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.
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)
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.