Chocolate Macarons (No Resting Needed)

The best chocolate macarons ever – No need to rest the macaron shell before baking and is not humid sensitive! Crispy shell and chewy as you bite into the middle with decadent chocolate ganache. A fool-proof recipe for the classic French dessert you can make at home.

French macarons are on the list of “what to eat” of tourists visiting Paris. That’s the first thing I did when we moved here and the one I love the most are Ladurée macarons. I promised myself that I would put up a macaron recipe and here it is which I can say is easier. So; if you are craving a chocolate macaron or want to try making it yourself, this is for you.

Pointers for chocolate macarons

Use finely ground almonds or sift almond powder – This is crucial because the smoothness of the shell depends on it. This also applies to all dry ingredients. To be sure, process the almond powder in a food processor for extra fine texture.

Stiff peak the meringue – The French meringue should be glossy and holds form. You know you achieved stiff peak when the lifted whisk attachment have pointy and smooth meringue hanging from it.

Macaronage – This process is done after adding the dry ingredients into the meringue and working the batter to a shiny and flowy consistency. It’s the middle of being runny and sticky which also pipes easily into smooth macaron shells. 

No resting needed

Making these delicate sandwich cookies may look intimidating so people choose store-bought rather than homemade macarons. Let’s change that, this easy chocolate macaron recipe will guide you to achieve the patent crispy outer shell and nougat-like chewy middle. What’s better is the recipe is not humid sensitive when resting because there is no need to rest the shell.

Additional tips

Do not over beat egg whites and do not over-fold macaron batter. Over beating will give you shells with no “feet”. This can also lead to cracked shells.

Do not overbake to avoid the top of the macaron shells from cracking.

Remove air bubbles as much as possible. Once the macaron batter are piped into circles on the baking paper, gently tap the baking pan on top of the counter a couple of times. Use a clean toothpick to burst other air bubbles that may still appear.

To make perfectly round shells, trace a circle with a pencil on the parchment paper 1 1/2 inch in diameter. You can also use silicone macaron mats with ready drawn in circles. Once you get the hang of it, you won’t need them anymore!

Use a weighing scale – This plays an important role on a positive outcome of the final product.

The secret ingredient is always LOVE

You may also like:

French Madeleines are our favorite snack for tea time or coffee combo. Your family and friends will love its buttery flavor and light, fluffy texture.

Brioche buns and bread that you can comfortably make at home! The dough is effortless to make with a few simple steps and is easy to handle.

Homemade “no-knead” artisan bread that is crusty outside but soft and chewy inside.