Why You’ll Love This Recipe

Making macarons from scratch might seem intimidating, but once you get the hang of it, it’s incredibly rewarding! These chocolate ganache macarons are the perfect treat for chocolate lovers, with rich cocoa shells and a smooth, velvety ganache center. The contrast of textures — the delicate crispness of the shell and the creamy ganache — makes each bite melt in your mouth. They are perfect for a special occasion or as a fancy dessert to share with loved ones.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Macaron Shells:

100g almond flour (finely sifted)
100g powdered sugar
2 large egg whites (at room temperature)
70g granulated sugar
15g cocoa powder (unsweetened, sifted)
1/4 teaspoon cream of tartar (optional, for stability)

For the Chocolate Ganache Filling:

100g dark chocolate (chopped, or use high-quality chocolate chips)
100ml heavy cream
20g unsalted butter (at room temperature)

Directions

Step 1: Prep Your Ingredients

Weigh everything out precisely using a kitchen scale, as accuracy is key when making macarons. Sift the almond flour, powdered sugar, and cocoa powder together into a large bowl. Discard any larger bits that don’t pass through the sieve.

Step 2: Whip the Meringue

In a clean, grease-free bowl, add the egg whites. Begin whisking them on medium speed until they’re foamy. Gradually add the granulated sugar, one tablespoon at a time. Once all the sugar is added, increase the speed to high. Add the cream of tartar if you’re using it. Whip until you reach stiff, glossy peaks.

Step 3: Macaronage (Folding the Batter)

Add the dry ingredients (almond flour mixture) into the meringue in two additions. Use a spatula to gently fold the mixture, being careful not to deflate the meringue. The batter should flow like lava—thick, but it should fall in ribbons when you lift the spatula.

Step 4: Piping the Macarons

Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto a parchment-lined or silicone mat-lined baking sheet. Hold the piping bag perpendicular to the surface for even circles. Tap the tray firmly on the counter a few times to release air bubbles. Pop any visible bubbles with a toothpick for smooth tops.

Step 5: Resting

Let the piped shells rest at room temperature for 30-60 minutes, or until a thin skin forms on the surface. You should be able to touch them lightly without the batter sticking to your finger.

Step 6: Baking

Preheat your oven to 300°F (150°C). Bake the macarons in the center rack for 14-16 minutes. They should have developed “feet” and should not jiggle when lightly touched. Allow the shells to cool completely on the baking sheet before removing them.

Step 7: Making the Chocolate Ganache

Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (don’t let it boil). Pour the hot cream over the chopped chocolate in a bowl. Let it sit for 1-2 minutes to melt the chocolate. Stir gently until smooth, then add the butter and stir until fully incorporated. Let the ganache cool to a pipeable consistency.

Step 8: Assembly

Pair up similar-sized macaron shells. Pipe a generous dollop of chocolate ganache onto the flat side of one shell, then sandwich it with another shell. Press gently to spread the ganache evenly.

Servings and Timing

Servings: 10 servings
Prep time: 40 minutes
Cook time: 15 minutes
Total time: 35 minutes

Storage/Reheating

Macarons can be stored in an airtight container in the refrigerator for up to 3 days. For the best texture, bring them to room temperature before serving. You can also freeze macarons for up to 1 month. Let them thaw for 20 minutes at room temperature before serving.

FAQs

Can I use other types of chocolate for the ganache?

Yes, you can use milk chocolate or even white chocolate if you prefer a sweeter ganache. Keep in mind that the flavor will change, and the consistency may be slightly different.

What’s the best way to avoid cracked macaron shells?

Make sure you fold the batter (macaronage) gently and not too vigorously. If the batter is overmixed, it can cause cracks in the shells. Also, ensure the macarons have rested long enough before baking.

Can I make macarons without a piping bag?

Yes, if you don’t have a piping bag, you can use a plastic sandwich bag with the tip of the corner cut off. Just make sure to pipe consistently-sized circles.

How can I tell when the macarons are done baking?

Macarons are done when they have formed “feet” and the shells are firm and do not move when touched lightly. The surface should be smooth and dry.

Can I make the ganache ahead of time?

Yes, the ganache can be made ahead of time and stored in an airtight container at room temperature or in the refrigerator. Just reheat it slightly before using to bring it back to a pipeable consistency.

Can I use powdered cocoa instead of unsweetened cocoa powder?

It’s important to use unsweetened cocoa powder for the best flavor, but if you use powdered cocoa, make sure it is unsweetened as well.

Conclusion

These Chocolate Ganache Macarons are the ultimate indulgence for anyone with a sweet tooth or a love for chocolate. With perfectly crispy shells, a luscious ganache filling, and a beautifully smooth texture, these macarons are both a visual and culinary delight. Whether you’re making them for a special occasion or just because, this recipe will make you a macaron expert in no time! Enjoy!

Chocolate Ganache Macarons Recipe

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These Chocolate Ganache Macarons are the perfect balance of crispy, delicate shells with a rich and creamy chocolate filling. They are an indulgent treat for chocolate lovers, with a cocoa-flavored shell and smooth ganache center that melt in your mouth.

Author: Amy
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 10 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Weigh everything out precisely using a kitchen scale. Sift the almond flour, powdered sugar, and cocoa powder into a large bowl. Discard any larger bits that don’t pass through the sieve.
In a clean, grease-free bowl, add the egg whites. Whisk on medium speed until foamy. Gradually add the granulated sugar, one tablespoon at a time. Once all the sugar is added, increase the speed to high. Add cream of tartar if using. Whip until stiff, glossy peaks form.
Add the sifted dry ingredients into the meringue in two additions. Use a spatula to fold gently. The batter should flow like lava and fall in ribbons when you lift the spatula.
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a parchment-lined or silicone mat-lined baking sheet, about 1.5 inches in diameter. Tap the tray on the counter to release air bubbles and pop any visible bubbles with a toothpick.
Let the piped shells rest for 30-60 minutes until a thin skin forms and the batter doesn’t stick to your finger when touched.
Preheat your oven to 300°F (150°C). Bake the macarons in the center for 14-16 minutes, until they have developed “feet” and are firm to the touch. Allow them to cool completely on the baking sheet.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour it over the chopped chocolate in a bowl. Let it sit for 1-2 minutes to melt. Stir gently until smooth, then add the butter and stir until fully incorporated. Let the ganache cool to a pipeable consistency.
Pair up similar-sized macaron shells. Pipe a generous dollop of ganache on one shell, then sandwich it with another shell. Press gently to spread the ganache evenly.