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 (100g) almond flour; 1 3/4 cups (200g) powdered sugar; 3 large egg whites, aged for at least 24 hours; 1/4 cup (50g) granulated sugar; 1/4 cup (25g) cocoa powder; Pinch of salt; Food coloring (optional); 1 cup (240ml) heavy cream; 8 oz (225g) bittersweet chocolate, chopped; 2 tablespoons unsalted butter

Highlighted under: Daily Meals

I absolutely adore making macarons at home, especially when they’re filled with a luscious chocolate ganache. The magic of these delicate cookies lies in their crisp shells and chewy centers. Every time I whip up a batch, I learn something new about patience and precision in baking—two critical components for success here. With practice, I've perfected the technique for achieving those signature feet, and I can’t wait to share this delightful recipe with you. You’re in for a treat that’s both impressive and utterly delicious!

Created by

Belinda Fraser

Last updated on 2026-01-07T15:05:35.214Z

When I first attempted making macarons, I was overwhelmed by the process, but the thrill of crafting these treats was worth it. I discovered that the secret to success is in the aging of the egg whites and ensuring the right consistency of the batter. Over time, I found that incorporating cocoa powder into the dry ingredients adds an incredible richness without compromising the delicate nature of the macaron.

What makes this recipe stand out is the use of bittersweet chocolate for the ganache; its flavor complements the sweetness of the shells perfectly. I recommend letting the filled macarons rest in the fridge for a day. This resting period allows the flavors to meld beautifully, transforming them into a decadent experience you can't resist!

        Why You'll Love These Macarons
        The perfect blend of crispy and chewy textures
Decadent chocolate ganache that elevates the flavor
Visually stunning and sure to impress at gatherings

      

Mastering Macaron Technique

Achieving the perfect macaron requires a combination of timing and temperature control. When aging egg whites, letting them sit in the fridge for at least 24 hours helps to stabilize the whites and promotes a better meringue. Be sure to bring them to room temperature before whipping; this step can significantly enhance your results. Remember to whip the egg whites until stiff peaks form, as under-beating can lead to flat shells, while over-beating can cause grainy textures.

Another tip is to fold the dry ingredients into the egg whites gently. This technique, known as macaronage, requires practice to get just right. Aim for a batter that flows smoothly off the spatula but holds its shape for about 10 seconds. If the batter is too thick, your macarons may not develop those desired feet. Conversely, if it's too thin, they may spread out excessively. Testing your batter is key, and with time, you'll develop a feel for the right consistency.

Storing and Serving Your Macarons

For optimal flavor, I recommend refrigerating your assembled macarons for 24 hours before serving. This resting period allows the flavors to meld and the ganache to soften, creating a more delightful eating experience. When you're ready to serve, allow them to sit at room temperature for about 15-20 minutes to regain their ideal texture. You’ll notice how the contrast between the crispy shell and the chewy center becomes even more pronounced.

Macarons can be stored in an airtight container in the refrigerator for up to a week. To keep them fresh for longer, consider freezing them. Just make sure to flash freeze them on a baking sheet before transferring them to a freezer-safe container. This way, you can enjoy them anytime; simply let them thaw in the fridge to preserve their texture and flavor.

Ingredients

For the Macarons:

1 cup (100g) almond flour
1 3/4 cups (200g) powdered sugar
3 large egg whites, aged for at least 24 hours
1/4 cup (50g) granulated sugar
1/4 cup (25g) cocoa powder
Pinch of salt
Food coloring (optional)

For the Chocolate Ganache:

1 cup (240ml) heavy cream
8 oz (225g) bittersweet chocolate, chopped
2 tablespoons unsalted butter

Instructions

How to Make Macarons

Prepare the Macaron Batter

In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. Set aside. In a separate bowl, beat the aged egg whites until foamy, then gradually add the granulated sugar while continuing to beat until stiff peaks form. Gently fold the dry ingredients into the egg whites, being careful not to deflate the mixture. Optionally, add food coloring until desired shade is achieved.

Pipe the Macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper, spacing them about 1 inch apart. Tap the baking sheet on the counter to release any air bubbles. Let them sit at room temperature for 30 minutes until a skin forms on the surface.

Bake

Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes, until they have risen and have a firm shell. Allow them to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Make the Ganache

While the macarons cool, heat the heavy cream in a saucepan until it begins to simmer. Pour it over the chopped chocolate in a bowl and let it sit for a minute. Stir until melted and smooth, then add the butter and mix until glossy. Let the ganache cool to room temperature.

Assemble the Macarons

Pair the cooled macaron shells by size. Pipe a small dollop of ganache onto one shell and gently press another shell on top, forming a sandwich. Repeat until all macarons are filled, then refrigerate for at least 24 hours for the best flavor.

Enjoy Your Macarons!

Pro Tips

For the best results, sift your dry ingredients multiple times to ensure a smooth texture. Experiment with different flavors of ganache to create unique macaron varieties.

Ingredient Roles in Macarons

Almond flour plays a crucial role in macaron construction, providing the necessary fat and moisture content essential for a chewy texture. Be sure to use finely ground almond flour for the best results; anything coarser may lead to undesirable graininess in the final product. If you’re looking for an almond-free alternative, you could use sunflower seed flour, but be aware that it can produce a greenish hue due to a chemical reaction.

Powdered sugar not only sweetens the macarons but also contributes to their structure. It dissolves easily into the meringue, ensuring a smooth batter. Granulated sugar is added to stabilize the egg whites during whipping, helping to maintain those stiff peaks crucial for achieving that perfect macaron shell. Replacing granulated sugar with a finer sugar like superfine sugar can improve the meringue's texture.

Troubleshooting Common Macaron Issues

If your macarons come out with no feet or flat tops, it might be a sign of over-mixing the batter. To avoid this, keep a close eye on the macaronage process. If they spread too much, check your oven temperature; an oven that's too hot can cause them to puff up quickly and then collapse. An oven thermometer can help ensure you’re baking at the right temperature.

Another common issue is hollow shells, often caused by under-mixed batter. Be sure to incorporate dry ingredients fully until you reach that silky texture. Additionally, make sure your aged egg whites are not too old; very aged whites can lose their ability to hold air, leading to inconsistencies. Finding the right balance will produce perfectly textured macarons that are sure to impress!

Questions About Recipes

→ Can I make macarons without almond flour?

Almond flour is essential for the structure of macarons. However, you can use hazelnut flour for a different flavor.

→ Why are my macarons cracking?

Cracking can occur if the oven temperature is too high or the batter is over-mixed. Ensure proper macaronage to maintain texture.

→ How do I store macarons?

Store filled macarons in an airtight container in the fridge for up to a week. Let them come to room temperature before serving.

→ Can I freeze macarons?

Yes, you can freeze unfilled macaron shells in an airtight container for up to 3 months. Fill them after thawing.