Macarons with Chocolate Ganache

Name: Macarons with Chocolate Ganache
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 macarons
Ingredients: 1 cup almond flour; 1 3/4 cup powdered sugar; 3 egg whites (aged for 24 hours); 1/4 cup granulated sugar; 1/2 teaspoon cream of tartar; Food coloring (optional); 1 cup dark chocolate (chopped); 1/2 cup heavy cream; 2 tablespoons unsalted butter (optional for shine)

Highlighted under: Daily Kitchen

I absolutely love making macarons, especially when it comes to the classic flavor combination of chocolate and ganache. This recipe has become a staple in my kitchen, bringing joy not just to me but also to my friends and family. The combination of the delicate almond meringue shells with the rich, velvety chocolate ganache creates an indulgent treat that’s hard to resist. With a little patience and practice, you'll master these beautiful confections in no time!

Created by

Elara Kensington

Last updated on 2026-01-07T11:57:34.571Z

When I first attempted making macarons, I was both excited and nervous. I learned that the key to perfect macarons is in the consistency of the meringue; it must be glossy and hold stiff peaks before folding in the almond flour. After a few tries, I finally achieved that sought-after smooth surface and feet!

One important tip I've picked up is to age the egg whites for a day before whipping them. This has made a significant difference in achieving the perfect texture. Every step truly counts, and the reward is a box of exquisite macarons that impress everyone.

Why You'll Love This Recipe
Delicate almond meringue with a rich chocolate filling
Customizable flavors for the ganache to suit any palate
Perfect balance of sweetness and creaminess

Mastering the Macaron Technique

Achieving the perfect macaron requires precision and attention to detail. One essential technique is to age your egg whites. This process decreases moisture content, leading to a more stable meringue. Ideally, let them sit in the refrigerator uncovered for about 24 hours before using. This step is crucial because it helps create a smoother, shinier shell with the perfect rise, yielding the coveted 'feet' on your macarons after baking.

When folding in the almond flour and powdered sugar, be cautious not to over-mix. The ideal macaron batter should flow like lava and hold a smooth ribbon for a few seconds when dropped from a spatula. A common mistake is to undermine the batter's delicate structure, which can lead to flat, dense shells. Use a gentle folding motion and check for the right consistency frequently during this critical phase.

The Role of Ingredients

Each ingredient plays a significant role in creating the texture and flavor of macarons. Almond flour provides a rich, nutty flavor and contributes to the chewy texture, so it’s essential to use finely ground almond flour. If you need a nut-free option, sunflower seed flour is a great substitute, though it may produce a greenish hue. This nuance can be mitigated with the right food coloring during the shell preparation.

The quality of chocolate used for the ganache greatly affects the final taste. Opt for a high-percentage dark chocolate (70% or higher) for a robust flavor that balances the sweetness of the shells. Avoid chocolate chips for this recipe, as they contain stabilizers that prevent them from melting smoothly. If you prefer a different taste, use white chocolate or milk chocolate, adjusting the cream and sweetness levels accordingly.

Ingredients

For the Macaron Shells

1 cup almond flour
1 3/4 cup powdered sugar
3 egg whites (aged for 24 hours)
1/4 cup granulated sugar
1/2 teaspoon cream of tartar
Food coloring (optional)

For the Chocolate Ganache

1 cup dark chocolate (chopped)
1/2 cup heavy cream
2 tablespoons unsalted butter (optional for shine)

Instructions

Prepare the Macaron Shells

In a bowl, sift together the almond flour and powdered sugar. In a stand mixer, whip the aged egg whites with cream of tartar until foamy, then gradually add granulated sugar and whip until stiff peaks form. Gently fold in the sifted almond flour mixture until the batter flows like lava. Pipe the mixture onto a baking sheet lined with parchment paper. Let the shells rest for 30 minutes before baking at 300°F (150°C) for 15 minutes.

Make the Ganache

In a small saucepan, heat the heavy cream until it just simmers. Remove from heat and add the chopped chocolate, stirring until melted and smooth. If desired, add butter for a glossy finish. Allow cooling slightly before filling the macarons.

Assemble the Macarons

Once the macaron shells are cool, pair them up and pipe a dollop of chocolate ganache onto the flat side of one shell of each pair. Gently press the other shell on top to create a sandwich. Let them set for a few hours to allow the flavors to meld.

Pro Tips

To ensure the best results, make sure to measure your ingredients accurately and avoid humid days for making macarons, as moisture can affect their texture.

Storage Tips for Your Macarons

Once assembled, macarons can be stored in an airtight container in the refrigerator for up to a week. However, for the best flavor and texture, let them mature for at least 24 hours before serving. This resting period allows the filling to soften the shells slightly and enhances the overall taste profile. If you want to save some for later, consider freezing the unfilled shells. They freeze well and can be stored at 0°F for up to a month.

To freeze, place the cooled shells in a single layer on a baking sheet until fully frozen, then transfer them to an airtight container. When you’re ready to enjoy them, let the shells thaw in the refrigerator before filling them with ganache. This way, you can enjoy fresh macarons anytime without starting from scratch.

Common Troubleshooting Tips

If your macarons develop cracks on the surface, this might indicate that the oven temperature is too high. Use an oven thermometer to ensure accuracy, and consider reducing the temperature by 10°F (5°C). If you face issues with hollow shells, check that your meringue is whipped to stiff peaks, and avoid over-mixing once combining with the dry ingredients. Each of these steps plays a critical role in achieving that perfect chewy texture.

Lastly, if your macarons don't develop feet, it's often due to insufficient resting time before baking. The shells should be set and dry to the touch after about 30 minutes if you maintain a warm humidity level in your kitchen. Use a fan to help with the drying process if your kitchen is particularly humid, ensuring you achieve that signature macaron rise.

Questions About Recipes

→ Can I use different flavors for the ganache?

Absolutely! You can infuse the cream with flavors like vanilla, mint, or even espresso before adding it to the chocolate.

→ What can I do if my macarons crack?

Cracked macarons usually mean that the oven temperature is too high or that the macarons didn’t dry enough before baking. Ensure proper resting time and monitor your oven temperature.

→ How do I store macarons?

Store macarons in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months.

→ Can I make macarons without aging the egg whites?

While aging helps create a better texture, you can use fresh egg whites if necessary; however, the outcome may vary.