Macarons with Chocolate Ganache

Name: Macarons with Chocolate Ganache
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20 macarons
Ingredients: 1 cup almond flour; 1 3/4 cup powdered sugar; 3 large egg whites, room temperature; 1/4 cup granulated sugar; 1/4 teaspoon cream of tartar; Food coloring (optional); 1 cup heavy cream; 8 oz semisweet chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Modern Baking Recipes

I love making macarons, and this chocolate ganache version is always a hit! After experimenting with various flavors, the rich pairing of chocolate and the delicate macaron shell truly stands out. The process can be a bit tricky, but each successful batch reminds me of the rewarding beauty of homemade treats. The key is to carefully measure and mix the ingredients to achieve the perfect consistency. Just remember, practice makes perfect with these dainty delights!

Created by

Marlowe Sinclair

Last updated on 2026-01-08T13:06:38.221Z

Creating macarons has become a delightful tradition in my kitchen. My first attempt was a bit of a disaster, but the journey led to discovering the joy of mastering this French classic. Each batch is an adventure where I learn about perfecting my baking techniques. They’re perfect for any occasion!

When I first paired the macarons with chocolate ganache, I knew I hit the jackpot. The rich ganache not only adds a luxurious taste but also a creamy texture that elevates the macarons. I recommend letting them sit for a few hours before serving to allow the flavors to meld beautifully.

        Why You Will Love This Recipe
        Delicate shells that provide the perfect crunch
Luxurious chocolate ganache that will satisfy any sweet tooth
A delightful treat that impresses everyone with its elegance

      

Mastering Macaron Techniques

Achieving the perfect macaron shells is largely about technique. When whipping your egg whites, they should be at room temperature for maximum volume. Be careful not to overwhip; stiff peaks should hold their shape without becoming dry. If you see small clumps of egg white while folding in the dry ingredients, release those small lumps gently to avoid overmixing. You want a batter that flows like magma: thick yet pourable, and holds its shape when piped.

A crucial part of macaron-making is allowing the piped shells to form a skin before baking. This skin helps prevent cracks during baking. If it's humid, consider placing a fan nearby to help with drying. The timing can vary based on your kitchen's humidity levels; around 30 minutes is typical, but you want the tops to feel dry before baking. A quick test is to lightly touch the surface; it should not stick to your finger.

Understanding Ingredients

Almond flour is essential for the delicate texture of macarons. It provides a nutty flavor and contributes to the success of the macaron’s signature foot. If you need a nut-free option, sunflower seed flour can be a suitable substitute, though the color may vary to a greenish hue when exposed to baking soda. Also, ensure the almond flour is finely ground, as coarser particles can lead to uneven shells.

The chocolate ganache serves not just as a filling but also brings a luxurious richness to the macarons. Using high-quality semisweet chocolate makes a significant difference; look for chocolate with a cocoa content of around 60-70% for a balanced sweetness. You can adjust the amount of butter in the ganache to achieve your desired consistency, with more butter leading to a creamier texture. This flexibility allows you to customize your ganache for different flavors – consider adding a drop of vanilla extract for extra depth.

Storage and Variations

Once assembled, store your macarons in an airtight container in the refrigerator for up to five days. Surprisingly, they taste even better after a day or two as the flavors meld. If you want to freeze them, do so before assembling; freeze the shells individually on a baking sheet before transferring them to an airtight container where they can last up to three months. Allow them to thaw at room temperature before filling.

Be adventurous with flavors! You can infuse the ganache with different elements, such as espresso or peppermint oil. If using extracts, just a quarter teaspoon can dramatically change the ganache's profile. For a fruitier twist, consider a raspberry coulis or lemon curd as a filling, paired with a neutral macaron shell. These variations not only enhance the flavor but also add a beautiful burst of color and creativity to your dessert table.

Ingredients

For the Macarons

1 cup almond flour
1 3/4 cup powdered sugar
3 large egg whites, room temperature
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
Food coloring (optional)

For the Chocolate Ganache

1 cup heavy cream
8 oz semisweet chocolate, chopped
1 tablespoon unsalted butter

Make sure to sift the dry ingredients to avoid lumps.

Instructions

Prepare the Macarons

Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper. In a bowl, sift together the almond flour and powdered sugar, making sure there are no lumps. In another bowl, whip the egg whites until foamy, then gradually add the granulated sugar and cream of tartar. Beat until stiff peaks form. Gently fold the dry ingredients into the egg whites, ensuring not to overmix. If desired, add food coloring for a fun touch. Transfer the mixture to a piping bag and pipe small circles onto the parchment-lined sheets. Tap the sheets on the counter to release air bubbles, then let the macarons sit for 30 minutes to form a skin before baking.

Bake the Macarons

Bake the macarons in the preheated oven for about 15 minutes, or until the shells have risen and formed a foot. Let them cool completely on the baking sheet before removing.

Make the Ganache

In a saucepan, bring the heavy cream to a boil over medium heat. Remove from heat and add the chopped chocolate and butter. Let it sit for a few minutes before stirring until smooth. Let the ganache cool and thicken before using.

Assemble the Macarons

Pair the macaron shells of similar sizes and pipe a dollop of chocolate ganache onto the bottom of one shell. Top with the other shell to create a sandwich. Repeat until all macarons are assembled.

Allow the assembled macarons to rest for at least an hour before serving.

Pro Tips

Humidity can affect the macaron-making process, so try to work on a dry day. Additionally, allowing your macarons to age in the fridge for a day will enhance their flavor.

Common Troubleshooting Tips

If your macarons don't develop the desired foot or crack during baking, your oven temperature may be too high or your batter overmixed. Confirm your oven temperature with an oven thermometer to ensure accuracy. Typically, macarons bake best at a constant 300°F (150°C) - lower temperatures may lead to improper rising and no foot formation.

Humidity can be a macaron's worst enemy. High moisture levels can prevent the egg whites from whipping properly and can stall the forming skin. If you live in a humid climate, consider using a dehumidifier in your kitchen or switch your baking day to a drier one. On the bright side, if your shells are too soft, letting them sit for a bit in the fridge after baking can help them firm up.

Serving Suggestions

When presenting macarons, consider arranging them on a decorative tiered stand for a touch of elegance. You can also pair macarons with other sweet treats, such as mini éclairs or fruit tarts, for an appealing dessert spread. For a simple touch, dusting them lightly with cocoa powder or powdered sugar just before serving enhances not only the presentation but the flavor as well.

If you’re preparing these macarons for a special occasion, think about creating a themed color palette or flavor combination. For instance, vibrant colors for a spring celebration or rich and warm colors for fall. Each macaron can be a canvas, allowing for custom designs that complement the event, which adds a personal touch that guests will appreciate.

Questions About Recipes

→ What should I do if my macarons crack?

Cracking can occur due to overmixing or not allowing the macarons to rest before baking. Ensure you have a proper meringue and tap the trays before baking.

→ Can I use different types of chocolate for the ganache?

Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate, depending on your flavor preference.

→ How do I store leftover macarons?

Store them in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage.

→ What can I do with leftover ganache?

Leftover ganache can be refrigerated and used as a frosting or chocolate sauce. Just reheat it gently to soften.