Macarons with Chocolate Ganache

Name: Macarons with Chocolate Ganache
Prep time: 30 min
Cook time: 15 min
Total time: 2 h
Yield: 24 macarons
Ingredients: 1 3/4 cups almond flour; 1 1/2 cups powdered sugar; 4 large egg whites, aged; 1 cup granulated sugar; 1/4 teaspoon cream of tartar; Food coloring of your choice (optional); 1 cup heavy cream; 8 ounces dark chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Sweet Kitchen

I absolutely adore making macarons, and combining them with rich chocolate ganache takes the experience to another level. The delicate shell paired with the silky filling creates a delightful treat that’s simply irresistible. With just a bit of patience and practice, you'll see that these little gems can bring a touch of elegance to any occasion. Whether you serve them at a party or enjoy them yourself, these macarons are sure to impress. Let's dive into this magical world of flavors and textures together.

Created by

Jessamine Ford

Last updated on 2026-01-08T16:13:37.754Z

When I first attempted to make macarons, I was overwhelmed by the precision they require. However, after countless trials and errors, I've honed my technique. It’s truly rewarding to watch the shells bloom beautifully in the oven, with that perfect ‘foot’ forming at the base. Adding a luscious chocolate ganache filling elevates the macarons to an indulgent level that’s hard to resist.

One crucial tip I discovered is to age the egg whites. By letting them sit for a day, you can achieve a drier consistency which results in better macaron shells. Trust me, this small step makes all the difference in achieving that perfect texture!

        Why You'll Love These Macarons
        A delightful contrast between the crunchy shell and creamy ganache
Customizable flavors to suit your taste or occasion
Impressive presentation that makes any dessert table shine

      

Mastering Macaron Technique

Achieving the perfect macaron shell relies heavily on your technique. One key element is the aging of the egg whites. By letting them sit in the refrigerator for about 24 hours, they lose some moisture, which helps stabilize the meringue. Just before using, allow them to come to room temperature, which also contributes to the ideal volume and structure when whipped.

Another important factor is ‘macaronage,’ the folding technique used to combine the dry ingredients with the meringue. You should aim for a consistency similar to lava—thick yet pourable. It’s crucial not to over-mix, as this can lead to shells that are flat and don’t form the signature foot. Keep doing the ‘figure-eight’ test; if the batter flows smoothly and forms an eight without breaking, it's ready to pipe.

Understanding Ingredients

The choice of almond flour is vital in developing the texture of your macarons. Opt for finely ground almond flour rather than almond meal, as the latter can result in a gritty texture. If you can’t find almond flour, you can make your own by grinding blanched almonds in a food processor, but ensure you don’t grind too long to avoid almond butter.

Using high-quality dark chocolate for the ganache significantly impacts the flavor profile. Chocolate with 60-70% cocoa content provides a rich and balanced taste that complements the sweetness of the macarons. If you prefer a softer ganache, consider using a mix of dark chocolate and milk chocolate for a creamier texture. Adjust the amount of heavy cream accordingly if you tweak the chocolate ratios.

Ingredients for Macarons

For the Macarons

1 3/4 cups almond flour
1 1/2 cups powdered sugar
4 large egg whites, aged
1 cup granulated sugar
1/4 teaspoon cream of tartar
Food coloring of your choice (optional)

For the Chocolate Ganache

1 cup heavy cream
8 ounces dark chocolate, chopped
1 tablespoon unsalted butter

Instructions

Steps to Create Stunning Macarons

Prepare the Macaron Batter

In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, whip the aged egg whites until foamy. Gradually add granulated sugar and cream of tartar, continuing to whip until stiff peaks form. If using food coloring, add it now until desired color is achieved. Gently fold the dry ingredients into the meringue until combined and glossy.

Pipe and Rest

Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet, leaving space between each. Tap the baking sheet on the counter to release any air bubbles. Let them rest for 30 minutes until a skin forms on the surface.

Bake the Macarons

Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes until they rise and form a foot. Allow them to cool completely on the baking sheet before removing.

Make the Ganache

In a saucepan, heat the heavy cream until it just starts to simmer. Pour it over the chopped chocolate and let it sit for a few minutes. Stir until smooth and shiny. Add the butter and mix until combined. Allow it to cool to a spreadable consistency.

Assemble the Macarons

Pair up the macaron shells of similar sizes. Pipe a dollop of ganache onto one shell and gently press a second shell on top. Repeat until all are filled. Allow them to mature in the refrigerator for a few hours for the best flavor development.

Tips for Perfect Macarons

Pro Tips

Ensure your mixing bowls and utensils are grease-free. Also, weigh your ingredients for accuracy. Lastly, practice patience
the resting time is essential for a successful bake.

Storing Your Macarons

Macarons are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to five days. If you make them ahead of time, placing parchment paper between the layers can prevent sticking. Just let them sit at room temperature for about 30 minutes before serving to regain their perfect texture.

For longer-term storage, macarons can be frozen. Individually wrap each macaron in plastic wrap and place them inside a freezer-safe container. They can last up to three months frozen. When you’re ready to enjoy, simply thaw them in the refrigerator overnight for a delightful taste experience.

Flavor Variations and Additions

The beauty of macarons lies in their versatility. To create unique flavors, consider infusing your ganache with coffee, orange zest, or peppermint extract for a refreshing twist. You can also experiment with flavored extracts or purees folded into the macaron batter, like raspberry or matcha, for visually stunning and deliciously unexpected results.

Another fun idea is to add fillings such as fruit jams, buttercream, or even mousse to your macarons. This not only changes the texture and flavor but also allows for creative pairing to complement your chocolate ganache. Be sure to keep the filling proportions balanced to prevent the macarons from becoming overly sweet.

Questions About Recipes

→ Can I use different flavors for the macarons?

Absolutely! You can experiment with various extracts or add zest from fruits to enhance the flavor profile.

→ Why did my macarons crack?

Cracked shells can be due to overmixing the batter or not resting them long enough before baking. Ensure you follow the steps carefully.

→ How should I store the macarons?

Store macarons in an airtight container in the refrigerator. They can also be frozen for up to three months!

→ Can I use egg whites from a carton?

While it's best to use fresh egg whites, carton versions can also work. Just ensure they are suitable for whipping.