Macarons with Chocolate Ganache

Name: Macarons with Chocolate Ganache
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 macarons
Ingredients: 1 cup almond flour; 1 3/4 cups powdered sugar; 4 large egg whites, aged; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract; A pinch of salt; Food coloring (optional); 1 cup dark chocolate, chopped; 1/2 cup heavy cream; 1 tablespoon unsalted butter

Highlighted under: Modern Baking Collection

I absolutely adore making macarons, and these Macarons with Chocolate Ganache have become a favorite in my kitchen. There's something magical about their delicate shells paired with rich chocolate filling that makes every bite a moment to cherish. The process can be a bit daunting at first, but once you get the hang of it, the result is incredibly rewarding. With just a few ingredients and some patience, you can elevate your dessert game and impress family and friends with these elegant treats.

Created by

Ophelia Turner

Last updated on 2026-01-08T16:02:40.618Z

One of my most memorable experiences while baking macarons was when I hosted a tea party for my friends. I opted for these chocolate ganache-filled macarons, and they were a hit! The secret to success lies in the meticulous preparation of your egg whites and the folding technique for the almond flour mixture. It’s essential to pat dry the baked shells before assembling them to prevent sogginess from the ganache.

Over time, I’ve learned that practicing the macaronage technique is crucial. The batter should flow like lava, not too thick yet not too runny. This balance ensures that the macarons rise beautifully, creating those signature feet. Every batch I make feels like a little triumph, and I love experimenting with different fillings!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding the Macaron Shell

The macaron shell is a delicate balance of ingredients and technique. Almond flour provides a unique flavor and texture that is critical for macarons. Its oiliness helps keep the shells moist but can also result in a failed batch if the flour is too coarse. Be sure to sift the almond flour and powdered sugar together until fine. This creates a smoother batter, crucial for achieving that iconic macaron 'foot' upon baking.

Aging the egg whites is another pivotal step. Let them sit uncovered in the fridge for about 24 hours before using. This process allows some moisture to evaporate, which stabilizes the meringue and helps the macarons achieve their characteristic height. Also, be cautious not to overwhip the egg whites, as this can lead to a dry texture, causing the macaron shells to crack during baking.

Perfecting the Chocolate Ganache

The chocolate ganache filling is where you can truly shine in flavor inventions. While dark chocolate is recommended, you can play around with milk or white chocolate, or even mix in flavors like espresso or peppermint for different variations. Whatever chocolate you choose, ensure it’s high-quality, as the ganache's taste will be prominently featured in your macarons.

Keep an eye on the ganache while heating the cream; you want it just simmering, not boiling, as boiling can cause the chocolate to seize. If the ganache is too thick after cooling, gently reheat it with a splash of cream to achieve the desired consistency. Conversely, if it’s too runny, refrigerate it briefly until it firms up enough to spread.

Assembling and Storing Your Macarons

Assembling the macarons requires a gentle touch to preserve the delicate shells. It’s best to match shells that are similar in size; this ensures an even filling and a more visually appealing presentation. For a consistent ganache distribution, consider using a piping bag with a round tip or a small offset spatula to carefully spread the filling on the shells before sandwiching them together.

Once assembled, macarons benefit from resting in the refrigerator for a few hours or even overnight. This allows the flavors to meld and the ganache to set. Store any extras in an airtight container in the fridge for up to a week, or freeze them for longer storage. Just make sure to let them come to room temperature before enjoying, as this enhances their texture.

Ingredients

Macaron Shells

1 cup almond flour
1 3/4 cups powdered sugar
4 large egg whites, aged
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
A pinch of salt
Food coloring (optional)

Chocolate Ganache Filling

1 cup dark chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter

Instructions

Prepare the Macaron Batter

In a mixing bowl, sift together almond flour and powdered sugar. In another bowl, whip aged egg whites until frothy, then gradually add granulated sugar while continuing to whisk. Once stiff peaks form, add vanilla extract and food coloring. Carefully fold the dry ingredients into the meringue using a spatula until the mixture flows like lava.

Pipe the Macarons

Line a baking sheet with parchment paper. Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto the baking sheet, leaving space between each. Tap the baking sheet on the counter to remove air bubbles. Let the macarons rest for 30 minutes until they form a skin.

Bake the Macarons

Preheat the oven to 300°F (150°C). Bake macarons for 12-15 minutes until they have risen and the shells no longer stick to the parchment. Allow them to cool completely on the baking sheet.

Make the Ganache Filling

In a small saucepan, heat the heavy cream over medium heat until just simmering. Pour the hot cream over the chopped chocolate in a bowl and let it sit for a minute. Add butter and stir until smooth. Allow the ganache to cool until it reaches a spreadable consistency.

Assemble the Macarons

Pair the macaron shells that are similar in size. Pipe or spoon chocolate ganache onto the flat side of one shell and sandwich it with the other. Allow the assembled macarons to set for a few hours or overnight in the refrigerator for the best flavor and texture.

Pro Tips

Allow your macarons to rest before baking for a better rise, and always age your egg whites for at least a day for best results.

Troubleshooting Common Issues

Macarons can be tricky, and common problems often include cracked or hollow shells. If you notice cracks, it could be due to over-mixing the batter or too much heat in your oven. Try reducing the baking temperature by 10-15°F and adjusting your baking time. If you have hollow shells, check that your meringue has reached stiff peaks and that you're folding the dry ingredients just until incorporated.

Another frequent issue is macarons not developing a foot. This can happen if they aren't rested long enough before baking. Set your piped shells aside for 30-60 minutes in a draft-free environment until they form a skin that feels dry to the touch. This creates the right environment for the shells to rise beautifully in the oven.

Flavor Variations to Try

Beyond the classic chocolate ganache, consider adding flavor extracts or citrus zests to your batter for a delicious twist. A few drops of orange or raspberry extract mixed into the batter can elevate your macarons to a whole new level. Remember that extracts are potent, so start with a small amount and adjust to taste while mixing in the wet ingredients.

For fillings, feel free to experiment with fruit curds or whipped cream cheese mixtures. A lemon curd ganache would pair beautifully with the almond shell, creating a fresh, zesty flavor combination. Additionally, adding a touch of sea salt on top of the ganache can enhance the flavor contrast and make the chocolate taste even richer.

Scaling Your Recipe

If you wish to make a larger batch of macarons, it's crucial to scale your ingredients accurately. Keep in mind that the egg whites are best measured by weight for precision; one large egg white typically weighs about 30 grams. You can multiply your measurements accordingly, but be prepared to bake in batches as your oven's space may limit how many trays you can fit at once.

Additionally, ensure that your mixing bowls and tools are adequately sized for larger batches, as this helps maintain consistent texture and temperature throughout the process. It’s also beneficial to keep the baking sheets and piping bags ready, speeding up your workflow to avoid over-resting your piped macarons before they hit the oven.

Questions About Recipes

→ Why are my macarons cracking?

Cracking usually happens due to too much humidity or over-mixing the batter. Ensure you have a stable environment and proper mixing technique.

→ Can I make macarons in advance?

Yes! You can make the shells in advance and store them in an airtight container. Assemble them just before serving.

→ What if my ganache is too runny?

If your ganache is too runny, let it cool longer until it thickens. You can also re-whip it once it cools down to reach your desired consistency.

→ How do I know when my macarons are done baking?

The macarons are done when they have risen and no longer stick to the baking paper. They should feel firm to the touch.