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Chocolate Ganache Macarons Recipe

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★★★★★

4.7 from 14 reviews

Indulge in these delightful Chocolate Ganache Macarons, featuring crisp, chocolaty shells paired with a luscious, smooth chocolate ganache filling for a truly comforting treat. Perfect for special occasions or a luxurious everyday dessert.

Ingredients

Scale

Macaron Shells:

  • 1 cup almond flour
  • 1¾ cups powdered sugar
  • 3 large egg whites
  • ¼ cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • A pinch of salt

Chocolate Ganache Filling:

  • ½ cup heavy cream
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare dry ingredients: Sift the almond flour, powdered sugar, and cocoa powder together in a large bowl to ensure a smooth, lump-free mixture.
  2. Whip egg whites: In a separate bowl, whip the egg whites with a pinch of salt until foamy. Gradually add granulated sugar, continuing to whip until stiff peaks form.
  3. Fold dry ingredients: Gently fold the dry ingredient mixture into the whipped egg whites using a spatula, being careful not to deflate the batter.
  4. Pipe macarons: Transfer the batter to a piping bag fitted with a round tip and pipe small circles about 1½ inches onto a parchment-lined baking sheet.
  5. Rest shells: Allow the piped macarons to sit at room temperature for 30-60 minutes, until they form a skin on the surface to ensure proper texture.
  6. Prepare ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth. Stir in butter until combined and let cool to thicken.
  7. Bake shells: Preheat oven to 300°F (150°C). Bake macarons for 15-18 minutes, or until they easily lift from the parchment paper.
  8. Cool shells: Let the macarons cool completely on the baking sheet before handling.
  9. Assemble macarons: Pair shells by size. Pipe chocolate ganache onto the flat side of one shell and gently press another shell on top to create a sandwich.

Notes

  • Allowing the macarons to rest before baking helps develop the signature smooth, shiny shell and prevents cracking.
  • Use room temperature egg whites for better volume when whipping.
  • Be gentle when folding to avoid deflating the meringue.
  • Macaron shells can be baked ahead and stored in an airtight container for up to 3 days; assemble just before serving.
  • If the ganache is too soft, chill briefly to firm up before piping.

Nutrition

Keywords: Chocolate Ganache Macarons, French Macarons, Chocolate Macarons, Dessert, Pastry, Sweet Treat

Find it online: https://maicook.com/chocolate-ganache-macarons-recipe/