Description
These Chocolate Ganache Macarons are delicate, chewy, and filled with a rich, silky dark chocolate ganache. Perfectly crisp on the outside and smooth on the inside, they’re a sophisticated treat made right at home.
Ingredients
Scale
- For the Macaron Shells:
- 100g almond flour (finely sifted)
- 100g powdered sugar
- 2 large egg whites (at room temperature)
- 70g granulated sugar
- 15g unsweetened cocoa powder (sifted)
- 1/4 tsp cream of tartar (optional)
- For the Chocolate Ganache Filling:
- 100g dark chocolate (chopped or high-quality chips)
- 100ml heavy cream
- 20g unsalted butter (room temperature)
Instructions
- Preheat oven to 300°F (150°C). Line baking sheets with parchment or silicone mats.
- Sift almond flour, powdered sugar, and cocoa powder together in a bowl.
- In a separate bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar and beat until stiff peaks form.
- Gently fold dry ingredients into the meringue until the batter flows like lava and settles when piped.
- Transfer batter to a piping bag and pipe even rounds onto the baking sheets. Tap trays to release air bubbles. Rest for 30–45 minutes until tops are dry to the touch.
- Bake for 12–14 minutes. Cool completely before removing from trays.
- Heat cream until steaming. Pour over chocolate and let sit 1 minute. Stir until smooth, then mix in butter. Cool until thick and pipeable.
- Pipe ganache onto half the shells and sandwich with the other halves. Chill 24 hours before serving for best results.
Notes
- Use aged egg whites for better meringue stability.
- Let piped macarons rest until a skin forms to prevent cracking.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for longer storage and thaw before serving.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 10g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg