*This post may contain affiliate links. Please see my disclosure for more details!*

Chocolate Milkshake Shells, Chocolate Ganache, Chocolate drizzle… Triple Chocolate Macarons!

If you know me well enough you will realise that I adore Macarons ever since I discovered that they taste amazing (I used to the unsure) but oh my I was so so wrong.

You guys always seem to love my Macaron recipes – my Salted Caramel Macarons, Halloween Macarons, Valentines Macarons and my Neapolitan Macarons – they have always been popular on my blog as my readers have commented that my recipe and method are easy to follow, and they always lead to success!

Even with my first few attempts at Macaron’s being slightly off, they can always be a bit of an odd one. It seems so silly to have to process the sugar and almonds in a food processor, and then sieve the ingredients (maybe even twice) but it is so worth it.

I desperately wanted to make another Macaron recipe but I wasn’t sure what flavour or theme to go with, but I found some leftover cocoa powder (my favourite – Cacao Barry Extra Brute) in my cupboard and therefore knew it had to be chocolatey.

However, chocolate is chocolate.. so how do I make that even better?! Even more chocolate. A ganache filling, and a chocolate drizzle and it’s amazing.

I know a lot of my readers have struggled with Macarons in the past, but honestly its worth trying again till you succeed. Making the meringue is simple – whip the egg whites up to stiff peaks, and add the sugar 1tsp at a time until it’s all in, whip some more and it’s done.

The sugar and almonds have to be sieved and pulsed as I said earlier, but its worth it! Folding through everything as little as possible is the key for me, piping the macarons, tapping to get the air out and then waiting the full hour for the skin to form.

Waiting the hour has always proved successful to me – I have tried 15 minutes, 30 minutes, and 45 minutes and they can sometimes fail – an hour is my ideal!

I went for a ganache in the filling to make it even more chocolatey, and that is fairly simple itself. As its so little, I microwave the cream and chocolate together in short bursts, stiring in-between each burst till smooth.

It might seem slightly runny at first but it’ll sandwich the shells together perfectly and make them super deliciously tasty. However, if you prefer buttercream then that’s easily done too!

But seriously, I honestly think these are worth a go if you can – they are such a decadent treat that is so much more worth it to make at home then buy when you’re out, the cost difference is amazing! Enjoy!

Triple Chocolate Macarons

Chocolate Milkshake Shells, Chocolate Ganache, Chocolate drizzle… Triple Chocolate Macarons!
Print Pin Rate
Category: Afternoon Tea
Type: Macarons
Keyword: Chocolate
Prep Time: 2 hours
Cook Time: 16 minutes
Decorating: 1 hour
Total Time: 3 hours 16 minutes
Servings: 25 Macarons
Author: Jane's Patisserie


Macaron Shells

  • 200 g icing sugar
  • 20 g cocoa powder
  • 100 g ground almonds
  • 100 g egg whites (roughly 3 medium eggs)
  • 75 g white caster sugar


  • 75 ml double cream
  • 75 g dark chocolate
  • 75 g white chocolate


Macaron Shells

  • Pulse the icing sugar, cocoa powder and ground almonds in a food processor for 90 seconds or so.
  • Sieve the ingredients into a large bowl (maybe even twice if its still lumpy) and leave to one side. (Its VERY important to sieve them!)
  • Using an electric whisk, whisk up the egg whites until they’re thick and foamy and starting to form soft peaks.
  • Gradually add the white caster sugar 1 tsp at a time like you would a meringue, whisking in between each addition fully, until all of the white caster sugar is incorporated.
  • Once incorporated continue to whisk for 5 minutes until its smooth and light!
  • Once finished, fold the mixture into the sugar, cocoa and almond mix – try to be gentle and use as little mixing as possible – I do mine in about 20 folds!
  • Using a piping bag and a 1cm round nozzle, pipe the Macarons either onto a Macaron mat using the guides, or a lined baking tray with parchment paper underneath! (The mixture is quite runny, so be careful that it doesn’t go everywhere or you make the shells too big!)
  • Tap the trays onto the work surface several times so that you knock out the air bubbles and leave the Macarons on the side for ONE HOUR so that a skin is formed – this stage is important.
  • Preheat the oven to 130ºC and bake the Macarons for 16-20 minutes until they have risen to have their “feet”, and are starting to peel away from the tray.
  • Leave them to cool fully before trying to remove them!


  • Once the shells have cooled – remove carefully from your trays and line them up.
  • Drizzle on some melted white chocolate. (I used a disposable piping bag with the end snipped off)
  • Leave to dry.
  • Once dry, in a heatproof bowl, microwave the double cream and dark chocolate in 20 second bursts until smooth.
  • Pipe a small amount into the middle of a shell.
  • Push another Macaroon on top of the on to form your classic filled Macaron!


  • I sometimes find that ‘Macaron Mats’ are harder to use than just parchment paper as sometimes they can stick – so I would recommend using parchment paper – but you can buy some silicone sheets with macaron shapes drawn on them already - Like this Macaron Mat - or you can draw the circles yourself!
  • The Macarons last for up to 7 days in an airtight container in the refrigerator!



Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Rebecca on January 12, 2022 at 8:13 pm

    Hi Jane! Have you managed to film a video on how to make Macarons yet? Pleaseee can you upload one soon?

  2. Jack on December 31, 2020 at 2:36 pm

    A great macaron recipe that my family and I have enjoyed. Just a few things for people making them. First, to get smooth tops, more folding is necessary but still not too much. Finally, if you use more than one tray, put them in separately because the tray under the top one will crack and have less feet. But great recipe and I recommend JanesPatisserie.

    • Jane's Patisserie on December 31, 2020 at 3:51 pm

      Oh how strange, I have never had to put trays in separately – that may be the type of oven you have? Glad you liked the recipe!

  3. Ashton Jarratt on March 20, 2020 at 3:09 pm


    Just tried making these twice and both went wrong.. not rising enough! What part of it am I doing wrong? x

    • Jane's Patisserie on March 20, 2020 at 4:52 pm

      Hey! It’s very very hard to say as they are a harder bake than most – I am doing a youtube video of them soon though which will be able to help!

  4. lissi on May 10, 2018 at 9:51 pm

    when you say 25 macarons….does that mean 25 filled or 25 unfilled? im presuming its 25 filled or else you would have one left over…?
    this recipe looks delicious..can’t wait to try 🙂

    • Jane's Patisserie on May 11, 2018 at 8:53 pm

      Filled 👍

    • Sarah on November 11, 2022 at 10:47 pm

      Hi Jane, sorry to bother you. I don’t have a food processor, will this work without doing the “pulsing” bit? Many thanks and sorry again

    • Jane's Patisserie on November 16, 2022 at 10:06 am

      HIya! You would have to sieve the mixture about 4 times to be sure to get rid of any lumps! Hope this helps! x

  5. Valentines Macarons! - Jane's Patisserie on March 31, 2018 at 5:56 pm

    […] been a good while since I posted a Macaron recipe… Like, it was June 2016 when I posted my Triple Chocolate Macarons recipe and I can’t quite understand why I have left tit so long before posting another! I […]

  6. Jo on January 13, 2018 at 9:22 am

    Would it work with chocolate orange flavoured icing sugar?

  7. Alex on July 1, 2017 at 7:50 pm

    I’m really excited to make these macaron’s. I trust all of your recipe’s, they’ve never gone wrong 🙂
    can you please upload the recipe to raspberry macarons next? I’d love to see what your recipe and filling combo is. Would you use the ‘sugar and crumbs’ raspberry icing sugar? xxx

  8. Matt on January 25, 2017 at 11:19 pm

    This specific post was featured on WordPress Discover and I’m glad it was. I scrolled and scrolled until I found it here. Everything looked so delicious, and that’s not an understatement, literally everything looked “wow”. I’ve never had a macaroon before. These look spectacular, hope to try and possibly make some that look at much of a delight at yours.

    • Jane's Patisserie on January 26, 2017 at 10:55 am

      Oh thank you so much!! I love Macarons – they’re so so yummy!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.