Chocolate Macarons with Ganache Recipe

BySarah
Jump to Recipe· 4.6 from 23 reviews

If you’ve ever dreamed of biting into the perfect, delicate treat that’s just bursting with chocolate goodness, then you’re in the right place. Today I’m sharing my all-time favorite Chocolate Macarons with Ganache Recipe that’s not only show-stopping but surprisingly doable at home. Trust me, once you master these, your friends and family will be begging for the recipe (and you’ll feel like a true baking magician!).

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Why This Recipe Works

  • Balanced Texture: The combination of aged egg whites and precise folding creates macarons that have perfectly crisp shells and soft, chewy centers.
  • Rich Chocolate Flavor: Using special dark cocoa powder and a luscious ganache filling delivers deep, complex chocolate notes in every bite.
  • Reliable Ganache Filling: The silky ganache blends semisweet chocolate, cream, and butter into a smooth filling that pairs beautifully with the airy shells.
  • Step-by-Step Guidance: Clear instructions and pro tips ensure that even macarons newbies can succeed with this recipe.
Chocolate Macarons with Ganache, homemade chocolate macarons, how to make chocolate macarons, chocolate macaron recipe with ganache, best chocolate macarons - A two-layer white ceramic stand with a wooden center holds many light brown macarons filled with a thick dark chocolate layer; the macarons are drizzled with thin dark chocolate lines on top. The top layer has about eight macarons stacked closely, and the bottom layer has around twelve arranged in a loose pile. The stand is placed on a white marbled surface with soft pink and white flowers blurred in the background, giving a clean and delicate look. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Chocolate Macarons with Ganache Recipe comes down to quality ingredients that complement each other beautifully. From the smooth almond flour to the rich cocoa, each component plays an important role in the texture and flavor. I always recommend using fresh, aged egg whites if you have the time because it really stabilizes the meringue. And don’t skip on sifting – the finer the batter, the smoother your macarons!

Chocolate Macarons with Ganache, homemade chocolate macarons, how to make chocolate macarons, chocolate macaron recipe with ganache, best chocolate macarons - Flat lay of a mound of finely ground almond flour, a small heap of smooth powdered sugar, a small pile of rich dark cocoa powder, three whole brown eggs with clean shells, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of cream of tartar powder, a small white ceramic bowl of fine table salt, a small white ceramic bowl with clear vanilla extract, a simple white ceramic bowl filled with glossy semisweet chocolate chunks, a small white ceramic bowl of fresh heavy cream, a small white ceramic bowl containing a few cubes of unsalted butter, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Almond flour: Make sure it’s finely ground and preferably blanched for that smooth macaron texture without any lumps.
  • Powdered sugar: Helps sweeten and smooth out the almond flour for a tender bite.
  • Special dark cocoa powder: Adds a rich chocolate depth and deep color that’s unbeatable compared to regular cocoa.
  • Aged egg whites: Key for stable meringue; aging reduces moisture and makes whipping easier.
  • Granulated sugar: Incorporated gradually to help build firm peaks in the meringue.
  • Cream of tartar (optional): Helps stabilize the egg whites for better texture and volume.
  • Salt & vanilla extract: Enhance flavor complexity and balance sweetness.
  • Semisweet chocolate: For ganache – choose good quality couverture or bar chocolate for smoothness and flavor.
  • Heavy cream: Provides richness and body to the ganache.
  • Unsalted butter: Adds silky texture and glossy finish to the ganache.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to think of this recipe as a foundation you can really make your own. Whether you’re feeling adventurous or just want to tweak the sweetness or texture, these macarons are forgiving and versatile. Personally, I sometimes add a pinch of espresso powder to enhance the chocolate flavor, or swap vanilla for orange zest for a fresh twist.

  • Variation: Adding a teaspoon of instant espresso powder to the dry ingredients amps up the chocolate’s richness — one of my favorite little secrets!
  • Dietary tweaks: You can substitute the granulated sugar with a fine coconut sugar for a more caramel-y flavor, though it slightly changes the color.
  • Seasonal changes: Swap the vanilla extract for peppermint or almond extract during holidays for festive flavors your guests will love.

Step-by-Step: How I Make Chocolate Macarons with Ganache Recipe

Step 1: Prep Your Dry Mixture

Start by sifting together almond flour, powdered sugar, and your special dark cocoa powder. This not only mixes ingredients but ensures any lumps are gone, which is essential for smooth macaron shells. I like to whisk the sifted mix once more to make sure it’s evenly combined. Set this aside while you whip your egg whites.

Step 2: Whip the Meringue to Perfection

Using room temperature aged egg whites makes a huge difference here. Begin beating them on medium speed until they’re foamy, then add cream of tartar if you have it to stabilize the foam. Now, add your granulated sugar slowly, about a tablespoon at a time, waiting about 30 seconds between additions — patience is key here. Once all the sugar is in, add your vanilla and salt, then increase the speed to medium-high until you hit stiff peaks. A stiff peak means when you lift the beater, the peak stands tall and doesn’t flop back—this is your baking North Star.

Step 3: Fold in the Cocoa Mixture

Divide your dry cocoa mixture into thirds. Fold a third gently into the meringue with a spatula, then repeat until it’s all incorporated. The folding technique matters a lot here — you want to move smoothly in sweeping motions, scraping the sides and bottom to distribute ingredients evenly, but don’t overdo it or you’ll deflate your meringue. The batter should flow like molten lava, falling in thick ribbons off your spatula. When you can just barely make a figure-8 without the ribbon breaking, you’re good to go!

Step 4: Pipe Your Macarons

Fit a piping bag with a round tip (I swear by the Ateco 804) and fill it with your batter. Pipe small 1.5-inch circles on parchment-lined baking sheets, spacing them well so they have room to puff up. To release any trapped air bubbles, firmly tap the baking sheet on the countertop 4-5 times. Then, let your macarons rest at room temperature until a skin forms on top — you can test this by gently touching a shell; it should feel dry, not sticky. This usually takes about 25 minutes, but it varies by humidity.

Step 5: Bake and Cool

Preheat your oven to 325°F (160°C). Bake your trays one at a time on the center rack for 10-11 minutes, turning the pan halfway through for even baking. When done, the macaron “feet” – that ruffled edge at the bottom – will look dry, and the shells won’t give way when lightly pressed. Let them cool fully before moving onto the ganache; patience here pays off!

Step 6: Make the Ganache Filling

Place your chopped semisweet chocolate or chips in a heatproof bowl. Heat the heavy cream until steaming (not boiling), then pour it over the chocolate. Cover and let it sit for 5 minutes – no stirring yet! After that, whisk gently until smooth. Stir in butter, salt, and vanilla extract until everything’s silky and combined. Let it firm up at room temperature until it’s pipeable but still soft.

Step 7: Assemble Your Macarons

Pair up your cooled macaron shells by size. Then, pipe a small dollop of ganache onto the bottom shell and sandwich it with its match on top. Gently press together without squeezing out the filling. This is the moment your macarons transform from shells into indulgent delights!

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Pro Tips for Making Chocolate Macarons with Ganache Recipe

  • Dry Ingredients Sifting: Sifting not only removes lumps but aerates the mixture for lighter shells – never skip this step!
  • Aging Egg Whites: I learned the hard way that using fresh-but-aged egg whites makes a huge difference in achieving stiff peaks and stable meringue.
  • Resting Time: Don’t rush the resting stage; a good skin prevents cracking and helps form those iconic feet perfectly in the oven.
  • Avoid Overmixing: Folding too much deflates batter, resulting in flat macarons – trust your instincts to know when the batter flows just right.

How to Serve Chocolate Macarons with Ganache Recipe

Chocolate Macarons with Ganache, homemade chocolate macarons, how to make chocolate macarons, chocolate macaron recipe with ganache, best chocolate macarons - The image shows several chocolate macarons stacked on a white plate with a wavy edge. Each macaron has two round light brown shells with a smooth texture and a dark chocolate filling in the middle. The top shells have thin dark chocolate lines drizzled on them in a crisscross pattern. The white plate sits on a folded white cloth, all placed on a white marbled surface. In the background, there are soft blurred flowers in light pink and white colors. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love adding a tiny sprinkle of flaky sea salt on the ganache before sandwiching—it creates a lovely contrast to the sweet, rich chocolate. Sometimes, I dust the macarons lightly with cocoa powder or edible gold dust for extra flair when I’m serving guests. A fresh raspberry on the side never hurts either for a pop of color and tartness.

Side Dishes

Serve these macarons with a cup of strong espresso or a lightly brewed tea like Earl Grey or jasmine. I also find that a small scoop of vanilla bean ice cream makes for an irresistible dessert pairing that balances the rich chocolate ganache beautifully.

Creative Ways to Present

For special occasions, I like arranging the macarons on a tiered dessert stand, garnished with fresh flowers or mint leaves. For a twist, try sandwiching the ganache with a tiny layer of fruit jam (like raspberry or orange marmalade) to surprise your guests with bursts of flavor!

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to two weeks. Taking them out 15-20 minutes before serving softens the ganache and lets the flavors mellow beautifully. Just don’t store them uncovered – macarons absorb fridge odors easily and can dry out fast.

Freezing

Freezing macarons is a lifesaver for batch bakers like me. I layer them gently in an airtight container with parchment paper between layers, then freeze for up to 3 months. When ready, I thaw them in the fridge overnight and bring them to room temp before indulging.

Reheating

Since these are delicate treats, I don’t recommend reheating in the oven. Instead, let them come to room temp after freezing or refrigeration, and enjoy as-is for the best texture. If you must, a very quick zap (5-10 seconds) in the microwave can soften the ganache, but be careful not to melt the shells.

FAQs

  1. Can I use fresh egg whites instead of aged for this Chocolate Macarons with Ganache Recipe?

    Yes, you can use fresh egg whites, but aging them (letting them sit covered in the fridge for 24 hours) helps to reduce moisture and results in a more stable meringue. This makes it easier to achieve stiff peaks and better texture in your macarons, especially if you’re new to baking them.

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

    The key is letting the piped shells rest long enough for a skin to form before baking – about 25 minutes or until they feel dry to the touch. Also, ensure your oven temperature is correct and steady. Too hot or too cold can cause cracks. Lastly, gently tapping the trays to release air bubbles helps prevention.

  3. Can I make the ganache filling ahead of time?

    Absolutely. Ganache can be made a day or two in advance and stored in an airtight container in the fridge. When ready to use, bring it to room temperature or gently warm it to pipe easily without losing its creamy consistency.

  4. Is it okay to substitute almond flour with another nut flour?

    Almond flour is preferred because of its fine texture and neutral flavor that works well in macarons. Other nut flours like hazelnut or pistachio can be used but will change the texture and flavor, so it’s best to experiment with small batches if you want to try alternate nuts.

  5. How do I know when my meringue has reached stiff peaks?

    When you lift your beaters or whisk from the meringue, the peaks formed should stand straight up without folding over. The texture should be thick, glossy, and hold its shape firmly. If the peaks slump or disappear, keep beating until it’s more stable.

Final Thoughts

Making Chocolate Macarons with Ganache Recipe has been such a joyful challenge for me—I remember my very first batch didn’t quite have those perfect feet, but with practice and patience, I finally nailed the technique and the flavor! These macarons are more than just a cookie; they’re a celebration of precision, patience, and love wrapped in bite-sized chocolate bliss. If you’ve ever hesitated to try macarons, consider this your sign to jump in. Trust me, you’ll be proud with every crack-free, glossy shell you pipe, and the rich ganache will keep you coming back for more.

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Chocolate Macarons with Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 23 reviews
  • Author: Sarah
  • Prep Time: 50 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 25 macarons
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian
Print Recipe

Description

Delight in these elegant Chocolate Macarons featuring a delicate almond flour and cocoa powder shell paired with a rich, creamy chocolate ganache filling. Perfectly crisp on the outside and chewy inside, these macarons are a sophisticated treat ideal for special occasions or indulgent snacking.

Ingredients

Macaron Shells

  • 145 grams almond flour (1 ¼ cup)
  • 145 grams powdered sugar (1 ¼ scant cup)
  • 10 grams Special Dark cocoa powder (2 Tablespoons)
  • 110 grams (110 ml) aged egg whites, room temperature (about 3 egg whites/just under ½ cup)
  • 95 grams granulated sugar (scant ½ cup)
  • ⅛ teaspoon cream of tartar (optional)
  • ⅛ teaspoon table salt
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 8 oz (226 g) semisweet chocolate chips, couverture chocolate, or chopped chocolate bar
  • 1 cup (236 ml) heavy cream
  • 2 Tablespoons (28 g) unsalted butter
  • ⅛ heaping teaspoon salt
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare Equipment and Ingredients: Ensure all your mixing bowls, spatulas, and beaters are completely clean, dry, and grease-free. Line two or three baking sheets with parchment paper and set them aside.
  2. Sift Dry Ingredients: Sift together the almond flour, powdered sugar, and cocoa powder into a medium-sized bowl and whisk to combine. Set this aside for later use.
  3. Whip Egg Whites: In a large mixing bowl, beat the room temperature aged egg whites on medium speed with an electric mixer until foamy, about 30 seconds. Add cream of tartar and beat for another 30 seconds on medium speed.
  4. Incorporate Sugar Gradually: While mixing, add granulated sugar one tablespoon at a time, beating for 30 seconds after each addition until all sugar is incorporated. Then add vanilla extract and salt and continue beating on medium to medium-high speed until stiff, fluffy peaks form that hold their shape without collapsing.
  5. Fold Dry Mixture: Gently fold about one third of the cocoa powder mixture into the meringue using a spatula. Repeat with the remaining portions, using sweeping motions, scraping sides and bottom, and turning the bowl as you fold. Deflate the mixture by pressing it against the bowl occasionally. Continue folding until the batter flows smoothly in a ribbon and can form a figure-8 without breaking.
  6. Pipe Macarons: Transfer the batter to a pastry bag fitted with a round tip. Pipe 1 ½ inch circles onto the prepared baking sheets, spacing them at least 1 ½ inches apart. Firmly rap the baking sheets on the counter 4-5 times to release air bubbles.
  7. Rest Macarons: Allow the piped macarons to rest at room temperature until a firm skin forms on their surface, about 25 minutes. The tops should feel dry to the touch and not sticky.
  8. Bake: Preheat the oven to 325°F (160°C). Bake one tray at a time on the center rack for 11 minutes, turning the pan halfway through baking. Macarons should have dry feet and be firm to the touch once done.
  9. Cool Shells: Let the macaron shells cool completely on the baking sheets before handling or filling.
  10. Make Ganache: Place the chocolate in a medium heatproof bowl. Heat heavy cream in a small saucepan until steaming but not boiling, then pour over the chocolate. Cover with foil and let sit for 5 minutes. Remove foil and whisk until smooth.
  11. Add Ganache Ingredients: Stir in butter, salt, and vanilla extract into the ganache until the butter melts and the mixture is smooth. Let ganache sit at room temperature until firm enough to pipe.
  12. Assemble Macarons: Pair macaron shells of similar size. Pipe ganache onto the flat side of one shell and sandwich with the matching shell.

Notes

  • Aged Egg Whites: For better meringue results, age egg whites by covering them in a clean container with pierced plastic wrap and refrigerate for at least 24 hours before bringing to room temperature.
  • Cocoa Powder Choice: Special dark cocoa powder provides a deeper chocolate color, but Dutch processed cocoa powder can be used as a substitute.
  • Storage: Store macarons in an airtight container in the refrigerator for up to two weeks. Remove them 15-20 minutes before eating. Macarons can also be frozen for several months in airtight containers.
  • Equipment: Use non-rubber, non-silicone mixing tools to achieve stiffer peaks when whipping egg whites.

Nutrition

  • Serving Size: 1 macaron
  • Calories: 90 kcal
  • Sugar: 8 g
  • Sodium: 40 mg
  • Fat: 5 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 15 mg

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