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Black Macarons

I decided to put a fun spin on my french chocolate macaron and give them a spooky yet gorgeous look for Fall! With the help of some black cocoa powder and a decadent dark chocolate filling these black macarons are perfect for just about any occasion.

image of french black macarons that have been filled with black frosting and brushed with a beautiful gold streak of edible gold paint

Making Macarons: The French Method vs. the Italian Method

The French method of making macarons involves whisking egg whites together with a bit of sugar to create a French meringue with stiff peaks.

This meringue is then gently folded to incorporated a mixture of finely ground almonds and powdered sugar. The process of folding the dry ingredients into the meringue is called macaronage.

This method is quite a bit easier and quicker than the Italian method, which involves a candy thermometer and temperature sensitive sugar syrup.

With that in mind, this recipe uses the French method to make French black chocolate macarons.

image of black macarons stacked on a baking tray to show their black chocolate frosting

Equipment You’ll Need to Make These Black Macarons

Like I mentioned above, this recipe don’t require a ton of equipment!

However, I find they turn out best when the ingredients are weighed and the macarons are baked on a silpat mat. As macarons bake, they usually spread less on silpat mats than parchment paper.

Below is a list of tools and equipment I like to use when I make black macarons:

Making Black Macarons – Step by Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful!

Below are some photos and a video tutorial of the process to help guide you through this recipe for black macarons.

Step #1: Prep Your Ingredients and Equipment to Make These Black Macarons

After weighing your ingredients, wipe down your mixing bowl and whisk attachment with a bit of vinegar or lemon juice to remove any residual grease. This helps the meringue whip up better!

Step #2: Sift Your Dry Ingredients

Sifting your superfine almond flour, powdered sugar and cocoa powder will help your macaron shells turn out nice and smooth.

This step makes sure that no chunks of almond or powdered sugar get mixed into your macaron batter.

image of dry ingredients being sifted into bowl to make french chocolate macarons

Step #3: Make French Meringue

Next it’s time to make the French meringue! Whisk the egg whites on a medium speed until soft peaks form, then add in the granulated sugar.

Once the sugar is incorporated, add in the black gel food coloring and mix on a medium high speed until stiff peaks form. Keep a close eye on your mixer to avoid over mixing your meringue.

Stop the mixer once you notice the meringue begins to gather in the whisk like the photo below. Don’t worry if the meringue is kind of a gray color, I promise the batter will get darker once the dry ingredients are mixed in.

image of french meringue that's been mixed with some black gel food coloring

Step #3: Mix the Dry Ingredients Into The Meringue

Mix the dry ingredients into the meringue in three additions. The batter might look a bit thick but it’s better to be too thick than to overmix it!

The macaron batter should form a thick ribbon that flows off your spatula when it’s lifted.

image of black macaron batter that's been mixed to the perfect consistency

Step #4: Pipe the Macaron Shells

Once the batter is ready, fill a large piping bag with the macaron batter and pipe 1-inch rounds onto the prepared baking sheets, spacing them about 1 inch apart.

Firmly bang or drop your pans on the counter a few times to bring any trapped air bubbles to the surface and pop them with a toothpick. This can help you avoid hollow or cracked shells.

image of black chocolate macarons being piped onto a silpat mat

Step #5: Rest Your Piped Macaron Shells

Next let the macarons rest for at least 30 minutes until they form a skin. They should be mostly dry to the touch and look matte once they’re ready to be baked. While the shells rest preheat your oven.

Step #6: Bake The Black Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven. Let the macarons cool fully on the pan then gently remove them from the silpat mat.

image of black macaron shells that have been baked and cooled and are ready to be filled

Step #7: Assembling These Black Macarons

The final step is to pipe a dollop of dark chocolate buttercream onto a macaron shell and top it with a second shell.

To jazz up these macarons you can also brush the top of each macaron with a bit of edible gold paint. I like to use the edible art brand, but you can also make your own by mixing together gold luster dust with a bit of clear extract or alcohol.

Place the finished macarons in the fridge in an airtight container to mature overnight, then let them warm to room temperature and enjoy!

image of french black macarons that have been filled with black frosting and brushed with a beautiful gold streak of edible gold paint

Black Macaron Troubleshooting

I’d love to think everyone’s first batch of macarons will turn out perfectly but my own experience has taught me that’s not how things usually go.

Macarons can be incredibly temperamental and it might take a few tries to get them just right.

If you run into any issues please check out my detailed French macaron troubleshooting guide.

Choosing The Right Filling for Your Black Macarons

While we put tons of energy into the shell of a macaron, almost all of the flavor in a macaron comes from its filling.

The shell gives the macarons an incredible texture, but the filling is what determines its flavor. You can use just about any type of frosting or ganache to fill these chocolate macarons.

image of black cocoa buttercream frosting

I love using a small batch of my black chocolate buttercream to fill my macarons because I have a huge sweet tooth. However, I also like filling them with a decadent chocolate ganache!

If you prefer to fill your macarons with frosting, I recommend using chocolate Italian buttercream or Swiss meringue frosting instead!

Black Macaron Recipe Yield

This recipe makes about 36 small macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of about 1 1/4 inch so they’re a bit smaller than a standard macaron.

image of french black macarons that have been filled with black frosting and brushed with a beautiful gold streak of edible gold paint

Tips for Making the Best Black Macarons

  • Wipe your mixing bowl and whisk with lemon juice or vinegar to remove any traces of grease before making your meringue. It will help your egg whites whip up better!
  • Separate your own eggs and age them if possible. Do not use egg whites from a carton.
  • Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe and your macarons will turn out best if the ingredients are weighed.
  • Use superfine almond flour rather than trying to make your own. It more consistently yields great macarons.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it’s good to know your game plan before you start!
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang/drop your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest your macarons for 30 minutes before they’re baked to allow them to develop a skin.
  • Pipe a small number of macarons on a few sheets to test your oven for hot spots and see if it bakes accurately. This way you won’t waste a whole tray of macs if your oven runs hot or cold.
  • Brush a streak of edible gold paint on top of the assembled macarons to give them a beautiful finished look.
  • Let your macarons mature! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
  • If your first batch of macarons doesn’t turn out, please check out my French macaron troubleshooting guide.
image of black macarons made using the french technique and filled with black cocoa buttercream

Making These Black Macarons in Advance & Storage Tips

  • You need to let French macarons mature for a few hours or overnight in the fridge before eating them. This gives them their best texture and taste.
  • Store macarons at room temperature for up to 2 days in an airtight container.
  • Refrigerate macarons for up to 5 days in an airtight container.
  • Freeze filled macarons for up to a month in an airtight container.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Make your filling ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week or in the freezer for up to a month.

Let Me Know What You Think!

If you try this recipe for black macarons, I’d love to hear what think of it! Please leave a rating, and let me know your thoughts by sharing a comment.

You can also tag me @chelsweets and use the #chelsweets on social media so I can see your amazing creations!

Other Recipes You Might Like:

Yield: 18 macarons

Black Macarons

image of black macarons made using the french technique and filled with black cocoa buttercream

Learn how to make these gorgeous black macarons! My step by step tutorial & detailed recipe will help you master these delicious little cookies.

Prep Time 20 minutes
Cook Time 16 minutes
Additional Time 30 minutes
Total Time 1 hour 6 minutes

Ingredients

Black Chocolate Macarons

Black Buttercream Filling

  • 56g unsalted butter, room temperature (1/4 cup)
  • 4g vanilla extract or vanilla bean paste (1 tsp)
  • 7g unsweetened dark or black cocoa powder (1 Tbsp)
  • 1g salt (1/8 tsp)
  • 1 squirt black gel food coloring
  • 125g powdered sugar (1 cup)
  • 15g heavy cream (1 Tbsp)

Equipment

Instructions

Black Macarons

  1. Sift 63g superfine almond flour, 63g powdered sugar and 7g of black cocoa powder into a large bowl and set aside.
  2. Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until your reach the soft peak stage.
  3. Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds. Add in the black gel food coloring at this point, then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
  4. Fold the dry ingredients into the meringue in two additions using circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!
  5. Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4 inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
  6. Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
  7. Let the macarons rest for 30 minutes to develop a skin. The macarons should look matte once the skin has formed.
  8. As the macarons rest, preheat your oven to 300 F.
  9. Bake one tray of macarons at a time on the middle rack of your oven for 16-17 minutes and rotate your pan halfway through.
  10. Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Black Chocolate Buttercream Filling

  1. Beat 56g of room-temperature butter on a medium speed for 1-2 minutes with a whisk attachment until it becomes lighter in color and smooth.
  2. Mix in 4g vanilla extract, 7g black cocoa powder, 1g salt and a squirt of black gel food coloring on a low speed.
  3. Slowly mix in 125g of powdered sugar and 15g heavy cream on a low speed.
  4. Continue to mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. 
  5. If the frosting is too thick, add in additional heavy cream or milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (1 Tbsp at a time).
  6. Place in a piping bag with a small round tip and set aside.

Assembling These Black Macarons

  1. Pipe a dollop of chocolate buttercream or filling of your choice onto the bottom of one macaron shell. Gently press a second shell on top of the frosting to create a sandwich and repeat with the remaining shells.
  2. If desired, brush the top of each macaron with a streak of edible gold paint.
  3. Place the finished macarons in an airtight container and chill in the fridge for afew hours or overnight, then let them warm to room temperature and enjoy!

Notes

Recipe Yield:

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of about 1-inch, so they're a bit smaller than a standard macaron.

Tips for Making the Best Black Macarons

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use black gel food coloring. If you try to use liquid food coloring it can throw off the consistency of the batter.
  • Use a macaron mat or print out a template to help you pipe consistently sized macarons.
  • FIRMLY bang your pans on your counter after piping your macarons. This helps release any air bubbles that may be trapped and prevent cracked or hollow shells.
  • Rest your macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Pipe a small number of macarons on a mat to test your oven for hot spots and see if it bakes accurately. This way you won't waste a whole tray of macs if your oven runs hot or cold.
  • Let your macarons mature in the fridge overnight! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
  • If your first batch of macarons doesn't turn out, please check out my macaron troubleshooting guide for help!

Making These Black Macarons in Advance & Storage Tips

  • French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
  • Macarons can be stored at room temperature for up to 2 days in an airtight container.
  • Macarons can be refrigerated for up to 5 days in an airtight container.
  • Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
  • Unfilled macaron shells can be frozen for up to a month in an airtight container.
  • Your filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Nutrition Information

Yield

18

Serving Size

1

Amount Per Serving Calories 143Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 28mgSodium 42mgCarbohydrates 20gFiber 1gSugar 18gProtein 3g
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