea Salt - Maldon sea salt is my all time favorite! It has huge beautiful flakes that are perfect for sprinkling!
How to Make Dark Chocolate Ganache
This dark chocolate ganache is super easy to make, but I just have a couple quick notes!
- The ganache calls for 226 grams (8 ounces) of dark chocolate which is about two chocolate bars. So I like to set aside 1 square to melt to drizzle on the macaron tops. The tiny amount of chocolate won't affect the consistency of the ganache, and it keeps you from having to break into a whole new chocolate bar!
- Use a spatula to combine the ganache as opposed to a whisk, so you don't incorporate any air.
- I recommend making the ganache a few hours before the macarons so that it has time to set.
Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. If desired, add in the vanilla extract.
Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
How to Make French Macarons
Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
Line a large baking sheet with a silicone mat or parchment paper.
Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
*The macaron batter will look like photo 6 before banging out the excess air, and photo 7 afterwards.
Let the chocolate macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
While the macarons are resting, preheat the oven to 300°F.
Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.
Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
Drizzle a small amount of dark chocolate over top and sprinkle with sea salt. Then pipe a cooled ganache in the center.
Put the assembled dark chocolate sea salt macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.
Or just eat them all immediately. You do you.
macaron tips & tricks
Chocolate macarons can be tough so setting yourself up for success is key!
- Buy a kitchen scale if you don’t already have one! Macarons are incredibly finicky, so weighing all your ingredients is super important!
- Clean the mixing bowl and whisk attachment of your stand mixer with lemon juice or white vinegar to make sure there are no trace fats on either (if you don’t, your meringue may not form).
- Use a super sturdy baking sheet that won't warp and conducts heat evenly! These Cuisinart baking sheets are my favorite for macarons! I have 6 of them lol.
- Invest in some silicone macaron mats! They aren’t expensive and they will make your life so much easier!
- Also invest in an oven thermometer! We want our oven as close to 300 degrees as possible to make perfect macarons but just because your oven says it's 300 degrees, doesn't mean it actually is. My oven tends to run hot, so I usually end up having it set to about 290.
Recipe FAQ's
French macarons can be tricky, but they are not impossible! It's important to follow the directions carefully but if your first batch doesn't turn out, just keep practicing!
Unless you have experience baking macarons, I don't recommend making any changes to the macaron recipe because I can't guarantee results. But you can make substitutions to the filling or toppings, if desired!
Almost all macaron issues can be traced to either having the wrong oven temperature or improper mixing technique. This is why it's so important to use an oven thermometer and only mix your batter until it starts to flow like lava and then stopping.
More Macaron Recipes
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Dark Chocolate Sea Salt Macarons
Equipment
Ingredients
Macarons
- 100 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour, sifted
- 190 grams powdered sugar, sifted
- 10 grams unsweetened cocoa powder, sifted
Dark Chocolate Ganache
- 226 grams dark chocolate, chopped
- 120 grams heavy cream
- ½ teaspoon vanilla extract, optional
- ½ teaspoon flaky sea salt
Instructions
Macarons
- Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.
- In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
- Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).
- Once all the sugar is added, turn the mixer to the highest setting and whip until stiff peaks form.
- Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.
- Line a large baking sheet with a silicone mat or parchment paper.
- Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
- Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
- Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
- While the macarons are resting, preheat the oven to 300°F.
- Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.
- Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
- Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of melted dark chocolate over the top and sprinkle with flaky sea salt.
Dark Chocolate Ganache
- Place chopped chocolate and heavy cream in a medium microwave safe bowl. Microwave for 20 seconds and then stir. Repeat until the chocolate is fully melted (usually 3-4 intervals).
- Once the chocolate is melted, whisk until fully combined and completely smooth. If desired, add in the vanilla extract. Then stir in the flaky sea salt.
- Let the ganache sit at room temperature until fully cooled (about 2 hours). Once cool, transfer to a piping bag fitted with a large round tip.
- Once the macarons are cooled and decorated, pipe the ganache in the center of the undecorated shell, leaving a little bit of room on the sides. Then top with the decorated half.
- Put the assembled macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture. Or just eat them all immediately. You do you.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chelsea says
Hi! These look delicious, and I am excited to bake them!
When I click the link for dark chocolate, it takes me to amazon to buy semi sweet chocolate. Is the link incorrect or should I buy semi sweet chocolate for this recipe?
Kyleigh Sage says
Hi! You can use whatever chocolate you prefer! I've used both extra dark, and semi-sweet and both have turned out great.
Sapna Sheth says
Can these be frozen please?
Kyleigh Sage says
Yes! They freeze best if you fully assemble them and let them mature in the fridge for 24-48 hours (this is what will keep the shell soft). And then after that you can freeze them in an airtight container for about 2 months.