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Foolproof Chocolate Macarons with Rich Chocolate Ganache Filling

Two dark brown chocolate macarons filled with rich ganache, one sprinkled with sea salt.
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Make perfect chocolate macarons with crisp shells and chewy centers using this step-by-step guide. This recipe focuses on technique to achieve ideal feet and prevent hollow shells, filled with a smooth, decadent chocolate ganache.

Ingredients

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  • 100g aged egg whites (room temperature)
  • 100g granulated sugar
  • 100g almond flour
  • 100g powdered sugar
  • 25g unsweetened cocoa powder
  • Pinch of cream of tartar
  • 1/4 tsp salt
  • For the Ganache Filling: 100g dark chocolate, chopped; 100ml heavy cream

Instructions

  1. Prepare the dry ingredients: Sift the almond flour, powdered sugar, and cocoa powder together twice. Discard any large pieces that do not pass through the sieve.
  2. Make the meringue: In a clean, grease-free bowl, beat the egg whites with the cream of tartar and salt until foamy. Gradually add the granulated sugar, beating until stiff, glossy peaks form (French meringue method).
  3. Macaronage: Gently fold one-third of the dry ingredients into the meringue. Add the remaining dry ingredients in two additions, folding carefully until the batter flows like lava or ribbon stage. Stop mixing when the batter falls slowly from the spatula in a continuous ribbon that disappears into the bowl after about 10 seconds.
  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 gently pop any remaining visible bubbles to prevent cracking.
  6. Rest/Dry: Let the piped shells rest at room temperature until a dry skin forms. You should be able to gently touch the surface without batter sticking to your finger. This can take 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 filling: Heat the heavy cream until just simmering. Pour the hot cream over the chopped dark chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool and thicken at room temperature until pipeable.
  10. Assemble: Pair similarly sized shells. Pipe or spread the cooled ganache onto one shell and gently sandwich it with another.
  11. Mature: Refrigerate the assembled macarons for at least 24 hours to allow the filling to soften the shells, creating the signature chewy texture.

Notes

  • Use aged egg whites for better meringue stability; separate them a day ahead and let them sit covered loosely in the fridge.
  • Accurate weighing of ingredients is crucial for success with these delicate cookies.
  • If you experience hollow shells, check your meringue stiffness and ensure you have tapped out all the air before resting.
  • For a variation, substitute the ganache with chocolate buttercream or Nutella.

Nutrition

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