Chocolate Ganache French Macarons

Chocolate Ganache French Macarons are delicate, crisp-on-the-outside, chewy-on-the-inside confections filled with rich, velvety chocolate ganache. These classic French treats are elegant, indulgent, and perfect for special occasions or as a refined dessert.

Why You’ll Love This Recipe

These macarons are as beautiful as they are delicious. The crisp almond meringue shells with their signature “feet” pair exquisitely with the smooth, decadent ganache filling. While they may seem intimidating, this recipe provides a structured approach to mastering macarons at home. Once perfected, they offer a rewarding baking experience with bakery-level results.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the macaron shells:

• Almond flour
• Powdered sugar
• Egg whites (aged, at room temperature)
• Granulated sugar
• Cream of tartar (optional, for stability)
• Unsweetened cocoa powder

For the chocolate ganache filling:

• Dark chocolate (chopped)
• Heavy cream
• Unsalted butter (optional, for added shine and richness)

directions

1. Line two baking sheets with parchment paper or silicone baking mats.
2. Sift together almond flour, powdered sugar, and cocoa powder. Set aside.
3. In a clean mixing bowl, beat egg whites until foamy. Add cream of tartar if using.
4. Gradually add granulated sugar and continue beating until stiff, glossy peaks form.
5. Gently fold the dry ingredients into the meringue in batches, mixing until the batter flows like lava and forms ribbons.
6. Transfer the batter to a piping bag and pipe uniform circles onto the prepared baking sheets.
7. Tap the sheets on the counter to release air bubbles. Let the macarons sit at room temperature for 30–60 minutes, until a skin forms on top.
8. Preheat the oven to 300°F (150°C).
9. Bake for 14–16 minutes. Let cool completely before removing from the baking sheets.

To make the ganache:

1. Heat the cream in a small saucepan until just simmering. Pour it over the chopped chocolate in a bowl.
2. Let sit for 1–2 minutes, then stir until smooth and glossy.
3. Stir in butter if desired. Allow to cool until it reaches a spreadable consistency.
4. Pipe or spoon the ganache onto the flat side of half the macarons, then sandwich with the remaining shells.
5. Refrigerate for at least 24 hours for best texture, then bring to room temperature before serving.

Servings and timing

This recipe makes about 24 macarons (12 sandwich cookies). Preparation and baking take approximately 1 hour, with additional resting and cooling time. For best results, allow 24 hours for the flavors to mature in the refrigerator.

Variations

• Flavored Ganache: Add a drop of peppermint extract, orange zest, or espresso powder to the ganache.
• White Chocolate Filling: Substitute dark chocolate with white chocolate for a sweeter contrast.
• Nut-Free Option: Use sunflower seed flour as a substitute for almond flour.
• Decorative Touches: Dust shells with edible gold powder or drizzle with melted chocolate.
• Vegan Version: Use aquafaba in place of egg whites and coconut milk with dairy-free chocolate for the ganache.

storage/reheating

Store the filled macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month and thaw in the refrigerator overnight before serving. Always bring to room temperature before enjoying.

FAQs

What is the secret to smooth macaron shells?

Sifting the dry ingredients thoroughly and not overmixing the batter helps achieve smooth, glossy tops.

Why do my macarons crack in the oven?

This may be due to insufficient drying time or an oven that’s too hot. Make sure the shells form a skin before baking.

How do I know when macarons are done baking?

They should have developed “feet” and lift off the baking sheet cleanly without sticking.

Can I make macarons without a stand mixer?

Yes, a hand mixer works fine, though it may take longer to achieve stiff peaks.

Why do macarons need to rest before baking?

Resting allows a skin to form on the surface, which helps develop the signature “feet” during baking.

Can I use store-bought almond flour?

Yes, but make sure it’s finely ground and sift it well to avoid grainy shells.

How do I prevent hollow shells?

Avoid over- or under-mixing, and bake at a consistent temperature. Practice and precision help improve structure.

Can I color the shells?

Yes, but use gel or powder food coloring to avoid affecting the consistency of the batter.

Should I refrigerate the macarons before eating?

Yes, refrigerating for 24 hours enhances the texture and allows the flavors to meld.

What’s the best chocolate for ganache?

Use high-quality dark chocolate (around 60–70% cocoa) for a smooth and rich ganache.

Conclusion

Chocolate Ganache French Macarons are a luxurious treat that combines elegance with indulgence. While they require patience and precision, the results are well worth the effort. Once mastered, they become a signature dessert you can proudly serve at any celebration or simply enjoy as a refined sweet indulgence.

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