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 powdered sugar; 1/2 cup almond flour; 2 large egg whites (aged at room temperature); 1/4 cup granulated sugar; 1/2 tsp vanilla extract; Food coloring (optional); 1/2 cup heavy cream; 8 oz dark chocolate (chopped); 1 tbsp unsalted butter

Highlighted under: Oven Ideas

When I first attempted to make macarons, I was fascinated by their delicate shells and the rich fillings that could be created. This recipe for macarons with chocolate ganache quickly became a favorite in my kitchen. I love the elegance of the vibrant colors that can be achieved and the versatility of flavor pairings. Each bite is a flavor explosion! With a bit of practice and patience, you too can master these French delights. Let's embark on this sweet journey together and create something amazing!

Created by

Verity Langdon

Last updated on 2026-01-08T16:26:34.559Z

During my early attempts at making macarons, I realized that precision is key. I learned that the egg whites should be at room temperature to achieve the perfect volume. Also, letting the piped macarons rest before baking allows a skin to form, which is crucial for that sought-after 'foot'.

I’ve experimented with different fillings, but the chocolate ganache stands out with its rich flavor and smooth texture. Using high-quality dark chocolate elevates the macarons, making them a delicious treat that everyone loves. Try not to rush this process; good things come to those who wait!

Why You'll Love These Macarons
Exquisite texture that melts in your mouth
The rich combination of chocolate and almond
Visually stunning and perfect for gifting or celebrations

Understanding Macaron Technique

Mastering the macaron shell requires understanding the meringue process. The egg whites should be aged at room temperature for at least 24 hours; this reduces moisture, allowing for better volume and stability. Whipping them to soft peaks before gradually adding granulated sugar ensures a glossy, stiff meringue that is crucial for the signature smooth surface of the macaron shells. If your shells crack while baking, it might mean the meringue was over-whipped or not allowed to rest adequately before baking.

The folding technique, known as 'macaronage', is vital in achieving the perfect batter consistency. You want to gently incorporate the dry ingredients into the meringue until it flows like a thick ribbon. This helps develop the foot, a ruffled edge that forms at the base of the shell during baking. Be careful not to over-fold; the batter should not be runny, yet it should easily flow off the spatula. A common sign of over-mixing is a batter that spreads excessively on the sheet.

Tips for a Perfect Ganache

The chocolate ganache is not just a filling; it also adds depth to the overall flavor profile of the macarons. Use high-quality dark chocolate, as the taste of the ganache will directly influence the macarons' final flavor. The ganache should be silky and smooth; if it’s too thick after cooling, reheat it gently and stir to restore the texture. For an extra touch, you can infuse the cream with espresso or liqueur for a unique twist that complements the chocolate beautifully.

If you're making ahead, the ganache can be stored in the refrigerator for up to a week. When you are ready to use it, gently reheat the ganache until it softens. Allow it to cool slightly before piping; it should be thick enough to hold its shape but still spreadable. This gives a luxurious mouthfeel when biting into the macarons. Avoid using chocolate chips, as they contain stabilization agents that may hinder the perfect ganache consistency.

Creative Variations and Storage Tips

Macarons are highly versatile, and experimenting with flavors is half the fun! Try adding zest from citrus fruits or ground spices to the macaron batter to enhance the flavor. Alternatively, you might want to create different ganache fillings, such as a white chocolate raspberry or matcha. Just ensure the flavors complement each other; rich chocolate pairs well with berry flavors, while vanilla and almond accentuate the nutty undertones of the shells.

For storage, keep the assembled macarons in an airtight container in the refrigerator for up to a week. They also freeze beautifully; simply place them in a single layer in a freezer-safe container. Allow them to come to room temperature before serving to experience their delightful texture and flavor fully. The aging process can even enhance their flavor; many bakers swear by letting macarons rest for a day before indulging!

Ingredients for Macarons

For the Macaron Shells

1 cup powdered sugar
1/2 cup almond flour
2 large egg whites (aged at room temperature)
1/4 cup granulated sugar
1/2 tsp vanilla extract
Food coloring (optional)

For the Chocolate Ganache

1/2 cup heavy cream
8 oz dark chocolate (chopped)
1 tbsp unsalted butter

Instructions

Prepare the Macaron Batter

In a bowl, sift together the powdered sugar and almond flour. In a separate bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to whip until stiff peaks form. Fold in the dry ingredients gently, mixing until the batter flows like lava and forms a thick ribbon when lifted.

Pipe the Macarons

Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small rounds onto a baking sheet lined with parchment paper, leaving space between each. If desired, add food coloring to the batter for a vibrant look. Tap the baking sheet to release air bubbles.

Bake the Macarons

Let the piped macarons rest for 30 minutes or until a skin forms. Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes, or until they have risen and their shells are firm to the touch. Let them cool completely on the baking sheet.

Make the Chocolate Ganache

In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the chopped chocolate. Let it sit for a few minutes, then stir until smooth. Add butter and mix until fully combined. Allow ganache to cool and thicken.

Assemble the Macarons

Pair the macaron shells by size. Pipe the chocolate ganache onto the flat side of one shell and sandwich it with another. Repeat with the remaining shells. Let the assembled macarons rest in the fridge for at least an hour before serving.

Pro Tips

Don’t be discouraged if your first batch doesn’t turn out perfect! Mastering macarons takes practice. Store them in an airtight container in the fridge for up to a week
they actually taste better after a day or two as the flavors meld.

Troubleshooting Common Macaron Issues

One common problem is hollow shells, which can occur if the meringue is under-mixed. Ensure the batter achieves the proper 'lava-like' consistency so it can hold together during baking. If your macarons are too flat, it could mean the batter was over-mixed or the oven temperature was too low. Always use an oven thermometer to check your actual baking temperature, as ovens can be misleading.

If your macaron shells have feet but are cracked on top, check if you allowed them to rest long enough before baking. The outer skin needs to form for a successful rise without cracking. Also, ensure the baking sheet isn't too hot from previous batches, as this can lead to uneven baking.

Serving Suggestions and Pairings

For an elegant presentation, serve your macarons on a tiered stand or in decorative boxes for gifting. Pair them with a cup of coffee or tea to enhance the tasting experience and offer a beautiful contrast to the sweetness. The richness of the chocolate ganache makes them an excellent accompaniment to a bold espresso or even a dessert wine.

These macarons also make fantastic additions to dessert platters, especially during festive occasions. You can incorporate them with mini cheesecakes, fruit tarts, or even traditional French pastries to provide a variety of textures and flavors. Consider labeling your flavors for a more sophisticated touch and an engaging experience for your guests!

Questions About Recipes

→ What is the best way to store macarons?

Macarons can be stored in an airtight container in the refrigerator for up to a week. For optimal flavor, let them rest for a few hours at room temperature before serving.

→ Why did my macarons crack on top?

Cracking can occur if the oven temperature is too high or if the macarons were not allowed to rest long enough before baking. Make sure to adjust your oven temperature and ensure a skin forms on the shells.

→ Can I use different flavors for the ganache?

Absolutely! You can infuse the cream with flavors like vanilla, mint, or espresso before pouring it over the chocolate for varied ganache flavors.

→ Why are my macaron shells hollow?

Hollow shells can result from overmixing the batter. Be sure to fold gently and stop mixing when the batter has the right consistency.