These chocolate macarons are the sort I make when I want something elegant, portable, and reliably impressive. They’re delicate, with a slender crisp shell and those signature “feet” around the base. Inside, a silky Nutella buttercream meets a glossy chocolate drizzle — simple components that come together into something that looks far more difficult than it is.

If you’re nervous about macarons, that’s normal. They demand attention more than effort. A few clear steps, a good rhythm during folding, and patience during the resting phase will give you consistent results. I’ll walk you through ingredients, the exact steps I use, and the small habits that make the process forgiving.

Keep your workspace tidy and your expectations realistic on the first try. You won’t need exotic tools. And if something doesn’t look perfect at first, learn from it and try again. Macarons reward practice more than innate talent.

Ingredient Rundown

Ingredients

130 grams almond flour — the fine, nutty base that gives shells structure and chew.
120 grams powdered sugar — smooths texture and adds sweetness without graininess.
10 grams good quality unsweetened cocoa powder, dutch process or natural — deep chocolate flavor and color; choose what you prefer.
100 grams egg whites at room temperature (around 3 large egg whites) — the meringue base; room temperature whips more easily.
¼ teaspoon cream of tartar — stabilizes the egg whites so you get firm peaks.
90 grams granulated sugar — sweetens and helps form a stable meringue; caster sugar works too.
½ cup unsalted butter softened to room temperature — creates the buttercream’s richness and spreadable texture.
½ cup Nutella — chocolate-hazelnut flavor and body for the filling.
1 cup powdered sugar — sweetens and firms the buttercream.
2 tablespoons heavy whipping cream — loosens the buttercream to the right consistency.
1 teaspoon pure vanilla extract — lifts flavors and rounds the buttercream.
pinch salt — balances sweetness and deepens chocolate notes.
½ cup semisweet chocolate chips melted — melted and drizzled for a decorative, crunchy contrast.
crushed hazelnuts — optional topping that adds crunch and visual appeal.

How to Prepare (Chocolate Macarons)

In a food processor, combine 130 g almond flour, 120 g powdered sugar, and 10 g unsweetened cocoa powder. Pulse (about 16 short blasts) until combined. Sift the mixture into a bowl. Do not push the coarse bits through the sieve — discard them. Set the sifted dry mixture aside.
Make sure your mixing bowl and beaters are completely dry and grease-free. Add 100 g egg whites and 1/4 teaspoon cream of tartar to the bowl. Using a hand mixer or stand mixer, beat on high speed until frothy (about 1 minute).
With the mixer running on high, slowly add 90 g granulated sugar. Continue beating on high until you reach stiff peaks (when you lift the beaters straight up the peaks stand straight and do not fold over). Do not overbeat.
Add about half of the sifted dry mixture to the meringue. Fold gently by cutting through the center and sweeping around the bowl’s edge. Stop when there are no dry streaks.
Add the remaining dry mixture and continue folding until the batter reaches a molten-lava consistency: it should be smooth, glossy, and when you lift the spatula you can draw a figure-8 that flows without breaking. Stop folding as soon as you reach this stage.
Fit a pastry bag with a large round tip (Wilton 2A or similar) and fill it with the batter.
Line baking sheets with parchment paper or silicone baking mats. Pipe even 1½–2 inch (approx.) circles spaced about 1 inch apart onto the prepared sheets. If desired, use a macaron template under the parchment or mat for uniform circles.
Tap each baking sheet firmly on the counter 5–6 times to release air bubbles. Pop any remaining large surface bubbles with a toothpick by gently dragging in a small circular motion.
Let the piped shells rest at room temperature for 45–60 minutes, or until they form a skin: the tops should feel firm and not sticky and no batter should come off when you lightly touch them.
When the shells have formed a skin, preheat the oven to 320°F (160°C). Bake one sheet at a time (if you have multiple sheets, bake them separately) for 15–17 minutes, or until the tops do not move when gently touched and the feet are set.
Remove the sheet from the oven and allow the shells to cool completely on the baking sheet before attempting to remove them.
While the shells cool, melt 1/2 cup semisweet chocolate chips (microwave in short bursts stirring between, or use a double boiler) until smooth. Transfer the melted chocolate to a small resealable bag, cut a tiny corner, and drizzle the chocolate over half of the cooled shells. If desired, immediately sprinkle crushed hazelnuts onto the drizzled shells. Let the chocolate set.
Make the filling: in the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 1/2 cup Nutella on high speed for 3–4 minutes, until smooth.
With the mixer on low, slowly add 1 cup powdered sugar and mix until just combined. Add 2 tablespoons heavy whipping cream, 1 teaspoon pure vanilla extract, and a pinch of salt. Increase the speed to high and beat for 3–4 minutes, until the buttercream is light and whipped.
Transfer the buttercream to a pastry bag fitted with a large round tip (2A or similar). Flip over half of the macaron shells (the undecorated ones) and pipe a generous circle of filling onto the center of each.
Top each filled shell with a corresponding drizzled shell to form sandwiches. Press gently to spread the filling to the edges.
Allow the assembled macarons to rest briefly so the filling sets before serving. Store as desired.

Why It’s Crowd-Pleasing

Macarons look like a specialty patisserie item, so they make a strong impression at gatherings. These are chocolate-forward, which helps — chocolate is familiar and comforting to most people. The visual contrast between the glossy drizzle and the pale, domed shells feels refined without being fussy.

The textural contrast is another reason. You get a light crunch, a tender interior, and a creamy filling in every bite. That combination hits multiple pleasure points: crispness, chew, and richness. The Nutella-based filling keeps things familiar and widely appealing, while the drizzle and hazelnut sprinkle add a handmade, celebratory touch.

Allergy-Friendly Substitutes

If you need to adapt for allergies, do so with care; macarons are sensitive to ingredient swaps. Here are practical options and the trade-offs:

Nut allergy (almond flour): try blanched sunflower seed flour at equal weight, but note it oxidizes and can turn green with certain ingredients, and it may produce a slightly denser shell.
Egg-free: aquafaba (the liquid from canned chickpeas) can be whipped to form meringue. Use it in place of the egg whites, but results differ: piping consistency and baking time may need adjustment.
Dairy-free: use a vegan butter substitute and a non-dairy cream (like oat or soy) for the filling. Texture will be softer; chill slightly before assembling if needed.
Chocolate-free: omit the cocoa in the dry mix and replace the Nutella with another flavored filling (salted caramel, fruit curd, or nut-free chocolate spread).

Gear Checklist

Food processor — for blending almond flour, powdered sugar, and cocoa until fine.
Sieve or fine-mesh sieve — essential for removing coarse bits and achieving a smooth shell.
Stand mixer or hand mixer — for whipping egg whites to stiff peaks reliably.
Mixing bowls — dry and clean; grease ruins meringue.
Pastry bags and a large round tip (Wilton 2A or similar) — for even piping.
Baking sheets and parchment paper or silicone baking mats — for even baking and easy release.
Small offset spatula or bench scraper — useful for lifting shells if needed.
Microwave-safe bowl or double boiler — for melting chocolate.

Learn from These Mistakes

I’ve learned the hard way that tiny details change everything. Here are common errors and how to fix them quickly:

Under- or over-folding the batter: Stop folding as soon as the figure-8 flows smoothly. If you underfold, shells will be lumpy; if you overfold, they’ll spread flat.
Not resting shells long enough: Piping and immediately baking often gives cracked tops. Wait until a skin forms and tops aren’t sticky.
Wet bowls or beaters: Even a trace of grease stops egg whites from whipping properly. Dry everything thoroughly.
Baking multiple sheets at once: They can bake unevenly. Bake one at a time if you need precise results.
Skipping the sieve: Coarse pieces in almond flour or powdered sugar will ruin the smooth dome. Sift and discard the big bits.

Nutrition-Minded Tweaks

If you’re watching sugar or fat, there are modest adjustments that won’t wreck the recipe’s balance but will change texture and flavor.

Reduce powdered sugar in the filling slightly, then balance with a touch more Nutella or a splash extra cream to maintain spreadability.
Use lower-fat spreads in place of some of the butter, but expect a softer, less stable buttercream; chill before assembling to firm it up.
Portion-control by making smaller shells — 1 inch circles instead of 1½–2 inch — which reduces calories per cookie while keeping technique identical.

Little Things that Matter

Small habits yield big differences. Keep a clean, dry bowl. Weigh ingredients precisely. Use room-temperature egg whites. Tap and pop air bubbles. Those steps sound minor, but they’ll lift your success rate substantially.

Also: cool the shells fully before decorating or filling. Warm shells will warp and the filling will melt. Let chocolate set on the shells completely before assembling.

Best Ways to Store

Macarons keep well if stored properly. Place in an airtight container and refrigerate for up to 3 days for best texture and flavor. They actually mellow and improve after at least 24 hours in the fridge — the filling and shell harmonize.

For longer storage, freeze assembled macarons in a single layer separated by parchment, then transfer to a sealed container. Freeze up to one month. Thaw in the fridge before serving, then bring to room temperature briefly so flavors open.

Quick Questions

Q: Can I skip resting the shells? — A: No. Resting is critical to form the skin that creates smooth tops and feet.
Q: My shells crack. Why? — A: Usually under-resting, oven temperature too high, or too wet batter.
Q: Can I make shells ahead? — A: Yes. Store unfilled shells in an airtight container and fill within a couple of days. You can also freeze them.
Q: Do I have to use Nutella? — A: No, but Nutella gives a reliable, crowd-pleasing chocolate-hazelnut profile. You can substitute another spread, but texture and flavor will change.

Time to Try It

If you’ve read this far, you’re ready. Work through the steps slowly and in order. Measure, sift, and fold with intention. Expect a learning curve, but also expect to be proud of that first tray. Take notes on what changed between batches — oven quirks, humidity, or mixing speed — and adjust next time.

Make one sheet at first. Watch how the batter behaves when folded. Learn the feel of the right consistency. Then scale up. Share a few with friends or keep them for a special treat. Either way, you’ll have something beautiful and delicious to show for the effort.

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Chocolate Macarons

Chocolate macarons are delicate, airy, and irresistibly delicious treats that…

Prep Time2

Cook Time15

Total Time2 15

Servings: 12 servings

Ingredients

?130 gramsalmond flour
?120 gramspowdered sugar
?10 gramsgood qualityunsweetened cocoa powder dutch process or natural
?100 gramsegg whitesat room temperature around 3 large egg whites
?1/4 teaspooncream of tartar
?90 gramsgranulated sugaryou can also use caster sugar
?1/2 cupunsalted buttersoftened to room temperature
?1/2 cupNutella
?1 cuppowdered sugar
?2 tablespoonsheavy whipping cream
?1 teaspoonpure vanilla extract
?pinchsalt
?1/2 cupsemisweet chocolate chipsmelted
?crushed hazelnuts

Instructions

In a food processor, combine 130 g almond flour, 120 g powdered sugar, and 10 g unsweetened cocoa powder. Pulse (about 16 short blasts) until combined. Sift the mixture into a bowl. Do not push the coarse bits through the sieve — discard them. Set the sifted dry mixture aside.
Make sure your mixing bowl and beaters are completely dry and grease-free. Add 100 g egg whites and 1/4 teaspoon cream of tartar to the bowl. Using a hand mixer or stand mixer, beat on high speed until frothy (about 1 minute).
With the mixer running on high, slowly add 90 g granulated sugar. Continue beating on high until you reach stiff peaks (when you lift the beaters straight up the peaks stand straight and do not fold over). Do not overbeat.
Add about half of the sifted dry mixture to the meringue. Fold gently by cutting through the center and sweeping around the bowl’s edge. Stop when there are no dry streaks.
Add the remaining dry mixture and continue folding until the batter reaches a molten-lava consistency: it should be smooth, glossy, and when you lift the spatula you can draw a figure-8 that flows without breaking. Stop folding as soon as you reach this stage.
Fit a pastry bag with a large round tip (Wilton 2A or similar) and fill it with the batter.
Line baking sheets with parchment paper or silicone baking mats. Pipe even 1½–2 inch (approx.) circles spaced about 1 inch apart onto the prepared sheets. If desired, use a macaron template under the parchment or mat for uniform circles.
Tap each baking sheet firmly on the counter 5–6 times to release air bubbles. Pop any remaining large surface bubbles with a toothpick by gently dragging in a small circular motion.
Let the piped shells rest at room temperature for 45–60 minutes, or until they form a skin: the tops should feel firm and not sticky and no batter should come off when you lightly touch them.
When the shells have formed a skin, preheat the oven to 320°F (160°C). Bake one sheet at a time (if you have multiple sheets, bake them separately) for 15–17 minutes, or until the tops do not move when gently touched and the feet are set.
Remove the sheet from the oven and allow the shells to cool completely on the baking sheet before attempting to remove them.
While the shells cool, melt 1/2 cup semisweet chocolate chips (microwave in short bursts stirring between, or use a double boiler) until smooth. Transfer the melted chocolate to a small resealable bag, cut a tiny corner, and drizzle the chocolate over half of the cooled shells. If desired, immediately sprinkle crushed hazelnuts onto the drizzled shells. Let the chocolate set.
Make the filling: in the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 1/2 cup Nutella on high speed for 3–4 minutes, until smooth.
With the mixer on low, slowly add 1 cup powdered sugar and mix until just combined. Add 2 tablespoons heavy whipping cream, 1 teaspoon pure vanilla extract, and a pinch of salt. Increase the speed to high and beat for 3–4 minutes, until the buttercream is light and whipped.
Transfer the buttercream to a pastry bag fitted with a large round tip (2A or similar). Flip over half of the macaron shells (the undecorated ones) and pipe a generous circle of filling onto the center of each.
Top each filled shell with a corresponding drizzled shell to form sandwiches. Press gently to spread the filling to the edges.
Allow the assembled macarons to rest briefly so the filling sets before serving. Store as desired.

Equipment

Food Processor
Sieve
Mixing Bowl
Hand Mixer or Stand Mixer
Spatula
pastry bag with large round tip (Wilton 2A or similar)
Baking Sheets
Parchment paper or silicone baking mats
toothpick
Microwave or Double Boiler
stand mixer with paddle attachment

Notes

Aging Egg Whites:Simply place them in a clean bowl, cover with plastic wrap, and let them sit in the fridge for at least a day before using.
Storing: Place the macarons in an airtight container and place in the refrigerator for at least 24 hours for best results. Bring to room temperature before serving.
Avoid making macarons on humid days. Cool and dry weather will help you get the best results.
It is essential to use a kitchen scale when making macarons. While you can use measuring cups, but you won’t get perfect results every time so I strongly recommend weighing all of your ingredients before beginning.
Be careful not to overbeat the egg whites! As soon as you reach stiff peaks, stop the mixer. Overbeating will result in hollow macaron shells.
Do NOT bake the macarons before the shells dry, I always leave them to set over the countertop for at least 45 minutes to 1 hour, then touch the tops to make sure they’re no longer sticky and are ready to be baked.
Nutrition: A rough estimate is calculated per full macaron cookie with filling, without the chocolate drizzle.
Do NOT open the oven as the macarons are being baked, only open after 14 minutes and check.