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Foolproof Chocolate Macarons with Rich Ganache Filling

Two perfectly baked chocolate macarons stacked on a granite countertop, showing the ruffled feet and rich chocolate ganache filling.
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Follow this simple recipe to make chewy chocolate macarons with glossy shells and perfect feet. This guide uses accessible ingredients for a decadent, homemade French pastry.

Ingredients

Scale
  • 100 g aged egg whites (about 3 large eggs)
  • 100 g granulated sugar
  • 100 g almond flour
  • 100 g powdered sugar
  • 25 g unsweetened cocoa powder
  • Pinch of salt
  • For the Ganache Filling:
  • 100 g semi-sweet chocolate, finely chopped
  • 100 ml 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. This step is key for glossy shells.
  2. Make the meringue: In a clean, grease-free bowl, beat the egg whites and salt until foamy. Gradually add the granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form (French meringue method).
  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 molten lava, forming a ribbon that holds its shape briefly on the surface (the ribbon stage). Do not overmix.
  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 resting time varies based on humidity.
  7. Bake: Preheat your oven to 300 degrees F (150 degrees C). Bake for 12 to 15 minutes. The macarons are done when they develop ‘feet’ (the ruffled base) and do not wiggle when gently nudged.
  8. Cool: Let the shells cool completely on the baking sheet before attempting to remove them.
  9. Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth, then whisk in the butter until fully incorporated. Let the ganache cool and thicken to a pipeable consistency.
  10. Assemble: Pair matching macaron shells. Pipe or spread a generous amount of cooled ganache onto the flat side of 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 filling moisture to soften the shell, creating the desired chewy texture.

Notes

  • For the best results, weigh all your ingredients using a digital scale. Volume measurements are not precise enough for macarons.
  • If you want a deeper chocolate color, add an extra teaspoon of cocoa powder, but you may need to slightly increase the egg whites to maintain batter consistency.
  • Always use aged egg whites (separated a day ahead and left covered at room temperature) for stronger meringue structure.

Nutrition

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