Description
Chocolate Ganache French Macarons are elegant, crisp-yet-chewy almond cookies filled with rich chocolate ganache. These refined French confections are perfect for special occasions or an indulgent treat.
Ingredients
Units
Scale
- 3/4 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites (aged, at room temperature)
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar (optional)
- 2 tbsp unsweetened cocoa powder
- For the ganache:
- 4 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tbsp unsalted butter (optional)
Instructions
- Line two baking sheets with parchment paper or silicone mats.
- Sift almond flour, powdered sugar, and cocoa powder together. Set aside.
- In a clean bowl, beat egg whites until foamy. Add cream of tartar if using. Gradually add granulated sugar and beat until stiff peaks form.
- Gently fold dry mixture into the meringue in batches until the batter flows like lava and forms ribbons.
- Transfer batter to a piping bag and pipe small rounds onto prepared sheets. Tap trays to release air bubbles.
- Let shells rest for 30–60 minutes until a skin forms.
- Preheat oven to 300°F (150°C). Bake for 14–16 minutes. Let cool completely.
- For ganache: Heat cream until simmering, pour over chocolate. Let sit 1–2 minutes, stir until smooth. Stir in butter if using. Cool until spreadable.
- Pipe or spoon ganache on half the shells, top with remaining shells.
- Refrigerate filled macarons for at least 24 hours. Bring to room temperature before serving.
Notes
- Use aged egg whites for better stability and structure.
- Sift all dry ingredients to avoid lumpy shells.
- Use gel food coloring if desired—avoid liquid colors.
- Refrigerate filled macarons for 24 hours before serving for best texture.
Nutrition
- Serving Size: 1 macaron
- Calories: 90
- Sugar: 9g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg