Triple Chocolate Macarons

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Quick Facts:

Macarons flavored with cocoa powder are the easiest to prepare because the cocoa allows the raw batter to deflate slightly, making the macarons rise perfectly every time.
This recipe makes 30 2-inch sandwiched macarons.


Almond Mixture
1/4 cup almond flour
1/3 cup confectioner's sugar
1 tablespoon Dutch processed cocoa, sifted

6 oz semisweet chocolate
4 oz milk chocolate
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
2 tablespoons unsalted butter. softened

6 tablespoons egg white
1/8 teaspoon salt
5 tablespoons sugar
1/2 teaspoon vanilla (optional)

You'll Need:

Recipe Description:

This recipe is courtesy of Nick Malgieri, who will be teaching this recipe and several others at the Cooking School at Southern Season on March 11. Register Now


1. In a medium bowl, combine almond flour, confectioner's sugar and cocoa and whisk to mix.
2. Sift mixture into another bowl and discard any large pieces of almond flour. Set aside.
3. In a separate bowl, place the egg whites and salt. Whisk for three minutes or until the mixture begins to hold shape.
4. Continue whisking and add sugar, 1 tablespoon at a time, ensuring that the mixture is firm, but not dry.
5. Fold a third of the egg mixture with the flour mix, until smooth. Fold in the rest of the egg mixture.
6. Deflate the paste by continuing to fold until the paste becomes more liquid and appears shinier. Approximately 30 seconds.
7. Fill a pastry bag, fitted with a 1/4 inch tube, with half of the mixture.
8. Cover two half-sheet pans with parchment paper and coat lightly with vegetable oil/cooking spray.
9. Pipe 1 to 1 1/2 inch macarons on the prepared pans. Lifting the pans, drop each pan from a foot above the counter onto your counter to flatten the macarons. Repeat with second half of the mixture. Let them dry for 1 hour at room temperature.
10. Preheat oven to 300 degrees with convection.
11. Bake macarons until well risen, smooth and with a split "foot" at the bottom. Approximately 12 minutes.
12. Detach and pair the cooled shells and pack them between layers of paper in a tin. Refrigerate or freeze.

1. Melt both the semisweet and milk chocolate in a small saucepan. Allow to cool slightly.
2. In a separate small saucepan, combine heavy whipping cream and corn syrup. Heat mixture until it simmers, whisking, and then allow the mixture to cool to room temperature.
3. Whisk cooled cream mixture with chocolate, and whisk in butter. Chill briefly.
4. Spread evenly on cooled macaroons.

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