Print

Chocolate Macarons with Ganache Filling

Chocolate Macarons
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate macarons are delicate French confections. They feature crispy shells and a rich chocolate ganache filling. These treats are perfect for special occasions or a sweet indulgence.

Ingredients

Scale
  • 100g almond flour
  • 100g powdered sugar
  • 75g granulated sugar
  • 50g egg whites (aged at room temperature)
  • 5g cocoa powder (unsweetened)
  • Pinch of salt
  • For the ganache:
  • 100g dark chocolate (finely chopped)
  • 100ml heavy cream
  • 10g unsalted butter (room temperature)

Instructions

  1. Sift almond flour, powdered sugar, and cocoa powder together. Discard any large pieces.
  2. Whip egg whites with a pinch of salt until foamy. Gradually add granulated sugar and continue whipping until stiff, glossy peaks form.
  3. Gently fold the dry ingredients into the meringue in three additions. Be careful not to deflate the mixture.
  4. Transfer the batter to a piping bag with a round tip. Pipe 1.5-inch circles onto a baking sheet lined with parchment paper.
  5. Tap the baking sheet firmly on the counter a few times to release air bubbles. Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms and they are no longer sticky to the touch.
  6. Preheat oven to 150°C (300°F). Bake for 12-15 minutes, rotating the tray halfway. Macarons are done when they have developed ‘feet’ and do not wobble.
  7. For the ganache: Heat heavy cream in a saucepan until simmering. Pour over chopped dark chocolate and let sit for 2 minutes. Stir until smooth. Add butter and stir until melted and combined. Let cool and thicken.
  8. Once macarons are completely cool, match them into pairs. Pipe ganache onto one shell and top with another.
  9. Store macarons in an airtight container in the refrigerator for at least 24 hours before serving for best flavor and texture.

Notes

  • Aged egg whites work best for stable meringue.
  • Do not overmix the batter; it should flow like lava.
  • Humidity can affect macaron drying time.
  • Ensure macarons are fully cooled before filling.
  • Macarons taste better the next day.

Nutrition

Find it online: https://kitchenpivot.com/chocolate-macarons-with-ganache-filling/