Print

Chocolate Macarons with Dark Chocolate Ganache Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/chocolate-macarons-with-dark-chocolate-ganache-recipe/