Macarons with Chocolate Ganache

Name: Macarons with Chocolate Ganache
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 macarons
Ingredients: 100g almond flour; 100g powdered sugar; 75g egg whites (about 2 large eggs); 50g granulated sugar; Pinch of salt; Food coloring (optional); 100g dark chocolate, chopped; 100ml heavy cream; 30g unsalted butter

Highlighted under: Modern Kitchen

I absolutely adore making macarons, especially when it comes to experimenting with different flavors and fillings. These macarons with chocolate ganache are a personal favorite because they offer a delightful balance between the crispy shell and the rich, creamy filling. I remember the first time I made them; I was hesitant, thinking that creating the perfect macaron was too complicated. However, once I got the hang of it, I found it both enjoyable and rewarding. Trust me, the results are always worth the effort!

Created by

Rhiannon Sutherland

Last updated on 2026-01-08T12:06:36.266Z

When I first decided to tackle macarons, I did a ton of research on the best methods to achieve that perfect delicate shell. I discovered that the aging of egg whites makes a significant difference, helping to create a smoother batter and more stable meringue. One day, I used a little less almond flour and whipped the egg whites longer than usual; the result was sheer perfection.

Moreover, I learned that resting the piped macarons for about 30 minutes before baking allows them to form a skin, which is crucial for achieving that iconic "foot." I can still recall the satisfaction of pulling my first batch from the oven, watching them rise beautifully. Each bite is a testament to the little tips I've picked up along the way!

        Why You Will Love These Macarons
        The combination of crisp shells and luscious chocolate ganache is irresistible.
Impressive enough to wow guests while being surprisingly approachable to make.
Great for any occasion, from casual gatherings to fancy events.

      

Mastering the Macaron Technique

Making macarons can be daunting, but understanding the science behind the technique can greatly improve your success rate. The crucial step is achieving the right consistency in your meringue—whip the egg whites until they form stiff peaks, which should hold their shape when the whisk is lifted. Remember, under-whisked meringue will collapse, while over-whisked meringue will break down and become grainy. Aim for a glossy finish that signifies that your meringue is ready to be folded with the almond flour and powdered sugar.

Another key aspect is the folding method. Gently incorporating the dry ingredients into the meringue is essential to maintain the airiness necessary for the characteristic macaron texture. Use a spatula to fold in a circular motion while turning the bowl. The batter should flow smoothly off the spatula; if it forms stiff peaks or doesn’t settle within a few seconds, keep folding. This is often the difference between a perfect foot and flat macarons.

Resting the piped shells before baking creates a dry film on the surface, forming the iconic 'skin' which helps achieve those lovely feet as they bake. Pay attention not to skip this step, as this can lead to cracked shells. The macaron shells should feel slightly tacky yet not sticky after resting, ensuring they have properly formed before they enter the oven.

Decoding Chocolate Ganache Filling

The filling plays an integral role in the overall flavor and richness of your macarons. When selecting chocolate, opt for high-quality dark chocolate with a cocoa content of at least 60% for a deeper flavor profile. The bitterness of the chocolate will be balanced by the sweetness of the macaron shell, creating a harmonious bite. If you prefer a sweeter ganache, consider using milk chocolate or adding a small amount of powdered sugar to adjust the sweetness.

When preparing ganache, the temperature at which you combine the cream and chocolate is vital. Allow the heavy cream to come to a gentle boil—this is hot enough to melt the chocolate without risks of burning. Pour the hot cream over the chocolate and let it sit for a decent few minutes; this resting period allows the chocolate to melt fully, ensuring a smooth, glossy ganache. Stirring too soon can lead to a grainy texture, so patience is key here.

For variations, consider infusing the cream with flavors before combining it with chocolate. A sprig of mint or a vanilla pod simmered in cream will add delightful notes to the ganache. And if you want to experiment, a splash of liqueur, such as coffee or hazelnut, can provide depth and complexity to the filling, remarkably enhancing the overall taste of the macarons.

Ingredients

Macaron Shells

100g almond flour
100g powdered sugar
75g egg whites (about 2 large eggs)
50g granulated sugar
Pinch of salt
Food coloring (optional)

Chocolate Ganache Filling

100g dark chocolate, chopped
100ml heavy cream
30g unsalted butter

Make sure to accurately weigh your ingredients for the best results!

Instructions

Prepare the Macaron Batter

Sift together almond flour and powdered sugar in a bowl. In a separate bowl, whisk the egg whites until frothy, then gradually add granulated sugar while continuing to whip until stiff peaks form. If using, add food coloring and mix until combined. Gently fold the almond mixture into the egg whites until the batter flows like lava.

Pipe the Macarons

Transfer the batter into 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 on the counter to release any air bubbles. Let rest for 30 minutes until a skin forms on the surface.

Bake and Cool

Preheat your oven to 150°C (300°F). Bake the macarons for 15-20 minutes, until they have risen and are set. Remove from the oven and let cool completely on the baking sheet before carefully peeling them off.

Make the Ganache Filling

Heat the heavy cream in a small saucepan until just boiling. Pour the hot cream over the chopped chocolate and let it sit for a few minutes. Stir until smooth and shiny. Mix in the butter until fully incorporated. Let cool slightly before using.

Assemble the Macarons

Pair the macaron shells by size. Pipe a dollop of chocolate ganache onto the flat side of one shell, then sandwich with another shell. Repeat for all macarons.

Allow the assembled macarons to rest in the fridge for at least 24 hours for the best flavor!

Pro Tips

Using aged egg whites can help achieve a better meringue. Store your macarons in an airtight container in the fridge to maintain their texture.

Storage and Make-Ahead Tips

Macarons can be made ahead of time and stored, which makes them an excellent option for events. Once assembled, store them in an airtight container in the refrigerator for up to a week. The flavors tend to develop and mature after a day in the fridge, making them even more delicious. They can also be frozen for longer storage; just ensure they are individually wrapped in plastic wrap and placed in an airtight container to prevent freezer burn.

If you plan to serve macarons at a later date, consider waiting to fill them until just before serving to maintain the crisp shell texture. If you freeze filled macarons, make sure they are thoroughly thawed in the refrigerator before enjoying them. This gradual thawing helps preserve their texture and flavor.

Troubleshooting Common Issues

If your macarons turn out cracked or have no feet, an under-whipped meringue or insufficient resting time before baking may be the culprits. Make sure the meringue holds stiff peaks without any drooping, and allow the piped shells to dry until they’re not sticky when touched. Additionally, ensure your oven temperature is accurate—using an oven thermometer can help avoid overcooking or undercooking.

Another common problem is a hollow foot, which can occur if the batter was over-mixed or if the oven temperature was too low. A structured batter that flows like lava yet retains some thickness is essential. Experiment with baking times and temperatures, as some ovens have hot spots that can affect the outcomes. Keeping a close eye on them while baking and making adjustments can improve results significantly.

Questions About Recipes

→ Why did my macarons not rise?

Make sure your meringue reached stiff peaks before folding in the dry ingredients, and check your oven temperature.

→ Can I use different flavors for the ganache?

Absolutely! Feel free to experiment with different types of chocolate or add flavor extracts.

→ How long can I store macarons?

They can be stored in the fridge for up to a week or frozen for up to a month.

→ What can I do if my macarons crack?

If they crack, try adjusting your oven temperature and ensure your batter is not too runny.