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Foolproof Chocolate Macarons with Silky Ganache Filling

A close-up stack of decadent, dark brown chocolate macarons filled with glossy chocolate ganache.
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Follow this reliable recipe to make perfect French chocolate macarons with glossy shells and a rich, velvety chocolate ganache filling. This guide focuses on technique for success.

Ingredients

Scale
  • 100g aged egg whites (room temperature)
  • 100g granulated sugar
  • 100g almond flour, finely ground
  • 100g powdered sugar
  • 30g unsweetened cocoa powder, sifted
  • Pinch of cream of tartar
  • For the Ganache Filling:
  • 100g semi-sweet chocolate, finely chopped
  • 100ml heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare the dry ingredients: Sift the almond flour, powdered sugar, and cocoa powder together into a bowl. Discard any large pieces that do not pass through the sieve.
  2. Make the meringue: In a clean, grease-free bowl, beat the room temperature egg whites with the cream of tartar until foamy. Gradually add the granulated sugar while continuing to beat until you achieve stiff, glossy peaks.
  3. Macaronage: Gently fold the sifted dry ingredients into the meringue in three additions. Use a spatula to fold the batter until it flows slowly off the spatula like a ribbon. Stop mixing when the batter holds a ‘figure 8’ shape for a few seconds. This is the crucial step for glossy shells.
  4. Pipe the shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto baking sheets lined with parchment paper or silicone mats.
  5. Tap out air: Firmly tap the baking sheets several times on the counter to release trapped air bubbles. Use a toothpick to pop any remaining visible bubbles to prevent cracks.
  6. Rest the shells: Let the piped macarons rest at room temperature until a dry skin forms on the surface. You should be able to lightly touch the top without batter sticking to your finger. This usually takes 30 to 60 minutes, depending on humidity.
  7. Bake: Preheat your oven to 300°F (150°C). Bake one sheet at a time for 12 to 15 minutes. The macarons are done when they develop ‘feet’ and do not wiggle when gently touched.
  8. Cool: Let the shells cool completely on the baking sheet before attempting to remove them.
  9. Make the ganache: Heat the heavy cream until simmering. Pour the hot cream over the chopped chocolate and let it sit for 5 minutes. Stir until smooth. Stir in the butter until fully incorporated. Let the ganache cool and thicken to a pipeable consistency.
  10. Assemble: Pair similar-sized shells. Pipe a dollop of cooled ganache onto one shell and gently press another shell on top.
  11. Mature: Place the assembled macarons in an airtight container in the refrigerator for at least 24 hours. This allows the shells to absorb moisture from the filling, resulting in the desired chewy texture.

Notes

  • Use aged egg whites: Separate your eggs a day or two ahead and let the whites sit covered loosely in the refrigerator. Bring them to room temperature before whipping.
  • Sifting is mandatory: Do not skip sifting the almond flour and cocoa powder to ensure smooth shells.
  • Oven temperature control is key: If your shells crack, your oven may be too hot or they did not rest long enough. Test your oven temperature with a thermometer.

Nutrition

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