Classic Decadent Chocolate Macarons with Ganache Recipe
Chocolate macarons are the ultimate indulgence, combining the classic French macaron recipe with a rich chocolate flavor that’s perfect for a big sweet tooth. There’s nothing quite like biting into a perfectly baked chocolate macaron with its crisp shell and chewy center filled with a rich, velvety ganache.
Servings: 24 pieces
Calories: 108kcal
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Kitchen Essentials
Stand mixer with whisk attachment or hand mixer
Mixing bowls
Fine mesh sieve
Kitchen scale
Large piping bag
Round piping tip (such as #10 or #12)
Silicone baking mat or parchment paper
Baking sheets
Oven thermometer
Rubber spatula
Wire rack for cooling
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Ingredients
Chocolate Macaron Shells
- 1 Cup Almond Flour 100g
- 3/4 Cup Powdered Sugar 100g
- 2 Tablespoons Unsweetened Cocoa Powder 15g
- 3 Large Egg Whites room temperature (90g)
- 1/4 Teaspoon Cream of Tartar
- 1/2 Cup Granulated Sugar 90g
Chocolate Ganache Filling
- 3/4 Cup Dark Chocolate or semi-sweet chocolate, chopped (120g)
- 1/3 Cup Heavy Cream 80ml
- 1 Tablespoon Unsalted butter softened (15g)
text ingredients
Instructions
- Prepare the Dry Ingredients. In a large bowl, sift together almond flour, powdered sugar, and cocoa powder using a fine mesh sieve. This ensures a smooth macaron batter with no lumps.1 Cup Almond Flour, 3/4 Cup Powdered Sugar, 2 Tablespoons Unsweetened Cocoa Powder
- Process the dry ingredients in a food processor for a few seconds if a finer texture is needed.
- Make the Meringue. In the bowl of a stand mixer, whip the egg whites on medium speed until frothy. Add the cream of tartar, then gradually increase the speed to medium-high.3 Large Egg Whites, 1/4 Teaspoon Cream of Tartar, 1/2 Cup Granulated Sugar
- Slowly add granulated sugar, a little at a time, until stiff peaks form and the meringue is shiny. This will take around 4–5 minutes.
- Stop once you have stiff peaks that hold their shape when you lift the whisk attachment.
- Fold in the Dry Ingredients. Add the almond flour mixture to the meringue. Using a rubber spatula, gently fold the ingredients together, scraping down the sides of the bowl.
- Fold until the macaron batter reaches a “lava-like” consistency, flowing smoothly when dropped from the spatula in a thick ribbon.
- Pipe the Macarons. Transfer the batter to a piping bag fitted with a round tip.
- Pipe small rounds (about 1.5 inches in diameter) onto a silicone mat or parchment-lined baking sheet, holding the piping bag at a 90-degree angle.
- Tap the baking sheet firmly on the counter a couple of times to release trapped air bubbles.
- Rest the Macarons. Let the piped macarons sit at room temperature for 30–60 minutes, or until they develop a skin. They should not stick to your finger when touched lightly.
- Bake the Macarons. Preheat the oven to 300°F (150°C), checking the temperature with an oven thermometer.
- Bake the macarons for 15–18 minutes, rotating the baking sheet halfway through. They’re done when they easily lift off the mat.
- Make the Ganache Filling
- While the macarons are cooling, heat the cream in a small saucepan over medium heat until it begins to simmer.
- Pour the hot cream over the chopped chocolate in a bowl. Let sit for 1–2 minutes, then add the butter and stir until smooth.3/4 Cup Dark Chocolate, 1/3 Cup Heavy Cream, 1 Tablespoon Unsalted butter
- Let the ganache cool to room temperature before piping.
- Assemble the Macarons
- Pair macaron shells of similar sizes. Pipe a small amount of ganache onto one shell, then gently sandwich with a second shell.
- Place the macarons in an airtight container and let them mature in the fridge for at least 24 hours to enhance the flavor.
Nutrition
Calories: 108kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 9mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Vitamin A: 65IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg
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