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I'm sharing how to make perfect chocolate macarons step by step. I love making macarons with the Italian method, using Italian meringue. The surface of the macarons is so shiny and smooth, and the shells get fluffier and thicker. I added a good amount of cocoa powder to the macaron batter, which makes these macarons perfectly chocolatey. No doubt, the best chocolate macarons I've ever had!

[Ingredients For Chocolate Macarons]

For 24 - 28 macarons (48 to 56 macaron shells - 2-inch wide after baked * Pipe smaller as they spread more after piping.)

Macaron batter

Meringue: Heat the syrup to 118ºC (244ºF).

Macaron shells: Bake (Preheated) at 300ºF (149ºC) for about 20 mins for 2-inch wide macaron shells.

Chocolate Ganache Filling

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

[The tools/ingredients I used/mentioned today]

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