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chocolate macarons

Triple Chocolate Macarons

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  • Author: Elizabeth Buuck
  • Prep Time: 30 min + 30 min rest
  • Cook Time: 17 min
  • Total Time: 1 hr 15 min
  • Yield: 40 macarons (80 shells) 1x
  • Category: Dessert


Chocolate macaron cookies, filled with fluffy chocolate buttercream, then dunked in more chocolate! These cookies are what actual dreams are made of.



For the Macaron Shells

  • 212 g Almond Meal
  • 212 g Powdered Sugar
  • 30 g Dark Cocoa Powder
  • 175 g Egg Whites (separated into 85 g & 90 g)
  • 235 g granulated sugar (plus a pinch)
  • 158 g water

For the Chocolate Buttercream

  • 3/4 C (1/5 sticks) Unsalted Butter
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract
  • 3 C Powdered Sugar
  • 2 TBSP Dark Cocoa Powder
  • 46 TBSP Heavy Cream

1.5 C Melted Chocolate for Dunking

Chocolate Sprinkles, optional


For the Macaron Shells

  • In a large bowl, combine the almond flour, cocoa powder, and powdered sugar. Whisk to combine.
  • Make a well in the center of the mixture, and add 85 g egg whites. Fold together until combined. Mixture will be thick and paste-like. Set aside.
  • In a medium sauce pan over medium heat, combine granulated sugar and water. Stir to combine. Monitor the temperature with a candy thermometer.
  • Meanwhile, in the bowl of a stand mixer with the whisk attachment, add 90 g of egg whites and a pinch of sugar. 
  • When the sugar syrup reaches 200 degrees, start whipping the egg whites on medium speed until soft peaks form.
  • When sugar syrup reaches 248 degrees, remove from heat.
  • With mixer on medium, slowly pour the sugar syrup down the side of the bowl into the egg whites. 
  • Once incorporated, turn the mixer up to high and whip until stiff peaks form. 
  • Add the egg whites to the almond flour mixture, 1/3 at a time. Fold to combine between each addition.
  • When all the egg whites are incorporated into the almond flour, continue to fold until the batter reaches a ribbon like texture. It should fall off the spatula in a continuous ribbon, with little to no breaking. 
  • Prepare two baking sheets with parchment paper or silicone mats.
  • Pipe the batter into circles. Then rap the baking sheet on the counter to remove air bubbles.
  • Let the batter rest on the counter for at least 30 minutes before baking. 
  • Preheat the oven to 320 degrees.
  • Bake the macarons for 15-17 minutes, or until the cookies are mostly firm, but with a little give when you press on the shell.
  • Let cool completely, then fill with chocolate buttercream.

For the Chocolate Buttercream

  • In the bowl of a stand mixer with the paddle attachment beat the butter on medium high for 7-10 minutes.
  • While the butter is working, whisk together the powdered sugar and cocoa powder.
  • When the butter is smooth, add salt and vanilla. Mix to combine.
  • Add the powdered sugar mixture 1/2 at a time, mixing for 3 minutes after each addition.
  • Add the heavy cream 1 TBSP at a time until you reach your desired consistency.
  • Pipe filling into the macaron shells and then sandwich together. Dunk in melted chocolate and top with sprinkles.