Foolproof French Chocolate Macarons
Prep time
Cook time
Total time
Follow this step-by-step video for perfect looking and tasting macarons. Note: It is important to “age” your egg whites by leaving them room temperature for 3 days. The use of tapioca starch provides more body to the macaron shells. The measurements of this recipe is only in grams as that is the most accurate scale.
Recipe type: Dessert
Serves: 25 macarons
  • 3 egg whites – aged at room temperature for 3 days (measure 57 g after 3 days)
  • 70 g ground almond
  • 113 g icing / confectioners’ sugar
  • 21 g caster sugar
  • 7 g tapioca starch
  • 10 g cocoa powder (natural or Dutch processed)
  • ⅛ tsp cream of tartar
  • Chocolate Ganache filling:
  • 125 g dark chocolate (I’m using 66% Varlhona)
  • 75 ml heavy whipping cream
  1. Prepare the macaron template by drawing 20 (1.5 inch or 4 cm) circles, leaving about 2 inches apart. To make my life easier, I drew one circle, copied and pasted the rest using MS Word. Just click print and my template is done! Place the template on the baking tray and add a sheet of non-stick baking paper on top. This recipe makes 2 trays.
  2. In a food processor or blender, add ground almond, icing sugar and cocoa powder. Pulse to incorporate all the ingredients together. Pass the dry mixture through the sieve to sift out lumps and set aside.
  3. Combine sugar, tapioca starch, and cream of tartar and set aside.
  4. Put the egg whites in a large bowl. Using a stand mixer or hand held mixer, whisk the egg whites till foamy.
  5. Add in sugar mixture and whisk at medium speed for 3 mins. Switch to high speed and continue to whisk until shiny and stiff peak.
  6. In 3 batches, fold the dry mixture gently but quickly into the egg white meringue. The final consistency should be a thick batter-like texture.
  7. Bring your trays to the counter and dab a little meringue on each corner of the baking tray to hold the baking paper in place.
  8. Fill ½ of the meringue into a piping bag fitted with a ½ inch round tip. Follow the template and pipe each circle vertically. Once you are done, carefully remove the circle template. Tap the baking tray on the counter (about 8 times) to remove any air bubbles. Use a toothpick or bamboo stick to break any visible air bubbles.
  9. Let the macarons rest for 30 mins – 60 mins (depending on the humidity level of your kitchen). I turned on the fan to aid the process.
  10. Halfway through, preheat your oven to 150°C/305°F. Gently touch the top of the macarons and when they do not feel sticky, your macarons are ready to be baked.
  11. Bake for 15 – 16 mins (convection fan forced oven takes about 15 mins). Once they are done, remove from oven and let them cool on a wire rack.
  12. Meanwhile, make your chocolate ganache by heating the heavy cream in a microwave or stove top.
  13. Pour over the chocolate and let it rest for 1 min. Stir well and your chocolate ganache is ready. Let it sit at room temperature for a few hours to thicken. You could prepare this a day in advance or before you make the macarons. Just cover and store at room temperature.
  14. Assemble the macaron by piping the ganache in the center base of one macaron and sandwich with another. You could eat them straight, however, to achieve the full heightened flavor of these macarons, it is best to let them mature for a day or two. Cover and store in fridge and bring to room temperature before serving.
Recipe by Bear Naked Food at