Ingredients

250 grams finely ground almond flour (blanched)

25 grams unsweetened cocoa powder

250 grams powdered sugar

210 grams egg whites (from about 6-8 eggs)

210 grams granulated sugar

Pinch of cream of tartar

1 stick unsalted butter (room temperature)

2 cups powdered sugar

4 tablespoons heavy cream

4 tablespoons unsweetened cocoa powder

3/4 cup hot chocolate mix (Swiss Miss)

2 teaspoons pure vanilla extract

Pinch of salt

1/2 cup semi sweet chocolate chips (coarsely ground)

1/4 cup semi sweet chocolate chips (finely ground)

Instructions

Step 1: Prepare baking sheets by lining them with silicone baking mats or parchment paper.

Step 2: In a food processor, combine almond flour, cocoa powder, and powdered sugar; pulse until mixed. Sift this mixture twice to ensure fine texture.

Step 3: Whisk egg whites in a stand mixer on medium-low speed until foamy. Add cream of tartar and increase to medium speed until soft peaks form. Reduce speed to medium-low; gradually add granulated sugar. After about 15 seconds, raise speed to high and whisk until stiff peaks form.

Step 4: Fold in one-third of the sifted dry mixture over the egg whites. Repeat folding with the remaining mixture, mixing gently until the batter ribbons down from the spatula.

Step 5: Transfer the batter to a pastry bag fitted with a ½ inch plain round tip. Pipe 2-inch circles about 1 inch apart onto the prepared baking sheets. Tap the sheets on your work surface twice to remove air bubbles. Sprinkle the coarsely ground chocolate chips over the piped batter.

Step 6: Let the macarons rest at room temperature until their surface feels dry to the touch. Meanwhile, preheat the oven to 300°F (150°C).

Step 7: Bake one sheet at a time for 18 minutes, rotating the sheet halfway through baking for even cooking. Allow shells to cool completely.

Step 8: For the filling, beat the room temperature butter, powdered sugar, and heavy cream until smooth and combined.

Step 9: Add the unsweetened cocoa powder, hot chocolate mix, vanilla extract, and a pinch of salt. Increase the mixer speed to high and beat until the filling becomes very fluffy.

Step 10: Fold in the finely ground chocolate chips until fully incorporated.

Step 11: Once the macaron shells are cooled, pipe or spread the filling onto one shell and sandwich with another.

Tips & Variations

For a smoother filling, use finely ground chocolate chips only or melt them slightly before mixing.

Substitute the hot chocolate mix with cocoa powder and sugar for a less sweet flavor.

Allow piped macarons to rest longer for a better “skin” to develop, reducing cracks during baking.

To add extra flair, sprinkle sea salt flakes on top of the filling for a salted chocolate version.

FAQs

Can I use egg whites that are not fresh?

Fresh egg whites are best for achieving stiff peaks and a stable meringue, which is essential for a smooth and airy macaron shell. If using older egg whites, make sure they are at room temperature and free from any yolk contamination.

How do I know when the macaron shells are ready to bake?

The shells are ready when their surface feels dry and no longer sticky to the touch. This usually takes between 20 to 60 minutes depending on humidity. This step helps develop the characteristic macaron “skin” and prevents cracking during baking.