If you have a sweet tooth and love elegant treats, then this Chocolate Ganache Macarons Recipe is for you! These delicate, melt-in-your-mouth macarons combine the airy crispness of cocoa-infused shells with a rich, velvety chocolate ganache filling, making every bite a heavenly experience. Whether you’re aiming to impress guests or simply indulge yourself, these macarons bring together classic French pastry artistry and irresistible chocolaty goodness in the most delightful way.
Ingredients You’ll Need
Don’t let the list intimidate you! Each ingredient in this Chocolate Ganache Macarons Recipe plays a vital role, from creating the perfect shell texture to achieving that luscious ganache filling. Let’s dive into what you’ll need:
- Almond flour (100g): Provides the essential nutty base and tender crumb for the shells.
- Powdered sugar (100g): Adds sweetness and smoothness while helping with the texture of the shells.
- Egg whites (2 large, room temperature): The magic behind the airy meringue that gives macarons their signature lift.
- Granulated sugar (70g): Stabilizes and sweetens the meringue for that perfect gloss and peak.
- Cocoa powder, unsweetened (15g): Infuses a deep chocolate flavor and a beautiful hue to the shells.
- Cream of tartar (1/4 tsp, optional): Helps stabilize the egg whites for sturdier meringue.
- Dark chocolate (100g, chopped or chips): The star of the ganache filling, providing rich chocolate intensity.
- Heavy cream (100ml): Adds creaminess and richness to the ganache, creating silky smoothness.
- Unsalted butter (20g, room temperature): Enhances the ganache with a glossy finish and velvety texture.
How to Make Chocolate Ganache Macarons Recipe
Step 1: Prep Your Ingredients
Start by weighing everything out precisely—accuracy is absolutely key in macarons. Sift the almond flour, powdered sugar, and cocoa powder together to remove any lumps, leaving behind the lightest, smoothest mixture to fold into your meringue.
Step 2: Whip the Meringue
In a clean, grease-free bowl, whisk the egg whites on medium speed until foamy. Slowly add granulated sugar in small increments, then boost to high speed. If you’re using cream of tartar, add it here. Whip the mixture until stiff, glossy peaks form, just like glossy little clouds ready to turn into delicious shells.
Step 3: Macaronage (Folding the Batter)
Gently fold the sifted dry ingredients into your meringue in two portions. Use a spatula with finesse—the batter should flow thickly but still fall like ribbons when lifted. This step takes patience but perfecting this texture is what makes these macarons shine in texture and shape.
Step 4: Piping the Macarons
Transfer the batter to a piping bag fitted with a round nozzle. Pipe uniform circles about 1.5 inches in diameter onto lined baking sheets. Tap the tray lightly to release trapped air bubbles and pop any you see for smooth, glossy tops that bake evenly.
Step 5: Resting
Let the piped shells rest for 30 to 60 minutes until a thin “skin” forms on the surface. This means your macarons won’t stick to your finger, and it’s crucial for developing those iconic “feet” during baking.
Step 6: Baking
Preheat your oven to 300°F (150°C) and bake the shells on the center rack for 14 to 16 minutes. You’ll know they’re done when they have delicate feet and don’t jiggle when touched gently. Let them cool completely on the pan before moving on.
Step 7: Making the Chocolate Ganache
Warm the heavy cream in a small pan until it just begins to simmer—do not let it boil. Pour it over the chopped chocolate and let it sit briefly to melt. Stir gently until glossy and smooth, then add the butter until fully incorporated. Allow the ganache to cool until it thickens to a perfect piping consistency.
Step 8: Assembly
Match your shells in pairs of similar size. Pipe a generous dollop of ganache onto the flat side of one shell, then sandwich it with its partner. Press together gently to spread that luscious chocolate evenly between the shells. Voila! You’ve completed the classic Chocolate Ganache Macarons Recipe.
How to Serve Chocolate Ganache Macarons Recipe
Garnishes
While these macarons are perfect as is, a light dusting of cocoa powder or edible gold dust can elevate their elegance for special occasions. You might also try sprinkling crushed toasted almonds on the ganache before sandwiching for a delightful textural surprise.
Side Dishes
Pair your macarons with a cup of freshly brewed espresso or a silky hot chocolate for an indulgent afternoon treat. Fresh berries or a scoop of vanilla bean ice cream can also create a lovely balance to these rich delights.
Creative Ways to Present
Arrange the macarons on a tiered dessert stand for an impressive display. You can also serve them in small gift boxes tied with ribbon as thoughtful homemade presents that will wow anyone lucky enough to receive them.
Make Ahead and Storage
Storing Leftovers
Store your macarons in an airtight container in the refrigerator to keep the ganache fresh and the shells crisp. They maintain their quality for up to 3 days and actually benefit from a day of resting for flavors to meld beautifully.
Freezing
If you want to save some for later, macarons freeze wonderfully. Freeze them in a sealed container with parchment layers between stacks to prevent sticking. Thaw in the fridge overnight before serving.
Reheating
Macarons are best enjoyed cold or at room temperature, so there’s no need to reheat. If you prefer them closer to room temp after refrigeration, simply let them sit out for 15 to 20 minutes before indulging.
FAQs
What makes this a Chocolate Ganache Macarons Recipe special?
This recipe combines the airy texture of cocoa-infused shells with a decadent, creamy chocolate ganache that melts beautifully in your mouth, creating a perfect balance of flavor and texture.
Can I use other types of chocolate for the ganache?
Absolutely! While dark chocolate provides a rich depth, you can experiment with milk or white chocolate to create different flavor profiles in your ganache.
Why is sifting the dry ingredients important?
Sifting removes lumps and aerates the mixture, ensuring your batter is smooth and airy, resulting in macarons with a flawless surface and the perfect bite.
How do I know when the meringue is ready?
The meringue should be glossy and hold stiff peaks that don’t fold over when the whisk is lifted—that’s the sign it’s perfectly whipped for folding.
What if my macarons crack or don’t have feet?
Cracks or missing feet usually indicate that the batter was either undermixed or the shells didn’t rest enough to form a skin before baking. Make sure to rest your piped shells well and master the folding technique for best results.
Final Thoughts
I truly cannot recommend trying this Chocolate Ganache Macarons Recipe enough—it’s the type of recipe that transforms baking into a joyful ritual with delicious rewards. Whether for a special event or just treating yourself, these macarons are sure to impress with their delicate balance of flavors and textures. So grab your ingredients and enjoy the delightful journey of crafting these irresistible French confections!
PrintChocolate Ganache Macarons Recipe
This Chocolate Ganache Macarons recipe guides you through creating delicate, crisp almond meringue shells filled with a rich, luscious chocolate ganache. Perfect for a sophisticated dessert or special occasion treat, these macarons combine a smooth cocoa-flavored batter with a decadent homemade ganache filling.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the Macaron Shells:
- 100g almond flour (finely sifted)
- 100g powdered sugar
- 2 large egg whites (at room temperature)
- 70g granulated sugar
- 15g cocoa powder (unsweetened, sifted)
- 1/4 tsp cream of tartar (optional, for stability)
For the Chocolate Ganache Filling:
- 100g dark chocolate (chopped or high-quality chocolate chips)
- 100ml heavy cream
- 20g unsalted butter (at room temperature)
Instructions
- Prep Your Ingredients: Weigh all ingredients precisely with a kitchen scale for accuracy. Sift the almond flour, powdered sugar, and cocoa powder together into a large bowl and discard any coarse bits.
- Whip the Meringue: In a clean, grease-free bowl, whisk the egg whites on medium speed until foamy. Gradually add granulated sugar, then increase speed to high. Add cream of tartar if using. Whip until stiff, glossy peaks form.
- Macaronage (Folding the Batter): Gently fold the dry almond flour mixture into the meringue in two additions using a spatula. Fold carefully to avoid deflating the mixture. The final batter should flow like lava, thick yet falling in ribbons.
- Piping the Macarons: Transfer batter to a piping bag with round tip. Pipe 1.5 inch circles onto parchment or silicone mat-lined baking sheet. Tap sheet to release air bubbles; pop any visible bubbles with toothpick.
- Resting: Let shells rest at room temperature for 30-60 minutes until a thin skin forms and touch lightly without sticking.
- Baking: Preheat oven to 300°F (150°C). Bake macarons on center rack for 14-16 minutes until feet develop and shells don’t jiggle when touched. Cool completely on baking sheet.
- Making the Chocolate Ganache: Heat heavy cream in a small saucepan over medium heat until just simmering. Pour over chopped chocolate in a bowl and let sit for 1-2 minutes. Stir gently until smooth, add butter, and mix to incorporate. Cool to pipeable consistency.
- Assembly: Match similar-sized shells in pairs. Pipe ganache onto the flat side of one shell then sandwich with another. Press gently to spread filling evenly.
Notes
- Accuracy in ingredient measurements is crucial for perfect macarons.
- Ensure egg whites are at room temperature for better meringue volume.
- Resting time allows shells to form a skin critical for feet formation during baking.
- Do not overmix during macaronage; batter should be fluid but not runny.
- Chocolate ganache should be cooled to pipeable consistency to avoid melting shells.
- Use high-quality dark chocolate for best ganache flavor and texture.
