Chocolate Macarons with Chocolate Buttercream

I enjoy making chocolate macarons with chocolate buttercream because they are elegant, rich, and deeply satisfying. These delicate cookies have a crisp outer shell and a soft, chewy center, with a smooth chocolate buttercream filling that adds extra indulgence. I like how the combination of cocoa and almond flour creates a dessert that feels both refined and delicious.

Why You’ll Love This Recipe

I love this recipe because it brings together the classic texture of macarons with a bold chocolate flavor. The shells are light and delicate while the buttercream filling adds a creamy richness that balances the cookie perfectly.

Another reason I enjoy this recipe is how impressive the final result looks. Even though the process requires some attention to detail, the finished macarons feel special and perfect for celebrations, gifts, or elegant desserts.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the macarons
almond flour
powdered sugar
unsweetened cocoa powder
egg whites
granulated sugar
salt
vanilla extract

For the chocolate buttercream
unsalted butter, softened
powdered sugar
unsweetened cocoa powder
heavy cream or milk
vanilla extract
salt

Directions

I start by sifting together the almond flour, powdered sugar, and cocoa powder into a bowl to remove any lumps and create a smooth mixture.

In a separate bowl, I beat the egg whites with a pinch of salt until they become foamy. I gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.

Next, I gently fold the dry ingredients into the whipped egg whites. I mix carefully until the batter becomes smooth and flows slowly from the spatula.

I transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper or a silicone mat. I tap the baking sheet lightly on the counter to release any air bubbles.

I let the piped macarons rest at room temperature for about 30 to 40 minutes until a thin skin forms on the surface.

I bake them in a preheated oven at 300°F (150°C) for about 15 to 18 minutes. Once baked, I allow the shells to cool completely before removing them from the baking sheet.

To prepare the chocolate buttercream, I beat the softened butter until smooth and creamy. I gradually add powdered sugar and cocoa powder, then mix in the vanilla extract and a small amount of cream or milk until the buttercream becomes smooth and spreadable.

Finally, I pipe or spread the chocolate buttercream onto the flat side of one macaron shell and gently sandwich it with another shell.

Servings and Timing

This recipe usually makes about 20 to 24 macarons.

Preparation time: 30 minutes
Resting time: 30 to 40 minutes
Baking time: 15 to 18 minutes
Total time: about 1 hour 20 minutes

Variations

I sometimes add a small amount of espresso powder to the macaron batter to enhance the chocolate flavor. It gives the macarons a deeper and richer taste.

Another variation I enjoy is using dark chocolate ganache instead of buttercream for the filling. This creates an even more intense chocolate flavor.

For a decorative touch, I occasionally drizzle melted chocolate over the finished macarons or sprinkle a small amount of cocoa powder on top.

storage/reheating

I store chocolate macarons in an airtight container in the refrigerator for up to 5 days.

Before serving, I like to let them sit at room temperature for about 10 to 15 minutes so the texture becomes softer and the flavors develop fully.

Macarons can also be frozen for up to 1 month. I thaw them in the refrigerator before serving.

FAQs

Why did my macarons crack while baking?

This can happen if the shells did not rest long enough before baking or if the oven temperature was too high.

How do I know when macaron batter is ready?

I look for a batter that flows slowly like thick ribbon when lifted with a spatula.

Can I use natural cocoa powder?

Yes, I usually use unsweetened natural cocoa powder, but Dutch-processed cocoa powder also works well.

Why do macarons need to rest before baking?

Resting allows a thin skin to form on the surface, which helps the macarons develop their characteristic smooth tops and feet during baking.

Can I make macarons ahead of time?

Yes, I often make them a day in advance. The flavor and texture usually improve after resting in the refrigerator.

Conclusion

I like preparing chocolate macarons with chocolate buttercream because they combine delicate texture with rich chocolate flavor. The crisp shells and creamy filling create a dessert that feels elegant and indulgent. Whenever I make them, I enjoy the process and the beautiful results that make these macarons a truly special treat.

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