Macarons with Chocolate Ganache

Name: Macarons with Chocolate Ganache
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 macarons
Ingredients: 1 3/4 cups powdered sugar; 1 cup almond flour; 3 large egg whites, aged; 1/4 cup granulated sugar; 1/4 teaspoon cream of tartar; 2 tablespoons cocoa powder; Gel food coloring (optional); 6 ounces dark chocolate, chopped; 1/2 cup heavy cream; 1 tablespoon unsalted butter

Highlighted under: Favorite Baking Collection

I absolutely adore making macarons, and there's something truly special about pairing them with rich chocolate ganache. Over the years, I’ve experimented with various flavors and fillings, but this combination always takes the cake, or should I say, the macaron! The light, airy shells contrast beautifully with the decadent ganache, creating a perfect treat for any occasion. Whether I'm indulging in an afternoon snack or impressing guests at a dinner party, these macarons are always a hit. Let's dive into this delightful recipe that brings together the best of both worlds!

Created by

Juliet Ashford

Last updated on 2026-01-08T11:13:37.134Z

When I first attempted making macarons, I was intimidated by the process. However, after a few tries, I realized that the key to success lies in precision and technique. I invested time in perfecting my egg white meringue and learned that gentle folding is crucial for the ideal texture. Over time, my confidence grew, and I discovered that variations like adding cocoa powder to the shell batter can enhance the chocolate flavor even more!

One of my favorite moments is the first bite—the satisfaction of breaking into a delicate shell to reveal the smooth, rich ganache within. To ensure a perfect filling, I recommend letting the ganache cool and thicken slightly before piping. This makes a big difference in achieving that silky, luxurious feel. Trust me, once you've mastered these, they'll become your go-to treat for impressing anyone!

        Why You'll Love These Macarons
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Mastering Macaron Technique

Macaron making demands precision and attention to detail. One critical tip is to age your egg whites for at least 24 hours at room temperature. This process helps reduce moisture content, leading to a firmer meringue, which is essential for achieving those characteristic macaron feet. If you're pressed for time, try placing the egg whites in the refrigerator for a day, then allow them to come to room temperature before using.

Another essential aspect of macaron making is the folding technique. When incorporating the dry ingredients into the meringue, use a gentle folding motion instead of vigorous stirring. The aim is to deflate the meringue slightly while creating a thick, glossy batter that flows like lava. The perfect consistency is reached when you can draw a figure-eight with the batter without it breaking.

Ingredient Insights

The choice of almond flour is paramount for your macaron shells. Opt for a finely ground almond flour; coarser grinds can cause the macarons to be uneven and lead to grainy textures. If you’re short on almond flour, you can make your own by processing blanched almonds in a food processor until fine, but be careful not to over-process, as this can create almond butter.

For flavoring, adding fresh orange zest to your ganache not only enhances the taste but offers a fragrant aroma that elevates the overall dessert experience. Just a teaspoon of zest can brighten the flavor without overwhelming the rich chocolate. Make sure to use organic oranges to avoid pesticides, especially if you're using the zest.

Ingredients

Gather the following ingredients to create your macarons.

Macaron Shells

1 3/4 cups powdered sugar
1 cup almond flour
3 large egg whites, aged
1/4 cup granulated sugar
1/4 teaspoon cream of tartar
2 tablespoons cocoa powder
Gel food coloring (optional)

Chocolate Ganache

6 ounces dark chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter

Make sure all ingredients are at room temperature for best results.

Instructions

Follow these steps carefully to ensure your macarons turn out perfectly.

Prepare the Dry Ingredients

In a bowl, sift together the powdered sugar, almond flour, and cocoa powder. This helps to create a smooth batter.

Make the Meringue

In a stand mixer, whisk the egg whites and cream of tartar until frothy. Gradually add the granulated sugar, continuing to whip until stiff peaks form.

Combine Mixtures

Gently fold the dry ingredients into the meringue with a spatula, taking care not to deflate the meringue. If using food coloring, add it now.

Pipe the Shells

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined baking sheet and let them rest for 30 minutes.

Bake the Shells

Preheat your oven to 300°F (150°C). Bake the macarons for 15 minutes, turning the tray halfway through to ensure even cooking.

Make the Ganache

Heat the heavy cream in a saucepan until simmering. Pour it over the chopped chocolate and let it sit for 2 minutes before stirring. Add the butter and mix until smooth.

Assemble the Macarons

Pair similar-sized macaron shells, pipe a dollop of ganache onto one shell, and gently press the other shell on top to form a sandwich.

Allow the filled macarons to rest for at least an hour before serving or storing to let the flavors meld.

Pro Tips

Make sure your bowl and utensils are completely grease-free when whipping the egg whites. This will help you achieve maximum volume in your meringue.

Storage and Make-Ahead Tips

Once assembled, macarons can be enjoyed immediately or stored for later. For the best flavor and texture, let them rest in the refrigerator for at least 24 hours; this allows the flavors to meld and the ganache to soften the shells slightly. They can be stored in an airtight container in the fridge for up to a week, or in the freezer for a month. Just be sure to layer them with parchment paper to prevent sticking.

If you choose to make the ganache ahead of time, it can be stored in the refrigerator for up to a week as well. Simply reheat it gently over low heat until it returns to a pourable consistency before using it to fill the macarons. Be careful not to overheat, as this can cause the ganache to seize or become grainy.

Common Troubleshooting

One common issue when making macarons is that they crack on top during baking. This can happen if the meringue has been over-whipped, resulting in a fragile structure. To remedy this, achieve peaks that are stiff but not dry. Additionally, ensure that the oven temperature is accurate; an oven thermometer can be a helpful tool to avoid fluctuations that affect baking.

If your macarons don't develop feet, it may be a sign that the batter was too runny or that they were not rested long enough before baking. To fix this, give the piped shells a little more time to dry (about 30-60 minutes) until they are slightly tacky to the touch. If needed, consider adding a small amount of almond flour during the next batch to achieve a thicker consistency.

Questions About Recipes

→ Can I make macarons in advance?

Yes, macarons can be made a day in advance. Just store them in an airtight container in the refrigerator.

→ What can I use instead of almond flour?

You can use hazelnut flour or sunflower seed flour if you have nut allergies.

→ How can I tell if my meringue is ready?

When you lift the whisk, the meringue should form stiff peaks and remain glossy. If it looks dull or runny, keep whipping.

→ Why are my macarons cracking?

Cracking can be caused by high oven temperatures. Make sure to bake at the correct temperature and monitor them closely.