Chocolate Macarons with Dark Chocolate Ganache Recipe

Introduction

Chocolate macarons are delicate French cookies with a crisp shell and a chewy center, filled with rich chocolate ganache. Perfect for special occasions or a sweet treat, these elegant bites combine almond flour and cocoa for a deeply satisfying flavor.

Ingredients

• 1 cup almond flour (100g)
• 1 cup confectioners’ sugar (120g)
• 3 large egg whites (about 90g)
• 1/4 cup granulated sugar (50g)
• 2 tablespoons unsweetened cocoa powder (15g)
• 4 ounces dark chocolate, chopped (113g)
• 1/2 cup heavy cream (120ml)

Instructions

1. Step 1: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together almond flour, confectioners’ sugar, cocoa powder, and a pinch of salt.
3. Step 3: In a clean bowl, beat egg whites until foamy. Gradually add granulated sugar, increasing the speed to high until stiff peaks form.
4. Step 4: Gently fold the dry ingredients into the whipped egg whites until just combined.
5. Step 5: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets.
6. Step 6: Let macarons rest for about 30 minutes until they form a skin. Bake in the preheated oven for 15–20 minutes. Allow them to cool completely before removing from the sheet.
7. Step 7: Heat heavy cream until just simmering; pour over chopped dark chocolate in a bowl and let sit for a few minutes before stirring until smooth.
8. Step 8: Pipe or spread ganache onto half of the macaron shells and sandwich with another shell.

Tips & Variations

• Use aged egg whites at room temperature for better volume and stability when whipping.
• Sift almond flour and sugar mixture to avoid lumps and achieve smooth shells.
• Experiment with different chocolate types or add a hint of espresso powder to intensify the chocolate flavor.
• If macarons crack or don’t form feet, try adjusting the resting time before baking or lowering oven temperature.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for best texture and flavor. Unfilled shells can be kept in an airtight container at room temperature for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What causes macarons to crack or not develop feet?

Cracks can result from under or overmixing the batter, insufficient resting time, or too high an oven temperature. Ensure the macarons form a skin before baking and bake at a consistent, moderate heat.

Can I make macarons without a food processor?

Yes, but sifting the almond flour and sugar multiple times is crucial to break up any lumps since the texture impacts the smoothness of your shells.

Chocolate Macarons with Dark Chocolate Ganache Recipe

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★★★★★

4.6 from 78 reviews

This Chocolate Macarons recipe combines delicate almond-based shells with a rich dark chocolate ganache filling. The macarons are light, chewy, and perfectly balanced with a subtle cocoa flavor in the shells and a smooth, creamy chocolate center.

• Author: Windy
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: About 20–24 macarons (10–12 sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 cup almond flour (100g)
• 1 cup confectioners’ sugar (120g)
• 2 tablespoons unsweetened cocoa powder (15g)
• Pinch of salt

Meringue

• 3 large egg whites (about 90g)
• 1/4 cup granulated sugar (50g)

Ganache Filling

• 4 ounces dark chocolate, chopped (113g)
• 1/2 cup heavy cream (120ml)

Instructions

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a bowl, whisk together almond flour, confectioners’ sugar, cocoa powder, and a pinch of salt until well combined for a smooth macaron base.
3. Whip Egg Whites: In a clean, dry bowl, beat the egg whites until they become foamy. Gradually add granulated sugar while increasing the speed to high and continue beating until stiff peaks form, which is essential for structure.
4. Fold Dry Ingredients into Meringue: Gently fold the dry mixture into the whipped egg whites using a spatula. Do this carefully to maintain the airiness but ensure the batter is just combined for a smooth consistency.
5. Pipe Macarons: Transfer the batter into a piping bag fitted with a round tip and pipe small circles evenly spaced on the prepared baking sheets. This shapes your macarons.
6. Rest Macarons: Let the piped macarons rest at room temperature for about 30 minutes until they form a thin skin on the surface, which will help them develop the signature macarons “feet” during baking.
7. Bake: Bake the macarons in the preheated oven for 15-20 minutes. After baking, allow them to cool completely on the sheets before handling to prevent breaking.
8. Prepare Ganache: Heat the heavy cream until just simmering, then pour it over the chopped dark chocolate in a bowl. Let it sit for a few minutes to melt the chocolate, then stir until smooth and glossy.
9. Assemble Macarons: Pipe or spread the ganache onto half of the macaron shells. Sandwich with the remaining shells, pressing gently to adhere without cracking.

Notes

• Ensure egg whites are at room temperature for better volume when whipping.
• Use a gentle folding technique to avoid deflating the meringue.
• Resting macarons before baking is crucial for developing their characteristic feet.
• If the macarons release easily from parchment after cooling, they are perfectly baked.
• Macarons can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.

Keywords: Chocolate macarons, French macarons, almond flour cookies, chocolate ganache, French dessert