Swiss Chocolate Heart Macarons are the perfect blend of a light crunch on the outside and soft, melt-in-your-mouth inside. This is not just a dessert; it’s an experience. The combination of fine ingredients and delicate preparation make these macarons a luxurious treat that’s hard to resist. Making the cookies a heart shape is perfect for anytime of year, but especially perfect for Valentines and the month of February.

Shaping Macarons

Macarons are a delicate cookie, something really cool about them is they can be piped into any shape you want. You can use a baking mat with a template printed right on it, or if you are going for a more unique shape you can print out a template and place a paper under the baking mat. Just make sure to remove the paper from underneath the mat before you bake the cookies. If the paper is left, the bottom of the cookies will not cook properly. To make these Swiss Chocolate Heart Macarons I used this baking mat.

The chemistry of macarons

The key of a macaron lies in the meringue, which requires whipping egg whites and sugar to the right consistency. The formation of stiff peaks is a result of the proteins in egg whites unraveling and forming a network that traps air, providing the macarons with their signature lightness. The addition of tartar stabilizes these proteins, ensuring a stable meringue.

How do you achieve the perfect macaron texture?

The secret to the perfect texture lies in the meringue and the precise folding of dry ingredients. It’s essential to mix until the batter forms a thick ribbon, ensuring a smooth top and a well-risen foot. If you want a visual example of how to mix the macaron batter, check out my Swiss Macaron Tutorial.

Why is resting important macarons?

Resting the piped macarons for an hour allows the surface to dry out slightly. This process is crucial for forming the smooth, shiny crust and the iconic “foot” during baking.

What’s the best filling for a Swiss chocolate macaron?

A rich chocolate buttercream complements the macarons, balancing the lightness of the shell with a creamy, intense chocolate flavor. Try this Chocolate Frosting. Or you can also try some other combinations like strawberry, caramel or marshmallow buttercream.

Can macarons be stored or frozen?

Absolutely! Store them in an airtight container in the fridge for 2-3 days or freeze them for up to 3 months. Just allow them to come to room temperature before serving for the best taste texture.

What is in a Swiss chocolate macaron?

Egg whites

Provide structure and airiness to the macarons through the meringue.

Granulated sugar

Sweetens the meringue and helps stabilize the egg whites.


Stabilizes the egg whites, ensuring a more reliable meringue.

Almond flour

Offers a nutty flavor and delicate texture.

Cocoa powder

Infuses the shells with a deep chocolate flavor.

Powdered sugar

Contributes to the sweetness and texture of the macaron shells.

The macaron is done when it doesn’t budge

When finished baking and your timer goes of, open your oven and carefully push on the edge of one macaron, if budges at all, your cookie isn’t done. One way to know your macaron is done is when it sticks in place. Don’t worry, if your cookie budges, just rotate your pan and add 2 minutes, check again and repeat if necessary until the cookie does not budge.

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Swiss Chocolate Macaron

Author: Madison Reid
Prep Time: 20 minutes
Cook Time: 17 minutes
Rest Time: 1 hour
Servings: 30 macaron sandwiches
This Swiss chocolate macaron is the perfect combination of light crunch on the outside, soft, melty inside.


  • 120 grams egg whites
  • 120 grams granulated sugar
  • 1/2 tsp tartar
  • 140 grams fine almond flour
  • 10 grams cocoa powder
  • 150 grams powder sugar


  • Put 2 cups of water in a medium sauce pan and place on stove top over medium low heat
  • With a kitchen scale, measure egg whites & sugar in a metal standing mixer bowl
  • Add tartar to the mixture and whisk until combined
  • Place metal bowl on top of medium sauce pan with simmering water. Add candy thermometer and stir with a whisk until the mixture reaches 120 degrees.
  • Take off heat immediatley and place in standing mixer with a whisk attachment. Whip of medium high for 1 minute and then turn up to high and whisk until stiff peak (about 6 minutes)
  • While meringue is mixing, measure out almond flour, cocoa powder & powder sugar on a kitchen scale.
  • Place flour and powder sugar in a food processor and pulse a few times. Then place in a sifter and sift the mixture. Discard any large clumps (should only be 1 tsp or less).
  • Once the meringue is done, fold in the almond flour mixture with a rubber spatula until the mixture comes together. Continue folding until the mixture will ribbon off your spatula for a couple seconds without breaking.
  • Add batter to a large piping bag with a Wilton 2A piping tip or hole cut to similar size
  • Pipe onto a nonslip mat with macaron pattern on a light metal cookie sheet, allow to sit and rest for 1 hour
  • Preheat oven to 300 degrees
  • Place cookies in oven on the middle rack (1 pan at a time).
  • Bake for 9 minutes and then rotate pan around 180 degrees so the cookies cook & rise evenly
  • Bake for another 8 minutes
  • Check to make sure the cookies don't slide off their foot when lightly pushed. If they do then bake for another 1-2 minutes
  • Remove cookies and allow to cool on the pan for 10 minutes
  • Remove and let them finish cooling before filling with chocolate buttercream
  • Eat within 2-3 days. Store in an airtight container in the fridge. If wanting to store longer, keep in the freezer for 3 months in an air tight container. Allow cookies to come to room temperature before eating.


Calories: 38kcal Carbohydrates: 9g Protein: 1g Fat: 0.1g Saturated Fat: 0.03g Polyunsaturated Fat: 0.01g Monounsaturated Fat: 0.02g Cholesterol: 0.01mg Sodium: 7mg Potassium: 12mg Fiber: 0.1g Sugar: 9g Vitamin A: 0.1IU Vitamin C: 0.002mg Calcium: 1mg Iron: 0.1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.