Macarons with Chocolate Ganache

Name: Macarons with Chocolate Ganache
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 macarons
Ingredients: 100g almond flour; 100g powdered sugar; 75g egg whites (aged and at room temperature); 100g granulated sugar; A pinch of salt; Food coloring (optional); 150g dark chocolate (finely chopped); 100ml heavy cream; 1 tablespoon unsalted butter (optional)

Highlighted under: Cozy Recipes

I absolutely love making macarons since they're deceptively simple yet incredibly rewarding. Each vibrant, colorful shell, combined with a rich chocolate ganache filling, creates a delightful treat that impresses everyone. After several attempts, I’ve perfected my technique to create consistently chewy yet crisp macarons. The combination of almond flour and aged egg whites is key, as it helps achieve that beautiful texture. Trust me; once you try making these, you won’t be able to resist the satisfaction they bring!

Created by

Juniper Hale

Last updated on 2026-01-08T15:15:38.485Z

When I first attempted to make macarons, I found the process both challenging and thrilling. After a few failed batches, I learned that humidity can be a real enemy when making these delicate cookies. I started paying attention to the weather, and on dry days, my macarons turned out perfectly! Baking them at the right temperature is also crucial, which I discovered after my first batch came out slightly undercooked.

One tip I can offer is to let the assembled macarons rest for at least 30 minutes before baking. This allows the tops to dry a bit, which helps create that signature smooth shell. The joy of biting into a macaron and finding a rich chocolate ganache center is one of the reasons why I'm hooked on making these treats!

        Why You Will Love This Recipe
        Deliciously creamy chocolate ganache that pairs perfectly with sweet shells
A colorful addition to any dessert table or celebration
The satisfaction of mastering a challenging yet rewarding dessert

      

Mastering Macaron Technique

Getting the proper meringue texture is key to successful macarons. When whisking the egg whites, aim for stiff peaks that can hold their shape but remain glossy. If the mixture turns dry or grainy, you've over-whipped it, which can lead to cracked shells. A good way to check your meringue is by performing the 'hold test' — the meringue should stand tall on its own and leave a peak that doesn't flop over.

Another vital aspect is the folding technique when incorporating the almond flour mixture into the meringue. You want to carefully fold the dry ingredients in until you reach a lava-like texture, where the batter flows smoothly off the spatula. This process helps maintain the air bubbles in the meringue, crucial for a delicate rise in the oven. Practice makes perfect here, so don't be discouraged if your first tries aren't flawless!

Chocolate Ganache Variations

While a rich dark chocolate ganache is a classic choice for filling macarons, you can easily customize it. Consider using white or milk chocolate for a sweeter filling. Adding a splash of flavored extracts, such as peppermint, almond, or orange, can also create delicious variations. Just remember that flavoring should be minimal to avoid altering the ganache's texture. I like to experiment with spices such as cinnamon or cardamom for a unique twist.

If you're looking to make the ganache a bit lighter, you can incorporate a bit of whipped cream right before using it in the macarons. This will give a fluffier consistency that pairs wonderfully with the dense macaron shells. Additionally, you can infuse the heavy cream with tea leaves or herbs before pouring it over the chocolate for an aromatic note. Just be sure to strain out the solids before mixing with the chocolate!

Storage and Serving Tips

Macarons taste best when allowed to mature for 24 hours in the refrigerator. During this time, the flavors meld beautifully, and the texture softens, creating that sought-after chewy center. If you're preparing ahead of time, you can also freeze the assembled macarons. Place them in an airtight container with parchment paper between layers, and they can last for up to three months. Just allow them to thaw in the fridge for several hours before serving.

When serving, consider pairing macarons with complementary flavors like espresso or a glass of dessert wine. Their vibrant colors also allow for creative presentations at events. Arrange them on a decorative platter or use clear boxes for individual servings. Not only do they taste delightful, but visually stunning macarons can elevate any dessert spread, making them perfect for celebrations or just a treat for yourself!

Ingredients

Here’s what you’ll need to create these delightful macarons.

Macaron Shells

100g almond flour
100g powdered sugar
75g egg whites (aged and at room temperature)
100g granulated sugar
A pinch of salt
Food coloring (optional)

Chocolate Ganache Filling

150g dark chocolate (finely chopped)
100ml heavy cream
1 tablespoon unsalted butter (optional)

Make sure to have all your ingredients measured out and ready to go before you start.

Instructions

Now that you have everything you need, let's dive into the steps to make perfect macarons!

Prepare the Macaron Shells

In a bowl, sift the almond flour and powdered sugar together to remove any lumps. In a separate bowl, whisk the egg whites with a pinch of salt until frothy. Gradually add in the granulated sugar while continuing to whisk until stiff peaks form. If using, add food coloring to the mixture. Gently fold in the sifted almond flour and powdered sugar until the mixture reaches a 'lava' consistency.

Pipe the Macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper, leaving space between them. Tap the baking sheet gently on the counter to remove any air bubbles and let the piped macarons rest for about 30 minutes, or until a skin forms on the surface.

Bake the Macarons

Preheat your oven to 150°C (300°F). Bake the macarons for 15 minutes, rotating the baking sheet halfway through. Once baked, let them cool completely before removing them from the parchment.

Prepare the Ganache

Heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped chocolate and let it sit for a minute. Stir until smooth, then mix in the butter for a shiny finish. Allow the ganache to cool until it thickens slightly.

Assemble the Macarons

Pair the macaron shells and pipe a small amount of ganache onto the flat side of one shell before topping it with another shell, gently pressing them together. Repeat with the remaining shells and ganache.

Now your macarons are ready to be enjoyed! Remember to store them in the fridge for optimal flavor and texture.

Pro Tips

Ensure your kitchen tools are grease-free to prevent the macarons from not rising properly. If you can, use a kitchen scale for precision. Always allow the assembled macarons to sit in the fridge for at least a few hours—this improves the flavor experience!

Ingredient Insights

Almond flour is a staple for creating macarons, as it provides the distinct texture and flavor profile that pairs well with the sweet shells. When selecting almond flour, look for finely ground options to avoid graininess in your final product. If you’re dealing with nut allergies, a substitute like sunflour can be used, though it may slightly alter the taste and texture of your macarons.

Aging your egg whites for at least 24 hours before using significantly impacts the stability of the meringue. This process allows moisture to evaporate, which helps create a firmer structure when whipped. If you haven’t aged them, a quick trick is to place them in a warm area for an hour to help them achieve room temperature, promoting better aeration during whisking.

Troubleshooting Common Issues

One common issue when baking macarons is the dreaded 'feet' not forming. This can happen if the batter is too thick; ensure it's at the right consistency by performing the 'ribbon test.' Your batter should form a ribbon-like flow when drizzled from a spatula and disappear into itself within 30 seconds. If it’s too runny, you've over-folded; if it doesn’t flow at all, it’s likely too stiff.

Another frequent problem is cracked shells. This can be due to an oven temperature that's too high or underbaking. Always use an oven thermometer for accuracy and bake at the specified temperature, watching for a slight rise in the cookies and ensuring the tops are set but not browned. If the tops remain wet, they need more time — but be cautious not to overbake, as that can lead to dryness.

Questions About Recipes

→ Why did my macarons crack?

Cracking often happens due to overmixing the batter or baking at too high a temperature. Make sure to mix only until combined and check your oven temperature with a thermometer.

→ Can I use egg whites from a carton?

While you can use carton egg whites, fresh, aged egg whites tend to give better results for macarons in terms of stability and texture.

→ How do I store leftover macarons?

Store the macarons in an airtight container in the refrigerator. They are best enjoyed after resting for 24 hours.

→ Can I freeze macarons?

Yes! You can freeze both the shells and the filled macarons. Just make sure to place them in an airtight container to prevent freezer burn.