Divine Chocolate Macarons with Ganache Filling Recipe
These Divine Chocolate Macarons with Ganache Filling are delicate, airy French cookies made with almond flour and cocoa, filled with a rich and smooth dark chocolate ganache. Perfectly crisp on the outside with a soft, chewy center, these macarons are an impressive treat ideal for special occasions or luxurious everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes plus 24 hours chilling
- Yield: 18 servings (36 macarons) 1x
- Category: Baking
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
Macaron Shells
- 90 g almond flour
- 85 g powdered sugar
- 10 g cocoa powder
- 70 g egg whites (room temperature)
- 65 g granulated sugar
Ganache Filling
- 100 g dark chocolate (60–70% cocoa), chopped
- 100 ml heavy cream
Instructions
- Sift Dry Ingredients: Sift the almond flour, powdered sugar, and cocoa powder together into a bowl to ensure a fine texture and remove any lumps.
- Make Meringue: In a separate clean bowl, whisk the room temperature egg whites until foamy, then gradually add granulated sugar while continuing to beat until stiff peaks form, creating a stable meringue.
- Fold Batter: Gently fold the sifted dry ingredients into the meringue, mixing carefully until the batter flows like thick lava and is smooth but not runny.
- Pipe Macarons: Transfer the batter to a piping bag and pipe 1.5-inch diameter circles evenly spaced onto a baking sheet lined with parchment paper. Tap the tray lightly on the counter to release air bubbles and let the piped macarons rest for 30 to 45 minutes until a skin forms.
- Bake Shells: Preheat the oven to 300°F (150°C). Bake the macarons for 15 to 18 minutes until they develop their signature feet and can be easily lifted from the paper. Allow them to cool completely on the tray.
- Prepare Ganache: Heat the heavy cream in a saucepan until just simmering. Pour the hot cream over the chopped dark chocolate and let it sit for a couple of minutes before stirring gently to create a smooth, glossy ganache.
- Assemble Macarons: Pipe a small amount of ganache onto the flat side of half the macaron shells. Sandwich each with a matching shell and press gently to spread the filling. Chill the filled macarons in the refrigerator for 24 hours to allow flavors to meld before serving.
Notes
- Ensure egg whites are at room temperature for better volume in meringue.
- Resting the piped macarons is essential for developing the characteristic shell crust.
- Use a fine mesh sieve for sifting to avoid clumps in the batter.
- For best results, age egg whites 24 hours prior to use, covered and refrigerated.
- Store finished macarons refrigerated in an airtight container, and bring to room temperature before serving.
Keywords: Chocolate macarons, French macarons, chocolate ganache, almond macarons, French desserts, elegant desserts, baking macarons