09 August 2026
Extra-Dark Chocolate Macarons
RecipeShare Test Kitchen
Extra-dark chocolate macarons made with cocoa paste and a deep bittersweet ganache. A French macaron recipe for bakers who want a stronger, less-sweet chocolate finish.
Prep time
60 mins
Cook time
25 mins
Total time
200 mins
Servings
72
Recipe Snapshot
Rating5.0
Chef's Tips
Use high-quality 100% chocolate or cacao pâte for best results.
Let the shells rest before baking to form a proper skin.
Use a thermometer for accuracy when cooking sugar syrup and ganache.
Tools Used
Piping Bag With Plain NozzleSieve(opens in a new tab)Mixing Bowls(opens in a new tab)Saucepan(opens in a new tab)ThermometerBaking Trays(opens in a new tab)OvenSpatula(opens in a new tab)Whisk(opens in a new tab)
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Ingredients
Ingredients
USMetric
Macaron Shells
Bitter Chocolate Ganache
To Finish
Instructions
Prepare the Macaron Shells
- 1
Sift icing sugar and ground almonds together in a bowl.
- 2
Melt the cacao pâte over a pan of barely simmering water at 50°C.
- 3
Mix food colouring into the first portion of liquefied egg whites, then add to the dry mixture without stirring.
- 4
Boil sugar and water to 118°C. When it reaches 115°C, start whisking the second portion of egg whites to soft peaks.
- 5
Pour the hot syrup over the whipped egg whites and whisk until cooled to 50°C.
- 6
Add the meringue to the almond mixture and fold in the melted cacao pâte.
- 7
Transfer to a piping bag and pipe 3.5 cm rounds onto lined trays, spaced 2 cm apart.
- 8
Dust lightly with cocoa powder and rap trays to flatten. Rest for 30 minutes.
Bake the Shells
- 1
Preheat fan oven to 180°C.
- 2
Bake for 12 minutes, opening and shutting the oven door twice during baking.
- 3
Remove from oven and slide shells onto a work surface to cool.
Make the Ganache
- 1
Cut butter into pieces. Chop chocolate and place in a bowl.
- 2
Boil the cream and pour over chocolate in three parts, stirring to emulsify.
- 3
When mixture reaches 50°C, add butter gradually and whisk to a smooth ganache.
- 4
Pour into a dish, press clingfilm to the surface, and chill until set.
Assemble the Macarons
- 1
Pipe ganache onto half of the macaron shells using a plain nozzle.
- 2
Sandwich with remaining shells.
- 3
Store in fridge for 24 hours. Bring to room temperature 2 hours before serving.
Ingredients
USMetric
Macaron Shells
Bitter Chocolate Ganache
To Finish
Instructions
Prepare the Macaron Shells
- 1
Sift icing sugar and ground almonds together in a bowl.
- 2
Melt the cacao pâte over a pan of barely simmering water at 50°C.
- 3
Mix food colouring into the first portion of liquefied egg whites, then add to the dry mixture without stirring.
- 4
Boil sugar and water to 118°C. When it reaches 115°C, start whisking the second portion of egg whites to soft peaks.
- 5
Pour the hot syrup over the whipped egg whites and whisk until cooled to 50°C.
- 6
Add the meringue to the almond mixture and fold in the melted cacao pâte.
- 7
Transfer to a piping bag and pipe 3.5 cm rounds onto lined trays, spaced 2 cm apart.
- 8
Dust lightly with cocoa powder and rap trays to flatten. Rest for 30 minutes.
Bake the Shells
- 1
Preheat fan oven to 180°C.
- 2
Bake for 12 minutes, opening and shutting the oven door twice during baking.
- 3
Remove from oven and slide shells onto a work surface to cool.
Make the Ganache
- 1
Cut butter into pieces. Chop chocolate and place in a bowl.
- 2
Boil the cream and pour over chocolate in three parts, stirring to emulsify.
- 3
When mixture reaches 50°C, add butter gradually and whisk to a smooth ganache.
- 4
Pour into a dish, press clingfilm to the surface, and chill until set.
Assemble the Macarons
- 1
Pipe ganache onto half of the macaron shells using a plain nozzle.
- 2
Sandwich with remaining shells.
- 3
Store in fridge for 24 hours. Bring to room temperature 2 hours before serving.
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Learn More
Everything you want to know about this recipe.
Extra-Dark Chocolate Macarons
Extra-Dark Chocolate Macarons
These extra-dark chocolate macarons are positioned as the more intense variant in the chocolate macaron cluster. They are not meant to replace a broad classic chocolate macaron. Instead, they are for bakers who specifically want a darker, less-sweet shell and a ganache with a longer bittersweet finish.
If you want the more general version, see our Chocolate Macaron. This page is the sharper, more cocoa-forward option for dark chocolate fans.
Flavor Profile
Flavor Profile
The flavor is deeper and more direct than a standard cocoa-shell macaron. Because the shells use cocoa paste rather than cocoa powder alone, the finish leans roasted, slightly bitter, and less sugary overall. The ganache softens that edge just enough so the macarons still feel luxurious rather than austere.
This makes the recipe better suited to people who like dark chocolate truffles, bittersweet desserts, or French pastry with a more restrained sweetness level.
Ingredient Highlights
Ingredient Highlights
Cocoa paste is the main differentiator here. It gives the shell more chocolate depth and helps this page hold its own as a distinct extra-dark variation.
The ganache uses dark chocolate with a little extra cocoa paste, then relies on butter to round the texture out. The result is glossy, pipeable, and intense without becoming gritty or dry.
How It Comes Together
How It Comes Together
The structure is classic Italian meringue macaron technique. The almond base is prepared first, the cocoa paste is melted, and the sugar syrup is cooked to temperature before being whipped into the second portion of egg whites.
Once the batter is folded, the shells are piped, rested, and baked until set. The ganache is made separately, chilled until pipeable, then used to sandwich the shells. An overnight rest in the fridge is still essential for the final texture.
Chef's Tips
Chef's Tips
Use the best dark chocolate available to you because the flavour is exposed and there is very little sweetness to hide a flatter chocolate.
Keep the thermometer in the process. Both the syrup temperature and the ganache temperature matter more in a precision bake like this than they do in a more forgiving cake or cookie recipe.
Let the filled macarons mature overnight. The bitterness feels more integrated after resting, and the shell texture improves noticeably.
Easy Swaps
Easy Swaps
If cocoa paste is hard to find, a very dark chocolate can stand in for it, but the result will be a little softer and less bitter. That may suit you if you want something between this page and a more classic chocolate macaron.
If you want the filling slightly rounder, reduce the extra cocoa paste in the ganache and let the couverture chocolate carry more of the flavour.
Portion Guidance for Goals
Portion Guidance for Goals
These are rich project-bake macarons, so one to two pieces is a practical portion. They work better as a planned dessert than as an everyday snack.
When to Eat
When to Eat
Serve them after dinner, with coffee, or as part of a small pastry selection when you want a darker chocolate option on the table.
Balance Tip
Balance Tip
Because the ganache includes cream, butter, and dark chocolate, keep the rest of the day a little lighter if you are fitting these into a more cholesterol-aware pattern.
Nutrition Facts
Nutrition Facts
Serving Size: 1 macaron
Calories 95
% Daily Value*
Total Fat 6g8%
Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 8mg3%
Sodium 6mg0%
Total Carbohydrates 9g3%
Dietary Fiber 1g4%
Sugars 6g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs
Can I use regular dark chocolate instead of cocoa paste?
Yes, but the shells and ganache will taste a little rounder and less bitter. Choose a very dark chocolate if you want to stay close to the intended flavour.
How is this different from a classic chocolate macaron?
This version is darker and less sweet, with more emphasis on cocoa depth than broad chocolate appeal. It is best treated as the extra-dark variant.
Do these still need to mature overnight?
Yes. The overnight rest helps the shells settle and lets the ganache integrate into the macarons for a smoother final texture.
Community Reviews
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Hana
· Aug 9, 2026I would keep this separate from a classic chocolate macaron because the bitterness is much more pronounced. It tastes more elegant than sweet.
Michel
· Apr 14, 2025The shell colour and ganache texture were beautiful. Worth the effort if you like strong chocolate flavour.
Carla
· Apr 14, 2025These are properly dark and not just cocoa-flavoured sweet macarons. A good choice if you want something more grown-up.
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