Elegant French-style macarons in an indulgent stack of chocolate ganache, vanilla bean, dark cocoa, and strawberry flavors. With smooth, glossy shells, chewy interiors, and rich fillings, these confections are a luxurious treat for any celebration or dessert table.

Why You’ll Love This Recipe

These Gourmet Chocolate & Vanilla Macarons offer a refined and satisfying experience for dessert lovers. The delicate almond meringue shells have a crisp exterior and soft, chewy interior, while the rich fillings—ranging from velvety chocolate ganache to fragrant vanilla buttercream—deliver layered, indulgent flavor. Whether you are serving them at a wedding, holiday gathering, or simply treating yourself, these macarons make an elegant statement.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Macaron Shells:

powdered sugar
almond flour (finely ground)
large egg whites (room temperature)
granulated sugar
gel food coloring (optional)
flavor variations such as cocoa powder, freeze-dried fruit powder, or vanilla powder

For the Fillings:

Vanilla Bean Buttercream:

unsalted butter, softened
powdered sugar
heavy cream
vanilla bean paste

Chocolate Ganache:

heavy cream
dark chocolate, chopped

Optional Fillings:

strawberry jam or coulis
salted caramel spread

directions

Make the macaron shells:

Sift together powdered sugar and almond flour in a large bowl. Add any flavor powders such as cocoa or fruit powders at this stage.
In a clean, dry mixing bowl, beat egg whites until foamy using a hand mixer or stand mixer.
Gradually add granulated sugar and beat until stiff, glossy peaks form.
Gently fold the dry mixture into the meringue in three additions. Mix until the batter flows slowly like lava and forms ribbons.
Transfer the batter into a piping bag fitted with a round tip.
Pipe 1.5-inch rounds onto parchment-lined baking sheets, spacing evenly. Tap the trays firmly on the counter to release air bubbles.
Let the shells rest at room temperature for 30–60 minutes, or until the tops are dry to the touch.
Preheat oven to 300°F (150°C). Bake for 15–17 minutes.
Allow the shells to cool completely before removing from the parchment paper.

Prepare the fillings:

For Vanilla Bean Buttercream:

Beat softened butter until fluffy and pale.
Gradually add powdered sugar, then stir in heavy cream and vanilla bean paste. Mix until smooth.

For Chocolate Ganache:

Heat heavy cream until just simmering.
Pour over chopped chocolate and let sit for 1 minute.
Stir until smooth and glossy. Let cool to a spreadable consistency.

Assemble the macarons:

Pair macaron shells by size.
Pipe the desired filling onto one shell of each pair.
Gently sandwich with the matching shell.
Refrigerate assembled macarons in an airtight container for at least 24 hours to allow flavors to mature.
Bring to room temperature before serving.

Servings and timing

This recipe yields approximately 30 filled macarons (60 shells).
Prep time: 45 minutes
Resting time: 45 minutes
Bake time: 15–17 minutes per batch
Assembly and chilling time: 1 hour active, 24 hours resting
Total time: About 26 hours (including chill time for optimal texture)

Variations

Matcha Macarons: Add 1 tsp matcha powder to the dry ingredients for a green tea flavor.
Lemon Macarons: Mix lemon zest into the buttercream and use a lemon curd filling.
Salted Caramel Filling: Swap ganache with salted caramel for a rich twist.
Nut-Free Option: Use sunflower seed flour as a substitute for almond flour.
Holiday Edition: Add cinnamon and nutmeg to the shells and fill with eggnog-flavored cream.

storage/reheating

Storage: Store assembled macarons in an airtight container in the refrigerator for up to 5 days.
Freezing: Macarons can be frozen (unfilled or filled) for up to 2 months. Defrost in the refrigerator overnight and bring to room temperature before serving.
Reheating: Not applicable. Macarons should be served at room temperature for best flavor and texture.

FAQs

Why do my macarons crack on top?

Cracks can occur if the shells haven’t rested long enough or the oven temperature is too high. Ensure they develop a dry skin before baking.

Can I use liquid food coloring?

It is best to use gel or powder food coloring. Liquid can alter the consistency of the batter and affect texture.

What is the purpose of aging egg whites?

Aging egg whites (leaving them covered at room temperature for 24 hours) can improve stability and help achieve better meringue.

How do I know when my meringue is ready?

The meringue should form stiff, glossy peaks that do not droop when you lift the whisk.

Can I make macarons without almond flour?

You can try using seed flours like sunflower seed flour for a nut-free version, though texture and flavor may vary.

Why do my macarons have no feet?

Lack of feet can result from under-mixed batter, insufficient drying time, or low oven temperature.

Can I skip the resting time?

Resting is essential to develop a smooth shell and prevent cracks. Do not skip this step.

How can I make the macarons more flavorful?

Use high-quality ingredients and incorporate flavors into both shells and fillings for depth.

Can I flavor the ganache?

Yes, infuse the cream with spices, citrus zest, or liqueurs before pouring over chocolate.

What’s the best way to transport macarons?

Use a firm container with individual compartments or layers separated by parchment paper to protect the delicate shells.

Conclusion

Gourmet Chocolate & Vanilla Macarons are a testament to the elegance of French patisserie. With their delicate shells and luscious fillings, these confections transform any occasion into something special. Though they require patience and technique, the results are both stunning and delicious. Perfect for gift boxes, weddings, or refined desserts, these macarons are a rewarding bake for anyone seeking a touch of culinary sophistication.