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Chocolate Ganache Macarons Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Resting: Let shells rest at room temperature for 30-60 minutes until a thin skin forms and touch lightly without sticking.
  6. 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.
  7. 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.
  8. 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.

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