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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.

Ingredients

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)

100g dark chocolate (chopped, or use high-quality chocolate chips)

100ml heavy cream

20g unsalted butter (at room temperature)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

For best results, use a kitchen scale for precise measurements.

Rest the macarons long enough before baking to avoid cracked shells.

If you don’t have a piping bag, use a plastic sandwich bag with a small corner cut off for piping.

Reheat the ganache slightly if it firms up before using.

Use unsweetened cocoa powder for the best flavor.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-ganache-macarons-recipe/