Dark Chocolate Truffle Macarons

Fragile, yet soft; fudgy and full of intoxicating chocolate Dark Chocolate Truffle Macarons are amazing! by LetTheBakingBeginBlog.comPinit

Oh macarons! How wonderfully delicious you are! Fragile, yet soft; fudgy and full of intoxicating chocolate! I could sing this tune forever, but I will spare you. Instead, I will tell you how I make them…

Fragile, yet soft; fudgy and full of intoxicating chocolate Dark Chocolate Truffle Macarons are amazing! by LetTheBakingBeginBlog.comPinit

The reason why these macarons get so soft and fudgy, is because the filling is rather soft. When you allow the cookies to sit in the fridge for 24 hours, the moisture from the filling gets absorbed by the macaron shells, which produces truffle like middle and a brittle shell. I was taking these pictures in hopes that you can get a glimpse of what they’re like on the inside.

Fragile, yet soft; fudgy and full of intoxicating chocolate Dark Chocolate Truffle Macarons are amazing! by LetTheBakingBeginBlog.comPinit

The recipe of the macaron shell is adapted from Pierre Herme’s Book “Chocolate Desserts”, so you know you can trust the recipe. The chocolate ganache recipe though, is just simple ganache, but in specific proportions to make it to the consistency of a truffle candy.

Dark Chocolate Truffle Macarons

5 from 1 reviews
Serves: 24 – 30 sandwiched cookies


Macaron Shells

  • 1⅓ cups (140 grams) finely ground almond flour
  • 2 cups + 2 tbsp confectioners sugar
  • ¼ cup Dutch-processed cocoa powder, plus more for dusting
  • ½ (100 grams) cup egg whites

Chocolate Ganache

  • ½ cup chocolate chips (good quality), or finely chopped chocolate
  • 1 cup heavy cream


Make Macaron Shells

  1. Line two baking sheets with parchment paper or silicone mat. Set aside.
  2. Turn oven to 300F.
  3. Fit a large pastry bag with a ⅜ inch or ½ inch round tip. Twist the pastry bag right above the tip and drape the bag over a tall glass. Set aside.
  4. Process the almond flour and 2 cups of powdered sugar on high, in the food processor for about 3-5 minutes, with breaks to let the mixture cool down in between (overheating the mixture might cause it to turn to paste and release the oils) and to scrape the sides and bottom. Scrape the sides every minute or so.
  5. Heat separated egg whites in the microwave for 20 seconds in 5 second intervals, mixing in between.
  6. Whip egg whites in a clean bowl of a mixer. As soon as the egg whites start to gain volume, gradually add 2 tablespoons of powdered sugar. Whip them just until they are firm but still glossy and supple – when you lift the whisk, the whites should form a peak that drops just a little.
  7. Sift the dry ingredients and the cocoa powder through a fairly large holed sieve into the egg whites and gently fold them in, in 2-4 additions. The egg whites will deflate and form a thick batter. Keep folding until the peak from the batter dropped into a bowl disappears in less than 30 seconds. Do not over mix.
  8. Spoon the batter into the pastry bag and pipe 1 inch domes about 2 inches apart, by holding the pastry bag ½ inch above the baking sheet, applying gentle pressure, then releasing the pressure and quickly moving the pastry tip in a swirl motion up.
  9. Once all batter is piped onto the sheets, take a sheet and rap it against the counter as many times as it needs for the domes to spread into about 2 inch circles and for the tops to become smooth (this might take 5-10 times). Dust macarons tops with some more cocoa powder, if you wish.
  10. Bake macarons at 300F on the middle rack for 12-14 minutes, until the tops are firm to the touch.
  11. Allow the macarons to cool completely. If they do not come off easily, slide a thin knife right under the shell to help them come off.
  12. Repeat with the second baking pan of piped macaron shells.

To make ganache

  1. Heat ½ cup cream. Pour over the chocolate chips and allow to sit for 1-2 minutes. Stir until smooth.
  2. Add ½ chilled heavy cream to the mixture and stir to make smooth ganache.
  3. Leave in the fridge until it is firm enough to spoon or pipe onto macaron shells, stirring it every 10 minutes.

To assemble

  1. Pair macaron shells according to size.
  2. Spoon or pipe 1 tsp of ganache onto 1 of the macaron shells, covering it with the other one. Repeat with the rest of the macaron shells. Allow the macarons to sit at room temperature overnight, then transfer to refrigerator until ready to serve.
  3. Enjoy!

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!


Fragile, yet soft; fudgy and full of intoxicating chocolate Dark Chocolate Truffle Macarons are amazing! by LetTheBakingBeginBlog.comPinit

Join 3,000 other food lovers enjoying weekly recipes.


Leave a comment

Rate this recipe:  

  • I SO JUST PINNED THIS! These look so delicious!! Do you take orders? 😉

    · Reply
    • Thank you Natasha, you’re too kind 🙂

      · Reply
  • Inna

    I’m confused because you are adding powdered sugar twice, in step 4 and then again in step 6. Is it 2 cups for step 4 and then 2 tbsp for step 6?

    · Reply
    • Hi Inna,
      Thanks for your question. I added clarification in the recipe. Yes you understood correctly, first you grind 2 cups of powdered sugar with the almonds, then add 2 tablespoons of powdered sugar when you whip the egg whites.

      · Reply
  • Emily

    My macaroons didnt get the feet at all, but they also didnt crack. Do you have an idea of what the problem was?

    · Reply
    • Laura K

      I just made these – same here! No feet. I think I over-mixed it (deflated). It took a lot less mixing than macaron recipes I have used in the past. Still tasted good!

      · Reply
  • Lora

    I am not seeing the receipt, this is what it is showing “[amd-zlrecipe-recipe:81]” I don’t know if the system or site is having some sort of glitch.

    · Reply
    • Hi Lora, yes there was an update that now causes all kinds of things. But it should work now. Let me know if you have any more questions.

      · Reply
  • viktoriya

    I made these today and some turned out good and others didn’t ( flat or cracked) 🙁
    why is that? did i not mix well enough?

    · Reply
  • Tiffany B

    Quick question about the chocolate chips. Are these milk chocolate, semi sweet, etc? I’m really excited to make these!!!

    · Reply
  • Any idea why the tops would be too thin and wrinkly? They taste great and are not hollow so I’m not sure why this happened. The thin tops make them super fragile

    · Reply
  • Oksana

    Hi, these macaron recipes are the first I’m seeing that do not require “resting” before baking…is this in fact accurate?

    · Reply
    • Yeap, this is in fact accurate and you can have success with baking them right away. This recipe is based on a recipe by a very famous French pastry chef, so this is nothing I came up with on my own 🙂

      · Reply
  • […] those that love chocolate, this dark chocolate truffle macaroon recipe is for you! Let the Baking Begin! has all the details you […]

    · Reply
  • Dede

    The chocolate to heavy cream is way off in the ganache. I think you meant 1 cup of chocolate chips instead of 1/2 cup- was super runny. I also think you forgot to put about leaving the cookies out to settle and harden before baking. My first batch that I didn’t leave out is very grainy but the second that I had to leave out while the first batch baked look they are supposed to- nice and smooth.

    · Reply
    • Hi Dede,
      I have tried making ganache with both 1:1 ratio and 1:1/2 ratio and because I wanted the inside of the macarons to be truffle-like soft, I liked the 1/2:1 better. You do have to refrigerate the ganache until it firms up just enough to be able to spoon it between two shells though. With the 1:1 ratio the ganache gets pretty hard when refrigerated.

      Also, in this particular recipe Pierre Herme did not instruct to leave the macarons out before baking, so I didn’t include that in the instructions either. I have tried baking macarons both ways and both ways work, but you can definitely do what works for you and your oven. The macarons are so tricky, that it seems that every person and every oven have their own specifications for what’s going to make them work. I’m glad you found the tricks to make it work for you :).

      · Reply
  • Hailey

    hi marina i was wondering if you could put two pans in the oven at the same time instead of waiting for the other to finish.

    · Reply

As seen in