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 ¾ cups powdered sugar; 4 large egg whites, aged; ¼ teaspoon cream of tartar; ½ cup granulated sugar; 1 teaspoon vanilla extract; Food coloring (optional); 8 ounces dark chocolate, finely chopped; ½ cup heavy cream; 2 tablespoons unsalted butter, at room temperature

Highlighted under: Soft Ideas

I absolutely adore making macarons, and there's something truly magical about pairing them with rich chocolate ganache. These delicate French treats are not only a delight for the taste buds but also a feast for the eyes. Each bite reveals a crispy shell with a soft, chewy interior, perfectly complemented by the smooth and luxurious ganache. It takes a bit of practice to master the technique, but the results are well worth the effort. I can guarantee these macarons will impress at any gathering!

Created by

Kendra Lawson

Last updated on 2026-01-08T13:43:05.787Z

When I first tackled making macarons, I was both excited and nerve-wracked. I tried various methods and ingredients, but what truly made a difference for me was the temperature control. Allowing the macarons to rest before baking helps them develop that essential 'foot' that makes them visually appealing and perfectly textured. Now, every time I whip up a batch, I enjoy the process almost as much as the outcome!

One of my favorite flavors to pair with these shells is chocolate ganache. The rich, velvety filling enhances the nuttiness of the almond flour in the macaron shells. I learned that letting the ganache chill slightly before filling gives it the perfect consistency to spread without oozing out. Trust me, this recipe is a crowd-pleaser!

You'll Love These Macarons Because
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Understanding Macaron Shells

Macaron shells are delicate and require precision in both technique and timing. The egg whites in this recipe should be aged for at least 24 hours; this process helps reduce moisture which can lead to fragile shells. When whisking, aim for a glossy and stiff peak consistency, as this is crucial for achieving a proper meringue base. Using a kitchen scale for measuring almond flour and powdered sugar ensures you have the right ratios for stability and texture.

Folding the ingredients together is a key step that demands your attention. Be gentle but thorough to avoid deflating the egg whites. The batter should flow like lava and form a figure-eight when lifted with a spatula. If it’s too thick, your macarons may not spread properly, leading to uneven shells. Conversely, if it’s too thin, your macarons may lose the characteristic feet. It's often beneficial to practice and adjust your technique before committing to a full batch.

Perfecting the Chocolate Ganache

The chocolate ganache is a luxurious element of this recipe, and choosing the right chocolate can elevate the entire experience. Opt for high-quality dark chocolate with a cocoa percentage between 60-70% for a balanced flavor. The warmth of the heavy cream is vital as it should not be boiling but just below that point, as overheating can cause the chocolate to seize. Pour the cream over the chocolate and let it rest; this allows the chocolate to melt evenly for a smooth texture.

Mixing the ganache may require patience. Stir it gently until glossy and combined, and don't rush the process; this helps incorporate air into the mixture, creating a light texture that complements the shells. Allow the ganache to cool before assembly; if it’s too warm, it can ooze out from the macarons. I find that placing it in the refrigerator for 10-15 minutes can achieve the right thickness for piping.

Ingredients

Gather the following ingredients to create delicious macarons with chocolate ganache:

Macaron Shells

1 cup almond flour
1 ¾ cups powdered sugar
4 large egg whites, aged
¼ teaspoon cream of tartar
½ cup granulated sugar
1 teaspoon vanilla extract
Food coloring (optional)

Chocolate Ganache

8 ounces dark chocolate, finely chopped
½ cup heavy cream
2 tablespoons unsalted butter, at room temperature

Ensure all ingredients are at room temperature for the best results!

Instructions

Follow these steps to make perfect macarons with chocolate ganache:

Prepare the Macaron Shells

In a bowl, whisk together the almond flour and powdered sugar. In a separate bowl, beat the egg whites with cream of tartar until foamy. Gradually add granulated sugar and continue to whisk until stiff peaks form. Gently fold in the dry ingredients and vanilla extract. If using, add food coloring. Pipe onto a parchment-lined baking sheet and let them rest for 30 minutes.

Bake the Shells

Preheat the oven to 300°F (150°C). Bake the rested macarons for 15 minutes. Let them cool completely before removing from the parchment paper.

Make the Ganache

Heat the heavy cream in a saucepan until just boiling. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then mix in the butter. Allow to cool and thicken slightly.

Assemble the Macarons

Pair similar-sized macaron shells. Pipe a small dollop of ganache onto one shell and gently press the other shell on top. Repeat with remaining shells.

Store the assembled macarons in an airtight container in the fridge for up to five days. Enjoy!

Pro Tips

Be patient during the resting phase of the macarons
it truly makes a difference in achieving the perfect texture. And remember to use a scale for accurate measurements!

Common Troubleshooting Tips

If your macarons develop a cracked top, it could be a sign that they were baked at too high a temperature or for too long. Keep an eye on them—in a standard oven, 300°F (150°C) should be maintained. Another tip is to ensure that the baking sheets are ungreased and stable, as excess oil can lead to spreading or uneven surfaces.

For macarons that develop no feet or are too flat, revisit your mixing technique. Over-folding can deflate the meringue, while under-folding results in a thick batter. The key is to achieve a smooth, glossy finish while retaining some air in the mixture. Consistent practice helps in perfecting this aspect.

Storage and Make-Ahead Options

Macarons can be prepared ahead of time, and that's one of the beauties of this recipe. Once assembled, they can be stored in an airtight container in the refrigerator for up to five days, allowing the flavors to meld beautifully. If you need to prepare them further in advance, consider freezing the unfilled shells. Place them carefully in a single layer in a freezer-safe container for up to one month.

For best results when serving, let the macarons sit at room temperature for about 15-20 minutes after refrigeration. This allows the creamy ganache to soften slightly and enhances the eating experience. If freezing, thaw them in the fridge overnight before serving to maintain their texture.

Questions About Recipes

→ Can I use other flavors besides chocolate?

Absolutely! You can experiment with flavored ganaches such as raspberry, lemon, or coffee.

→ What if my macarons crack while baking?

Cracking can occur if the oven temperature is too high or if the macarons haven't rested long enough before baking.

→ How can I know when my macarons are done?

They should be firm on the outside and have developed a 'foot' at the bottom. The surface should also be smooth.

→ Can I freeze macarons?

Yes! Unfilled shells can be frozen for up to a month. Just be sure to store them in an air-tight container.